If you are gluten-free, trying to find gluten-free matzoh in your local store is not always so easy. If you live near one of those stores that do carry it, you are lucky. You can always order on line too. Then there are the many recipes on the internet. Most are made with either almond or nut flour, soy flour and other ingredients that I cannot eat because of my allergies.
Even when I do purchase gluten-free matzoh I still like to make my own. I think it’s original and more like what our ancestors ate . But that doesn’t mean it looks or tastes good. . . . Until this year!
I found a bunch of recipes that I could not use due to the ingredients, so I tailored them and came up with a matzoh recipe this year that we like! I made small, individual cracker-like matzohs instead of sheet matzohs. We love the taste and the size!
1/3 cup of Potato Starch
1/3 cup of Brown Rice Flour
1 Tablespoon of Flaxseed Meal
3 Tablespoons of Olive Oil
3-4 Tablespoons of Water
Salt to taste (1/4-1/2 teaspoon)
Mix the potato starch, brown rice flour and flaxseed meal together. Add in the olive oil and mix. Add in one tablespoon of water at a time until the mixture is soft enough to handle and roll into balls. Add the salt to the mixture to taste. You might need to add in a little more or less oil and water until you get it to the right consistency. Don’t be afraid to experiment! If you add to much liquid you can always add in a little more flour.
Line a baking sheet with parchment paper or aluminum foil. Take a heaping tablespoon full of the mixture and press down into a flat circle. Repeat until all of the mixture is used. Prick the mini matzohs with a fork. Bake at 400 degrees for approximately 8-10 minutes. Cool and enjoy!
For the first batch I sprinkled salt onto the matzohs. The result was a bland matzoh cracker that I did not like. For the next batch I added the salt into the mixture before baking. We liked it much better.
Ingredients: I love olive oil! Note that it does give the matzoh a little olive green twinge. You can use another oil if you prefer. If you don’t have or can’t find potato starch then try tapioca starch. I’m going to try the next batch with tapioca and see how that turns out.
Baking Time: Bake less time for a softer matzoh, longer for a crispier matzoh
My recipe made 9 matzoh crackers.