Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Jules Shepard
    Jules Shepard

    Gluten-Free Matzo (Matzah)

    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!

    Ingredients:
    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

    Directions:
    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.

    Serves: 4.




    User Feedback

    Recommended Comments

    So many questions about this recipe! Are you supposed to add the oil and THEN the water? How crumbly should the dough be before gathering in a ball? How do you get the fragile thin dough from the rollout to the baking pan?

    Share this comment


    Link to comment
    Share on other sites

    This is a good idea, BUT if one wants Matzah that is not chometz, one cannot use salt in the recipe.  Salt before it is baked renders the result chometz.

    The oat flour also needs passover certification.  The Jules Gluten Free All Purpose Flour does not have this.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    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 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.  

  • Related Articles

    Scott Adams
    1 cup Gifts of Nature French Bread and Pizza Mix or other gluten-free Flour Mix
    1 Egg
    4 Tablespoons water
    Preheat oven to 440 degrees. Mix the ingredients together at medium speed in mixer until you get a dough-like substance. Roll out very thin on parchment paper using more of the flour mix to keep it from sticking. Cut into squares. Pierce with a fork in rows as on regular matzo. Place in oven on parchment paper and cook for 18 minutes until slightly brown on edges. Take out and cool on flat surface. It makes about two large sheets that taste like regular egg matzo.

    Scott Adams
    Makes 2 large sheets.
    This recipe comes to us from Bev Wahl.
    1 cup Gluten Free Pantry French Bread mix
    4 tablespoons water
    1 egg
    Mix all ingredients in mixer on high until dough forms a ball. Roll out dough thin in between two sheets of parchment paper dusted with more mix. Cut into squares and prick with a fork to make it look like Matzo and to keep it from rising at all. Bake at 440F on parchment paper for 18 minutes. Remove and cool.

    Laurie Levene-Whitehill
    My Grandma Rose's Potted Chicken is easy to make in about two hours.My husband who does not haveto eat gluten-free loves it when I make it.
    Ingredients:
    1 Five Pound Chicken Cut-up
    1 Large Sweet Vidalia Onion
    4 Cups Chicken Broth--No Salt/Gluten Free
    1-1/2 pounds Small Carrots
    1-2 tablespoons Chicken Fat
    Directions:
    First Cut the Vidalia Onion into small pieces brown in one tablespoon Chicken Fat.  While the onion is browning, cut the carrots into small pieces and set aside.  When the onion is finished browning slowly add the chicken pieces to llightly brown on both sides.  Do Not Remove the onion  from the pan.  When all the Chicken is lightly brown,  pour the chicken broth into the pan then add the carrots.

    Cover and let cook on the low flame for about two hours.  Do Not Let Boil.  When finished serve with either White Rice or Gluten Free noodles.  My husband loves it with Rice, he says the Rice helps absorb the Chicken Broth.

    Laurie Levene-Whitehill
    Grandma always said her cabbagewas great for a hot meal on coolFall or cold Winter days. It cooksall in one pot and takes about three hourson a medium heat.
    Ingredients:
    2  Heads Savoy Cabbage--less likely to cause stomach issues
    2  Cans Muir Glen Diced Tomatoes--No Salt Added, Gluten Free
    2  Pounds Chopped Sirloin
    2  Large Sweet Vidalia Onions Diced into really small pieces
    2  Anne Chun's Rice Express Sticky White Rice
    1  Anne Chun's Rice Express Brown Rice
    Directions
    In a large pot, boil both heads of cabbage for about 6 minutes, then remove from pot, and pour cold water over them and let them cool in the sink. While waiting for them to cool sufficiently so you can handle the leaves without burning your fingers you can mix-up the remaining ingredients.
    In a large bowl, put the chopped sirloin, next all the onion you've diced and then all the rice, with your fingers thoroughly mix all the ingredients together. Pour off all the water from the large pot you cooked the cabbage in and put on side.  Take four leaves of the cabbage and spread them out on the bottom of the pot, then take about 1/4 cup of the juice from the diced tomatoes and pour over the leaves on the bottom of the pot.
    Next take one of the cabbage leaves and take two heaping tablespoons of the sirloin, onion and rice mixture into the middle of opened cabbage leaf and then carefully roll it up when all rolled up put on the leaves in the bottom of the pot and repeat until you've used all the leaves--if you have any mixture left just roll into small meatball and put in the pot, then pour both cans of the diced tomatoes over all the cabbages. 
    Put the pot on the stove put the lid on not completely cover-the pot and cook on a medium flame for about 3 hours. When finished serve with hot gluten-free rolls and Enjoy!!!!


  • Popular Contributors

  • Forum Discussions

    cyclinglady is the one who gets chronic autoimmune urticaria. I sure am glad I don't! Keeping my fingers crossed. I have 3 AI diseases & hope that's the end count.
    Hello Everyone, Hope this finds you well. I'm wondering if anyone knows of a compassionate and caring Doctor may it be Functional or Medical etc. in the Vancouver area? I have contacted the Celiac groups, however they are not allowed to release names. Thank you kindly in advance for your time. Happy Healing.  
    All of Schars products are gluten-free.  They don’t make any that are not.
×
×
  • Create New...