Gluten Free Matzah

29 Mar

Designing a gluten free meal for a seder is super easy – I simply focus on dishes that aren’t heavy on matzah meal, replacing where necessary with potato starch. The obvious problem is the matzah itself. Boxes of gluten free matzah cost upwards of $7 a box, which is completely prohibitive (although I noticed this morning that like most passover items, they are on super sale midway through the holiday). Since my GF sister-in-law was joining us for our seder, I decided I would try to make some for her. After working through a couple failures, I landed on one that worked!

GFMatzah

It’s not perfect looking, but it’s tasty and does the trick.

Matzah

Next year, I’ll ditch the boxed GF matzah balls, and try to perfect a recipe that’s as good as my gluten filled ones.

Make sure you read through this recipe before you get started. No more than 18 minutes should pass between the time you add the water until you get the bread in the oven (if you want it to be sort of kosher for passover).

Makes 4 matzah-sized crackers

Ingredients:
1 cup gluten free oat flour*, sifted
1 cup potato starch
3 tablespoons almond flour
1 1/4 tsp kosher salt
1/2 cup water, or so

Directions:

Preheat oven to 450 degrees. If you have a baking stone, heat that. Otherwise, put a baking sheet in the oven to heat up.

Whisk together flours and salt. Start timer and add in water, using your fingers or a wooden spoon to combine. If the dough is too dry to hold together, add more water a tsp or two at a time, until you have a dough that hold together and is not sticky. Cut into 4 pieces.

On a sheet of parchment paper, roll out 1/4 of the dough, aiming for a matzah sized piece (as you can see, I made one fancy and square and gave up with the others – they still worked). Pierce all over with a fork. Repeat with remaining dough. Remember, you are trying to get this in the oven in under 18 minutes, so try to work quickly.

Open oven and remove baking stone or baking pan. Carefully flip each dough piece onto hot pan and put back into the oven, cooking 8-15 minutes more – until lightly golden and crispy.

Note: This recipe can be doubled, but I reccommend doing it in batches so you can remain under the time limit.

* To make gluten free oat flour, simply take gluten free oats (I used Bob’s Red Mill – which you can get for a great price on Amazon), and grind them in a coffee grinder or food processor (or grain mill if you are that lucky).

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