Several years ago, my mom discovered Yehuda Gluten Free Toasted Onion matza – and keeping Passover suddenly became SO much easier, I mean, this matza is delicious. Little did we know, my mom was an early adopter in the Gluten Free Passover world, and that we’d need to rely on it keeping Passover at our house. This year, I’m also currently not eating anything with eggs – which presents a bit of a problem-o when it comes to eating GF matza – everything has egg! So in my typical fashion, I came across a simple Gluten Free + Vegan Matza recipe, and made it. While the instructions are easy, the process is time-intensive. Two pieces of matza in, I decided I will just be making this for myself, since everyone else at our seder tables can eat eggs. It is quite good, but needs to be crispy to truly taste like matza, and that takes about 10 minutes per matza. I added dehydrated onion flakes + garlic granules, to give it more flavor – which I definitely suggest. The infamous Everything But the Bagel Seasoning would be great too, if you can have sesame. Lastly, Cassava Flour isn’t cheap, but it’s a good kitchen staple, if you’re cooking gluten free. I haven’t found it to be a 1:1 flour swap, but the recipes intended for it, turn out great and on the more satisfying end than other foods made with other GF flours. The tortilla recipe on the back of the bag is easy and tastes great – just use more olive oil than it calls for to make it less crumbly – same for the matza. Chag Sameach!
Cassava Flour Matza
Makes 5-6 Matza pieces
adapted from The Yiddish Kitchen
1 cup cassava flour
1 cup potato starch
3/4 water plus 1 tbsp
1 tbsp honey
3 tbsp avocado oil (plus more for rolling)
Sea salt to taste
Dehydrated onions and garlic, to taste
- Preheat oven to 475. Combine all ingredients (including dehydrated onions and garlic) in a medium-sized mixing bowl. Stir the ingredients to combine, then mix by hand to form a ball of dough. I find I need to add little bits more oil when I’m kneading it, to get it to a wet, but not sticky, dough. I do little bits of oil at a time, and then will add a little more to my hands for the next step.
- Divide dough into 6 equal pieces. Roll out each piece of dough on a lightly floured piece of parchment paper (using potato starch to dust). NOTE: When I take the parts of dough out I make sure my hand has a little avo oil on it, and knead it a bit more. I also use a second piece of parchment paper on top of the dough ball – I find that helps roll it out better. You want the rolled out dough to be thin, so it can become crispy. If it breaks, just take a little bit from the edges and push it in, so that you have approximately a 6×8 inch rectangle.
- Once a rectangle, poke holes vertically in the mazta, and transfer matza on parchment to a baking sheet, and bake for 3 minutes. Remove baking sheet and turn matza over carefully and bake for 3 minutes on opposite side.
- You will want to watch the matza very carefully so that it does not burn or brown too much – I liked some brown marks on it, and found I needed to put it back in flipped over once more, for another 3-5 minutes.
- Repeat for all of the dough.
NOTE: Kosher laws require that matza be made out of 1 of 5 grains in order to be acceptable for Passover. Technically, this version is not K for P, but it is still a great alternative if you can’t have grains or eggs!
TIP – If your matza is on the thicker side, it will take longer to cook. If it’s brown but not yet crisp, turn down the heat to 350 to finish baking.