Every Passover I look forward to making my favorite dish Matzah Brei. I created a special recipe when I was a teenager and it's been a hit ever since. This year Passover was going to be different experience. If you a have wheat/gluten allergies you can't eat regular matzah. What was I going to do? Would I ever be able to make my favorite dish again?
After searching high and low I finally found gluten-free matzah. Dai yenu!
This is the best matzah you'll ever taste, its even better than regular matzah. It's shemura matzah made from gluten-free oats. It's also the most expensive matzah brie you'll ever make. This box of matzah cost $24, but being able to cook your favorite recipe-priceless.
Here it is the Gluten-Free version of my original Matzah Brei recipe:
3 piece of g-free matzah
milk ( or rice milk)
1 egg white
dash of cinnamon
1 tsp agave syrup
In a large bowl break the 3 pieces of matzah into tiny little pieces. Add milk so that 3/4 of the matzah is covered, like eating a bowl of cereal, remember you don't want to drown them. Let them soak for a few minutes until there semi-soft. Then add cinnamon, and agave syrup, it's oatmeal after all.
In separate bowl beat egg white and add to large bowl and mix. This recipe is pretty flexible, if there's too much milk add more matzah, or vice versa. Feel free to experiment.
Now it's time to heat up the pan, on a low-med flame. Use oil or butter, which ever you prefer.
When the pan is hot pour matzah batter, it should form a circle. This is similar to cooking pancakes, let first cook for around 5 mins or until the batter looks uniform or compact. Then flip, ( if you can't flip the entire thing divide in half or 4's) , let the other side for about 3-4 mins.
Then your done. You add syrup , or fruit and enjoy =) Happy Passover !
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