“I enjoy helping those who have food allergies/intolerances to substitute ingredients without compromising taste,” says Miriam. “In my family, we don’t use oats and definitely no nuts or peanuts. My kids, both of whom have celiac disease, love matzo balls all year round. They don’t like speckles of herbs in anything, or sophisticated tastes like ginger or nutmeg. They like to eat them on either dairy or meat days at school…so we don’t use chicken fat or chicken soup.” Miriam explained how she developed her recipe for gluten-free kneidlach. “I have a cookbook by Beth Hillson who makes an Un-Matzo Ball soup. She got her recipe from Connie Margolin who was inspired by a recipe from Joan Nathan’s Jewish Holiday Kitchen. I don’t use the same method as Beth, but these matzo balls turn out amazing whenever I make them!” – Norene Gilletz