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Paleo Matzah: Gluten-Free Crackers

Posted on Apr 5, 2014 | 0 comments

Paleo Matzah: Gluten-Free Crackers

Paleo Matzah: Gluten-Free Crackers

Passover is fast approaching and one of the traditional foods eaten during most Passover seders is matzah (1), an unleavened bread made from simple ingredients.  My gluten-free Paleo Matzah recipe is quick and easy to make. Additional ingredients can be added to the basic recipe for countless other tasty matzah versions.


Bear in mind that I am a non-traditionalist who enjoys any kind of food, at any time of the year. (I highly recommend barbecued or slow-cooked “Thanksgiving” turkey for summer parties). Therefore, I make matzah anytime of the year, not just at Passover.


Paleo Matzah, especially with added herbs and spices, are perfect to have on hand as a crispy cracker or flat bread to pair with moist entrees. Their hard crunch is ideal to serve with paleo tuna salad, salmon or mackerel salad, dips, salsa, guacamole, red meat sauce and any kind of pate.



click pix to enlarge


Paleo Matzah: Gluten-Free Crackers


(Payton’s Paleo 30 Day Challenge friendly)

1. Mix the dry ingredients together, then mix in the oil and the water. Set aside.

2. In a glass bowl, beat the egg whites until they form soft peaks (I use my hand-held immersion blender.)

3. Now mix the egg whites into the other ingredients, making sure there are no lumps.

4. Spoon walnut size rounds of dough onto parchment paper. Using your water moistened fingers,  pat down the dough into desired shape and thickness. Pierce the flattened dough with the tines of a fork so it will not bubble or puff up when cooking.

5. Bake at 375º for 20 minutes, or until just turning brown.



OPTIONAL ADD INS:  Italian spices, rosemary, dill, toasted sesame/flax/pumpkin seeds, minced garlic, minced onion, finely chopped currants or raisins, honey, stevia.


The great thing about this basic Paleo Matzah recipe is that you can steer it in a sweet cracker direction, by adding sweetener and/or chopped fruit, or take a savory turn, by adding spices, seeds, garlic or onion.  The options are only as limited as your imagination.


(1) To make kosher Paleo Matzah, to serve at a Passover seder, remember to observe the regulations of kashrut (Jewish dietary law for kosher cooking). To alter my recipe to a be a kosher one:

  • all ingredients must be from a Kosher-for-Passover (look for a capital “P” or “KFP” on the package) source
  • there is no “18-minute matzah” preparation time limit to follow at all because none of the ingredients in my recipe can become chametz (leavened).  Therefore, you can take all the time you need to mix and bake these Paleo Matzah.



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