I'm interested in applying principles of dough magic to Passover cooking and I have sort of a general understanding of how developing the gluten structure works when kneading a traditional wheat flour dough.
My question is whether there is any further development of the gluten structure possible when the "flour" is matzoh meal, which is basically flour that has been combined with water, baked quickly, and then ground back into flour. I assume there's a reason that there's no family recipe for "matzoh bread" but I don't know if that's religious (bc we're supposed to eat matzoh instead of bread and all the restrictions on yeast and all) or culinary (bc making bread-like food from matzoh meal just doesn't work).
Will a gluten structure develop at all within the matzoh meal dough? What's the chemistry of how matzoh meal doughs and batters stick together?