Comments on: Matzo

By: Gluten Free Passover | GoldFishReport.com

Gluten Free Passover | GoldFishReport.com — Mon, 25 Mar 2013 12:44:39 +0000

[...] Gluten Free Matzo [...]

By: A Gluten Free Passover—The Butcher’s Daughter Speaks! - Progressive Nectar

A Gluten Free Passover—The Butcher’s Daughter Speaks! - Progressive Nectar — Sat, 23 Mar 2013 17:12:16 +0000

[...] The classic Matzo is made with wheat so steer clear of that ceremonial bread and any food that contains Matzo as an ingredient. The good news is that there are gluten-free oat based Matzos readily available wherever kosher for Passover foods are sold. Note; they are a bit more expensive. Try making your own by checking out this recipe at Jules Gluten Free. http://blog.julesglutenfree.com/2012/03/matzo/ [...]

By: Easter and Passover Vegan Gluten-Free Recipe Roundup

Easter and Passover Vegan Gluten-Free Recipe Roundup — Thu, 21 Mar 2013 17:12:20 +0000

[...] are selling gluten-free matzo. If you’re feeling ambitious how about making your own matzo? HERE’s a relatively simple recipe to test [...]

By: Jules

Jules — Wed, 20 Mar 2013 18:24:05 +0000

Thank you for sharing your perspective on this sensitive issue. I’ve heard from so many who find themselves in this quandary, caught between the rules and the reality of living with celiac disease. My intention is to provide this recipe as an alternative to those who choose for themselves to use it, and enable them to participate fully in the Seder.

By: Tzipurah bat Baruch Eliezar

Tzipurah bat Baruch Eliezar — Tue, 19 Mar 2013 22:05:23 +0000

While the strict production of K for P matzo is laid out for us home bakers, the overriding intention is the health of the individual, similar to diabetics fasting for Yom Kippur and other fast days. The intention of going above and beyond to make a matzo that will not do the body harm is a mitzvah in itself. As I am researching gluten-free matzo recipes, I also look at the difficulty of finding an oven that will bake at 2000 to 2500 degrees, short of renting a ceramics kiln, cleansing it and firing that up…
Judaism is a living religion, not cemented in Leviticus. That is to say, we do not just discard the rules of kashruth, but we assess how those rules need to be adapted. Do we ask the celiac sufferer to knowingly cause themselves harm by eating kosher matzo or do we condemn them for not eating of the matzo and moror? Do we tell them they are less than even though they have gone to great lengths to find an answer that fulfills the mitzvah of matzo and does no harm to their physical person?
I do not suggest that we make ham and cheese matzo sandwiches, nor am I a fan of jalapeno bagels, but I hold that the INTENTION of the matzo is far stronger than the actual piece of baked goods. Forever should we teach the rules and reasons for kashruth, but we should also teach tolerance and acceptance. We should congratulate those who work to hold the intention and teach the children in the face of difficulties.
Thank you for the opportunity to review this…I would never have given matzo this much consideration otherwise. My dad would be proud.

By: A Blue Thread

A Blue Thread — Tue, 26 Feb 2013 21:17:03 +0000

Your gluten free matzah looks amazing. People have modified this Karaite Matzah recipe to be gluten free as well. I’d love anyone’s thoughts!

http://wp.me/p2MerI-fy

By: Rivkah Buchin

Rivkah Buchin — Sun, 06 Jan 2013 19:37:09 +0000

Thank you, Basya, for naming Tamar Ansh’s book. Although, my husband and I are traditionally gebrokts, because of my gluten-free status, I have to rely on foods that are non-gebrokts for Pesach. This whole process of going GF is still new to me, it has only been 6 months since I was in the hospital. I am still on the steep part of the learning curve and all the resources, including Jules blog and your blog will be very helpful. Being a GF, strictly kosher, diabetic, mostly ovo-lacto-pesco vegetarian is not easy!
Thanks again! (Todah rabah!)

By: Jules

Jules — Sat, 11 Aug 2012 13:53:44 +0000

Sherril – I’m not sure what could have happened if you’ve made the recipe many times before and this time it behaved so differently. Whenever that kind of thing has happened to me without explanation, I’ve assumed I must have somehow made a measuring error (for example, my old 3/4 cup measuring cup looks exactly like my 1 cup measure, and I’ve been known to use that by accident). I know how frustrating that can be to have a favorite recipe not turn out. If you are ever having troubles with a recipe or need advice on a specific problem, email Support@JulesGlutenFree.com and we’ll walk through it with you via email to help get it right. It’s much easier to go back and forth through email to try to solve the problem!

By: Sherril Pearson

Sherril Pearson — Fri, 10 Aug 2012 22:43:35 +0000

Jules–Please help! I just tried making a DOUBLE batch of matzo. I’ve made single & double batches many times before. This one went in the garbage–can you tell me why? I simply doubled all the ingredients, however dough was so wet after the olive oil that I had to leave out the water. I also had to add some extra GF flour. It was all soggy out of the oven! I even tried to turn it over & bake the other side. It was like there was way too much oil or moisture, even without any water! I’m sure I carefully measured everything using: 2 c flour, 1 c almond meal, 8 TBSP Olive Oil & no water (due to too much moisture already.) Thanks–I was so disappointed after all my effort & loss of products.

By: 5 Gluten Free Recipes for Passover | Udi's Gluten Free Blog

5 Gluten Free Recipes for Passover | Udi's Gluten Free Blog — Fri, 25 May 2012 15:14:22 +0000

[...] Passover, but it is typically made with non-gluten free flours. Jules Gluten Free has created a gluten free version that only takes 20 minutes from start to finish. Plus, this recipe post includes some interesting [...]