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JennGM
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| Posted: March 30 2009 at 7:41am | IP Logged
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Anyone have a simple recipe? Pretty please?
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Jennifer G. Miller
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JennGM
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| Posted: March 30 2009 at 7:42am | IP Logged
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I should say wheat free, gluten is fine for us.
I make Maria von Trapp's unleavened bread from "Around the Year with the Trapp Family" and would like to have something for my son. No eggs, wheat, or dairy.
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Jennifer G. Miller
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CathinCoffeland
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| Posted: March 30 2009 at 9:00am | IP Logged
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I have two
one from the living without magazine it has a matza recipie this month. it is a great magazine for allergies/intolerences
and a Icracker type recipie.
I will try and get back later to post as the baby is asleep on my lap rightnow (finally! now that it is dawn  )
Maggie
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JennGM
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| Posted: March 30 2009 at 2:04pm | IP Logged
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Oh great, Maggie. Looking forward to them. I knew I could count on you.
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CathinCoffeland
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| Posted: March 30 2009 at 7:44pm | IP Logged
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Gf matzo
*preheat oven to 450 degrees
* lightly oil parchment paper on cookie sheets
2/3 cup potato starch
2/3 cup almond meal (use brown rice if allergic)
3 tbs ground golden flax seed (regular flax seed is fine
1/2 tsp salt
1 tsp sugar
1/4 cup spectrum shortening or butter
6 Tbs warm water (1 tbs extra if using rice flour)
mix dry, cut in shortning, add h20 little by little until you have a ball of dough
break off or scoop small pieces and pat or roll onto parchemnt until very thin. when all patted out prick all over with fork tines.
bake about 8 minutes watch closely to prevent burning.
not gourmet but will do as a matzo, to make a cracker out of it i would up the flax and sugar and sprinkle with salt and poppy seeds etc...
I am still looking for the other recipie.
let me know if any of the directions are unclear, my little Valentine is distracting me again
Maggie
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JennGM
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| Posted: March 31 2009 at 8:47am | IP Logged
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Thank you, Maggie. What is the purpose of the flax seed?
Now, since I'm not Jewish and not making unleavened bread according to Jewish prescriptions (like matzohs, all I'm trying to achieve is a bread that doesn't use any leaven.
Maria von Trapp's recipe included butter, although the instructions didn't include the butter, but I work it in anyway. So I guess I'm aiming for a similar taste with the gluten free version.
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Jennifer G. Miller
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JennGM
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| Posted: March 31 2009 at 8:57am | IP Logged
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I was also thinking making some kind of unleavened corn bread, following Native American or Mexican traditions.
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Okay, serial posting here, but I guess Maria's recipe because it has eggs isn't technically unleavened either.  I guess I think only of baking powder/soda and yeast as leavens.
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JennGM
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| Posted: March 31 2009 at 9:18am | IP Logged
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CathinCoffeland wrote:
I have two
one from the living without magazine it has a matza recipie this month. it is a great magazine for allergies/intolerences |
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Maggie, I found this article that had 3 recipes from Living Without from a previous issue. So if you can't find your copy, I'm fine now. Thanks.
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CathinCoffeland
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| Posted: March 31 2009 at 9:27am | IP Logged
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Glad you found them!
Flax adds fiber and acts as an egg replacer.
If you whip ground flax with water it gets gelatinous and can be used to bind in place of egss.
happy baking-Maggie
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Gluten Free Unleavened Bread
