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I originally posted a question as to whether anyone had tried to freeze gluten free matzah balls. 
I am happy to say that The Streit's mix (the taste I preferred) and the Manischewitz mix both froze well and tasted as they did before freezing.
I found the mixes at Jewel, but many stores have them.


To freeze them I placed them on a plate covered with wax paper and put it in the freezer until hard enough to go in a freezer bag.
Mine were defrosted before I put them in the soup. Other people drop them in the soup frozen and they defrost while soup is heating up.


FYI - For the celiac allergic to garlic and onion, I tried the  recipe on the Yehuda can of matzah meal.  It did NOT cook up well and tasted horrible (I remade it twice with no success).


In addition, Sweet Alli's Gluten Free Bakery opened up in Glenview, Illinois (original location still in Hinsdale).
The challahs, raisin and plain, were both a hit with all the 5 celiacs at dinner.


L'Shanah Tovah





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