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Here's a recipe for matzoh bread that's gluten free.
Gluten Free Matzoh Balls
  4 eggs
  3 Tablespoons chicken fat/margarine
  1 tsp. salt
  1/4 teaspoon xantham gum (I omitted)
  1 cup instant potato flakes
  4 tablespoons chicken stock
Beat eggs and fat, add salt and gum to potatoes and add to the eggs. Add
stock,
mix well and chill for 20-30 minutes. Wet hands and form into balls; drop
onto
plate and steam covered for 20 minutes. (or cook in simmering soup for 20
minutes)
NOTES: Here is the "matzoh free" matzoh balls recipe. It came from the gluten

free pantry recipe sheet, but I tinkered a bit when I made it because I
wasn't
sure if xantham gum is KLP or not (I omitted it). I tried making this with
1/2
ground almonds and 1/2 potato and they turned out OK. I found that I needed
to
add a lot more potato and almonds to make it stiffer, so fiddle around with
the
quantities. I was also doing the fat free thing last year and tried with just

egg whites it wasn't as good. I also added in some soda water (I think you
call
it club/seltzer soda) instead of chicken stock and this made then a bit
lighter.

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