Description
A simple recipe for making gluten-free matzo that is perfect for any occasion.
Ingredients
Scale
- 3 cups gluten free flour blend
- 1 1/3 cups warm water
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 tablespoons everything bagel
- 1/2 teaspoon coarse salt
- 1 tablespoon sesame seeds
Instructions
- In a large bowl, add 3 cups gluten free flour blend and 1/2 teaspoon salt and whisk to blend.
- Preheat the oven to 475º F. If you own a pizza stone, heat it in the oven as it preheats.
- Add 1 1/3 cups warm water and 1/4 cup olive oil and mix well.
- Put a piece of parchment paper on the counter and dust it with gluten free flour blend.
- Put the dough on the parchment paper. Sprinkle the dough with a little flour and roll the dough to a very thin rectangle.
- You can cut the edges to make your matzo into a square, rectangle, or leave as rolled.
- Optional: If you don’t want your matzo to be too crunchy, brush the matzo with olive oil.
- Use a fork to score the dough. I did mine in rows to mimic the look of store-bought matzo.
- Sprinkle coarse salt, poppy seeds, sesame seeds, or everything bagel on top. Slightly press the toppings in.
- Lift the parchment paper up and quickly put it onto the hot pizza stone. Bake for 5 minutes.
- Flip it over and bake another 5 minutes until the matzo is crisp.
- Remove from the oven and repeat with the next piece.
Notes
- For best results, use a gluten free flour blend that contains xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 0
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0