Gluten Free Oat Matzah
Not looking to spend 90 NIS on a box of oat matzah for the seder? I am with you! Instead, turn making Matzah into a fun pre Pesach activity. It is a quick and easy activity that can be fun for the entire apartment or family.
Not gluten free? Just replace the oat flour with wheat flour!
To be clear: Many poskim only approve oat matzah as an alternative for those with celiac disease. Since food science shows that gluten is a huge part of the leavening process, it is unclear if matzah made from ingredients without gluten can actually be matzah. “For this reason, the poskim do not permit such matzah to the general public and are lenient only for those with Celiac, and then only to fulfill the obligation of eating matzah. Moreover, there are poskim who believe that matzot made from flours other than wheat, such as rye, can leaven more quickly and possibly be chametz.” If you want to read more about it you can find sources here.
I am not a Rabbi but according to my knowledge and studies, this recipe is how you can make gluten free matzah that is kosher for seder! This recipe is assuming that your kitchen is kosher for passover as are your utensils.
- Oven Tray
- Rolling Pin
- 1 1/3 cup oat flour
- 1/2 cup water
- Place a lined (I used aluminum) baking tray into the oven and preheat it to 450 F/ 275 C.
- Measure out each of your ingredients so they are ready to be combined. You have to mix everything and put the dough into the oven within 18 minutes of the water touching the flour so you want to have as much of the work done as possible before this.
- When your oven is preheated, set a timer for 18 minutes and start to mix together the flour and water. Add the water slowly and just until a ball forms. You don't want it to be too wet or dry. While you are adding the water you should say "lshem mitzvat matzah" some people also choose to sing Hallel while making matzah.
- One you have a dough formed, knead it for about a minute. Once its a nice dough that holds together, break the dough into two.
- Using a rolling pin, roll the dough into thin sheets and shape them into circles or rectangles. (Save a small piece to burn as you would when you take challah.)
- Using a fork, make lines of holes across the matzah. You want the holes to go all the way through the dough, they will stop the matzah from making air bubbles and help it keep that classic matzah shape.
- Within 18 minutes of starting make sure your matzah is in the oven to bake! Some people are strict and want the matzah to have finished cooking within 18 minutes as well which isn't hard to do. It should only take about 2-4 minutes per side for the matzah to bake.
- Wrap the matzah up until seder and enjoy!
Watch me make Matzah on TikTok!
Looking for more Passover recipes? Check out these Mandle Bread that could be made with almond flour!