My daughter gets credit for this gluten free version as I wouldn't have tried it
without her. We made two batches of this, the second is the recipe you
- 1 cup gluten free flour. I used 3 parts sorghum flour to 1 part
quinoa flour. Feel free to substitute as you see fit, however I feel
as if the quinoa cuts the sweetness of other flours and gives it a
slightly more authentic flavor.
- Pinch of salt - I used sea salt.
- 2 Tablespoons of olive oil, or a long glug from your bottle.
- Spices or seasonings of your choice. My daughter chose Italian seasoning with black pepper. Add in small judicious quantities
to suit your personal preferences.
- Water - Drizzle over your flour, and mix until it comes together to form a loose ball.
Heat your oven to 350 degrees. While your oven warms, mix everything
together in a small bowl. You can measure your ingredients, or you can
do what we did, which is eyeball and guess. Most recipes call for
kneading, I did not knead my dough as it seemed to come together well.
After mixing, I pressed it into a lightly greased 8 x 8 glass pan, and
baked it for 15 minutes.
Your goal is a thin, flat, slightly tacky pancake thickness dough
layer that covers the bottom of your pan. I've been warned that this
burns easily, the edges of our batch were brown, but we managed to avoid
scorching anything. This is a bland recipe, made for religious reasons
rather than as a culinary delight. Although we are not Jewish, my
daughter wanted to make her own Passover meal, so we served this with
garlic infused olive oil for dipping, lamb, and Welch's Grape Juice.
Garlic infused olive oil
- Several cloves of garlic, in my house, more means merrier. I use
organic garlic, and I think that makes a difference. Also, make sure it
is fresh, and not wilted, dehydrated, or sprouting.
- The best cold pressed organic extra virgin olive oil you can afford.
I have several brands I rotate between, depending on what is on sale
when I shop.
Some recipes call for whirring this through your blender, and
straining, but I prefer to grate the cloves, and leave them in the oil.
Grate as much peeled garlic as you would like to, and cover with twice
as much olive oil as you have garlic. This will give you a 2:1 ratio of
oil to grated garlic. Although it is ready for use immediately, I find
the flavors meld and deepen if you leave it for several days. Tonight I
heaped the garlic and oil on top of our unleavened bread, and my
daughter and I both agreed that it was good. If you try any of this at
home, I'd love to hear your feedback.