Mock Matzo Gluten Free Non Gebrokts Matzah Crackers Recipes

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy.

Provided by Whats Cooking

Categories Breads

Time 20m

Yield 5 serving(s)

Number Of Ingredients 6

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers image

Steps:

Preheat oven to 450°F
Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.

Nutrition Facts : Calories 127.3, Fat 8.9, SaturatedFat 1.8, Sodium 122.8, Carbohydrate 10.5, Fiber 1.8, Sugar 0.7, Protein 2.3

Ingredients

1/3 cup potato starch
1/3 cup almond meal
1 tablespoon flax seed meal
2 tablespoons vegetable shortening or 2 tablespoons solid coconut oil
3 tablespoons warm water
1/4 teaspoon salt

PERFECT MATZO BREI (PASSOVER)

There may be other recipes that look similar to this, but none with these proportions - which are what make it outstanding. 3 matzah for 4 eggs! This is a basic recipe which you can add different vegetables to if you wish, or sauteed onions, but these are the proportions that will make the best matzo brei ever! I could eat this all year long, though my cholesterol would be through the roof!

Provided by AniSarit

Categories Breakfast

Time 12m

Yield 2-3 serving(s)

Number Of Ingredients 4

Perfect Matzo Brei (Passover) image

Steps:

Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
Serve immediately with jam and/or sour cream.

Nutrition Facts : Calories 383.7, Fat 18.3, SaturatedFat 5.5, Cholesterol 423, Sodium 275.2, Carbohydrate 35.9, Fiber 1.3, Sugar 0.9, Protein 16.8

Ingredients

3 matzos
4 eggs
salt
3 tablespoons Smart Balance light butter spread (butter is traditional)

GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS

Potato kneidlach are light, fluffy potato dumplings for Passover that are a wonderful gluten-free substitute for matzo balls. I have loved these ever since I first made them for a gluten-free friend in 2005. I based this recipe off of one from The Passover Gourmet by Nira Rousso. My dad e-mailed me Rousso's recipe for potato dumplings a few years ago and I used that as the basis for these. Leftover batter can also be fried into chewy potato pancakes, as well.

Provided by Whats Cooking

Categories Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

Gluten-Free Potato Kneidlach / Non-Gebrokts Soup Dumplings image

Steps:

Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill.
Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water - If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes - The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.
Serve in soup, or as a side dish with butter or margarine and fried onions.

Nutrition Facts : Calories 156.6, Fat 6.2, SaturatedFat 1.1, Cholesterol 62, Sodium 227.6, Carbohydrate 21.4, Fiber 2.2, Sugar 1, Protein 4.3

Ingredients

2 medium russet potatoes, peeled
2 tablespoons vegetable oil
2 eggs, beaten
1/3 cup potato starch, plus
1 tablespoon potato starch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon fresh dill, minced

GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS

While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.

Provided by Whats Cooking

Categories Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings image

Steps:

Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
For Vegetarian do not use Chicken fat.

Nutrition Facts : Calories 254, Fat 16.4, SaturatedFat 3.3, Cholesterol 111.2, Sodium 337.9, Carbohydrate 20.4, Fiber 3.6, Sugar 1.5, Protein 7.7

Ingredients

1/4 cup finely ground almond meal
1/4 cup potato starch
1 tablespoon flax seed meal (finely ground flax seeds)
1 egg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon minced fresh dill
1 tablespoon vegetable oil or 1 tablespoon softened margarine

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GLUTEN FREE MATZO RECIPE - HEALY EATS REAL

Web Apr 8, 2020 Get your floured working surface and rolling pin ready. Place the oat flour and salt in a mixing bowl. Then pour in the water and mix. …
From healyeatsreal.com
4.4/5 (21)
Total Time 35 mins
Category Snacks
Calories 242 per serving

Preheat the oven to 375°. Prepare a baking sheet with parchment paper. Get your floured working surface and rolling pin ready.
Place the oat flour and salt in a mixing bowl. Then pour in the water and mix. The mixture should be firm like a ball of dough. It should be a little bit sticky, but not so moist that it is sticking to your hand and it's hard to get it unstuck. If it is crumbling apart, it's too dry add 1 tsp of warm water until it reaches the right consistency.
Use the rolling pin to roll out the dough as thin as you can get it. At this point, if you do want to get it in the oven within 18 minutes, you may want to omit cutting it into a rectangles and doing the fork dots (just to make it look like the store-bought matzo). You can put it as is in the oven at this point with the rough corners...it still counts as matzo even though it may not look like the store bought stuff.

Mock Matzo Gluten Free Non Gebrokts Matzah Crackers Recipes

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

PERFECT MATZO BREI (PASSOVER)

GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS

GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS

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