<<Disclaimer: Verify this information before applying it to your situation.>> Hello all, I got many responses to my query on GF Jewish foods. Thanks to all! Here's a summary: Various people told me that the frozen variety of gefilte fish is usually GFUnger's brand, Season and Benzi's were named. Jarred fish is GF around Passover, by Kedem, Meal Mart, Streit's. Also, some of the Kosher food stores that serve Orthodox Jews have a wider variety of GF foods around Passover because many of their customers follow the precept of eating only Matzo crackers and not any matzo meal at all. One example is Knaidel Mix by Lieber's Chocolate & Food, Brooklyn NY 11232 -- made from potatoes. "Non Gebrokts" on these foods means "no matzo meal." Matzo Balls are of course the trickiest. Several people told me about Matzo balls from the potato pancake mixes (like Carmel) but only a few liked them. Linda G. and Marcy both said there's a great recipe from Paskez Passover crumbs on the box. Also, Bette Hagman's mock matzo ball recipe, from ground almonds, a few matzo ball recipes and other Jewish recipes in the archives, like this one http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind9604A&Liliac&P=R308 Bev says to use the Manischevitz potato pancake mix add about 1/4 gf breadcrumbs. Refrigerate for about 30 minutes "and drop by very large tablespoonfuls into hot soup or water." Don't make them too small or they fall apart. Marian makes them from 1/2 C cream of rice cereal, 1 T oil, 1/2 t baking powder and 1 egg. Fridge for 30 and into boiling water. Better if they are left overnight in the chicken soup broth. Donna's friend makes GF mandelbroit ... she didn't share the recipe but let me know if you want it and I'll prod her to post it. Beth Hillson from the Gluten-Free Panty has several recipes in her book Gluten-Free Pantry Companion, and also some posted on her company's Web site. She sent me "un-Matzo" balls made from instant potatoes, Challa thick enough to braid. She's also got recipes for Gefillte Fish, Potato Latkes, Hamantaschen, and honey cake. Sue from New Zealand recommends a Jewish cook book by Claudia Roden which has some good wheat-free Sephardi recipes. She also says that, with practice, rice flour makes good blintzes. Again, thanks to all and hope the rest of you enjoy your next "food" holiday as much as we will. Julie