Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers

"This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy."
 
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photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:
20mins
Ingredients:
6
Serves:
5
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ingredients

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directions

  • 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.

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Reviews

  1. delicious crackers! Its crunchy and it has a matzo flavor and it is kosher for passover
     
  2. What a Blessing this receipe has been for me and friends in my congregation! The taste is just wonderful. Quick and easy to make. You'll make them year round, not just for Pesach (Passover)
     
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Tweaks

  1. Super. Replaced the salt for a seasoned salt free mix. Yum yum
     

RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
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