Matzah #2 (Gluten-Free)

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.

This recipe comes to us from Julie Bort.
Ingredients:
½ cup brown rice flour
½ cup tapioca flour
½ cup cornstarch
½ Tablespoon potato flour (not starch)
2 Tablespoons Cream of Buckwheat cereal
¼ teaspoon xanthan gum
½ teaspoon gelatin (can be Kosher)
2 eggs
1 teaspoon salt
2 Tablespoons oil
2 Tablespoons chicken soup stock
Directions:
Mix ingredients together. Refrigerate at least a ½ hour. Drop by heaping tablespoons into boiling, salted water. Cook in a wide, covered pot, 35 minutes (Note: they will cook up as free-form shapes and wont be round. They are too soft to roll.). If they stick to the bottom, gently pry them off after the first five minutes. These are delicate and some crumbling will occur in the boiling water. Do no...

This recipe comes to us from Betsey Carus. Makes approximately 14 - 2 ½ inch round crackers.
1/3 cup potato starch flour
1/3 cup (50g) ground almonds (see NOTE)
2 Tablespoons olive oil (use any oil available)
4 Tablespoons water (keep 2 in reserve)
pinch of salt (optional)
Preheat the oven to 450F.
Cover a cookie sheet with aluminum foil and grease with oil. Or just use the aluminum foil. They come off the foil without cracking since the foil peels off easily. Mix together the potato starch flour, ground almonds and salt. Mix together the oil and 2 Tablespoons of water, slowly add the dry ingredients using a fork to mix the dough (add the reserved water if too dry, dough should hold together but not be sticky).
Knead the mixture and form a ball (if sticky,...

This recipe comes to us from "debmidge" in the Open Original Shared Link.

Ingredients:
1 stick butter or margerine
1 cup sugar
1 egg
2 tablespoons orange juice (or lemon juice)
1 teaspoon vanilla
2 teaspoons baking powder
¾ teaspoon xanthan gum
¾ cup corn starch *
½ cup white rice flour *
½ cup brown rice flour *
½ cup potato starch *
¼ cup tapioca flour *

*or use 2 ½ cups gluten-free flour of your choice

Filling: Apricot, prune, or strawberry preserves or jam mini chocolate chips, M&Ms, etc.

Directions:

In mixer, cream butter and sugar. Add egg. Add orange juice and vanilla. In separate bowl, combine flour, baking powder and xanthan. Add flour slowly to mixture. Refrigerate dough for several hours ( I do ...