Easy Gluten Free Matzo {Egg and Dairy-Free Too!}

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 and shaped like traditional matzah, or freestyle as ovals you roll the dough out. It is perfect to serve with any meal.

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.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend. Pour the wet ingredients into the dry ingredients.

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.

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.

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.