Sunday, February 26, 2012


Gluten Free Matzo

1/3 cup flour (half potato starch, half buckwheat flour)
1/3 cup almond meal
1/4 teaspoon sea salt (or to taste)
3 Tablespoons margarine or coconut oil (Earth Balance Margarine is both GF and dairy free)
1 Tablespoon flaxmeal and 3 Tablespoons hot water
(Combine the flax meal and water, and let it sit until it looks like the texture of an egg.)

Mix all the ingredients together.

I use a tortilla press (a rolling pin works as well) with a golf-ball-sized dough sandwiched between waxed paper. I prefer to bake the matzoh on a cookie sheet for 10 min. on a 400* oven but putting the flattened matzoh on the griddle is another option. 
Feel free to experiment with flours, thinness of the dough, and baking methods.

This recipe makes six 5" round pieces of, crunchy, dark (because of the buckwheat,) pieces of matzoh with just the right flavor and texture.