Gluten Free Matzah
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.
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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