This matzo is grain-free, gluten-free, and paleo-friendly! Year after year, Jo has reluctantly bought gluten free matzo (unfortunately also filled with additives and sugar) because matzo plays such an important role in the Passover Seder. But recently she found, Jennifer Robbins’ Paleo Grain-Free Matzo and was converted. For more amazing Jewish recipes, check out Jennifer Robbins’ The New Yiddish Kitchen.
We hope you enjoy Jennifer’s recipe as much as we do. Don’t forget to grab your copy of The New Yiddish Kitchen cookbook here.
Jo & Jules
Paleo Grain-Free Matzo (from Predominantly Paleo)
Yields: 4 Matzot
- 1 cup cassava flour
- 1 cup potato starch (sweet potato starch would work)
- 3 TB. avocado or olive oil
- ¾ cup + 1 TB. water
- 1 TB. honey
- Sea salt to taste
Preheat your oven to 475F. Combine all the ingredients in a medium sized mixing bowl.
Stir the ingredients to combine and then mix by hand to form a ball of dough.
Divide the dough into four equal pieces. Roll out each piece of dough onto a lightly floured piece of parchment paper (using some potato starch to dust) into a rectangle, approximately 8×6 inches. You will want to make the rolled out matzo as thin as possible; this will help it be both crispy and bubbled in nature.
Transfer the parchment paper and unbaked matzo onto a baking sheet. Poke holes vertically in the matzo with fork prongs as shown in the photos, and then bake for 3 minutes. Remove the baking sheet and turn the matzo over and bake for 3 minutes on the alternate side.
You will want to watch the matzo very carefully so that it does not burn or brown too much. If it does it will taste burned.
If you need additional cook time per side, bake no longer than 30 seconds to a minute on each side before flipping.