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I just made this recipe for the first time and the kneidlach are great! I used whole almonds and flax seeds and then ground them in my Cuisinart. I added 1/4 tsp baking soda and because of food allergies, omitted the dill. Prior to adding the dry ingredients, I whisked the egg. Per the directions, I refrigerated the batter for an hour and then put 8 little knaidlach into the boiling pot of water for 20 minutes. Amazingly, they tripled in size.<br/><br/>Try it, you will like it.<br/><br/>Incidentally, you can use baking soda during Pesach.

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cincinnatikoshercook June 06, 2013
Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings