Gluten free matzoh brei!

 Do you know what matzoh brei is?  Have you ever made it? 

My mother used to make matzoh brei at Passover.  She’d use four sheets of matzoh,  she’d break it into small pieces and soak the pieces in water until soft.  She’d squeeze out the extra water.  Then she’d beat four eggs and add them to the matzoh.  Then she'd heat up some oil in a frying pan and add the matzoh-egg mixture,  and cook it like a frittata, flipping it once so that both sides would brown.  She’d dust it with some sugar before serving. I’ve made my mother’s recipe a few times,

Drew’s version of matzoh brei is slightly different, after he pours the matzoh-egg mixture into the pan, he cooks it the same way he’d cook scrambled eggs, so that when he serves the final product it looks like a mound of fried matzoh.

Well, since my celiac diagnosis three years ago I have not been able to eat real matzoh. Fortunately Yehuda makes gluten free “matzoh squares”.  They’re not bad.

But I didn’t think about gluten free  matzoh brei.

Until today.

Gluten free matzoh is different, you have to treat it differently when you cook with it, so I had to do some googling to find a recipe.  But I made it work.

I used one sheet of matzoh and one egg.  Instead of soaking the matzoh I just wet it slightly before adding it to the egg.  I melted butter in my frying pan.  It came out more like a pancake than a frittata.  I topped it with raspberry preserves.

I think I’ll masaje it again tomorrow.