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Gluten-free crispbread

updated

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Ingredients for 1 servings:

  • 2 dl corn flour
  • 1 dl sunflower seeds
  • 1 dl flaxseed
  • 1 dl sesame
  • ½ dl sunflower oil
  • 2 dl water, boiling
  • ½ tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Mix all ingredients and let it rest for 15 minutes. Spread the dough onto a baking sheet lined with baking paper and bake for one hour at 150°C in a non-convection oven. Let it cool with the oven door closed. Then break into pieces and store in a cookie tin. This amount makes approximately one baking sheet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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