Pickle & Preserve

Gluten-Free Matzo with Pickled Lettuce

November  5, 2017
0 Ratings
Photo by MyNutriCounter
  • Serves 12
Author Notes

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.

The recipe can be found here -http://www.mynutricounter.com/gluten-free-matzo-with-pickled-lettuce/
Nikki Brown

What You'll Need
  • For the Matzo
  • 375 grams gluten-free biscuit and baking mix
  • 1 teaspoon salt
  • 80 milliliters olive oil
  • 120 milliliters water
  • For the Pickled Lettuce
  • 300 grams mixed lettuce (Romaine, Lolo Rosso, Iceberg)
  • 6 pieces cloves garlic
  • 240 milliliters water
  • 125 milliliters cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon red pepper flakes
  • 1 teaspoon mustard seeds
  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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