Description
This gluten-free, vegan matzo for Passover will help you fulfill the mitzvah of matzo, even if you are gluten-free. With 4 options.
Scale
Ingredients
- 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
Instructions
- 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 teff, potato starch, almond meal (or whatever flour/starch combination you are using) 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” matzo. 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.
Notes
- Recipe 1: As listed above.
- Recipe 2: Without teff flour. In this option, follow the instructions above but increase the potato starch to 2/3 cup and omit the teff flour. You still use 2/3 cup almond meal and the flax meal. If it is too wet, add another tablespoon of potato starch.
- Recipe 3: With quinoa flour. If you don’t have teff and have quinoa flour, you can use 1/3 cup quinoa flour, 1/3 cup potato starch and 2/3 cup almond meal (along with the rest of the ingredients). Quinoa adds some protein but may have a bit of a bitter taste.
- Recipe 4: With quinoa and teff. Use 1/3 cup quinoa flour, 1/3 cup teff flour and 2/3 cup almond meal. Omit the potato starch. Add the rest of the ingredients.
This recipe is pretty flexible as you can combine the quinoa flour, teff flour 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.