KOSHER RECIPES FOR GLUTEN-FREE LIVING
Wednesday, March 07, 2007
Mission: Possible - Gluten-Free (Mock) Matzo
In Jewish law, only five grains are suitable for making matzo: wheat, barley, spelt, rye and oats. The only one of these grains that can be digested by celiacs and gluten intolerant people is oats, and there are quite a few celiacs who cannot digest oats at all. Even those who can can are only able to eat oats if they were produced in such a way that they were not cross-contaminated with wheat.
To make matzo matters more complicated for gluten-free folks, matzah shmura must also be properly supervised during the manufacturing process. Gluten-free shmura matzo, which some rabbis accept as fulfilling the mitzvah of eating matzo at Passover, is available online from Rabbi Kestenbaum's Shemura Oat Matzos. The website lists local vendors in the United States, or you can order them before March 11 from Kosher.com (which also sells gluten-free matzo meal from the same company).
There is another option for people who are not as stringent about halacha, or who are looking for a gluten-free matzo replacement for Pesach for a purpose other than saying the matzo blessing... Homemade gluten-free mock matzo!
I combined recipes from Living Without Magazine and Celiac.com and was surprised to find that my "matzot" were not only edible - They actually had a pretty nice flavor. I can definitely see myself snacking on these, especially with haroset and maror. While not a deadringer for matzo, they do have a good, crisp texture. They are made of kosher for Passover ingredients, and you can press them out to be just as thin as a mass-produced matzo.
You can use pre-ground almond meal as I did, but one recipe I saw recommended using coarser-ground almond meal made at home of unblanched almonds because they found the larger chunks of almond made a good texture.
GLUTEN-FREE MOCK MATZO
1/3 cup potato starch
1/3 cup almond meal
1 Tbsp flaxseed meal
2 Tbsp shortening or solid coconut oil
3 Tbsp warm water
1/4 tsp salt
Preheat oven to 450 F. Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch. Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes. Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.