Karen’s Gluten Free Matzo

In my test kitchen, I used carefully measured gluten-free “flours,” pulsed the ingredients in a food processor, rolled and cut the dough, then cooked each piece for a moment in a hot cast iron skillet until it slightly blackened. Finally, the matzo crackers were baked in the oven at a low temperature, just to crisp and dry them at a low temperature; to crisp and dry them.

For seven or eight days, Jews around the world will be observing Passover. Only unleavened bread is to be eaten, and at the Seder (two nights), Matzo is eaten three times.

Working with gluten-free flours can be tricky. But, as a blogger, recipe tester and writer, I dedicated a few days to the art of “making matzo” in my kitchen.

(I might add, matzo is a beloved cracker which is enjoyed by many… a treat not just for Passover!)

For a recipe to work it needs to be well written and tested. The method is as important as the ingredients.

I have always enjoyed the more expensive Yehuda brand of matzos from Jerusalem, Israel. And, they are round shaped.  I like a company that thinks outside the box! What’s different is they are blackened here and there. This lends a wonderful, deepened flavor.

So, in my test kitchen, I used carefully measured gluten-free “flours” – pulsed the ingredients in a food processor, rolled and cut the dough, and then cooked each piece for a moment in a hot cast iron skillet until it slightly blackened. Finally, the matzo crackers were baked in the oven at a low temperature, just to crisp and dry them.

This Passover, I am expecting many at the celebratory Seder to be tasting and enjoying my gluten-free offering. These matzos are just that good!

Best,
Karen

Karen Sheer