If you are celebrating the Feast of Unleavened Bread this week, try out this grain free, vegan, and oil free matzah recipe! Chag HaMatzot to all my readers!
Those who suffer from multiple food allergies understand the dilemma that surrounds any holiday season and the food that accompanies the event; however, to people who are unable to eat wheat or grains, the Feast of Unleavened Bread can be especially overwhelming, especially to the individuals who need a kosher for Passover yet allergy friendly option.
While there are some store-bought versions that will work in a pinch, most of the time an exception has to be made in other food restrictions in order to eat the matzos. For example, if the matzah is gluten free, it is not vegan, or if it is vegan, it is not gluten free. In addition, store-bought matzah that accommodates food allergies is expensive– usually between six and eight dollars a box!
This matzah recipe is a great option for celebrating the Feast of Unleavened Bread because cassava flour, the main ingredient in the recipe, is grain free, gluten free, Paleo, AIP (Auto Immune Protocol), nut free, and vegan!
Additionally, these matzos can be used in many different ways: a base for unleavened pizza, crackers, unleavened “toast,” cheesy unleavened bread using cashew cheese, and much more! If you come up with different ways to use this matzah, comment below! I would love to hear about your creations!
Again, Chag HaMatzot and may you have a blessed festival week!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup cassava flour
- ¼ tsp salt
- ½-3/4 cup warm water
- Preheat the oven to 350˚F with a pizza/baking stone in the oven if you have it. If you do not own a baking stone, bake the first ten minutes on a baking sheet and then on the wire rack in the oven.
- While the oven is preheating, whisk together the cassava flour and salt and then slowly mix in the warm water.
- The dough should absorb most of the water and form a smooth ball that can be held in the hands without being sticky.
- Divide the dough into four pieces and roll each into a ball.
- Let the dough balls rest for ten minutes covered by a damp towel to prevent them from drying out.
- Once the oven has preheated and the dough has rested for ten minutes, take one of the dough balls and roll it between two pieces of parchment paper until about ¼ inch thick. Remove the top parchment paper and using a fork, prick the matzo to give a traditional look and to keep the matzo from bubbling too much. I can fit two matzos on my baking stone, so I repeat this step before placing in the oven to bake. Leave the other two pieces of dough covered with the damp cloth until ready to use!
- Place the matzos on the baking stone and bake for ten minutes.
- After ten minutes, peel the matzos off the parchment paper and place them back on the baking stone, new side up, and bake another ten to fifteen minutes. The matzos should be crispy and golden brown along all the edges when they are done baking.
- Remove the matzos from the oven to a cooling rack and repeat the previous steps with the remaining pieces of dough!
- Store in a bread box or an airtight container.