<<Disclaimer: Verify this information before applying it to your situation.>> Dear, dear people, Since so many questions have somehow made their way to my box concerning Passover, please allow me to address the entire list about it. I hope there are no misunderstandings here and I hope no one takes me for being too rude. IN NO WAY, IS THE CONVENTIONAL MATZA YOU WOULD BUY IN A STORE GF. NO WAY. Matza is made from wheat flour and water!!!!! Please, for the sake of all your intestines, stay away from it. If any of you are religiously observant, I have it on the authority of a Habbad Rabbi that if there are medical reasons restricting the observance of religious practice, the religious practices concerning those food items are not binding on that individual. A pregnant woman, for example, would not be permitted to fast on Yom Kippur and a celiac is exempt from eating matza (made in the conventional way) on Passover. The so-called Gluten Intollerance Group in Israel has concocted a matza that will have to make due. My 6 year old son looks forward to eating this, tho I have to make plenty as it goes fast. Here goes: 1c. GF flour mix (without leavening added) [Leavening is baking powder, baking soda, yeast, etc.] 3 tsp. water 1 egg pinch salt. Mix ingredients well to get uniform "dough". Add water if necessary. GF flour your work surface and roll out the dough into a thinnish leaf. Cut it into squares, peirce with a fork, etc. to make it look like the matzot we knew and loved and put it straight on the rack of your oven (I use a toaster oven). Bake on high heat (around 440 deg) until it just starts to turn brown. The idea behind any matza is that it be baked within 18 minutes of adding liquid to the flour, and quickly at high heat. These are fairly durable and can take sandwich spreads. I haven't tried using them as layers in Passover cakes. I will try this year. Did I properly address the issue? Do any others of you have experiences to share? Please... Happy holiday (in 2 months), Sharon Marcus