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This recipe took me two years to develop and they taste so close the real thing, you won't believe it (even my non-celiac kid will eat these). They are not like dumplings but have a texture very close to wheat matzo balls. I have made them kosher as well, using kosher gelatine.

I hope you enjoy!

1/2 c. brown rice flour
1/2 c. Tapioca flour
1/2 c. cornstarch
1/2 T potato flour (note: this flour, not starch)
2 T Cream of Buckweath cereal
1/4 tsp x-gum
1/2 tsp gelatine
2 eggs
1 tsp. salt
2 T oil
2 T chicken soup stock 

Mix ingredients together. Refridgerate at least a 1/2 hour. Drop by heaping tablespoons into boiling, salted water. Cook in a wide, covered pot, 35 minutes. (Note: they will cook up as free-form shapes and won't be round. They are too soft to roll.) If they stick to the bottom, gently pry them off after the first five minutes. These are delicate and some crumbling will occur in the boiling water. Do not stir or prod them too much. Also, take them out of the boiling water as soon as they are soft enough for your taste. Letting them soak will cause them to crumble too much. They freeze ok (if you have any left to freeze!)

Makes about 12. 

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