- April 3, 2023
- by Amy Gorin, MS, RDN
- 10 Comments
Gluten-Free Matzah (Matzo Recipe)
Homemade gluten-free matzah that’s also vegan? Yes, please! This easy Passover recipe is ready in just 18 minutes. Hooray!
Gluten-free matzah, aka matzo, can be hard to find in stores. If you have Celiac disease or are sensitive to gluten, making a homemade version allows you to partake in traditional holiday celebrations without having to worry about digestive issues.
If you do find gluten-free matzah at the store, it can be expensive. This homemade version is perfect for Passover or just anytime you want a good cracker that’s economical to make.
It’s also totally vegan—and you can’t say that about all matzah, which sometimes contains eggs.
Matzah is an unleavened bread that is traditionally eaten during Passover and served at the center of the table. It’s the only bread that’s allowed. It’s crispy and crunchy and is a great snack and recipe ingredient.
Kosher-for-Passover matzah is made of flour and water that hasn’t had time to ferment or rise. If the dough rises or ferments, it becomes chametz and is therefore prohibited.
Natural fermentation can begin within 18 minutes, so the matzah must be done baking within that time.
Ingredients
Gluten-free matzah is made with just four ingredients.
Gluten free all-purpose flour: Be sure to use a gluten-free flour blend that has xanthan gum in it. Xanthan gum is a natural thickener, which helps the flour bind and holds onto moisture. It also gives baked goods structure and will result in crispy matzah.
Kosher salt: Kosher salt adds a salty flavor to the matzah.
Olive oil: Oil helps prevent the matzah from becoming too hard and adds flavor and a bit of heart-healthy fat to the cracker-like bread.
Water: This binds with the flour to create a dough. Use filtered water for best results.
Step-by-step instructions
Gluten-free matzah is easy to make and ready in just 18 minutes to be kosher for Passover. The time starts when you add the water to the flour—so move quickly!
First, preheat your oven to 475º Fahrenheit. Line a baking sheet with parchment paper.
In a bowl, combine all the ingredients with a wooden spoon.
Mix until you get a smooth dough.
Transfer the dough to a lightly floured surface and knead for 2 minutes.
Flour the parchment paper,
And use a rolling pin to flatten the dough into an even flat bread.
The bread should be oval or square shaped.
Cut the dough into four even squares (or quarters if you made the dough oval).
Pierce them with a fork.
Bake for 5 minutes or until golden brown.
Recipe FAQ
Yes, it can be. Traditional matzah is made with gluten-containing grains, such as wheat.
This recipe uses gluten-free all-purpose flour, so it is perfect for people with Celiac disease or gluten intolerance and allows them to enjoy holiday traditions without having to worry about digestive issues.
The only type of bread that is allowed during Passover is matzah, which is an unleavened bread. This gluten-free matzah is a great recipe for people who cannot eat gluten but want to enjoy Passover celebrations.
If you’re making a recipe that calls for matzah, a common substitution is kosher-for-Passover egg noodles. These would work well in a kugel that calls for matzah, for example.
More Passover recipes
If you love this gluten-free matzah, you’ll also enjoy:
Gluten-free matzah is ready in under 18 minutes to be kosher for Passover. It allows people with Celiac disease or gluten intolerance to participate in traditional holiday celebrations without having to worry about their health.
I know you’ll love it as much as I do.
Gluten-Free Matzah
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tsp kosher salt
- 1 tbsp olive oil
- ½ cup water
Instructions
- Preheat oven to 475º Fahrenheit.
- In a bowl, combine all ingredients until you get a smooth dough.
- Transfer dough to a flat surface and knead for 2 minutes.
- Flour a piece of parchment paper (the size of your baking tray) and use a rolling pin to flatten the dough into an even flat bread. The bread should be oval or square shaped.
- Cut the dough into big squares, and pinch them with a fork.
- Bake for 5 minutes, or until golden brown.
Nutrition
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Can tapioca flour be used instead?
Thanks for stopping by Sheryl. I haven’t tested tapioca flour, so I can’t guarantee the results. I would recommend sticking with gluten-free all purpose for best results. Enjoy!
In your video you say bake crackers at 475 F. Your printed recipe states bake at 350F. I baked at 350F and they weren’t browning. I boosted the heat up to 400F but still they weren’t browning. I finally had to brown under the broiler. My flour was brown and white rice, tapioca and corn starch.
My crackers are so hard they are not fun to eat and I am very disappointed.
Please correct your printed recipe. Thanks.
Cherie in Arizona.
Hi Cherie, thanks for your feedback! I’m sorry to hear the crackers didn’t turn out as expected. You’re right — there was a mix-up with the baking temperature in the video versus the printed recipe. I will get this corrected. Also, the type of flour you used can affect texture; some flours may result in a denser cracker. Thanks for bringing it to my attention, and I hope your next batch turns out better!
this hasn’t been corrected. which temperature is correct?
Hey Dan, the recipe has been corrected and should say 475 degrees F. I would love to hear if you make this recipe again!
You still have not corrected this and I didn’t see the comment until after I failed to make them. Very disappointed.
Hey Megan! I’m so sorry to hear that this recipe didn’t turn out well for you. The recipe has been corrected and should say 475 degrees F. I appreciate your feedback and please let me know if you try making it again.
Hello! I tried making this recipe, and I was wanting to know if the bread texture is meant to be crunchy or chewy when done baking?
I’m unsure because my bread did not turn golden brown, even after double the bake time (10min) in the oven, and it was soft and chewy when I eventually took it out. My oven’s old, so it may be an issue on my end, though I did use a thermometer to make sure it was up to the right temperature.
Your recipe tasted great! I may try out the broil setting on my oven and see if that works if the bread is meant to be crunchy. Or maybe bake it on the top oven shelf? Would love to get your thoughts! Thank you!
Hey Karina! I’m SO glad you enjoyed the taste of this recipe! I would make sure your dough was rolled thin enough, trying the top oven shelf and if you are able to watch it closely, you definitely could try the broil setting! Let me know how it turns out. 🙂