Gluten-free crispbread

Ingredients for 1 servings:

• 350 g millet flour
• 350 g millet flakes
• 150 g sunflower seeds
• 90 g extra virgin olive oil
• 400 ml water, warm
• 1 tsp, heaped salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes

should be available for snacking at any time

The ingredients are for 3 baking sheets. Place all solid ingredients in a mixing bowl and mix roughly. While stirring continuously with an electric mixer (fitted with a dough hook), first add 100 ml of olive oil, then 150 ml of warm water until the dough reaches the right consistency. You may need to add a little more water or flour to improve the consistency. Then knead on medium speed for 5 minutes. Preheat the oven to 250°C fan/convection oven. Line each baking sheet with a sheet of baking paper. Spread the dough on top with a tablespoon. I use 4 heaped tablespoons per baking sheet. Place a spoonful of dough in each corner. Cover each baking sheet with 2 sheets of clear plastic wrap, which must overlap significantly (5-10 cm) in the center. Using a one-handed silicone baking roller, about 6.5 cm wide, gradually roll the dough out under the plastic wrap to the edges of the baking sheets. Carefully remove the film and, without applying too much pressure – the baking paper should not be cut through – cut the dough into roughly equal-sized pieces using a pizza cutter. The following procedure has proven successful: 3 lengthwise cuts and 5 crosswise cuts. Since you can’t cut (roll) all the way to the partially vertical ends of the baking sheets with the cutter, I extend the cuts later with a sharp kitchen knife. Place the baking sheets in the oven and after 10 minutes reduce the temperature to 160°C. After another 30 minutes, test the dough for firmness with a fork. Reduce the temperature further to 120°C and occasionally check the hardness of the bread. Depending on the dough consistency, it will take about another 10 to 30 minutes. The bread is ready when it feels “hard” with a fork. Remove the sheets and place the bread on a countertop with the baking paper on top, let it cool for 30 minutes. Remove the bread piece by piece and store it in a suitable box. I bake this crispbread every 2-3 weeks, so it lasts at least that long. 1412 kcal per tray.