If you haven’t tried making homemade gluten free matzo for Passover yet, you are going to love how easy this recipe is to make. Top it with the traditional coarse salt, or spruce it up with some everything bagel seasoning. This gluten free matzo recipe is egg-free and dairy-free as well!
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Sometimes gluten free matzo can be hard to find in local stores, so making gluten free matzo from scratch is a great option. My crispy gluten-free matzah can be made into sheets shaped like traditional matzah or freestyle as ovals, or you can roll the dough out. It is perfect to serve with any meal. Make it in under 40 minutes!
Use it to make gluten free matzah bark if you are looking for a fun Passover dessert! I also like to use a pizza wheel to cut them into gluten free matzo crackers, which are awesome for dipping into dips like my Hatch Chile Hummus or this Roasted Eggplant and Pepper Dip.
Serve this matzo at your Seder, or you can eat it as you would crackers. You can also crush it up to use in other gluten free recipes for Passover.
Allergen Information:
This homemade matzo is gluten-free, dairy-free, egg-free, oat-free, nut-free, and soy-free.
If you are new to gluten free living, I have a ton of great Gluten Free Resources to help you every step of the way.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – You can use any brand. I used Bob’s Red Mill 1 to 1 GF Blend. Just make sure your blend has xanthan gum or guar gum to hold it together. King Arthur’s Measure for Measure also works well.
- Olive Oil – I use extra virgin olive oil in my matzah recipe. It helps keep the matzah from getting hard like a brick.
- Salt – You can use any type of salt, but I prefer using kosher salt in this recipe.
Optional Toppings:
- Everything Bagel Seasoning – This adds a fun flavor to your matzo. I get this at Trader Joe’s in their spice section, but Amazon and any grocery store should carry some version of this seasoning.
- Sesame Seeds – I use raw sesame seeds since they toast when they are baked with the matzah.
- Poppy Seeds – These are another fun topping to add before baking.
Step-By-Step Photos and Directions:
🔑 Sandi says: Before mixing the ingredients, preheat your oven to 425º F. If you have a pizza stone, put that into the oven to get nice and hot. (Be very careful when taking it out to add the matzo dough!)
Step 1: Add the dry ingredients to a large
Step 2: Mix the ingredients with a large spoon to form a dough ball. You can also use a stand mixer with a paddle attachment.
Step 3: Sprinkle parchment paper or a silicone mat with a little gluten free flour and put the dough ball on the paper.
Step 4: Use a rolling pin to roll out your matzo. Make your dough as thin as you can. I often have to sprinkle the top with more flour so the dough doesn’t stick to the rolling pin. That is OK and normal.
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Step 5: Cut your dough into a square. Sprinkle with salt and score the dough. To score the dough, press your fork into the dough in rows. This will keep your dough from puffing up too much while baking.
Step 6: If you make gluten-free matzo crackers with your dough, use a pizza wheel to cut the dough into little rectangles or squares. Sprinkle salt or another topping on top. You can also add herbs like thyme and rosemary.
Step 7: I bake this on the pizza stone, but because the matzo dough is so thin, I put the parchment paper on top and roll it out right onto the pizza stone.
Step 8: Bake for 10-15 minutes, and then check to see if it is bubbling on the underside. The actual baking time will vary depending on the size and thickness of your matzo dough sheets.
Serve With this Passover Menu:
Make it a delicious Passover cedar meal by serving this matzo with:
- Herb Roasted Chicken – This chicken makes a great family meal!
- Kale and Apple Salad – Even picky eaters love this salad!
- Gluten Free Passover Apple Cake – This easy Passover cake makes a great dessert. There is also a dairy-free option.
Frequently Asked Questions:
Matzo has many different spellings. Matzo or Matzah is a common question! In the food industry, you will see Matzo on the packaging, but in the religious community, the Matzah spelling is more common
There are two brands of gluten free matzah. Manischewitz and Yehuda. Both brands are very good and can be found in most grocery stores around Passover. Thrive Market carries it in their online store year-round if you are looking for it outside of Passover.
If you don’t want your matzo to be as crunchy, use a pastry brush and LIGHTLY spread olive oil over the matzo dough. This will make it a little softer.
This matzo technically can keep fresh for 4 days, but when stored in a container, it gets a bit soft. You can pop it in the toaster to re-crisp it, but it really is best the same day you bake it.
I topped my gluten free matzo crackers with everything bagel topping. They are full of flavor!
Why do you eat Matzah at Passover?
Matzo has a long history that dates all the way back to when the Israelites were escaping from Egypt. They were in a hurry and didn’t have time to allow their bread to rise before they had to leave. This unleavened bread is a staple during Passover.
More Passover Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Matzo
Ingredients
- 3 cups gluten free flour blend * see note
- 1 ⅓ cups warm water
- ¼ cup olive oil
- ½ teaspoon salt
Optional Toppings
- 2 tablespoons everything bagel
- ½ teaspoon coarse salt
- 1 tablespoon sesame seeds
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Instructions
- In a large bowl, add 3 cups gluten free flour blend and 1/2 teaspoon salt and whisk to blend.
- Preheat the oven to 425º F. If you own a pizza stone, heat it in the oven as it preheats.
- Add 1 1/3 cups warm water and 1/4 cup olive oil and mix well.
- Put a piece of parchment paper on the counter and dust it with gluten free flour blend.
- Put the dough on the parchment paper. Sprinkle the dough with a little flour and roll the dough to a very thin rectangle.
- You can cut the edges to make your matzo into a square, rectangle, or leave as rolled.
- Optional: If you don't want your matzo to be too crunchy, brush the matzo with olive oil.
- Use a fork to score the dough. I did mine in rows to mimic the look of store-bought matzo.
- Sprinkle coarse salt, poppy seeds, sesame seeds, or everything bagel on top. Slightly press the toppings in.
- Lift the parchment paper up and quickly put it onto the hot pizza stone. Bake for 15-20 minutes until the matzo is crisp.
- Remove from the oven and repeat with the next piece.
Notes
- You can use any gluten free flour blend for this gluten free matzo recipe. If your flour blend doesn’t contain xanthan gum, you will need to add 1 teaspoon and whisk that into the dry ingredients.
- Technically, this matzo will keep up to 4 days. The downside is the matzo loses its crispness stored in a container. You can try to re-crisp it in the oven at 225º F for 10 minutes.
- To make gluten free matzo crackers, use a pizza wheel to cut each rolled matzo dough into squares or rectangle crackers. Bake as directed above.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older March 2021 post with more recipe details.
Have you tried using your matzo to make matzo balls?
Hi Jen, Thank you for reaching out. I haven’t tried using my matzoh for matzo balls. You would probably have to really break it up in a food processor.
Really! Put this in the end notes
“You can use any gluten free flour blend for this gluten free matzo recipe. If your flour blend doesn’t contain xanthan gum, you will need to add 1 teaspoon and whisk that into the dry ingredients.”
Hi Terry, I am sorry you didn’t read the recipe and notes before making this recipe for the first time. If you used my flour blend recipe, you should have been fine because it has psyllium husk as a binder in it and you would not need to add xanthan gum. Most blend already have xanthan gum or another binder added.
This recipe is delicious and also works with oat flour. If the dough is very sticky, it helps to cover it with plastic wrap so it won’t stick to the rolling pin.
That is great to know. Thank you so much Michael for coming to let me know you tested oat flour!! Thank you.
This is a great Matzo recipe and I loved your suggestion for the everything bagel seasoning! Thanks for the great recipe!
I am loving everything bagel topping…it makes everything so good.