Gluten Free Matzo

  • 1 cup All Purpose Flour Containing1/2 teaspoon of xantham gum
  • 1/2 cup gluten-free oat flour (or may use almond flour, brown rice flour or buckwheat flour)*
  • 4 Tbs. extra virgin olive oil
  • 3-5 Tbs. water
  • 1/2 tsp. sea salt or kosher salt
  • coarse kosher salt or sea salt to sprinkle on tops
  1. Preheat oven to 450° F (static) 425° F (convection).
  2. Whisk together  All Purpose Flour and oat flour,
  3. Add in the liquid slowly while stirring with a fork or pastry cutter.
    1. If the dough is too dry, add additional water by the 1/2 teaspoonful in order to get dough wet enough to form a ball but not be sticky. Depending on the additional flour you use — oat, almond, brown rice or buckwheat — you will need more or less water.
  4. Form a ball with the dough and pat out onto a parchment paper dusted with Rice Flour. P
  5. at with your fingers to flatten the dough, then roll to the thickness of a saltine cracker, and prick in lines with a fork.
  6.  Sprinkle with additional coarse kosher salt, if desired. Cut the edges if you want them to be straight, using remnant dought to make more matzo.
  7. Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned.

Source: http://blog.julesglutenfree.com/2011/04/matzo/

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