Gluten Free Oat Matzo Cracker Recipes

GLUTEN FREE MATZO

Steps:

• In a large bowl, add the flour and salt and whisk to blend.
• Preheat the oven to 425º F. If you own a pizza stone, heat it in the oven as it preheats.
• Add the water and olive oil and mix well.
• Put a piece of parchment paper on the counter and dust it with gluten free flour blend.
• Put the dough on the parchment paper. Sprinkle the dough with a little flour and roll the dough to a very thin rectangle.
• You can cut the edges to make your matzo into a square, rectangle, or leave as rolled.
• Optional: If you don't want your matzo to be too crunchy, brush the matzo with olive oil.
• Use a fork to score the dough. I did mine in rows to mimic the look of store-bought matzo.
• Sprinkle coarse salt, poppy seeds, sesame seeds, or everything bagel on top. Slightly press the toppings in.
• Lift the parchment paper up and quickly put it onto the hot pizza stone. Bake for 15-20 minutes until the matzo is crisp.
• Remove from the oven and repeat with the next piece.

GLUTEN-FREE OAT MATZO CRACKER

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.

A BOWL OF GLUTEN-FREE OATMEAL

Steps:

• Set a saucepan over high heat. Pour in the milk and water. Add the salt and vanilla extract. Bring the liquids to a boil.
• When the milky water is boiling, pour in the oats. Stir quite vigorously. When the water returns to a boil, turn down the heat to low. Simmer the oats, stirring every few minutes, until the oats are creamy and plump, the liquid fully absorbed, about 15 minutes.
• Turn off the heat and cover the pan. Let the oatmeal sit for five minutes to fully absorb the liquid.
• Top with your favorite sweetener and fruit. (This one is maple syrup, peaches, and blackberries.)
• Variations: If you cannot eat dairy, almond milk or hemp milk work well here too.
• If you have a fresh vanilla bean, scrape the insides of it into the pot instead of vanilla extract. This will be the best oatmeal you have ever eaten.

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

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.