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.
Sure you can buy gluten free matzo these days – but nothing is more delicious than homemade – and this recipe!
Here are a few hints for Successful Matzo at Home:
- Use a 3 1/2 cup food processor (easier to clean then the large one!) The dough is simple to make.
- Roll thinly! Thicker will be tougher and not as light in texture.
- Use enough GF “Flour” below and above the dough when rolling.
- The Matzos are rolled thinly between lightly floured sheets of waxed paper- the handier you are with a rolling pin the better!
- Invert into the HOT skillet. This will blacken underneath and add tremendous flavor!
- Add to a low oven to crisp for 10 minutes, watch they do not darker, but just crisp!
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!
About Ingredients:
Gluten Free Flour blends are not all the same. If Kosher for Passover look at:
gfJules Certified Gluten Free All Purpose Flour (Kosher for Passover)
Rorie’s Grain Free Flour Blend KOSHER FOR PASSOVER All Purpose Mix
I have used: King Arthur Gluten-Free Measure for Measure Flour (this blend does contain Sorghum.. along with Corn Meal in this recipe- understand Corn and Sorghum) are types of kitniyot. These are legumes, seeds, and similar that are acceptable for some Sephardim on Passover and not acceptable for Ashkenazim.
Enjoy these delicious Matzo!
Karen
ALSO SEE: Karen’s Best of Passover Recipes 2025 ~ For the Seder and Beyond!
Karen’s Gluten Free Homemade Matzo
Equipment
- 1 cast iron skillet seasoned
- 1 cookie sheet
Ingredients
- 1 cup gluten free flour blend*
- 3 tablespoons oat flour, (finely ground)
- 1 tablespoon gluten free corn flour, (fine ground cornmeal)
- 1 1/2 teaspoons baking powder , Gefen brand (kosher)
- 2 1/2 tablespoons vegetable shortening , I use Spectrum Organic – OR Pareve Margarine
- 1/8 teaspoon sea salt
- 1/2 cup warm water
Instructions
- Add the first six ingredients to a bowl of a food processor. Measure 1/2 cup of warm water exactly. (I use a 3 1/2 Cup food processor.)
- Turn machine on, and pour the water through the feed tube. In about 10 seconds, all ingredients will be well blended, and a ball formed.
- Remove to your work surface. Pat into a round ball. Place on a small cutting board. Cut the dough into 4 even pieces.
- Roll a piece of dough between 2 pieces of waxed paper — dusted some extra all purpose gluten-free flour (on top and below the dough.)
- Rub a cast iron skillet with neutral oil, and heat on low. Preheat the oven to 325 degrees Fahrenheit.
- Roll thinly, as making crackers. I rolled each – 6" x 8". Cut into nice rectangles. Pull off top sheet, set aside. “Dock” with the tines of forks in even 1/3″ rows to duplicate the look of matzo. Or, just dock all over.
- Raise the heat of the skillet to medium-high. (Hint: turn on exhaust fan!) When very hot, turn the dough over into the palm of your hand, remove the waxed paper, and slide into the skillet. Cook for 1 -2 minutes. Peek, invert to the other side when a little blackened all over.You will see the matzo bubble up slightly which is good!
- Cook second side just for a moment to firm up, then place on a baking tray. Repeat with the rest of the dough. Place in the low oven just to crisp the matzot, 10 minutes. Do not let them darken.
Notes
Enjoy for Passover or year-round. This recipe may not be reproduced without consent of its author, Karen Sheer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I want to make in advance, how long do these last and how do you store them?
Hi Leah,
These crispy gluten free matzos will stay fresh for a few weeks. Wrap them waxed paper and in a plastic bag with a good seal. Or, you could add them to a large glass storage container to fit. Enjoy, and thank you for the question. ?Karen