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Gluten-Free Matzoh Recipe

April 15, 2014

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Passover started last night, and for those who celebrate, this means family, food, a Seder commemorating the Jews’ escape from Egypt long ago. It also means eight days of avoiding all chametz, or any leavened food containing wheat, barley, rye, spelt, or oats.

As a celiac, the Passover diet is nothing new to me. My daily diet is generally chametz-free anyway. However, during Passover, most observant Jews without gluten intolerance subsist off of matzoh, a type of cracker-like unleavened bread, which serves as a replacement for their daily sandwich bread and chametz-free ingredient in recipes. Missing out on the matzoh during Passover can be a real drag, especially since it’s prevalent in many traditional Passover dishes.

This year, I decided to take the matter into my own hands. I mean really, what’s life without a good bowl of matzoh ball soup? After some trial and error with a few recipes, I found and adapted this recipe from (Mainly) Gluten Free in NYC.

I found that these matzohs bake up to be pleasantly crispy and a bit salty, and are substantial enough to serve as a great base if you want to make a sandwich or add toppings. They can also be added into many dishes that require matzoh, though you may want to bake them fairly thin if you’d like to use them in your recipes.

Gluten Free Matzoh*

1 cup potato starch

1 cup almond meal

3/4 tbsp sea salt

3 tbsp Flaxseed Meal

6 tbsp coconut oil (solidified, but soft)

6 tbsp warm water

  1. Preheat the oven to 450˚ F. Cover the cookie sheet with non-stick aluminum foil.
  2. In a large bowl, combine the dry ingredients.
  3. Add the coconut oil to the dry ingredients, kneading with your hands. Add the water in slowly, making sure all of the coconut oil is mixed in smoothly. The dough should make a ball, but not be too sticky. If it is, add in a bit of potato starch until it is the right consistency.
  4. Create walnut-sized balls of dough and spread them on the pan into thin, rectangle-shaped layers. Be sure to poke holes in the dough with a fork to ensure even cooking.
  5. Cook for 10 minutes, until the crackers’ edges are brown. The tops should still be white, with a few brown spots.
  6. Enjoy!

* As a note, these matzohs won’t be kosher for Passover Seders, as they aren’t made out of one of the five grains considered to be chametz, but are kosher to eat throughout the rest of Passover.

What’s your favorite gluten-free matzoh recipe?