Gluten Free Matzah

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Passover is the beginning of the Feast of Unleavened Bread, and if you are looking for an alternative version to enjoy, this is the one for you. This matzah is made with cassava and potato flours.

Gluten-free Matzah made with Cassava and Potato Flour - Paleo-friendly Matzah recipe

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NOTE: This recipe is not considered “kosher” as the matzah is homemade and not done according to rabbinical rules. I do not follow kosher eating practices, but I do follow biblical dietary laws as written in scripture.

What is Matzah?

Matzah is a thin, crisp bread that is much like a saltine cracker. It is traditionally made with flour and water and must be baked quickly to prevent the fermenting of the grains and thus avoid leavening. It is the type of bread that is usually eaten throughout the Feast of Unleavened Bread. The 7 day feast that begins with the Passover meal or Seder.

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These two feasts – Passover and Unleavened Bread, honor and remember when God’s people were rescued from slavery in Egypt. At the final plague in Egypt, the Hebrew people were commanded to slaughtered a lamb and marked the tops and sides of the door frames of their homes with the blood. The death angel “passed over” the homes that had been marked – sparing them from the plague.

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They ate their meal of lamb, bitter herbs and unleavened bread with their shoes on, coats cinched and in a hurry. When the pharaoh ordered them to leave, they had to do so quickly. There was no time for bread to leaven …unleavened bread.

“‘This will be a day for you to remember and celebrate as a festival to Adonai; from generation to generation you are to celebrate it by a perpetual regulation. “‘For seven days you are to eat matzah — on the first day remove the leaven from your houses. For whoever eats hametz [leavened bread] from the first to the seventh day is to be cut off from Isra’el. On the first and seventh days, you are to have an assembly set aside for God. On these days no work is to be done, except what each must do to prepare his food; you may do only that. You are to observe the festival of matzah, for on this very day I brought your divisions out of the land of Egypt.

Therefore, you are to observe this day from generation to generation by a perpetual regulation. From the evening of the fourteenth day of the first month until the evening of the twenty-first day, you are to eat matzah. During those seven days, no leaven is to be found in your houses. Whoever eats food with hametz in it is to be cut off from the community of Isra’el — it doesn’t matter whether he is a foreigner or a citizen of the land. Eat nothing with hametz in it. Wherever you live, eat matzah.’” Exodus 12:14-20 (CJB)

As new covenant believers, we see that Yeshua (Jesus) was our ultimate Passover lamb, and it was His blood that paid the price for our sin. He freed us from the bondage of our sin so that we would no longer be trapped and cursed by it. He was the perfect lamb, without a spot or a flaw, and not one of his bones were broken.

“Get rid of the old hametz, so that you can be a new batch of dough, because in reality you are unleavened. For our Pesach lamb, the Messiah, has been sacrificed.” 1 Corinthians 5:7 (CJB)

To Make this Gluten Free Matzah You Will Need:

  • cassava flour
  • potato flour/starch
  • water
  • extra virgin olive oil
  • honey
  • sea salt
  • mixing bowl
  • baking sheet or stone
  • parchment paper
  • cooling racks
  • rolling pin
  • thin spatula

A video that includes this recipe will be posted tomorrow (April 11th) on my YouTube channel – A Good Life Farm.

Gluten-free Matzah made with Cassava and Potato Flour - Paleo-friendly Matzah recipe

To begin, place a baking stone or heavy baking sheet in your oven. Preheat your oven and baking stone/sheet to 475 degrees.

Combine cassava and potato flours in a mixing bowl.

Add honey, extra virgin olive oil, water and salt, and stir it together.

The dough will quickly become stiff. Mix the dough with your hands, adding a tiny bit of water at a time to moisten all of the flour and make a dough that is firm but not sticky.

Divide the dough into 4 portions.

Transfer a portion of the dough to a surface that has been dusted with additional potato flour.

Roll the dough as thinly as you can. Cut the dough into rectangles or squares, about 6-7 inches in size.

Poke the dough all over with a fork to create the piercings in the matzah.

Carefully use a very thin spatula to lift the rectangles onto a sheet of parchment paper that is on a cooling rack. The dough will be very fragile.

Slide the sheet of parchment paper with the matzah from the rack onto the heated stone/sheet in your oven.

Bake for 3 minutes. Use the spatula to flip the matzah over and bake another 3 minutes. Do not let the matzah get too brown or it will taste burned.

Transfer the matzah to a rack to cool.

Repeat this with all of the dough.

Gluten-free Matzah made with Cassava and Potato Flour - Paleo-friendly Matzah recipe

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Gluten-free Matzah made with Cassava and Potato Flour - Paleo-friendly Matzah recipe

Gluten Free Matzah

WholesomeSkillet.com | Constance Smith
This gluten-free matzah is made with cassava and potato flour. It is paleo-friendly as well. The number of matzah sheets this makes will vary by how thinly you roll the dough and what size you cut them to.
5 from 2 votes
Prep Time 10 mins
Cook Time 6 mins
Course Sides
Servings 6

Ingredients
  

  • 1 c cassava flour/starch
  • 1 c potato flour/starch - more for dusting
  • 3/4 c water - more as needed
  • 3 Tb extra virgin olive oil
  • 1 Tb honey
  • 1/8 teaspoon sea salt - optional

Instructions
 

  • To begin, place a baking stone or heavy baking sheet in your oven. Preheat your oven and baking stone/sheet to 475 degrees.
  • Combine flours in a mixing bowl.
  • Add the remaining ingredients, and stir together.
  • The dough will quickly become stiff. Mix the dough with your hands, adding a tiny bit of water at a time to moisten all of the flour and make a dough that is firm but not sticky.
  • Divide the dough into 4 portions.
  • Transfer a portion of the dough to a surface that has been dusted with additional potato flour.
  • Roll the dough as thinly as you can. Cut the dough into rectangles or squares, about 6-7 inches in size.
  • Poke the dough all over with a fork to create the piercings in the matzah.
  • Carefully use a very thin spatula to lift the rectangles onto a sheet of parchment paper that is on a cooling rack. The dough will be very fragile.
  • Slide the sheet of parchment paper with the matzah onto the heated stone/sheet in your oven.
  • Bake for 3 minutes. Use the spatula to flip the matzah over and bake another 3 minutes. Do not let the matzah get too brown or it will taste burned.
  • Transfer the matzah to a rack to cool.
  • Repeat this with all of the dough.

Notes

This recipe is not considered “kosher.”

Nutrition

Calories: 238kcalCarbohydrates: 41gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 66mgPotassium: 273mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 49mgIron: 2mg

NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.

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