Passover is fast approaching and everyone is looking for new things to bake and surprise their families with. The question is: Could there possibly be anything “new” in Passover baking? How “new” can you get with plain old, heavy matza flour? This question prompted me to delve a little deeper into the chemistry of Passover baking, resulting in an astounding revelation.
When you think about it, what makes Passover baking unique? The fact that you cannot bake with any regular flours – wheat, spelt, oats, etc. There are five types of grains and flour that are not permitted for cooking or baking with on Passover, wheat, barley, spelt, rye and oats. When these come into contact with water for 18 minutes or more, they become hametz.