Gluten Free Matzah Balls

Directions

1. Here is the "maztah free" matzah balls recipie. It came from the gluten free pantry recipie sheet, but I tinkered a bit when I made it because I wasn't sure if xantham gum is KLP or possibly not (I omitted it). I tried making this with 1/2 grnd almonds and 1/2 potato and they turned out ok. I found which I needed to add in alot more potato and almonds to make it stiffer, so fiddle around with the quantities. I was also doing the fat free thing last year and tried with just egg whites it wasn't as good. I also added in some soda water (I think you call it club/ seltzer soda) instead of chicken stock and this made then a bit lighter.
2. Beat Large eggs and fat, add in salt and gum to potatoes and add in to the Large eggs. Add in stock, mix well and refrigeratefor 20-30 mins. Wet hands and form into balls, drop onto plate and steam covered for 20 min. or possibly cook in simmering soup for 20 mins.