Traditional matzo recipes are made from water and one of the five grains permitted for Passover. These are barley, oats, rye, spelt, and wheat. This creates a problem for the gluten-free Jew. But help is on the horizon. This matzo is not made from grain at all; it’s made from potato starch and flaxseed meal, and I did adhere to the Passover rule that the matzo be made in eighteen minutes or less.
Recipe information
Yield
makes 2 8-inch matzos
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Combine the potato starch, flaxseed meal, and salt in a bowl. Add the shortening and use a wooden spoon to combine. Add the water, 1 tablespoon at a time. Your dough should be the consistency of Play-Doh. If it’s too sticky, add a little more potato starch.
Step 3
Lay out a sheet of parchment paper on your work surface. Transfer the dough and use your hands to combine into a ball. Divide in half, setting half aside. Mold into a ball, cover with another sheet of parchment paper, and roll out into a circle 8 inches in diameter. Peel off the top sheet of parchment paper, and then replace it. Flip the dough, still between the two sheets of parchment paper, and peel off the other sheet of parchment paper. Discard it. Using a fork, prick the matzo about 12 times. Transfer the matzo, still on the parchment paper, to a baking sheet. Trim the excess parchment paper. Repeat with the other half of the dough. You should be able to fit both on the same baking sheet.
Step 4
Bake for 15 minutes, until lightly golden. Transfer to a cooling rack to let cool completely. It will become crisp once it’s cooled.
