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Matzoh And/or Crackers

ArtGirl

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ArtGirl Enthusiast
ArtGirl
Posted

I found a recipe for Matzoh on this forum somewhere, but can't find it again, so can't give credit where it's due.

I made the recipe today and it turned out very well. A nice crisp flatbread.

Now, my little brain started working on this - hmmm a crisp "cracker". I tried spreading some olive oil on the surface of a piece and salted it. Ymmm - just like a saltine. I dipped it in some fake cheese sauce (made from cashews and yeast flakes) and it was great!

I'm going to experiment with this some by adding maybe some ground flaxmeal to make it taste more like a wheat cracker. Maybe try a little baking powder to see if it will "fluff up" a little.

Recipe for eggless Gluten-Free Matzoh

3/4 cup potato starch

1/4 cup almond meal

pinch salt

2 T olive oil

3T + 1t water [i ended up using almost 1/3 cup to get it to stick together well]

Mix all ingredients in bowl -texture should be like playdough - if too dry add small amount of extra water. Knead into ball and divide into 4 pieces.

Take each piece and roll between 2 sheets of parchment paper - roll as thinly as possible - be patient - dough will tear easily.

Prick dough all over with fork. Score with knife if you want to break into squares after baking. Bake at 400 degrees for 10-13 minutes, or until lightly browned. Makes about four 8-inch round matzot.

(I ended up baking it for about 15 minutes, but mine probably weren't as thin as they should have been since I don't have a rolling pin anymore and used a glass jar.)

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missy'smom Collaborator
missy'smom
Posted

Thank you for sharing the results of your experiment. I came across this too and was wondering about it.

jerseyangel Proficient
jerseyangel
Posted

That looks good!

I'm thinking, I could use a lighter oil, and sprinkle the tops with a little cinnamon and sugar--kind of like the old "Cinnamon Crisp" crackers.

missy'smom Collaborator
missy'smom
Posted
That looks good!

I'm thinking, I could use a lighter oil, and sprinkle the tops with a little cinnamon and sugar--kind of like the old "Cinnamon Crisp" crackers.

Yummmm!!! Now I have to try this.

maybe some sesame....

kbabe1968 Enthusiast
kbabe1968
Posted

Open Original Shared Link

I found this one too....I want to try it. I DO miss crackers!!!

ArtGirl Enthusiast
ArtGirl
Posted
  • Author
Open Original Shared Link

I found this one too....I want to try it. I DO miss crackers!!!

Thanks for the link - I'm going to try that one, too. It includes flaxmeal.

Yes, I REALLY MISS CRACKERS, too. I've been eating potato chips for something crunchy, but I'd rather have a cracker. These recipes have real possibilities - I like the idea of the sesame seeds, too.

Generic Apprentice
Generic
Posted

Glutino makes a couple of really good crackers. One is the ritz style (kinda tastes like a cross between a ritz and a saltine. Then they also have one that is retangular that tastes similar to a club cracker but not quite as sweet.

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ArtGirl Enthusiast
ArtGirl
Posted
  • Author
Glutino makes a couple of really good crackers. One is the ritz style (kinda tastes like a cross between a ritz and a saltine. Then they also have one that is retangular that tastes similar to a club cracker but not quite as sweet.

I've heard they're good. Unfortunately, they all have something in them that I can't have, like corn or soy. Mary's Gone Crackers and plain rice crackers are about it for me - and they're rather expensive to just snack on.

Generic Apprentice
Generic
Posted

Sorry to hear that. That really sucks. If I see any crackers that free of corn and soy I'll let ya know.

kbabe1968 Enthusiast
kbabe1968
Posted

ArtGirl - I'm going to follow the recipe but roll it out and cut into squares instead (ya know, so it's the right size for a little slice of cheese!!!).

I wont' get to try them until Monday b/c we have company coming this weekend....but if I get to them before you, I'll let you know how they turn out! :D

ArtGirl Enthusiast
ArtGirl
Posted
  • Author

kbabe - scoring them works perfect. I did this for the last batch and, although they stayed together while the large piece baked, it broke easily where it was scored, making lots of small "crackers"

Today I made some with flaxmeal and added more salt and a little Stevia to sweeten (I also added 1-tsp baking powder but I'm not sure this made any difference). Tasted real good, though. I didn't roll them but divided the dough into 2" balls and flatened them with my fingers. Didn't use the parchment paper and on they didn't stick. (I baked some on a non-stick pan, and some on a foil-lined pan).

catzy Newbie
catzy
Posted

I also saw the recipe for Matzoh and I am going to try it. Does anyone know of a substitute for the almond meal? My daugher is also allergic to peanuts/nuts.

ArtGirl Enthusiast
ArtGirl
Posted
  • Author

Variation for crackers.

I made a change to the recipe today to add oat flour - made for a less dense cracker - very nearly crumbly, but not quite.

1/2 cup potato starch

1/4 cup oat flour (I put gluten-free rolled oats in the blender to make the flour)

1/4 cup almond meal

2 Tbs flax meal (I put flax seends in the blender to make the meal)

1/8 tsp salt

2 T olive oil

3 T+1stp water

1/16 tsp Stevia

The dough was much more pliable than wihtout the oat, and I was able to get a thinner cake.

I rolled 2-Tbs of the dough into a ball, flattened on my palm, then pressed it into a thin 4-1/2" circle on a non-stick pan. Baked at 400 F for 10 minutes.

- - -

I've been making these flat-breads every few days - I just love the crunch. I even put catsup on one (not the oats version) and some hot hamburger/garlic powder/oregano flakes and had a quick mini-pizza.

  • 2 weeks later...
missy'smom Collaborator
missy'smom
Posted

How well do these "crackers" keep? Do they get stale fast? I'd like to make and store a bunch.

ArtGirl Enthusiast
ArtGirl
Posted
  • Author

I have no idea how long they will stay fresh because they don't stay around longer than a week. I imagine they would freeze well - I freeze a similar cookie with no problems.

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