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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!

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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.


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2 Responses:

 
Sharon
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
20 Feb 2013 5:00:09 PM PDT
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?

 
Madelyn Rubin
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
28 Dec 2014 10:25:09 AM PDT
Thank you, Jules!




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