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Sorry folks. I was working on the computer late at night and mistyped the critical ingredient. (In fact, lots of typos in that, sorry! sorry!)

The ingredient should be Cream of Buckwheat cereal. It is a dry cereal in the Malt-o-meal tradition. Cream of Buckwheat cereal can be found at many regular grocery stores, or at the large health food stores, or the online gluten free shopping sites.

Full corrected version follows:


  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 Buckwheat cereal
  1/4 tsp x-gum
  1/2 tsp gelatin
  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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