For years my friends, family, and readers have been asking me to create a grain-free matzo recipe. This year, instead of throwing my paleo matzo together the day of our Seder, I took time during the last few weeks to work on creating a gluten-free matzo recipe.
As you can imagine, my house has become a veritable paleo matzo factory with batch after batch of matzo spread out all over my kitchen counters.
Matzo is an interesting food. Most Jews, including myself will tell you that we don’t really like the taste of matzo. It’s dry and starchy, and for the most part completely lacking in flavor. On the other hand, matzo is an incredible vehicle for a fabulous part of the Seder, the Hillel Sandwich, which is matzo with charoset and maror (horseradish).
Grain-Free Matzo
Ingredients
- 1 cup blanched almond flour (not almond meal)
- ¼ cup coconut flour
- ½ teaspoon celtic sea salt
- 1 large egg
- 2 tablespoons olive oil
- 1 tablespoon water
Instructions
- In a food processor combine almond flour, coconut flour, and salt
- Pulse in egg, olive oil, and water
- Divide dough into 2 pieces
- Roll out dough between 2 pieces of parchment paper to 1/16-inch thickness
- Remove top piece of parchment paper
- Transfer matzo to a baking sheet
- Prick holes in matzo using a fork
- Bake at 350°F for 10-13 minutes, watching very closely
- Cool for 2 hours
- Serve
Thankfully, my matzo is fairly tasty. Unfortunately, since it has good taste, texture and flavor, my paleo matzo does not taste exactly like the real thing –i.e., grain-based matzo. Because of this I recommend that you do what our family does each Passover –buy gluten-free matzo for those on a gluten-free diet, and make this grain-free matzo for folks that are strictly grain-free (like myself) or following a Paleo diet.
What is matzo? Referred to as matzoh, matza, or matzah, and known as “the bread of affliction,” matzo is unleavened bread typically made of wheat flour and water. It is traditionally eaten by Jews during the Passover holiday when eating chametz (wheat products that are leavened) is not permitted.
I’m often asked, is matzo gluten-free? Well, the answer is no. Real matzo is made of wheat, something I have not eaten since 1998, when I was diagnosed with celiac disease. Real matzo would make me very sick if I consumed it. I’m also frequently asked what I use in place of matzo meal during Pesach. That is easy to answer –almond flour is my matzo meal and because of this all of my recipes are kosher for Passover.
If you’re looking for a Paleo Passover menu, you’re in luck. If you need healthy Paleo Passover recipe ideas for topping this homemade matzo, try the ones below!
LInda says
Am really loving your Passover recipes. I’m the only gluten, grain free person out of 15 coming, so I mostly just don’t eat my matzo ball soup and the matzo. But this year I will take the time to make a few things for myself. Thank you!!!!!!!!!!!
Shari from NC says
Hi Elana,
Thanks for adding nourishment to yet another Jewish festival! I can’t wait to make this recipe!
I’d also like to make chocolate-covered matzoh; could you please experiment and post a yummy recipe?
Thanks, and chag sameach,
Shari from NC
Lynne G says
Awesome! Can’t wait to try a batch.
Elana – always appreciating the efforts you must take to try these recipes out!
Leah says
Just a few notes. Matzah is also called the bread of healing. Real Pesach (Passover) matzah is made with only 2 ingredients – special flour and water. If you CAN eat grain, try handmade round “Shmurah” matzah sometime. It’s available most commonly made from wheat but oat and spelt matzah is also made nowadays. Nothing is in it besides flour and water and the entire process, from the time the flour and water touch till they’re out of the oven is under 17 or 18 minutes, so I doubt even yeast from the air is in it.
Many of us do not use any matzah meal or any wet matzah or ANY processed foods on Pesach, so I’ve always made my Pesach foods using ground nuts, etc. There’s no shortage of various foods though. All that’s needed is a bit of imagination.
Wishing everyone “a kosher and joyous Pesach!”
Lissa says
I am so sad that all these recipes use almond flour. Being allergic to almonds make all these recipes a no-go for me. Any chance there’s a different flour that works as well?
Michele says
Maybe you could try this one: http://www.glutenfreediva.com/2007/04/gluten-free-matzo/ I was thinking of making a similar version with Bob’s all purpose gluten free flour for a gluten and egg free friend that is coming to our Seder this year. It’s made from different starches.
gloriaoren says
Same here, could cashew flour be used instead?
Iris says
Thank you so much! I’m strictly paleo now and so can no longer eat the GF oat matzah I’ve used for the past few years.
Debra says
Thank you for doing the hard work and then letting us enjoy the recipes.
So grateful for your gifting in understanding the make up of food and chemistry of ingredients.
Happy Passover Seder Meal with your family!
Sheila Glazov says
Elana, Thank you for your recipes for Passover. What a treat to be able to celebrate the holiday and enjoying tasty matzo!
Shabbat Shalom and Chag Sameach! Sheila
Charlotte Travis says
Elana,
Even if I didn’t make it for Passover, it looks like a nice cracker to make for spreading nut butters, guacamole, tuna, egg salad, etc. since I am Paleo and don’t eat bread or crackers made from grains.
I enjoy getting recipes from your website and I have your book, too.
Thanks,
Charlotte
Ruth says
A truly yeast-free matza! Fantastic. (Even the passover ones that I’ve seen in the stores have malt, which contains brewer’s yeast.)
Anxious to try these out!