BIZZY BAKES

Sorry, I did not get a better photo. Of course, if these are gluten-free, they have no matzah, at least no traditional matzah.  My husband uses oat matzah for Passover and it isn't particularly good. This year, Yehuda came out with a new matzah, made out of potato starch.  While, it does not qualify for acceptable matzah (from one of the list of specified grains), we think it is delicious.  I think it is the onion in the matzah that makes it so tasty.  I am sorry, we did not buy more boxes, and I may order it, online. I did make "matzah" balls with this and it came pretty close to the real thing.  I followed a basic kneidlach recipe and adjusted the amount of matzah meal to the right consistency.  It was a treat to have "matzah" balls on Passover, something we have not been able to do, in a while. Gluten-Free Matzah Balls 1 cup Yehuda potato starch matzah meal (ground matzah in food processor) 2 tablespoons water or chicken soup  (you ca...

I think the term, matzah balls or matzo balls is better known than kneidlach but they are one and the same and they are good.  Some people like them soft and others like them hard.  I believe the majority favors the soft but not me.  I pack in the matzah meal to make sure they are hard.  This time, in respect to our company, I added some seltzer which makes them lighter.  I still managed to taste a little (actually 3 whole ones).  These could be a weakness, so easily. I serve these in homemade chicken soup and that makes a wonderful combination.  I could eat them plain, just as well. Kneidlach   (recipe comes from matzah meal package) (I tripled the recipe) Ingredients: 1 cup matzah meal 4 eggs, beaten 3/4 cup water   (I added 1/4 cup seltzer and cut the water to 1/2 cup) 1/4 cup Oil salt and pepper to taste Method: In a large bowl mix the matzah meal, eggs, water, seltzer, oil, salt and pepper.  Cover with plastic wrap a...