Mighty Crumb Baking Company

Food To Live For™

In Time for a GF Passover

In time for Passover, I am re-posting my alternative, gluten-free “matzoh” balls made from quinoa flakes.  Not only are they a light, fluffy take on the old classic, but they are higher in protein using quinoa rather than wheat flour.  Even if you aren’t gluten free, these could become your new favorite balls.  Enjoy and happy Passover!


Quinoa Souffle “Matzoh” Balls–This recipe is a gluten-free, updated twist on a fabulous gourmet matzoh ball recipe from Chef Jeff Nathan.

Makes approximately 12 balls

3 eggs separated

1/4 c canola oil

1 t Himalayan salt

1 t freshly ground pepper

1 t parsley, chopped

1 c quinoa flakes (These come in a box; available at Whole Foods and other specialty markets.)

1/2 t baking powder

1/2 t xantham gum

1 t onion flakes, optional

Fill large pot with water and put over high heat to boil.  Meanwhile, mix yolks with oil, salt, pepper and parsley.  In a second bowl, whip egg  whites to soft peaks (not stiff, dry peaks). In third bowl, combine last four dry ingredients.  Stir yolks into dry ingredients.  Next, fold egg whites into “dough”.  Let dough sit 20 minutes.  Using a teaspoon, scoop dough and form into small balls about 1 1/2″ wide; they will expand as they boil.  Drop into boiling water.  Turn balls after a few minutes to be sure both sides are evenly cooked.  Boil for 20-25 minutes.  Add to your chicken soup.  Voila!


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4 thoughts on “In Time for a GF Passover

  1. marge tick on said:

    hi, nan–love your blog…..however today…baking powder is not ok for matzo balls for passover. xxxooo marge

  2. Ardith on said:

    I love this recipe! I am grateful you re-posted it. I have sent the blog post and recipe to our family on the East coast because last year I raved about how delicious these are and they want us all to make them this year in Philadelphia! Thanks nan!

  3. That’s great Ardith. I hope the family back east loves them too.

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