By Wendy Stoltz, Yuliia Stsepeleva / Last Modified On May 8, 2023

You need to make this crispy gluten-free Matzo recipe. Then, you will have these delicious crackers ready for Passover with just four simple ingredients. They make the perfect everyday cracker too. They're egg-free and dairy free.

Here are some other tasty recipes for your next special occasion. This gluten-free eggplant parmesan is a versatile meal you can add to your weekly meal rotation. Gluten-free latkes always go down a treat! Finish it off with this delicious Paleo apple cake. And when it isn't Passover, give this gluten-free challah a try, it's so delicious.

If you are new to gluten-free, you'll want to take Udemy's Gluten-Free Cooking Courses.

Table of Contents

Gluten-Free Matzo Recipe

At the start of Passover, it is a tradition to eat gluten-free Matzo. Being gluten-free does not need to hinder you from participating in this age-old tradition.

Plus, making homemade gluten-free Matzo is super easy. No yeast or wait times for it to rise. This quick and simple straightforward flatbread recipe makes a tasty cracker you can enjoy all year round.

Follow my step-by-step instructions, and remember to use a fork to make the traditional holes found in store-bought gluten-free Matzo.

Why You’re Going to Love This Gluten-Free Matzo

Good cracker - It tastes like a saltine cracker, so it works well for snacking. It is excellent for using in your favorite dip too.

Jewish holidays - You can participate in Passover by eating this gluten-free Matzo.

Essential ingredients - This gluten-free Matzo uses basic ingredients.

Ingredients in Gluten-Free Matzo

Flour- 1 cup gluten-free plain flour.

Oatmeal - 4 tbsp oatmeal. Read the food label on your oatmeal to check it is certified gluten-free.

Oil - 2 tbsp olive oil ensures the GF Matzo does not go hard.

Seasoning - I used kosher salt and dried herbs.

Water - ½ cup water.

Equipment Needed for This Gluten-Free Matzo

Whisk - I like to use a stainless-steel whisk.

Baking sheets - These non-stick baking sheets are helpful and come in 3 sizes.

Parchment paper - This parchment paper works well; you can also get all sorts of pre-cut versions. Rolling the dough between the parchment paper helps with cleanup.

Rolling pin - I use the traditional wooden rolling pin.

If you have any questions about making gluten-free Matzo, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Matzo

Preheat the oven to 340F. Pour all dry ingredients into a bowl.
Mix the dry ingredients with a whisk.
Add olive oil and water.
Knead to a soft dough.
Using a rolling pin, roll out the dough between two sheets of parchment - this is more convenient because the dough does not stick to the rolling pin. The thickness of the dough should be about 2 mm.
Cover the baking sheet with parchment. Cut the dough into pieces of square or rectangular shapes, with a side of 3-4 inches.
Make punctures with a fork, so the dough does not puff up during baking.
Bake the dough for 20 minutes. It is not necessary to fry it but to dry it completely. It is best to store gluten-free Matzo in a container with a lid or a Ziplock bag.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free Matzo, please see the complete recipe below.

Tips for Making the Best Gluten-Free Matzo

Rolling pin - Use a rolling pin to roll the dough to 2mm thickness.

Use parchment paper - Roll out the dough between two sheets of parchment - this is more convenient because the dough does not stick to the rolling pin.

Use a fork - Use a fork to pierce holes in the dough. This ensures the dough does not puff up during baking.

Measure the ingredients correctly - It is important to weigh your flour correctly. If you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.

Frequently Asked Questions

How Do I Store Gluten-Free Matzo?

Store your gluten-free Matzo in an airtight container or Ziplock bag. It can be stored for up to 4 days. I do, however, prefer eating it fresh.

Can I Freeze Gluten-Free Matzo?

Yes, you can freeze your gluten-free Matzo in an airtight container for up to 4 months. I do, however, prefer it fresh as it is crispier.

Can You Make This Gluten-Free Matzo Ahead of Time?

Yes, you can store it in the fridge and consume it within four days or freeze it for up to 4 months.

What Substitutions / Replacements Can I Make in This Gluten-Free Matzo?

Egg-free - This is egg-free as no eggs are used.

Dairy-free - It is also dairy free as no dairy products are used.

Why Do You Eat Matzah At Passover?

Matzah is consumed on the first day of Passover at a dinner (seder) as a sign of respect to Jewish ancestors who fled from Egypt. They did not have time for the bread to rise, so it is known as a flatbread. It also looks the same as the Matzo we consume today. It was traditionally made of wheat flour and water.

Is It Spelled Matzo Or Matzah?

So, it is spelled both Matzo and Matzah. Packaging will refer to it as Matzo, but in Jewish religious circles, it is called Matzah.

What Brands Of Matzah Are Gluten-Free?

Gluten-Free Matzo Can Turn Out Hard. Is There A Way To Bake It Softer?

Add olive oil to the gluten-free Matzo dough before baking it. Apply it with a pastry brush so it is coated evenly.

What Toppings Can You Place On Gluten-Free Matzo?

I have used salt and dried herbs, but you can try the following too:

Poppy seeds
Sesame seeds
Everything bagel seasoning

You can even explore other seasonings of your choice.

Yield: 3 servings

Gluten-Free Matzo

Name: Gluten-Free Matzo
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 3
Cuisine: Jewish
Ingredients: 1 cup gluten-free plain flour; 4 tbsp oatmeal; 2 tbsp olive oil; 1/4 tsp salt; 1/3 tsp dried herbs; 1/2 cup water

You need to make this crispy gluten-free matzo recipe. With just 4 simple ingredients, you will have these delicious crackers ready for Passover.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

1 cup gluten-free plain flour
4 tbsp oatmeal
2 tbsp olive oil
¼ tsp salt
⅓ tsp dried herbs
½ cup water

Instructions

Preheat the oven to 340F. Pour all dry ingredients into a bowl.
Mix the dry ingredients with a whisk.
Add olive oil and water.
Knead soft dough.
Using a rolling pin, roll out the dough between two sheets of parchment - this is more convenient because the dough does not stick to the rolling pin. The thickness of the dough should be about 2 mm.
Cover the baking sheet with parchment. Cut the dough into pieces of square or rectangular shapes, with a side of 3-4 inches.
Make punctures with a fork so that the dough does not puff up during baking.
Bake the dough for 20 minutes. It is not necessary to fry it, but to dry it completely.

Notes

Store - It is best to store gluten-free Matzo in a container with a lid or in a Ziplock bag.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 196mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make this gluten-free Matzo recipe? Please leave me a comment below letting me know what you thought.

Make Next: Gluten-Free Matzo Ball Soup

Thanks for sharing!

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