Gluten-Free Matzo with Pickled Lettuce


by: KrazyKiwi

Whether you know this unleavened bread as Matzo, Matza or Matzah, this delicious, homemade, cracker-like alternative to bread is a welcome change. The pickled lettuce creates a light pleasant contrast and studies show that vinegar can help diabetes by keeping blood sugar levels stable.


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serves: 12

For the Matzo

375 g bisquick baking mix

1 tsp salt

80 ml olive oil

120 ml water

For the Pickled Lettuce

300 g lettuce

6 cloves garlic

240 ml water

125 ml cider vinegar

1 tbsp maple syrup

1 tsp red pepper flakes

1 tsp mustard seeds

Nutrition Facts
Gluten-Free Matzo with Pickled Lettuce

Servings Per Recipe: 12

Amount per Serving

Calories: 202

  • Total Fat: 11.1 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.6 mg
  • Sodium: 606.2 mg
  • Total Carbs: 22.3 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 5 g
  • Protein: 3 g

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1.   Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.

2.  Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes.

3.  In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.

4.  Divide the dough into 12 portions.

5.  With a floured rolling pin, flatten each portion of dough until about 8” wide. Cut into desired shape and prick all over with a fork.

6.  Dust the pizza stone of baking pan and transfer the flattened dough onto it.

7.  Bake for about 2 minutes per side or until crisp.

8.  Serve with pickled lettuce on the side.

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