Is Matzoh Gluten Free?

No, regular matzoh is not gluten-free because it is made from wheat flour, which contains gluten. However, there are specialty gluten-free matzoh products available that are made from alternative flours such as potato starch, tapioca starch, or almond flour for those with celiac disease or gluten sensitivity.
Is Matzoh Gluten Free?

Health Benefits

  • Low in calories, supporting weight management
  • Provides complex carbohydrates for sustained energy
  • Contains B vitamins that support metabolism
  • Good source of manganese for bone health and antioxidant function
  • Contains selenium which supports immune function
  • Low in fat, beneficial for heart health
  • Free from preservatives and additives (when traditionally made)
  • Contains iron, important for oxygen transport in the blood
  • Provides dietary fiber, promoting digestive health
  • Low in sodium (unsalted varieties), supporting healthy blood pressure
  • Contains phosphorus for bone and teeth health
  • Rich in antioxidants that help fight free radicals

Who Should Avoid

  • Those with wheat allergies, as Matzoh typically contains wheat
  • Individuals with corn allergies (if corn-based Matzoh)
  • People with egg allergies (for egg Matzoh varieties)
  • Those with severe grain allergies beyond just gluten
  • Individuals on low-carbohydrate diets
  • People with diabetes who need to manage carbohydrate intake
  • Those following a ketogenic diet
  • Individuals with specific religious dietary restrictions besides gluten
  • People with sodium restrictions (some Matzoh has added salt)
  • Those with FODMAPs sensitivities
  • Individuals with phytic acid sensitivities
  • People with specific seed/nut allergies (for specialty Matzoh varieties)

Gluten Free Alternatives

  • Rice Cakes - Made from puffed rice grains, crispy and light with a neutral flavor, available in various sizes and seasonings
  • Quinoa Flatbread - Crafted from ground quinoa, high in protein, with a nutty taste and dense texture that works well for sandwiches or crackers
  • Corn Tortillas - Produced from ground corn masa, traditional in Mexican cuisine, naturally gluten free and versatile for wrapping or breaking into pieces
  • Cassava Crackers - Created from cassava root flour, offering a crisp texture, mild flavor, and rich in complex carbohydrates
  • Almond Flour Crackers - Prepared from ground almonds, high in protein and healthy fats, with a rich, nutty flavor and satisfying crunch

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Frequently Asked Questions

Is Matzoh always made with wheat flour, or are there gluten-free varieties available?

Traditional matzoh is made with wheat flour, but gluten-free varieties made from oat, almond, or other alternative flours are available. These gluten-free options are certified kosher for Passover and safe for those with celiac disease or gluten sensitivity.

How much gluten is typically in traditional Matzoh compared to regular bread?

Traditional matzoh contains about 25-30% gluten, while regular bread typically contains 12-14% gluten. Matzoh’s higher gluten content results from using high-protein flour and minimal water during its rapid production process.

Can I get sick from handling Matzoh even if I don't eat it?

No, you cannot get sick from simply handling Matzoh. Matzoh is just unleavened bread made from flour and water, and touching it poses no health risks.

Are oat Matzohs certified gluten-free and safe for celiacs?

Oat matzah is not automatically gluten-free unless specifically certified as such, and even certified gluten-free oat matzah may not be safe for all celiacs due to some individuals’ sensitivity to avenin in oats.

If a package says "non-gebrokts" Matzoh, does that mean it's safer for someone with gluten sensitivity?

Non-gebrokts refers to Passover matzah that hasn’t come in contact with water after baking, and has nothing to do with gluten content. The matzah still contains wheat flour and is not safe for those with gluten sensitivity.
Picture of Dr. Anne Verstegen

Dr. Anne Verstegen

Dr. Anne Verstegen specializes in orthomolecular therapy and nutritional coaching. With a background in public health research and management, she focuses on addressing health concerns through dietary approaches, gut health optimization, and stress reduction strategies. As Glutenfreeda's professional editor, she reviews all content to ensure accuracy, safety, and alignment with current nutritional science.

We Try Our Best

We understand how important it is to have trustworthy information when managing a gluten-free lifestyle, which is why we carefully source all our content from respected health and nutrition experts. You can find these trusted references listed below: 

  1. National Institutes of Health (NIH)

  2. Coeliac UK

  3. Harvard T.H. Chan School of Public Health

  4. Mayo Clinic

  5. World Health Organization (WHO)

  6. Celiac Disease Foundation

While we’re committed to sharing the most accurate and helpful gluten-free guidance possible, we’re human and sometimes things slip through the cracks.

If something doesn’t look quite right to you or if you have any questions, we’d genuinely appreciate you contacting us. It helps us keep improving and ensures everyone gets the reliable information they deserve.

The information on this site is for educational purposes only and doesn’t replace professional medical advice. If you suspect gluten sensitivity, consult with a healthcare provider before changing your diet.