Gluten-Free Oat Matzoh Cracker

Gluten free oat matzoh cracker recipe

The Spruce Eats / Ulyana Verbytska 

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
270 Calories
18g Fat
23g Carbs
4g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 270
% Daily Value*
Total Fat 18g 24%
Saturated Fat 5g 26%
Cholesterol 4mg 1%
Sodium 796mg 35%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Protein 4g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for homemade gluten-free oat matzoh crackers is made with certified gluten-free oat flour, potato starch, and almond meal. These rustic matzoh crackers are tender, crisp and a good cracker to serve during Passover. They are baked within 18 minutes of adding water and they do not contain corn, rice, bean flours or leavening agents.

Ingredients

  • 2/3 cup oat flour (finely ground, sifted, certified gluten-free)
  • 2/3 cup potato starch (not flour)
  • 1/8 cup almond meal
  • 3/4 teaspoon fine Kosher salt
  • 1/4 cup vegetable shortening
  • 4 tablespoons plus 1 teaspoon water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for gluten free oat matzoh cracker
    The Spruce Eats / Ulyana Verbytska 
  2. Preheat oven to 450 F.

  3. If you have a pizza stone, preheat it in the oven. If not, line 2 large baking sheets with parchment paper

    Preheat pizza oven
    The Spruce Eats / Ulyana Verbytska 
  4. In a large mixing bowl combine oat flour (see tip below), potato starch, almond meal, and salt. Whisk to thoroughly combine.

    Flour in bowl
    The Spruce Eats / Ulyana Verbytska 
  5. Add vegetable shortening and use an electric beater or stand mixer to combine.

    Add vegetable shortening
    The Spruce Eats / Ulyana Verbytska 
  6. Add water and beat for about 1 minute, until the ingredients are blended and mixture holds together.

    Add water and beat
    The Spruce Eats / Ulyana Verbytska 
  7. Use a spatula to scrape the matzoh dough onto a large, clean cutting board, lightly sprinkled with potato starch. Knead the dough briefly and form a ball with the dough.

    Matzoh dough
    The Spruce Eats / Ulyana Verbytska 
  8. Cut the dough in half.

    Cut dough in half
    The Spruce Eats / Ulyana Verbytska 
  9. Tear 2 large sheets of waxed paper. Sprinkle 1 sheet with reserved oat bran or potato starch. Press 1 ball of matzoh dough into a disk and place the second sheet of waxed paper over it.

    Flatten dough
    The Spruce Eats / Ulyana Verbytska 
  10. Use a rolling pin to roll the dough in a circle, just like making pie dough.

    Roll dough
    The Spruce Eats / Ulyana Verbytska 
  11. Use a fork to prick holes in the dough. Sprinkle with more oat bran.

    Poke holes in dough
    The Spruce Eats / Ulyana Verbytska  

If Using a Pizza Stone

  1. If you are using a pizza stone to bake the matzoh crackers, carefully remove the hot stone from the oven. Remove the top sheet of waxed paper from the rolled matzoh dough. Lift the dough with the bottom sheet of waxed paper and gently turn the dough onto the pizza stone and peel back the waxed paper.

    Matzoh dough
    The Spruce Eats / Ulyana Verbytska 
  2. Return the hot stone to the oven and bake the gluten-free oat matzoh for about 10 minutes, or until crisp and lightly browned around the edges.

    Return to hot stone
    The Spruce Eats / Ulyana Verbytska 
  3. Carefully transfer to a cooling rack.

    Dough
    The Spruce Eats / Ulyana Verbytska 
  4. Repeat baking process with the second ball of dough.

If Using Baking Sheets

  1. If you are using baking sheets lined with parchment paper to bake the matzoh crackers, lightly sprinkle with reserved oat bran.

    Baking tray
    The Spruce Eats / Ulyana Verbytska 
  2. Carefully place dough on baking sheet, peel back waxed paper from the dough, and sprinkle with more oat bran.

    Dough rolled out
    The Spruce Eats / Ulyana Verbytska 
  3. Bake for about 10 minutes, or until crisp and lightly browned around the edges.

    Bake
    The Spruce Eats / Ulyana Verbytska 
  4. Cool on wire rack

    Cool on wire rack
    The Spruce Eats / Ulyana Verbytska 
  5. Serve and enjoy!

    Break up matzoh
    The Spruce Eats / Ulyana Verbytska 

Tip

  • To make fine oat flour, use a clean electric coffee bean grinder to grind 1 cup of certified gluten-free rolled oats. Add about 1/3 cup oats at a time and pulse 3 times. Use a fine mesh strainer to sift flour. Reserve the oat bran to sprinkle on matzoh dough when you roll it out and before you bake it. (1 cup of rolled oats equals about 2/3 cup of oat flour.


Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.