Updated on 4/14/14 after making multiple more batches. The recipe has been updated to remove the applesauce and change the baking instructions. Please reprint if necessary.
Those of you who are gluten-free and who celebrate Passover know the torture of a holiday that features wheat as its main ingredient for 8 days. While they now make gluten-free matzo, gluten-free cake meal and gluten-free matzo farfel, they are extremely expensive and contain eggs and oil. So if you also avoid eggs and oil, this is a complete show stopper.
So for the perhaps seven other people out there who would like (inexpensive) gluten-free vegan matzo without oil, have I got a treat for you! I went in search of a recipe on the net that met these criteria and came up empty. I did find a few that were close, so I made some modifications, baked them up and voila! Here you have four, count them, four different varieties of gluten-free vegan matzo. Hooray!
Disclaimer: I don’t know if these meet the criteria as being officially Kosher for Passover but when you have dietary restrictions, sometimes you just have to hope that G-d understands. I’m just here to give you options. 🙂
A couple of notes:
- The version with quinoa flour has a bit of a bitter taste but probably contains the most protein.
- The version with potato starch tastes as close to matzo of the four.
- The teff version tasted pretty good.
- I made a version with teff flour and potato starch that is now my favorite as it tastes somewhat authentic and also has some protein.
- The thinner you roll them out, the crunchier they will be.
- To further optimize crunchiness, bake them for 10 minutes on one side, then flip it over and bake for another 4 minutes on the other.
- Go into this with an open mind. If you don’t expect them to taste exactly like traditional matzo or have the same texture, you will be pleased. These are not exact replicas but are pretty darn close.
- Once you make the matzos, you can break them up to make your own matzo farfel or grind them in a high-speed blender to make a replication of cake meal (as long as they are sufficiently crunchy).
- You can roll these out directly on your baking sheet if you have a small rolling pin like this. A full-sized rolling pin won’t work out this way. If your rolling pin is full-sized, roll it out on a piece of wax paper (still with the plastic wrap on top–see recipe for further instructions). Then carefully pick up the wax paper and turn it over onto the baking sheet. Trying to peel the dough off of the wax paper might not work out so well.
This recipe makes enough for approximately two normal-sized sheets of matzo. The nice part is it is really easy and quick to make a sheet at a time so if you run out during Passover, just make a few more batches.
I hope these make your Passover a little easier (and a little less expensive). Please let me know how they work out for you.
- 1/3 cup teff flour
- 1/3 cup potato starch
- 2/3 cup almond meal
- 2 tablespoons flax meal
- 7 tablespoons warm water
- A dash of salt
- Preheat the oven to 450 degrees F
- Cover a baking sheet with non-stick tinfoil or parchment paper.
- Mix the flax meal and water in a small bowl and let sit for a few minutes.
- In a medium-sized bowl, mix the flour (quinoa, teff and/or potato starch), almond meal and salt.
- Add the flax mixture to the dry mixture and stir until just combined. You might need to use your hands to get it completely mixed. It should be doughy and might seem a bit dry but as long as it sticks together when you knead it, it will work.
- Put the dough on the baking sheet and cover with a big piece of plastic wrap. (This will save you time on clean-up as well as avoid the need to sprinkle flour on top to keep the rolling pin from sticking).
- Take a rolling pin and roll the dough over the plastic wrap until it is as flat as you can get it. You can roll it into a circular shape or more of a square shape.
- Remove the plastic wrap.
- Use a fork to prick holes in the dough like “real” matzoh. This isn't just for looks--it helps ensure that you don't get air bubbles during baking.
- Bake for 10 minutes. Watch carefully to ensure it doesn’t burn.
- Carefully pick up the matzo (this is easiest with your hands) and flip it over.
- Bake for another 4 minutes.
- It is done when the edges are slightly brown.
- Let it cool and store in a zippered storage bag. Do not store them in the refrigerator as they will lose their crunch and become doughy.
If using potato starch alone, add one extra tablespoon. Note that the potato starch version on its own may be slightly more wet than the other flours. You can add more potato starch if necessary.
You can combine the quinoa, teff and potato starch in any combination as long as you maintain the ratio of a total of 2/3 cup of these and 2/3 cup almond meal.
This post was shared on Gluten-Free Fridays.