First thing’s first: When it comes to either regular or gluten-free matzo balls, I am a die hard fan of the sinker. I realize that might be an unpopular opinion, but it’s what I grew up with. If you ask me, my mom’s matzo balls are the best, but if you prefer a floater, the recipe that follows is probably more your style.
These light + fluffy gluten-free matzo balls are perfect for your seder, or… Tuesday.
People tend to have strong opinions about the perfect consistency of matzo balls. My theory is that it just depends what you grew up with. Still, even though I’m Team Sinker, I found myself really loving these light and fluffy balls, to my own surprise.
I created this recipe because someone on Instagram asked if I had a lower-carb Matzo Ball recipe. The ones that I have created in the past are potato and/or cassava based, making them extra carby. I haven’t calculated the macros on these, since I never do that. But based on the ingredients, I am guessing that these are lower carb than a potato or cassava based matzo ball, and also lower carb than traditional ones.
It sounded like a fun challenge to me, so I got to work. I have vague memories of making matzo balls out of only almond flour back when I first became gluten-free, and they were good but not I wasn’t in love with the texture. For these, I used a combo of almond flour and garbanzo bean flour and was really happy with the result.
Ingredients you’ll need to make gluten-free matzo balls:
- almond flour
- garbanzo flour
- eggs
- olive oil or schmaltz
- baking soda
- salt
This was the first time I’ve used garbanzo flour, and I was really happy with how it performed. I made my own, which was so much easier than I imagined. All I did was throw dry garbanzos in my blender! And then I sifted through a fine mesh strainer to catch any grit. The result was a lovely fine flour. You can also buy it from most stores that have a gluten-free flour selection.
Is baking soda kosher for Passover?
I always just assumed that anything leavened by anything was off the table for Passover (aka chametz), but when I dug deeper, found that this isn’t actually the case! According to chabad.org, Chametz (also spelled “hametz” or “chometz”) is any food product made from wheat, barley, rye, oats or spelt that has come into contact with water and been allowed to ferment and “rise.”
As long as the baking soda is kosher for Passover, it’s fine to use in your matzo balls and baked goods.
A note about the soup you put these gluten-free matzo balls in: The broth needs to be the star; this is not the time for bland boxed broth. Make your own, or get a good quality one from your butcher.
light and fluffy matzo balls (gluten-free, lower carb)
For the floater fans.
Ingredients
- 3 large eggs
- 2 tablespoons extra virgin olive oil
- 3/4 cup almond flour
- 3/4 cup garbanzo flour
- 3/4 teaspoon salt + more for boiling
- 1/2 teaspoon baking soda
- 1 tablespoon minced fresh dill
Instructions
- In a medium bowl, whisk together the eggs and olive oil until well beaten.
- Stir in the almond flour, garbanzo flour, salt, baking soda and dill. Mix well.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Bring a large pot of water to a boil and add a couple big pinches of salt. Using wet hands, form the dough into balls about 1 tablespoon each. Drop them into the boiling water. Once they’re all in there, turn the heat down so the water is simmering and cover. Simmer for 25-30 minutes, or until they are cooked all the way through- you’ll know they are done when they’re a consistent color and consistency throughout.
- At this point, you can refrigerate and serve later, or drop them right into piping hot chicken broth. If serving later, heat them up gently in the broth (or simmering water and then transfer to broth if you don’t want your broth to get cloudy.)
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Jody says
And of course I have to be an outlier once again. I grew up with floaters. Mom worked hard to make the lightest, fluffiest matzo balls, as did her mother before her. My whole family preferred floaters. Except me. I like sinkers. Always have. I was always the odd person out. Mayo over mustard (my dad groaned every time I put it on corned beef or tongue sandwiches). Not a fan of rye bread (the only gluten-containing grain I do not miss since I became gluten intolerant). So I’ll stick with your matzo ball recipe in the New Yiddish Kitchen, which is halfway between sinker and floater and needs no improvement, IMO, so everyone’s happy.
ALSO!! My husband is Chinese American, and so I very much appreciate your words in your email today. I love reading your take on events of the moment, so I hope you never stop expressing them.
zenbelly says
Jody, Team Sinker all the way! I love that you stuck to your guns and didn’t bow to familial condiment pressure 😉
And I appreciate you saying that. I will definitely not stop speaking up. Sending love to you both.
Ellen says
Really wanted to try these. Was going to do casava recipe but saw you call these light and the casava ones sinkers. But had no bean flour. Was going to sub buckwheat but your measurements are in cups. If you could in future add grams for ingredients that is so helpful baking gluten free. Especially for trying to substitute a flour. Going with an all almond meal recipe instead. Glad I found your site though.
zenbelly says
Hi Ellen!
I’m glad you found my site too. Sorry this recipe didn’t work for you. I do provide grams when it makes a difference in the recipe, like for more delicate baked goods. But for these, I’m glad you didn’t sub another flour because I tried that and it didn’t work! They were lead balls. None of the grain-free flours are really 1:1 except for maybe tapioca and arrowroot starch. .
Joey says
Hi Simone.
Thank you so much for this – and all of your fabulous recipes. Just made these for our little seder and they were such a hit. I too am a fan of the sinker and my plan was to make both of your recipes and do a taste test. Well that proved too ambitious for my day and I just went with these. They are SO delicious. My 12 year kiddo and hubs loved them. They will now be part of our family’s passover menu for years to come. It’s been years since I’ve eaten gluten so my next comment could have something to do with the fact that I can no longer fully recall it’s wonder, but I really thought these surprisingly tasted like the real deal. Can’t wait to make your other matzo ball recipe too. Anyway, thanks for making our second pandemic seder special. xx’s.
Robin Sagara says
So good! I haven’t had matzo balls in YEARS due to gluten issues and having to eat low carb. These are fabulous. I’m not a big fan of dill, so I used just a pinch of dried. Yum!!
Natalie Levy says
Not sure what happened but they completely fell apart immediately upon early entry into the boiling water.
Still taste good though! Maybe I should have formed them tighter?
zenbelly says
Did you refrigerate the batter before boiling? That’s never happened to me so I’m not sure exactly what happened…
Rema says
Very nice! It came out just like the picture — fluffy and spongy.
Lynn says
Love this recipe…works every time! Can I flash freeze the cooked matzo balls and just add to soup to defrost? That’s what I do with my traditional so I always have them available last minute. Or can I freeze the uncooked balls and expect a slightly longer cook time? Thanks for all your recipes!
zenbelly says
I’ve never done it so can’t say for sure but think that would work alright!