More Matzah Recipes

I found these via google, and saved them.. and just now came across them again

I haven't made any of these so I can't vouch for them..

:idea:Maybe each of us can commission one to try and we can critique and decide what does and doesn't work for future use and add or remove stars for the good ones?

Quote :

Matzah Crackers, Gluten-Free - pareve
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.

These were apparently on Celiac.com:

Quote :

Matzah #1 (Gluten-Free)
Copyright © 1995-2006
Scott Adams.
1 cup Gifts of Nature French Bread and Pizza Mix or other gluten-free Flour Mix
1 Egg
4 Tablespoons water
Preheat
oven to 440 degrees. Mix the ingredients together at medium speed in
mixer until you get a dough-like substance. Roll out very thin on
parchment paper using more of the "flour mix" to keep it from sticking.
Cut into squares. Pierce with a fork in rows as on regular matzah.
Place in oven on parchment paper and cook for 18 minutes until slightly
brown on edges. Take out and cool on flat surface. It makes about two
large sheets that taste like regular egg matzah.

Quote :

Matzah #2 (Gluten-Free)
Copyright © 1995-2006
Scott Adams.
Makes 2 large sheets.
This recipe comes to us from Bev Wahl.
1 cup Gluten Free Pantry French Bread mix
4 tablespoons water
1 egg
Mix
all ingredients in mixer on high until dough forms a ball. Roll out
dough thin in between two sheets of parchment paper dusted with more
mix. Cut into squares and prick with a fork to make it look like Matzah
and to keep it from rising at all. Bake at 440F on parchment paper for
18 minutes. Remove and cool.

Matzoh Balls

Quote :

gluten-free matzoh-less balls

4 Tablespoons chicken fat (I skim mine off the broth that I make and freeze it)
4 eggs
1/2 cup all-purpose gluten-free flour mix
3/4 cup dried potato flakes
AND onion powder, garlic powder, dill and chopped parsley to taste

Mix,
refrigerate for 20 minutes, bring H2O to boil, roll dough into balls,
dump in H2O, cover, turn heat to medium, come back 35 minutes later.

And via the same stuff I found www.alleprocessing.com -- who apparently do KLP GF meals...

I never got to try this out as I kept forgetting I needed a new pizza stone, have you tried them?

Help I need to make some matzah quick! I finally got my stone and cleaned my oven!