Matzo, Matza, Matzoh, Matzo, Matsah, Matsa, and Matze (gluten free & vegan)
1 cup all-purpose gluten free flour (or 1/2 cup sweet rice and 1/2 cup brown rice + 1 T Potato starch)
1/2 cup buckwheat flour
1/2 cup oat flour
1/2 cup sorghum flour
About 1 1/4 cups water
Preheat the oven to 450°F
Line 2 baking sheets with parchment paper.
Mix flours in a food processor.
Pour in 1 cup plus 2 tablespoons of the water and process until a soft, evenly moistened dough forms. If necessary, add the remaining water, 1 tablespoon at a time.
Divide the dough into ~12 balls, cover with plastic wrap and let stand for 2 minutes.
Using plastic wrap under and on top of your dough, roll out 1 ball of dough at a time, as thinly as possible and prick the dough all over with a fork.
Transfer to a baking sheet.
Do not over fill the baking sheet -- bake in batches of no more than two sheets in an average oven at one time.
Bake the matzo on the upper racks of your oven for about 6 minutes.
Shift the sheets from top to bottom and turn the baking sheets so the bread in the back is now in the front.
Continue baking for 6 more minutes or until lightly browned and crispy.
Transfer the matzo to a rack.
The baked matzo can be kept crisp in an airtight container for up to 1 week.
Most homes are not set to make Kosher for Passover foods. Therefore, your homemade matzo is most likely not kosher for Passover, so observant Jews may want to save the recipe to bake at other times of the year.
Posted by Nicole Bubolo at 12:52 PM