<<Disclaimer:  Verify this information before applying it to your situation.>>

Beth Hillson, of the Gluten Free Pantry has graciously given her
permission to post this recipe.

MY GRANDMOTHER'S MATZOH BALLS
Adapted for a gluten-free diet by Beth Hillson

2 eggs separated
3/4 teaspoon salt
a few grinds of pepper
1/4 teaspoon cinnamon

1/3 cup plus 2 tablespoons finely ground blanched almonds
1/3 cup plus 1 tablespoon potato starch
1/4 cup water
2 tablespoons GF vegetable oil or chicken fat

To the yolks, add salt, pepper, and cinnamon and mix

Beat the whites until stiff and fold into yolks.  Add the almonds and
potato starch and fold in.  Add the water and oil and mx.  Refrigerate
for 2 hours.

Bring soup to a boil.  Lower heat to medium.  Mix matzoh ball batter
lightly.  Drop by tablespoonfuls into boiling soup.  Return to simmer
and cover.  Cook 15 minutes.  Serve.  Makes about 15 un-matzoh balls.

Sue Goldstein
Westchester County, NY Celiac Support Group.