Grain-Free Matzo

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

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Servings 2



  • 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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


101 responses to “Grain-Free Matzo”

  1. How far in advance can I make these and how best to store to keep them crisp. Thanks so much!

    Sandra, Colorado

    • Lior, thanks for your comment. I haven’t ever had that work in my baked goods recipes, but feel free to experiment :-)

      • It worked! I followed the recipe exactly but replaced the egg with 1 chia egg (1 tbsp chia seeds and 3 tbsp water left to soak for -5 minutes). Turned out great! Thank you Elana for a paleo Passover (made your maror and charoset too).

  2. Hi there, thank you for this recipe. I don’t have any coconut flour on hand, can I make this with only almond flour? Would I just add 1/4 cup more of almond flour?

  3. Hi Elana,
    We love this recipe. I started making my own matza in 2015 using a variety of GF flours in various combinations. Some combinations were better than others. I worked off a recipe from the UK that used 2 parts of passover flour (2 cups) and 1 part water (1 cup) that had a variation of 2/3 water and 1/3 oil. I used this variation for my matza baking. But your recipe is the tops. Since our daughter can’t have chicken eggs, I make your recipe with flax egg instead (1 Tabsp ground flax + 3 Tbsp hot water). Works well that way.
    When I was a kid I went to a shumra matza factory that was tucked away in this storefront in Brooklyn. It was a lot of fun. They did every round of matza making within 18 minutes from the time liquid made contact with the flour until the matza got into the wood-fired brick oven. I use this same principle in my own matza preparation.
    Thanks. Be safe and healthy, Chag Sameach, Bernie (NC).

    • Bernie, what a fantastic comment! So glad to hear your story about going to the (guarded/watched) matza factory. That’s amazing! And love that you do yours the same way. Your daughter is very lucky that you take such good care of her and also make her matza. Chag Sameach to you and yours :-)

  4. yay! no grains, no potato flour! I’m on AIP/Wahls protocol, typically no eggs either but I’ll use an egg to avoid the stuff that gives me even more issues. thanks. Chag Sameach Pesach

  5. Is it cracker like? Every cracker I tried to make before with coconut flour was soft, tasteless, and dry.

      • I don’t know why not; I use the (yehuda brand)commercial gf matzo to make matzo brie- just don’t soak it long; a quick rinse w cold water and squeeze it dry before adding to the egg mixture. I like it better than reg matzo as it doesn’t “sit”- serve w sour cream and fresh blueberries, or bits of lox and a scoop of ricotta cheese and a sprinkle of chopped scallions.

  6. Elana,
    What can one use as a gluten-free flour to take the place of coconut flour in your Matzah recipe? I don’t tolerate coconut well.

    • Jane, I haven’t tried that so not sure. If you do experiment, I hope you’ll stop back by and let us know if it works :-)

  7. Elana, thank you for being my inspiration with cooking healthy food and for your Jewish heritage, which I also have. My Bubbie made a poppyseed cake, and I would like to also. Do you have a recipe per chance? Hugs, Geege

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Recipes » Snacks » Grain-Free Matzo