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Forum
-> Recipe Collection
-> Shabbos and Supper menus
cbg
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 Mon, Jul 23 2018, 5:49 am
FOR Health reasons
To be used only for hamotzi on Shabbat, minimum.
Not too concerned if it’s heavy
I once saw a recipe that took oats and ground it to flour in the food processor
No other starches. Can’t have rice, tapioca, potato, etc.
Preferably no zanthar gum
TIA
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mandksima
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Mon, Jul 23 2018, 8:12 am
Sometimes I will just make my own oat matzah for hamotzei. Takes a very short amount of time and tastes good with dips especially. I measure any amount of oat flour (yes, you can grind your own from oats), add a dash salt and slowly add water until it's a doughy consistency. It needs very little water so add a few drops and mix.
I roll out as thinly as possible between two parchment papers and bake. You can poke holes around like real matzah. Watch it in the oven, it doesn't take long.
I forgot to make oat pita the other week and remembered less than 1 hour before Shabbat. That recipe has too many ingredients and this matzah took no time at all.
Just an idea, sorry I don't have an easy or simple oat challah recipe as I stopped using yeast.
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cbg
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Mon, Jul 23 2018, 2:59 pm
| mandksima wrote: | Sometimes I will just make my own oat matzah for hamotzei. Takes a very short amount of time and tastes good with dips especially. I measure any amount of oat flour (yes, you can grind your own from oats), add a dash salt and slowly add water until it's a doughy consistency. It needs very little water so add a few drops and mix.
I roll out as thinly as possible between two parchment papers and bake. You can poke holes around like real matzah. Watch it in the oven, it doesn't take long.
I forgot to make oat pita the other week and remembered less than 1 hour before Shabbat. That recipe has too many ingredients and this matzah took no time at all.
Just an idea, sorry I don't have an easy or simple oat challah recipe as I stopped using yeast. |
Thanks for the idea, but for us matza is mezonot
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Mishmish
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Mon, Jul 23 2018, 11:36 pm
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I do not have formal recipe with quantities, but I make oat challah using rolled oats that I grind in a blender dry container. In addition, I use sorghum flour. So it’s roughly the same amounts of oat flour and sorghum flour (I use a little more oat than sorghum), salt and sugar to taste (could use another sweetener or omit), water, and 1-2 packets of active dry yeast (depending on how large the batch is). I make small loaves in pans, which I find works better. The consistency is of a thick batter, not a dough that one would knead. Bake on 375 (if in US). It comes out nicely. I often top with minced onions/olive oil/salt before baking. It works well with raisins also.
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