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In anticipation of Passover, I am re-publishing my gluten free matzo (matzoh/matzah) recipe for those of you who are new to my blog.
There has been some controversy around the gluten free status, high cost and availability of oat matzah, so save money, aggravation, worry and waste (this recipe tastes awesome!), and just make it yourself! These great saltine-like crackers are wonderful for Jewish holidays or any time of year, for that matter!
This gluten free matzo recipe can be made (easily!) in under 18 minutes, so it’s perfect not only for Passover, but for those times when you’re just craving a good cracker. I’ve brought my own homemade gluten free matzo to seders and shared with others — many of whom were not gluten free — and it was loved by all.
Even if you’ve never made homemade matzo or crackers before, you’ll love how simple this gluten free recipe is to make, start to finish.
My gfJules Flour (and all my products, for that matter) are certified kosher by the Orthodox Union. You can read more about my gfJules Flour here. Also, only buy certified gluten-free, purity protocol oats, certified kosher. You can find them here, or elsewhere on line, but they can be difficult to find in stores.
For more information on celebrating a gluten free Passover, and for more gluten free Passover recipes and ideas, check out my Gluten Free Passover Recipe Round-up!
Preparing for Passover? Try this Gluten Free Matzo recipe. These great saltine-like crackers are wonderful for Jewish holidays or any time of year!
Preheat oven to 450° F (static) 425° F (convection).
Use a food processor or mix by hand in a large bowl: gfJules™ All Purpose Flour, oat flour and salt. Slowly add in the liquid while pulsing or stirring with a fork.
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 or almond — you will need more or less water.
Form a ball with the dough and pat out onto a pastry mat or clean counter dusted with gfJules™ All Purpose Flour. Pat with your fingers to flatten the dough, then roll gently in each direction until the dough is the thickness of a saltine cracker.
Cut to desired size and shape, lift with a bench scraper or spatula, and place onto a parchment-lined baking sheet. Prick each matzo in lines with a fork.
Spray tops with cooking oil to help the cracker lightly brown. Sprinkle with additional coarse kosher salt, if desired. Use remnant dough to make more matzo.
Bake for 10 minutes, or just until slightly browned.
I hope you love this recipe as much as we do!
Pin this recipe for later!