I decided since many people are like me gluten free and struggling with how to handle passover to post a recipe which I have modified. It workers well for me. This is unleavened and is probably similar to what it would be like. I can not eat spelt, or other ancient grains in the wheat family. I have tried the Oatmeal matzah and between the cost of and the consistency of them. I decided I was going to take the time purchase them. This will last for about 2 to 3 days out of the freg, I do not recommend refregerating it beyond 2 or 3 days because it starts to not taste as good. It would be wise to make it daily. It takes about 50 minutes total to make, and is rather easier.
Step one preheat oven to 400F
2 3/4 cups of Bob’s Red Mill Gluten-Free All Purpose Flour.
1/2 cup of Gluten-Free Potato Flour
1/2 tsp of Salt
3 Tablespoon of Xanthan gum
1/4 cup of Raw Sugar
1 2/3 cups water
4 T or half stick of Butter
1 tsp Apple cider Vinegar (make sure it’s gluten-free)
I use the Potato Flour to help with the consistency, it makes it easier to form and manage.
In a large ball mix all of the dry ingredients, than mix in one egg at a time until they are mixed in well. After the eggs add butter and apple cider vinegar, and mixed it into the doh, then add the water. I normally will start with a fork (I need a blender still) until it is mixed mostly well, and then I use my hands and for mixing and forming it. I normally try to make 2 round balls of equal size and then flatten them out.
Place right away into the preheated oven, and cook for 45 minutes.
I hope this helps some others. Out there. This is probably similar to the look, shape and size of what it would have been back in the days, before things where premade for us.
Some suggestion drizzle some Honey on it. it will make it sweet. This works nicely as matzah would for many things. jelly works nicely.
I am sorry for my friends who can’t have eggs, or butter. At least it’s milk free.