Mock Matzo Gluten Free Non Gebrokts Matzah Crackers Food

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

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.

PERFECT MATZO BREI (PASSOVER)

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.

AMANDA'S GLUTEN FREE (VEGAN) CRACKERS

Steps:

• 1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
• 2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
• 3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it's about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
• 4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier.
• 5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool.
• *Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
• *Note: tweak the spices to your liking!

SCD GLUTEN FREE CRACKERS

Steps:

• Preheat oven to 160 C (325 F).
• Combine almond flour, cheese, baking soda and salt in a bowl.
• Separately blend the eggs, butter, cottage cheese and garlic really well in blender. Add to almond flour and mix together.
• Roll out dough between waxed paper until very thin, transfer to baking paper lined cooking tray and then run bread knife over it in a criss cross fashion to score breaking marks for crackers.
• Bake for 8 minutes, turn then bake another 6 minutes until lightly brown. Separate crackers.
• If storing these crackers they will need an extra baking after they are cooled so that they retain their crunch. Reheat oven to 95 C (200 F) bake for further 15 to 30 minutes.

PASSOVER MATZAH (MATZO) OMELETTE

Steps:

• Pre-heat a wide frying pan over medium heat.
• Break up the matzah into 4 pieces.
• Lightly butter one side of each piece of matzah.
• Place each piece of matzah butter-side down into the pan.
• Allow to sizzle for a few minutes.
• Crack the eggs into the pan over the matzah, breaking the yolks if desired.
• Add salt and pepper to taste.
• When one side of egg is mostly cooked, flip the entire contents of the pan over to cook the other side of the egg.
• Place cheese and any other desired toppings onto one-half of the egg.
• Flip in half like an omlette.
• Serve with Ketchup or any other condiment.
• Can also be made sweet by placing sugar, cinnamon, or whichever ingredits you like in place of the cheese.

GLUTEN FREE SODA CRACKERS

Steps:

• Sift the flour, salt and baking soda into a bowl.
• Cut in the butter until very fine.
• Add the milk and egg and mix to make a stiff dough.
• Knead thoroughly and then roll the dough very thin - about 1/16".
• Cut into square or rounds and place on lightly buttered cookie sheets.
• Prick the crackers with a fork and sprinkle with coarse salt.
• Bake in a 400 degree oven for 10 minutes or until very lightly browned.
• Allow to cool completely and store in an air tight container.
• NOTE: These taste best after they have cooled completely.

GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS

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.