Lately I’ve determined that I’m somewhat of an enigma. I mean, this whole “I eat gluten-free most of the time but not all of the time because I don’t actually have celiac and I just like gluten-free flours” thing doesn’t exactly qualify as a “special diet.” Especially if you catch me eating regular ol’ gluten-full pizza on a lunch date. (Yup, that happened this week.) So while theoretically I could make an exception and eat regular ol’ gluten-full matzoh at our family’s seders this weekend, instead I jumped for joy when my friend Ellen, The Gluten Free Diva, suggested we get together and make some gluten-free matzoh. (Remember, we cooked together a few weeks ago?!) Because if there’s anything better than splurging, it’s working on a recipe and realizing you can eat what you crave, a little more healthfully! And of course, I love some gal pal time in the kitchen.
I know what you’re thinking. If you do not observe Passover, it’s “Awesomeness! Matzoh is so good. Especially slathered with butter. I used to get to eat it at a snack at my Jewish friend’s house and always wished my mother would buy it.” And if you’re a member of the Tribe, it’s something more like “Oh come on. Who actually craves matzoh? If I were gluten-free I’d rather just not eat it.”
Well here’s the thing about this matzoh. Whether you have to eat a gluten-free diet or not, this is the matzoh that’s going to make you want to eat matzoh. Take it from my gluten-eating husband, who proclaimed, “this is better than ANY matzoh I’ve ever had.” No joke, he would have polished it off right then and there if I didn’t steal it away for photos (such is the life of being married to a food blogger.)
You wanna know what makes this matzoh (and many gluten-free recipes!) so good? I promise you it’s not just the fact that Ellen and I decided to flavor our matzoh with onion, garlic and dill (which was really a great decision, by the way.) Even if we had left those spices out, the combination of flours including chickpea, almond and oat contribute far more flavor than what you would get in typical matzoh, made with a single grain, usually wheat. When people ask why I use so many different gluten-free flours, I always tell them, they’re more flavorful! And more nutritious, too. This matzoh is a perfect example of that.
And if after all this you’re thinking, “Great, I’d be totally game, but there’s no way I’m gonna have time for this before our first seder,” relax. My other favorite thing about this matzoh is that it’s super quick and easy and doesn’t require you go out and buy a zillion gluten-free flours. We tested this recipe with Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, and nailed it on the first try! Don’t you love when that happens? The dough is easy to mix and roll out too.
If Passover were a gift-giving holiday, this would be our gift to you. Chag Sameach!
Be sure to visit Ellen’s blog, Gluten Free Diva, for her take on our matzoh-making. Plus, she’s got tons of other great gluten-free recipes for Passover, like Passover Almond Coconut Sponge Cake with Whipped Cream Strawberry Filling, Mock Lentil Walnut Chopped Liver, and Chocolate Apricot Almond Candy (want!)
The question about which grains are kosher for Passover really depends on one’s own ethnic background and level of observance. If you need more information on which grains are kosher for Passover, please check out a couple other posts I’ve written recently, here and here. Also, Ellen has included some great information on laws concerning making matzoh.
Gluten Free Matzoh with Onion, Garlic and Dill
Yield: 5 sheets of matzoh
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
1 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour, plus additional for rolling
1/4 cup oat flour (or gluten-free oats, ground finely in a food processor)
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
4 tablespoons olive oil
4-6 tbsp water
Preheat oven to 450ºF. Line two baking sheets with parchment paper.
Combine flours, salt and seasonings in a food processor and pulse to combine. Remove cover and drizzle in olive oil and 4 tablespoons water. Process the mixture until well combined. Remove cover and pinch together some of the dough. If it holds together, it's done. If it is still a bit crumbly, add more water, a teaspoon at a time, and continue processing, until dough holds together.
Gather the dough into a ball. Generously flour work surface and rolling pin. Divide dough into five equal portions. Working with one at a time, roll as thinly as possible into a rustic round or oval shape. Gently lift and place on the parchment-lined baking sheet. Poke holes in horizontal rows with a fork. Repeat with remaining dough.
Bake for 12-14 minutes, until browned and crisp.