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Gluten-Free Matzo Recipe
Don't miss out on family traditions this Passover! Try my gluten-free matzo recipe adapted for those with gluten intolerances.
Servings 2 servings
Calories 838kcal
Equipment
- Pizza stone (or heated baking sheet)
- Knife
- Fork
Ingredients
- 3 cups gluten-free flour blend
- 1 ⅓ cups warm water
- ¼ cup olive oil
- ½ teaspoon salt
- Optional toppings: everything bagel seasoning coarse salt, sesame seeds
Instructions
- In a large bowl, whisk together flour and salt.
- Preheat oven to 425°F with a pizza stone or baking tray inside.
- Add water and olive oil to the flour mixture and mix well.
- Turn the dough onto a floured surface, cut the dough into 4 equal pieces.
- Roll each piece into a thin rectangle or circle and transfer it to its own piece of parchment paper.
- Score the dough with a fork and sprinkle with salt or other seasonings.
- Slide the parchments onto the hot pizza stone and bake for 10 minutes on one side, and then 5 minutes on the other, until crisp.
- Repeat with remaining dough.
Notes
- If your flour blend doesn't contain xanthan gum, add one teaspoon to your mix.
- For crackers, cut the rolled dough into squares before baking, or break it into pieces after baking.
- Store them in a tight sealed container or zip lock bag.
- To use these in making your own matzo balls, simply pulse the gluten free matzah in the food processor until it resembles matzo meal.
Nutrition
Serving: 1g | Calories: 838kcal | Carbohydrates: 131g | Protein: 18g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 590mg | Potassium: 0.4mg | Fiber: 18g | Sugar: 6g | Calcium: 125mg | Iron: 7mg