This is from a column of almost a year ago in the Jewish Chronicle, UK, by
Evelyn Rose. She offered a number of Passover recipes for people on either
celiac or diabetic diets, as I know a number of the participants in the
newsgroup or family members are. Here is the first.
GLUTEN-FREE MATZAH CRACKERS
Makes approximately 16 2 to 2-1/2 inch (5-6 cm) round crackers.
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
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.
March 20, 1998 * Adar 22, 5758
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