Although we are almost at the end of Passover, there is still time to scratch that matzo itch if you eat gluten-free and haven’t been able to find matzo that is both safe and enjoyable for you to eat (or to practice getting it just the way you want it for next year).
When I arrived in Toronto recently to share Seders with family there, I happened to find myself in a discount store that had bags of organic quinoa flour, organic coconut flour, and organic fine-ground flax seed on their gourmet food shelf. Since I’d offered to make matzo for my gluten-free cousins, I was thrilled, and let availability determine the recipe.
First, here’s how the matzo looked baking:
Here’s a *very rough* recipe – you’ll need to experiment, since the moisture content will vary from flour to flour. The proportions don’t need to be exact – what you are going for is the right smooth-dough feel. And for extra “hold together” insurance, add a pinch of xantham gum.
2 cups of quinoa flour
2 cups of coconut flour
1 cup of finely ground flax seed
1/4 cup of apple cider vinegar
warm water (from a recently boiled kettle)
You will also need parchment paper, a baking tray (or several), a large mixing bowl, a cup, a silicone or rubber spatula, and a fork.
Put the flax seed in a cup, cover with warm water and let sit.
Cover the baking trays with parchment.
Mix the quinoa flour and the coconut flour together in a large bowl. De-lump them by stirring well with a wire whisk.
Pour in the flax & water mixture.
Pour in the apple cider vinegar.
Stir. It will be too dry. Begin pouring warm water in, about 1/2 a cup at a time, while you stir.
Stop when you have a smooth, spreadable dough (a bit like pasta dough, if that helps!).
Spread the dough thinly on the parchment covered baking trays.
Poke lines of holes in with the tines of a fork.
Bake at 400 degrees (ovens and dough vary – it will likely take approx 20 mins, but don’t go too far — it could take less, and thinly spread edges can burn quickly).
When its the color you want, take it out and let it cool on the parchment. If you want it more crispy, dry it out some more in a low (200 degree) oven, watching carefully so it doesn’t burn.
Enjoy! This was a big (and actually deliciously addictive) at our Seders (and it leaves less crumbs than the regular kind!)