3/4 cup Breads from Anna Gluten, Corn, Dairy, Soy, Nut & Rice Free Bread Mix (remove 2 tbsps of bread mix, replace with 2 tbsps ground oat flour – this will allow your matzo to have 1 of the necessary 5 grains as indicated in rabbinic literature)
¼ cup very cold water
White rice flour for dusting
Place either a pizza baking stone (or terra cotta tiles from a place like Home Depot) into your oven. Or you can bake the matzo on a cookie sheet or jelly roll pan. Preheat oven to 500 degrees.
Put the bread mix into your mixing bowl. Add very cold water. Mix with a large wooden spoon. Like traditionally baked matzo, please note that no more than 18 minutes must be allowed to pass from the time the water touches the flour until it is finished baking.
As soon as the dough comes together in the bowl, place it on a piece of parchment or waxed paper or a silpat mat or directly on your counter, first dusting the rolling surface, the dough, the rolling pin, and your hands with white rice flour.
Begin to knead the dough. It will seem sticky and uncooperative but in a very short time, it will come together into a ball. Divide the ball into 4 +/-pieces (the number of pieces you divide the dough into will dictate the size of your matzo). Roll one ball of dough with a rolling pin, being careful to not tear the dough. Continue, as needed, to sprinkle the rolling surface, the dough, the rolling pin, and/or your hands with white rice flour.
Once you’ve rolled the dough as thin as possible without it ripping, prick it (in rows) with a fork. Lifting it off the surface with either your hands or a spatula, open the oven and place it on the baking surface. Repeat with remaining balls of dough.
Bake for 6 – 8 minutes (yours could take less or more time since every oven is different). Use a long-handled spatula to remove the matzo from the baking surface, placing it on a rack and allowing it to totally cool before putting it in a ziplock bag.