Matzo

Gluten Free Matzo

3/4 cup Breads From Anna® Original or our Corn and Dairy Free Bread Mix
¼ cup very cold water

Equal parts white rice flour and tapioca starch for dusting

Preheat oven to 500 degrees.
Pour bread mix into mixing bowl; add very cold water.
From this moment on, in order to make "the real deal, kosher-for-Passover (Sephardic) matzo", no more than 18 minutes must pass from the time the water touches the flour until you put it in the oven. Mix with spoon. As soon as the dough comes together, pour it onto a well-floured piece of parchment paper that you have previously adhered to a flat cookie sheet (with no sides). I used some sticky, tacky, gummy stuff that you can use to attach posters to the wall. You can buy this type of product at Staples. I tried taping the parchment paper to the cookie sheet, but it wouldn’t hold.

Before kneading the dough, dust your hands with the white rice flour and tapioca starch mixture.

Begin kneading the dough. As soon as the dough comes together, roll it with the rolling pin until it is as thin as you can make it, careful to not tear the dough. Throughout the process, continuously dust your hands, the dough, the surface that the dough is on, and the rolling pin, in order to keep the dough from sticking or tearing. As soon as it is the desired thinness, prick it all over with the tines of a fork. Then put it in the oven. I placed the cookie sheet directly on a baking stone, though I don’t think this is absolutely necessary. It should bake for about 4 – 5 minutes. Check and make sure it isn’t burning. In my oven, I found that there was a fine line between 4 ½ and 5 minutes, whereby if I didn’t take it out just in the nick of time, it would begin to burn, especially around the edges.

Don’t even waste time pulling out the oven rack – even a few seconds more on the baking sheet can burn the matzo. Simply use a long-handled spatula to remove the matzo from the parchment paper, placing it on a rack to cool. Then remove the cookie sheet from the oven. Let the matzo totally cool before putting it in a ziplock bag. I would even go so far as to leave it uncovered for a day before putting it in a ziplock bag. You want the matzo to stay crisp.

NOTE: Following this paragraph is a video of me making matzo using an earlier method by which I rolled the dough around the rolling pin before unrolling it and placing it on the baking stone in the oven. But that was before I found a better way to make the matzo per the owner of Breads from Anna as described in this blogpost. The newer method described in this blogpost worked the best! But I am posting the video because my husband spent a great of time formatting it and I want to honor his efforts. Plus, I think you'll pick up some tips by watching it. By the way, you'll notice that I'm wearing a Breads from Anna apron, but I have no financial stake in the company. I'm just a huge fan. Her bread is simply the best gluten-free bread in the universe. She's friendly, helpful, and very eager to provide people with a fabulous gluten free bread! And in my estimation, she has succeeded. And her aprons are cute, aren't they?

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Matzo