Gluten-Free Plant-Based Matzo Balls (Rolled Oats, No Flour, No Oil, No Eggs)

Cooked oat matzo balls on a handmade light blue pottery plate

5 from 1 vote

Gluten-Free Plant-Based Matzo Balls (Rolled Oats, No Flour, No Oil, No Eggs)

Looking for an affordable and easy matzo ball recipe you can make with pantry staples? Here it is - Oats for the win - again!

Note: this recipe is NOT kosher for Passover!

Prep Time30

Cook Time30

Course: Appetizer

Cuisine: Jewish

Keyword: gluten free matzo ball

Servings: walnut-sized matzo balls

Calories: 42kcal

Author: Kathy Hester

Ingredients

Wet Ingredients

1/4 cup warm water
2 tablespoons ground flax seed
1/4 cup seltzer or club soda more if needed

Dry Ingredients:

1 cup certified gluten-free rolled oats or use oat matzo to make these kosher for Passover
2 tablespoons potato starch or other starch
2 tablespoons nutritional yeast
2 tablespoons chopped parsley dill, or celery leaves (fresh or dry)
1 teaspoon baking powder
1 teaspoon kala namak or 1/2 teaspoon salt or salt substitute
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground black pepper

US Customary - Metric

Instructions

In a stock pot, start boiling water that’s deep enough to cover the walnut-sized balls. When boiling turn to a simmer on low heat and cover.   
Add the flax seed to the water and set aside until it looks goopy.
Add the dry ingredients to your blender and pulse - there should be a few whole oats and the rest will be a course meal.
Add in flax mixture and seltzer. Mic with your hands until you can form a ball.
The texture should be a wet play dough. If the dough is too wet to hold together add more oat flour or potato starch, if it’s dry and crumbly add more seltzer.
Make 1 1/2 tablespoon balls and round with your hand. I used a 1 1/2 tbs cookie scoop to portion them all at once.
Then rolled then into a proper ball with your hands.
Once all the balls are formed, gently place in the simmering water (or your soup). Cook for about 40 minutes.

Notes

You can cook for 20 minutes to cook them halfway to make them ahead of time. Then add to your soup about 20 minutes more before serving.

Make this with regular matzo if you don't need it to be gluten-free. Just use 1 1/2 - 2 cups matzo meal and cook the balls for about 1/2 the time or even less!

Nutrition