On Passover, Jews are commanded to eat matzo as a reminder of the food our ancestors ate as they left Egypt in haste. This recipe uses gluten-free oat flour to help you complete the mitzvah of matzo in your own unique and gluten-free way.
Preheat the oven to 500º F. The oven should be heated and ready to go before you start mixing ingredients.
Prepare your baking sheet with parchment paper. Set aside.
Measure out 2 cups of oat flour and put it into a large mixing bowl.
Measure out 3/4 tsp Kosher salt and place it in a small, separate bowl.
Measure out 2/3 cup lukewarm water and place it in separate bowl. Have extra water nearby in case you need it.
Gather all your supplies: Rolling pin, fork, butter knife, mixing spatula and flat spatula (for lifting the flattened dough from the countertop to your baking sheet).
Dust your rolling surface with potato starch. Have it ready to go.
Ready to Go!
Set your timer for 18 minutes. Go!
Add the salt to the oat flour, give it a swirl.
Add the water to the oat flour and mix it quickly and efficiently with a spatula. If the dough is too dry, add more water, 1 tsp at a time. If the dough is too wet, add a little more oat flour.
Once the dough holds together, pick it up and shape into a big ball, then place it on your floured surface and roll it out as thin as you can go without breaking it and without it sticking to the surface.
Cut off the fray edges with a knife, then cut the dough into four sections. This isn't a beauty contest, so don't worry if the edges aren't even or in perfect squares. Use your flat spatula to transfer each square onto your baking sheet.
Use a fork to puncture holes throughout the matzo. This will prevent it from bubbling or rising.
Place the baking sheet in the oven and bake it for 10-12 minutes. Be sure to remove it from the oven at least 10 seconds before your alarm goes off or sooner. Keep an eye on the matzo to make sure it doesn't burn. I usually bake mine for as long as I can until my 18 minutes is up.
Notes
Remember to have all your ingredients measured out and ready to go. Only combine the ingredients once you set your timer for 18 minutes. You want to complete the entire process in 18 minutes from the instant the ingredients touch.The dough should be wet but not sticky. Adjust flour and water to get it to a texture that can be rolled and handled (gently) without breaking.