All

I am on Sydney kosher food list which generally discuss kashrut issues and
locality of various products in Sydney Australia. I travel to Sydney for work
but actully live in Melbourne.

Anyway another list member (Rebecca)has just posted the following so I thought
I would share it with this list.

Here is the extract:

Hi all, last Friday I figured out a way to make Gluten Free Kenadelach, tested
them on non gluten free guests who said they were delicious.
It's Blue Greenburgs recipe from How to Run a Tradditional Jewish Household,
but I used Rice thins instead of Matzoh meal.
Thought I'd share the recipe for any GF's out there.

1 1/2 cup meal made from about 1/2 - 3/4 pack of rice thins blended or crushed -
not too fine
4 eggs
1 tsp good sea salt
1/4 cup fat ( I skim it off the chicken soup - it's very good for you ! We have
replaced good fats (from meat, veg and chicken) with bad fats (margerine and
bad oils)
1/4 cup water

It's quite a wet consistency, adjust water and rice meal according to
preference, but the meal soaks up the liquid after a few hours in the fridge.

Mix, leave in fridge for at least 1 hr (3 or 4 is better)

Roll into balls , drop in boiling soup.

They are light and fluffy but a bit more delicate than those made from matzah,
so boil gently.

Enjoy

Linda

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