The Rise of the Gluten-Free Jews

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In my late teens, when the Air Supply song “Making Love Out Of Nothing At All,” was popular, I developed an allergy to wheat flour and white flour. Although it’s not as restrictive as a gluten allergy, it gave me a legitimate reason to pass on most of the foods that define us culturally. Matzo, matzo balls, latkes, challah, kugel and bagels were all out. My sisters joked that I got to “eat food out of nothing at all.”

As a result of my allergy, I’d spend most of the Jewish holidays as a young adult sitting around lightheaded, thinking about Farrah Fawcett in her red bathing suit, and wondering what the big deal was about Jewish food. My aunt Ernestine tried making me a charoset birthday cake with parsley icing one year, but it just made me feel more strange around my friends.

And so, I got to suffer through the dark ages in terms of gluten-free products. From the Middle Ages when everything had the consistency of corrugated fiberboard to today when everything tastes like a synthetic rubber automobile floor mat combined with a Ralph Lauren pillow case. (Actually, today, most if not all GF products, actually taste like the odd assortment of things in the discount bin at Urban Outfitters.)

All of this got me thinking about a theme snack for my future book club appearances. Since I’m southerner and I’m Jewish and I’m wheat-free, I’ve decided that the preferred food for my book club should be wheat-free vegetarian matzo ball soup and sweet tea. To help you host wheat-free authors like myself, here are the recipes for both the soup and the tea.

Slash’s Special BohoXO Wheat-Free Vegetarian Matzo Ball Soup

Stock:

2 boxes of organic vegetarian stock (or make your own)
2 cups of water
3 stalks celery (finely chopped)
2 TB of salt (more to taste)
1 cup parsley

Matzo Balls:

2 cups crushed up rice crackers
1/2 cup crushed up rye crackers
2 TB wheat free tamari
¼ cup of water
2 eggs or egg substitute
1/8 cup of rice flour
1/8 cup potato flour or other wheat-free flour

Directions: