For seven days, starting April 14, Jews around the world will be observing Passover. Only unleavened bread is to be eaten for seven days, and at the Seder (two nights), matzo is eaten three times.
I started to panic a bit … what was I to do, as I recently have become gluten-free? Skip the beautiful, traditional holiday dinner at my brother’s home with family? Or should I refrain from all holiday treats, including matzo, gefilte fish and matzo ball soup?
Working with gluten-free flours can be tricky. But, as a blogger, recipe tester and writer, I dedicated a few days to the art of making "matzo” in my kitchen.
For a recipe to work it needs to be well written and tested. The method is as important as the ingredients.
In my test kitchen, I used carefully measured gluten-free “flours,” pulsed the ingredients in a food processor, rolled and cut the dough, then cooked each piece for a moment in a hot cast iron skillet until it slightly blackened. Finally, the matzo crackers were baked in the oven at a low temperature, just to crisp and dry them.
This Passover, I'm expecting many at the celebratory Seder to be tasting and enjoying my gluten-free offering. These matzot are just that good!
Karen's Gluten-Free Matzo
Yield: 4 — 6"x8" matzot