- 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
- Preheat oven to 450° F (static) 425° F (convection).
- Whisk together All Purpose Flour and oat flour,
- Add in the liquid slowly while stirring with a fork or pastry cutter.
- 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.
- Form a ball with the dough and pat out onto a parchment paper dusted with Rice Flour. P
- at with your fingers to flatten the dough, then roll to the thickness of a saltine cracker, and prick in lines with a fork.
- 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.
- Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned.
Source: http://blog.julesglutenfree.com/2011/04/matzo/
