Matzo

• 3/4 cup potato starch
• 1/4 cup golden flaxseed meal
• 1/4 teaspoon kosher salt
• 2 tablespoons dairy-free, soy-free vegetable shortening
• 1/4 cup water

1. Preheat the oven to 400F.
2. Combine the potato starch, flaxseed meal, and salt in a bowl.
3. Add the shortening and use a wooden spoon to combine.
4. Add the water, 1 tablespoon at a time.
5. Your dough should be the consistency of Play-Doh.
6. If its too sticky, add a little more potato starch.
7. Lay out a sheet of parchment paper on your work surface.
8. Transfer the dough and use your hands to combine into a ball.
9. Divide in half, setting half aside.
10. Mold into a ball, cover with another sheet of parchment paper, and roll out into a circle 8 inches in diameter.
11. Peel off the top sheet of parchment paper, and then replace it.
12. Flip the dough, still between the two sheets of parchment paper, and peel off the other sheet of parchment paper.
13. Discard it.
14. Using a fork, prick the matzo about 12 times.
15. Transfer the matzo, still on the parchment paper, to a baking sheet.
16. Trim the excess parchment paper.
17. Repeat with the other half of the dough.
18. You should be able to fit both on the same baking sheet.
19. Bake for 15 minutes, until lightly golden.
20. Transfer to a cooling rack to let cool completely.
21. It will become crisp once its cooled.

potato starch, golden flaxseed meal, kosher salt, vegetable shortening, water

Taken from www.epicurious.com/recipes/food/views/matzo-379189 (may not work)