Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.
Matzo is the oldest and most well-known (edible) symbol of the exodus of the Jews from Egyptian slavery. According to the Bible, Aaron and Moses warned of 10 plagues sent to cause Pharaoh to free the Jews. When the final plague killed all the first-born sons of Egypt but passed over the Jewish houses, Pharaoh finally released the Jews from their bondage in Egypt. However, they were forced to leave in such great haste that their bread dough did not have time to rise, leaving them with what we now know as "matzo" (matzah, matza, matzoth, matzot), or unleavened bread.
While matzo was the humble food of slaves, it also recalls a great moment of freedom. During Passover, special foods like matzo are eaten to symbolize both the bitterness of slavery and the sweetness of freedom.
Gluten-free participants in Passover rites have typically not been so free to share in this great tradition, however. Matzo is manufactured for Passover using wheat flour; thus, we must think outside the proverbial cracker box to explore our safe and tasty options.
Like any other wheat flour recipe we might long to enjoy again, devising a gluten-free solution is as simple as: modify, substitute and perfect using gluten-free ingredients. You will be pleasantly surprised not only at the crunchy lightness of this recipe, but also at its simplicity! Since matzo must be made and baked within 18 minutes to prevent any leavening in the dough, you have no time to dawdle with a intricate details. This 5 ingredient recipe takes only 20 minutes from start to finish!
Like many of the recipes coming out in my third book (to be released this summer of 2010!), this recipe is not only gluten-free, but also dairy-free, soy-free, egg-free and vegan. Enjoy!
1 cup Jules Gluten Free All Purpose Flour (kosher)
½ cup almond flour
4 Tbs. extra virgin olive oil
3 Tbs. water
½ tsp. sea salt or kosher salt
Preheat oven to 450 F (static) 425 F (convection, preferred).
Whisk together Jules Gluten Free All Purpose Flour and almond flour then add in the liquid slowly while stirring with a fork or pastry cutter. If the dough is too dry, add additional water by the ½ teaspoonful in order to get dough wet enough to form a ball but not be sticky.
Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with Jules Gluten Free All Purpose Flour. Pat with your fingers to flatten the dough and roll to the thickness of matzo, then prick with a fork. Sprinkle with additional coarse kosher salt, if desired.
Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned.