I’m continuing to post about what I’m making for our Passover seder. See my last two posts for other recipes I’ve made. Here’s today’s recipes:
Homemade Gluten free Matzo
I made matzo and am very pleased with how it turned out. It’s really kinda cool to make your own! I also made it last year, using a Breads From Anna mix. Last year, it came out great, but I forgot to order the mixes this year and decided to try another method. Either way, I think you’ll be pleased.
I used the same dough as the one I created for my gluten free bagel recipe. Except I didn’t include the yeast. I also changed up the flour, just a wee bit though.
Gluten Free Matzo #1 Variation ’08
created by Ellen Allard
Makes 10 – 12 matzot
1 cup millet flour
1/4 cup white rice flour (or brown rice)
1/4 cup teff flour
(if you don’t have teff, use 1/2 cup all rice flour, either white or brown)
1/2 cup sorghum flour
2/3 cup tapioca starch
2/3 cup potato starch
2/3 cup cornstarch (if you don’t want to use corn because of Passover, I’m sure you could substitute more tapioca and/or potato starch)
1/4 cup ground flaxseed meal
1/4 cup almond meal
3 1/2 tsp xanthan gum
2 tsp salt
2 tbsp sugar
1/4 cup shortening melted in 1/2 cup HOT water (I used Spectrum Organic vegetable shortening, if Crisco is gluten free though I’m not sure if it is, you could use that instead)
4 egg whites
1 cup warm water
Cornmeal for sprinkling on baking pan (don’t use if you don’t want to use corn during Passover)
Note: Have extra potato starch on hand. First of all, depending on the humidity and temperature, you will need it for your dough. I added about 1/2 cup more potato starch to my dough. Plus you’ll need it for when you form the matzos, as explained down below.
Note: I tried a silpat mat to line the baking sheet. I also tried parchment paper. Both worked equally well.
1. Place dry ingredients, from the millet flour through the sugar, into the bowl of a heavy duty stand mixer. Using the bread hook, mix the dry ingredients together until blended.
2. Add the shortening/hot watermixture a nd mix again for about 15 seconds.
3. Add the egg whites, mix until blended.
4. Finally, add the warm water and blend until well mixed. The dough will be VERY sticky. At this point, you might want to add some more potato starch. It will feel like you made a big boo boo, but persevere. Continue on, like the Israelites did in the desert!
Technique note: I spooned a big pile of potato starch in a bowl. I rubbed both my palms with a small bit of the potato starch. I then took a small ping pong ball sized piece of dough from the mixing bowl and rolled it as much as I could without it falling apart, then rolled it in the bowl of extra potato starch so that the outside was coated. Then I placed it on the baking sheet. I rubbed more potato starch on my palms and then began gently pressing the ball into a flat pancake, as thin as possible without it tearing. If it tears, you can mend it with additional dough or by sort of forcing the tear to close up with your fingers.
5. Bake in a preheated 400 degree oven for about 18 minutes. If you want to do it the correct way, 18 minutes and not a minute more is important. But if it needs less time, that’s fine. And if it needs more time, I think you’ll be ok, but that’s just my opinion. You might want to check with a higher authority!
6. Remove from baking pan and place on rack to cool.
I also made Millie’s Tzimmes, with some adaptations on my part. The original recipe comes from Slow Cooker Cooking by Lora Brody, to whom I’m very grateful – I LOVE this cookbook!!! I usually make a different version in the oven, but decided to try the crockpot this year. POST PASSOVER: I was not happy with how this came out in the crockpot. I’m not assigning blame to the cookbook author – I am a big fan of hers. Maybe it was my crockpot? Not sure. But in the future, I will return to making tzimmes in the oven, as I’ve done for many years.
adapted by Ellen Allard
Serves 12 – 16 people
3 large carrots, peeled and chopped
3 medium onions, peeled and chopped
4 lbs sweet potatoes and/or yams (or a mixture of both)
1 cup dried apple rings, cut in quarters
1 1/2 cups pitted prunes
1 cup dried pears, coarsely chopped
1 cup dried apricots, cut in half if large
2 cups assorted dried cherries
3 oz. crystallized ginger, cut into small chunks
1/2 tsp grated nutmeg
2 tsp. ground cinnamon
1 lemon, grated rind and juice
1 cup packed dark brown sugar
2 cups orange juice
2 cups white wine (sweet or dry)
Water to cover
Place all the veggies, dried fruits into the insert of a 5 1/2 – 6 quart slow cooker. Sprinkle with the nutmeg, cinnamon, lemon rind, lemon juice, and brown sugar. Pour in the orange juice, wine and enough water to cover. In my crockpot, the entire mixture came to the very top of my insert. It is still cooking – I feel confident that it will shrink as it cooks.
Cover and cook on HIGH for 10 – 11 hours, or until the veggies are very soft. Serve hot or at room temperature.