<<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.