Gluten Free Matzo Recipes

GLUTEN-FREE OAT MATZO CRACKER

Gluten-Free Oat Matzo Cracker image

Rustic homemade gluten-free matzoh crackers are tender, crisp and perfect to serve during Rosh Hashanah and of course, during Passover.

Provided by Teri Gruss, MS

Categories Appetizer Snack Ingredient

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

2/3 cup oat flour (finely ground, sifted, certified gluten-free)
2/3 cup potato starch (not flour)
1/8 cup almond meal
3/4 teaspoon fine Kosher salt
1/4 cup vegetable shortening
4 tablespoons plus 1 teaspoon water

Steps:

Gather the ingredients.
Preheat oven to 450 F.
If you have a pizza stone, preheat it in the oven. If not, line 2 large baking sheets with parchment paper
In a large mixing bowl combine oat flour (see tip below), potato starch, almond meal, and salt. Whisk to thoroughly combine.
Add vegetable shortening and use an electric beater or stand mixer to combine.
Add water and beat for about 1 minute, until the ingredients are blended and mixture holds together.
Use a spatula to scrape the matzoh dough onto a large, clean cutting board, lightly sprinkled with potato starch. Knead the dough briefly and form a ball with the dough.
Cut the dough in half.
Tear 2 large sheets of waxed paper. Sprinkle 1 sheet with reserved oat bran or potato starch. Press 1 ball of matzoh dough into a disk and place the second sheet of waxed paper over it.
Use a rolling pin to roll the dough in a circle, just like making pie dough.
Use a fork to prick holes in the dough. Sprinkle with more oat bran.
If you are using a pizza stone to bake the matzoh crackers, carefully remove the hot stone from the oven. Remove the top sheet of waxed paper from the rolled matzoh dough. Lift the dough with the bottom sheet of waxed paper and gently turn the dough onto the pizza stone and peel back the waxed paper.
Return the hot stone to the oven and bake the gluten-free oat matzoh for about 10 minutes, or until crisp and lightly browned around the edges.
Carefully transfer to a cooling rack.
Repeat baking process with the second ball of dough.
If you are using baking sheets lined with parchment paper to bake the matzoh crackers, lightly sprinkle with reserved oat bran.
Carefully place dough on baking sheet, peel back waxed paper from the dough, and sprinkle with more oat bran.
Bake for about 10 minutes, or until crisp and lightly browned around the edges.
Cool on wire rack
Serve and enjoy! Reminder : Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Nutrition Facts : Calories 270 kcal, Carbohydrate 23 g, Cholesterol 4 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, Sodium 796 mg, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 12 g

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers image

This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy.

Provided by Whats Cooking

Categories Breads

Time 20m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup potato starch
1/3 cup almond meal
1 tablespoon flax seed meal
2 tablespoons vegetable shortening or 2 tablespoons solid coconut oil
3 tablespoons warm water
1/4 teaspoon salt

Steps:

Preheat oven to 450°F
Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.

Nutrition Facts : Calories 127.3, Fat 8.9, SaturatedFat 1.8, Sodium 122.8, Carbohydrate 10.5, Fiber 1.8, Sugar 0.7, Protein 2.3

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