RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Matzah Crackers, Gluten-Free - pareve
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. Ruth 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. www.jchron.co.uk/jc/jcdat/98/MAR20/cook_1.htm March 20, 1998 * Adar 22, 5758
