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Miriam Pearl’s Gluten-Free Knaidlach


“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


Make the Knaidlach

Yields 17 balls


In a small bowl, beat eggs with a fork. Add melted coconut oil or margarine. 


In a larger bowl, add all of the dry ingredients together and mix well. 


Add egg mixture to the dry ingredients and mix to combine. Cover and refrigerate at least 15 minutes. 


Boil eight  cups of water in a big pot. 


Using a scooper, make one-inch balls. Wet your hands and roll the matzo balls until shiny and round. 


Drop the matzo balls into the water carefully. The balls will slowly rise to the top. Reduce temperature but keep it simmering. 


Turn the matzo balls over as they float in water to ensure even cooking.


Boil slowly for 15 minutes or until light, fluffy and the inside is fully cooked. 


Carefully drain water and place matzo balls onto a large cookie sheet. 


If freezing, they are best to store once frozen to ensure they do not stick to each other.


Miriam Pearl runs a successful gluten-free baking business in Montreal called Delicious without Gluten (www.deliciouswithout.com). Her products are available at local health food stores. She also cooks and bakes gluten-free at home for her family.