Once you try this Grain Free Matzah, regular matzah will never be the same. Its so delicious and crisp that you won’t be able to stop eating it. Although the gluten free matzah is pretty good, there is nothing better than a simple, clean recipe that is grain free and homemade to make this Passover extra special.
Passover is almost over and probably everyone is sick of matzah and Passover foods. This is one last recipe you have to try before you put everything away until next year. This grain free Matzah is like a cracker. It’s so tasty and delicious you may want to make it all year round. You can top it with seeds, or spices for extra flavor or eat it just plain.
There is nothing much to this recipe but mixing up the flours and add oil and water and roll it out. The trick is to roll it pretty thin so it gets nice and crisp. Although the dough is not sticky, I suggest rolling it between 2 pieces of parchment paper. Then of course the fun part is making the holes in a pretty design (or not). You can use a fork or a tooth pick or what ever you have. The idea is just to give it some holes so it doesn’t bubble up and stays nice and flat while baking.
You can watch this little video of me making it to give you a better idea of how quick and easy it is to make.
Be sure to check out other recipes like this on the blog:
Seedy Crackers & Green Goodness
Recipe: Grain Free Matzah
Grain Free Matzah
Once you try this Grain Free Matzah you will never be able to go back! Crisp and delicious, perfect to spread anything on or eat as is.
Ingredients
- 1 1/2 cups tapioca flour
- 1 cup almond flour
- 3/4 cup potato starch
- 1/3 cup olive oil
- 1 tsp salt
- 1/3 - 1/2 cups water
- Sea salt and olive oil for top
Instructions
- Preheat oven to 400 F and line 2 baking sheets with parchment paper
- Using a large bowl, add in all ingredients and mix well. Use hands to kneed and get a soft dough. It shouldn't be sticky if so add a little tapioca flour. If too dry and not coming together as a bit of water.
- Split dough into 4-5 balls
- Roll out dough in between the 2 pieces of parchment paper you prepared, until 1/4" thin. The shape is not important unless you want a specific shape.
- Remove top parchment paper, you can use this for next piece. Bottom parchment paper will stay and go in oven with matzah. Poke holes in matzah using a fork all over.
- Brush dough with olive oil and place on baking sheet.
- Sprinkle with seas salt or spices and bake for 15-17 min
- Remove from oven when matzah is crisp and edges are brown.
- Allow to cool and break into pieces.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 256Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 299mgCarbohydrates 30gFiber 2gSugar 2gProtein 3g
Nutrition calculator is not 100% accurate as it is computer generated.
Hi Jackie, Happy to have just tonight found your blog! I’m interested in making your Matza recipe, and as I love Egg Matza, is it possible to add eggs to this recipe?! Perhaps adding more of the arrowroot/potato starch?! what do you think?! All the best. Pam
Hi my recipe includes 1 egg already. If you want to add more eggs then I would try adding 1 more and omit water. I have not tried it yet so I cannot confirm for sure it will be right consistency. If you try it please let me know how it works.