• Passover Gluten Free Matzo with Onion, Garlic & Dill

    by Jon on April 5, 2012 · 13 comments

    Making Gluten Free Matzo with a friend, especially a blogger friend, might be one of the most fun blogging experiences I’ve ever had. Cara, from Cara’s Cravings, is a new friend. We were initially in touch with each other via email about a year ago but then you know what happens. Time has a way of getting away from you. And then through serendipitous musical circumstances, we finally met and I’m so glad we did. Though there are over 20 years between our ages, you’d never know. We talk like we’re old friends reconnecting. So much to talk about! Cara asks me which gluten free flour I use for this or that recipe? I ask Cara how she so deftly substitutes coconut sugar and stevia in recipes that use conventional refined sugar (she has an engineer’s mind!). Needless to say, I’m so grateful to have the opportunity to develop a friendship with Cara! And her husband Ben and her sweet new puppy Eve are also delightful! And if that weren’t enough, we decided to put our gluten free aprons on at the same time! And then after making our gluten free matzo, both of us could blog about our experience.

    I’ve blogged about my other gluten free matzo recipes. Go to this page to see a number of links for my gluten free matzo recipes. Far and above all of them, my favorite previous Gluten Free Matzo recipe is this one, using Breads From Anna’s gluten free flour mix. Here’s the recipe as included on the Breads From Anna website. I will probably always remain loyal to that one because of lots of reasons not the least of which is that it was the first gluten free flour that made really kick-ass GF matzo. But this new recipe is also a good one. I wouldn’t hesitate to make either one.

    Is this recipe for Gluten Free Matzo kosher for Passover? It depends on your level of keeping kosher for Passover. It contains oats, one of the five grains that are mandatory to call something kosher for Passover. It bakes for less than 18 minutes, another criteria for it being kosher for Passover. As far as the ingredients themselves being kosher for Passover, that’s another story. If the package doesn’t say kosher for Passover and you keep strictly to the laws of kashrut (kosher), you will have to decide for yourself whether it will work for you. I looked on my Bob’s Red Mill All Purpose Gluten free flour mix, and while there is an underlined K on the bag, it doesn’t specifically say that it’s kosher for Passover. But since I do not adhere to strictly kosher for Passover, it works for me. I also might add that in Jewish law, children, the elderly, and the infirm are considered exempt from having to follow the letter of the law. I believe that if you have Celiac Disease OR if you have a gluten intolerance or gluten sensitivity, you fall in that category.

    This recipe uses Bob’s Red Mill All Purpose Gluten Free Flour. Though I like a lot of other Bob’s Red Mill Gluten Free products, I am not a fan of this flour, as it has a very heavy bean-like taste. However, mixed with the ground oats and almond flour, there is no bean-like taste AND it performs beautifully.

    We didn’t try using this matzo as a substitute for matzo meal, but you can be sure that I will be trying it before our matzo eating holiday of Passover is finished.

    Gluten Free Matzo with Onion, Garlic & Dill

    15 minutes

    12 minutes

    30 minutes

    Yield: 5 sheets of matzo



    Preheat oven to 450°. Line two baking sheets with parchment paper.

    Combine flours, salt and seasonings in a food processor and pulse to combine. Remove cover and drizzle in olive oil and 4 tablespoons of water. Process until well combined. Remove cover and pinch together some of the dough. If it holds together, it's done. If it is still a bit crumbly, add more water, a teaspoon at a time, and continue processing until dough holds together.

    Gather the dough into a ball. Generously flour work surface and rolling pin. Divide dough into five equal portions. Working with one at a time, roll as thinly as possible into a rustic round or oval shape. Gently lift and place on the parchment-lined baking sheet. Poke holes in horizontal rows with a fork. Repeat with remaining dough.

    Bake 12 - 14 minutes, until browned and crisp.



    A zissen Pesach (pay-sach – the “ch” is a guttural sound that comes from the back of your throat) to you all! This is a Yiddish saying that people say in wishing others a happy Passover – zissen means sweet and Pesach is the Yiddish word for Passover.

    You’re in for a treat when you visit Cara’s blog for her post about our gluten free matzo fun. And you’re in for a treat when you take a look at these three other recipes from Cara’s blog that are great for Passover:

    Leek & Artichoke Kugel (use either our GF matzo recipe or after you gasp at the price, buy a box of GF matzo like this one)
    Sephardic Charoset
    Spaghetti Squash Kugel with Apples & Raisins

    { 11 comments… read them below or add one }

    Alisa Fleming April 7, 2012 at 2:24 pm

    I saw this recipe on Cara’s blog too – you two should spend more time baking together – wonderful things get created!!


    Ellen April 7, 2012 at 3:54 pm

    Thanks Alisa – we had SUCH a good time. We definitely are planning to bake/cook together again!


    Mychelle April 13, 2012 at 4:46 pm

    Hi Ellen,

    These look wonderful and it sounds like you had such a great time baking together.

    What is in the spread that you have spread on the one piece and in the little container off to the right? Looks yummy too.

    Thank you.


    Ellen April 13, 2012 at 6:21 pm

    We had SUCH a good time and the matzo was really spectacular. The dip was an eggplant dip from Trader Joe’s. Thx for stopping by!


    Susan April 26, 2012 at 6:55 pm

    Check out this Gluten Free Passover cookbook from glutenfreematzo.com on iTunes. The recipes look amazing!


    Carol Simply Gluten Free May 6, 2012 at 9:12 am

    I never had a matzo before going gluten free so I have never had one. This recipe looks like it has much more flavor than what I imagine a matzo to have.


    The Healthy Apple May 14, 2012 at 10:03 pm

    These look fabulous darling! Yummy!!


    Christina May 16, 2012 at 3:07 am

    I am not sure how to subscribe? I click on the blogspot thing and it just opens a blank page. I keep a fashion blog and am going g-free over this next year and would love to subscribe?!?!?!? Help 😛


    AllergEase June 8, 2012 at 9:51 am

    I have not had these since I was a young man and my mother was cooking 🙂
    Thanks for bringing back some wonderful memories Diva!

    -Jon @allergease


    Aimee May 1, 2013 at 11:59 pm

    My mom bought me a box of the Yehuda gf matzo and it is just ok to eat but to cook with it as you would regular matzo it just about sucks, it turned gelatinous and it was practically inedible, you would probably do better with the homemade gf version. If anyone knows of a better way to cook with the boxed gf matzo I am very open to suggestions.


    Ellen August 30, 2013 at 9:21 am

    Doesn’t surprise me, Aimee. Gelatinous – yup! Oh, it’s a brave, new Jewish cooking world! I personally prefer making my own matzo (lots of recipes on this site) and have used it in recipes that call for matzo or matzo meal, with success. Good luck!


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