For the Jewish community, eating matzo is traditional during Passover. However, a sensitivity or allergy to gluten means that some can’t take part in this important practice. Luckily, we have the solution!
If you can’t eat gluten, but want to eat some delicious matzo, we’ve got just the recipe for you! Read on and find out exactly how to make gluten free matzo that you can make in no time at all.
What Is Matzo?
Unleavened bread made from flour and water is known as matzo, however, it is also occasionally spelled matzah or matza. It has a crunch, a very subtle flavor, and looks like a large water cracker.
The dough must be prepared and baked within 18 minutes of the ingredients being combined. The matzo is not regarded as kosher for Passover if the dough is allowed to sit for any longer.
How Does Matzo Taste?
Matzo has been compared to a giant cracker, and that is exactly how it tastes. There is no rising because matzo is an unleavened bread, and this is what makes it very similar to a conventional cracker.
As a result, you get a crisp, savory cracker that is light in texture.
If you choose to eat it outside of Passover, it tends to be very dry, making it the ideal food for toppings like charoset, butter, jam, tuna salad, or whatever suits your taste.
Why Is Matzo Eaten During Passover?
The origins of matzo can be traced all the way back to the Israelites’ exodus from Egypt. It is eaten during Passover to mark the abolition of Jewish slavery.
Matzo, also known as “bread of affliction,” serves as a reminder of how quickly the Jewish people left to successfully escape their enslavement.
The Torah states that the Jews had to flee quickly once the Egyptian monarch consented to release the slaves.
Moses’ people made their bread unleavened because they couldn’t wait for the dough to rise and had little time to get ready for their departure.
Jewish people still eat this unleavened flatbread in remembrance of their forefathers’ flight to freedom.
For this reason, Jewish people are not allowed to consume chametz (items made from leavened grains) or store it in the house during Passover.
Gluten Free Matzo Ingredients
- ⅔ cup of warm water
- 1 teaspoon of kosher salt
- 2 cups of gluten free flour blend
Gluten Free Matzo Recipe
After gathering all your ingredients, it’s time to start making your gluten free matzo! Just follow the instructions below!
Preparation To Keep It Kosher
If you want to keep your gluten free matzo kosher, you’ll need to make sure you have everything ready so you can complete this recipe within your 18 minute time limit.
So before you start baking, complete the following steps:
- Preheat your oven to 500 F.
- Cover your baking sheet with parchment paper.
- Measure your gluten free flour blend and kosher salt and place it in a large bowl.
- Measure the lukewarm water and place it in a separate bowl.
- Gather all your supplies. You will need a fork, butter knife, rolling pin, mixing spatula, and flat spatula.
- Dust your surface with your gluten free flour blend so it’s ready for rolling.
- Mix your gluten free flour blend and salt together with a whisk.
- Add the water and mix it some more. You can add more water if the mixture is too dry, and more flour if the mixture is too wet.
- Once the dough is mixed and holds together, take it out of the bowl and shape it into a ball. Place the ball of dough on your rolling surface and roll it out as thin as you can without breaking it.
- Cut the frayed edges and then cut it into four sections.
- Use a flat spatula to transfer the rolled out dough onto your baking sheet.
- Using a fork, puncture the dough evenly to prevent it from rising and bubbling.
- Place the dough in the oven and bake it for 10 minutes. It may take less time, depending on how thin your rolled it out.
- Your matzo will be done when it’s crisp and slightly brown.
How To Make Your Own Gluten Free Flour Blend
You can buy gluten free flour at your local grocery store, however, if you’d rather make your own, we’ll show you how to make your own homemade blend!
- 2 cups of white rice flour
- 1 cup of potato starch
- 1 cup of tapioca flour
- 2 teaspoons of xanthan gum
- 2 cups of white rice flour
- 1 cup of tapioca flour
- 1 cup of potato scratch
- 1 cup of millet flours
- 4 teaspoons of xanthan gum
- Place all ingredients in a large bowl.
- Blend together until combined.
- Store your gluten free flour blend in a glass jar or airtight container in cool, dry place.
- Shake the container before use to loosen any settled flour.
Storing Gluten Free Matzo
Matzo can go stale, so make sure you store it in a cool, dry place, like your pantry, in an airtight container.
Matzo can last for several months, or even a year if it is stored properly, but after you open the container, you should try to use your matzo within a week.
There you have it! That’s all you need to know about making your own gluten free matzo!
As you can see, it’s so easy to make, and by preparing all your ingredients beforehand, you’ll be able to make it within 18 minutes so it’s kosher and ready for Passover.
- How To Make A Paleo Detox Smoothie: Berry Cherry Green Edition - April 18, 2023
- How To Make Spicy Paleo Paprika And Thyme Veggie Fries - April 18, 2023
- 15 Mouthwatering Keto Apple Recipes You Need To Try Today - April 18, 2023