I’m popping over here really quick to share this gluten-free matzoh recipe that I love making for my family each year when Passover rolls around. If you’re gluten-free then all of the ingredients should be ready right there in your pantry - superfine brown rice flour (you can use regular, but this will impact the texture a bit), arrowroot powder, oat flour, and psyllium husk powder to make the dough super pliable and easy to work with.
I love a homemade matzah, particularly because you can top it with whatever you please. Some of my favorites include: flaky salt, sesame seeds, za’atar, a mix of crushed cumin and fennel, or you could leave it completely plain! I do hope you enjoy these as much as my family does :) Happy holiday weekend to anyone observing a holiday! xo
Gluten-Free Matzoh
| Makes roughly 5 large squares |
Ingredients:
1 cup superfine brown rice flour, plus more for dusting
1 cup arrowroot powder
1/2 cup gluten-free oat flour
3/4 teaspoon fine sea salt
3/4 cup plus 1 tablespoon water
1 1/2 teaspoons psyllium husk powder
1/4 cup extra virgin olive oil, plus more for brushing
Flaky sea salt, for topping
Method
1. Place a baking/pizza stone on the middle rack of your oven, and preheat to 500°F.
2. In a large bowl, whisk together the brown rice flour, arrowroot powder, oat flour, and salt.
3. In another large bowl, whisk together the water and psyllium husk powder. Let the mixture sit and thicken for about 5 minutes, stirring every so often.
4. Use a wooden spoon or rubber spatula, and add the psyllium-water mixture, and olive oil to the dry ingredients. Stir everything together until a shaggy dough forms.
5. Turn out your dough onto a clean work surface that's been dusted with brown rice flour and knead it until a smooth dough forms. Cut the dough evenly into 4 pieces and covet with a clean dish towel. Dust your work surface again, and roll out your dough as thin as can be (roughly 1/8-inch), into a rough rectangle. Turn the dough a few times to prevent sticking, and dust with additional flour as needed. (This isn't an overly wet dough, so it shouldn't be too sticky.) Trim the edges into a square or rectangle (this is totally optional) and roll the scraps into a ball.
6. Prick the dough all over with a fork. Brush lightly with olive oil, and sprinkle with flaky salt (again, totally optional).
7. Dust a pizza peel and transfer your prepared dough to your oven. Bake the matzoh for 7-9 minutes, until the edges are golden. (I generally bake 2 at a time, be careful not to overcrowd as this will impact the baking time.)
8. Remove from the oven, and place on a rack to cool. Repeat with remaining dough, rolling scraps into a ball (this will give you an extra piece of matzoh).
9. Leftover matzoh can be stored in an airtight container or resealable bag for up to 4 days.
