Karen's Gluten Free Homemade 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. Delicious!
Servings: 8 servings; 4 - 6" x 8" 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
Store in an airtight container or zip-lock bag.
Enjoy for Passover or year-round. This recipe may not be reproduced without consent of its author, Karen Sheer
Enjoy for Passover or year-round. This recipe may not be reproduced without consent of its author, Karen Sheer
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 117mg | Potassium: 15mg | Fiber: 2g | Sugar: 1g | Calcium: 56mg | Iron: 1mg