Adapted from recipe by Ruth Heiges
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free
1/2 Cup potato starch (not the fine powder, but the white starch)
1/4 Cup ground almond meal
2 Tbsp oilve oil
2 Tbsp water (keep 2 additional tbsp of water in reserve)
1/4 Tsp sea salt
Preheat the oven to 450 degrees F
Mix together the potato starch, almond meal, and salt and make a well (hole in the middle).
Mix the olive oil and 2 tbsp water in a small cup, and pour into the well.
Using a fork, blend together the wet and dry ingredients into a soft dough. Knead and form it into a ball. If the dough is not pliable enough to roll out, add a little more water (up to a maximum of 2 more tbsp of water).
Line a cookie sheet with baking parchment and, using a rolling pin, roll the dough out - fairly thinly - on the parchment (like a thick cracker). If the dough is sticky, dust it and the rolling pin with potato starch. Using a pizza cutter, cut the dough into squares (3-4 inches big) to make it easier to break up later. Using a fork, prick the dough all the way through in rows to prevent the matzah from curling up too much.
Bake for 9-10 minutes, or until slightly brown around the edges and fairly dry.