Matzo Bread

Matzo Bread is part of the Passover Celebration, remembering the story of God freeing the Jewish people from Egyptian slavery.  They left in such haste that they didn’t even have time for their bread to rise.  Matzo is made with no yeast, and is more like a cracker than bread.

I made it especially for Passover, but it was so good and so easy, I’ll be using this recipe now all year to make these light, flaky crackers.  I can’t wait to try it with soups, dips, cheese, and all the other things that usually marry crackers.  This would also be a fun thing to send in a lunch box with meat and cheese – Lunchables style.

The recipe is from julesglutenfree.com and uses her wonderful flour blend, which you can find again at the end of this post.  My added tip is to score the dough with a pizza cutter where you want to break the pieces apart before baking.  They will break into even rectangles instead of random places.  Also, I just pressed the dough right onto the parchment paper I had lining my baking sheet.  It worked fine.

Thanks, Jules, for another terrific recipe!  You’ve taken one more thing off my list of “things I wish I could still eat” with this addition of gluten-free crackers.

Ingredients:

  • 1 cup Jules Gluten Free™ All Purpose Flour
  • ½ cup almond flour
  • 4 Tbs. extra virgin olive oil
  • 3 Tbs. water
  • 12 tsp. sea salt or kosher salt

Directions:

Preheat oven to 450° F (static) 425° F (convection).

Whisk together Jules Gluten Free™ All Purpose Flour and almond flour then add in the liquid slowly while stirring with a fork or pastry cutter. If the dough is too dry, add additional water by the 12 teaspoonful in order to get dough wet enough to form a ball but not be sticky.

Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with Jules Gluten Free™ All Purpose Flour. Pat with your fingers to flatten the dough and roll to the thickness of a saltine cracker, then prick all over with a fork. Sprinkle with additional coarse kosher salt, if desired.

Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned.

Advertisements

Leave a comment

Filed under Holidays

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s