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Gluten-free Matzoh Crackers




Source of Recipe


Original recipe from Ruth Heiges; posted by BL Olson


Recipe Introduction


Note from BL: These are not rabbinically approved (of course) but if any one wants something to feel more like others, you might try these if your traditions so allow.


List of Ingredients




4 oz. (125 g) potato flour [starch]
2 oz. (50 g) ground almonds
2 Tablespoons olive oil
4 Tablespoons water (keep 2 teaspoons water in reserve)
pinch of salt


Recipe



Preheat the oven to gas no. 8 (450 F, 230 C).

Mix together the potato flour, ground almonds and salt.

Mix the olive oil and water (less the 2 teaspoons reserved water) in a bowl, sprinkle on the dry ingredients, and use a fork to mix to a dough (if dry-looking, add the reserved water).

Knead and form into a ball (if at all sticky, dust the board with a little potato flour) and roll out slightly thicker than matzah.

Cut into 2-21/2 (5-6 cm) rounds. Prick all over with a fork and bake at gas no. 8 (450 F, 230 C) for 10 minutes or until light brown in colour.

Makes approximately 16 2 to 2-1/2 inch (5-6 cm) round crackers.