Schar Gluten Free Crispbreads 150G

Product Information

OK’, I thought, perhaps we will bake it later. ‘That’s fine, I have all the ingredients’ went through my mind as we were putting away all the cucumbers, salads and strangely sounding types of milk. If you’d like to make this recipe into a gluten free version – use gluten free flour mix, add 1 teaspoon of xantham gum and use gluten free version of oats. All other ingredients stay the same and baking time is the same as well. A lot of things have changed since then, so when I recently had the opportunity to work on a Healthy Business Retreat with my friend Claire, I was very happy to be introduced to a whole range of tasty treats. And I’m glad to say that healthy food can indeed be very tasty! The amazing thing about this seeded crispbread recipe is that you can use any plain, low gluten or gluten free flour that you have at home. You can also mix them together if you have leftovers or different flours.

But by the time I got my head around the brutal reality of not having any bread for the next 4 days, lunch was being served with something resembling ryvita. Only it was not ryvita, it was the best crispbread ever! Cornflour – It’s important to note that this is corn flour, not cornmeal. In the US, you would call it cornstarch. This seeded crispbread recipe makes quite a large batch which is great for 4-5 people family, but if you cook or bake for 2-3, I would half the recipe. If you are not using almond pulp, saturate your almond/oat flour with almond milk first, and then add to the bowl where you are mixing all the ingredients. The goal here is to mimic what almond pulp does in this recipe.Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. It originated in Sweden 500 years ago. Most people are familiar with Wasa brand of crispbread and they have many types but they are not low carb so that is why I made my own. Recipe Ingredients I used.

Step 4: Score the dough using a knife or pizza cutter. Make sure not to cut all the way through. Place the cookie sheet in the oven and bake until golden brown but not burnt, about 40 minutes. You can change the flavour by changing the type of flour you use, liquid or seeds. You can also grate some cheddar cheese on top to get a cheesy version of this recipe (swap about 1/3 of the seeds amount for cheese). To bind it I used egg whites and a bit of olive oil. Lastly to give it flavor I used Parmesan cheese and my new favorite spice I bought at Trader Joes, Everything Bagel Spice.

Recipe

Salt is super important in this recipe, as it adds an amazing flavour to your seeded crispbreads, but some people might find it too salty. I would recommend starting with 1/2 teaspoon for your first batch and then deciding if you need more or less for your next crispbread batch.

This crispbread recipe with seeds makes a very large batch of crispbread 2-3 large trays worth of crispbread. It’s perfect for a large family or if you are planning a picnic or dinner party for a large group of people. Can I scale up or down this recipe? Water is perfectly fine to use with this recipe. If you want your crispbread to be extra delicious, you can also use dairy or regular milk or buttermilk or any dairy free milk alternative or regular yogurt mixed with water. Oil That’s on the understanding that your sourdough starter is made with 50% water and 50% flour. If you don’t get the measurements quite right, don’t worry, just make the dough into a firmer type of dough by adding more flour or more water (if the dough is too dense and can’t be easily rolled out). How to make my seeded crispbread recipe I used coconut oil, or sometimes also basic sunflower or vegetable oil for this recipe. You can also try some of the flavoured oils such as chilli flavoured oil or basil, rosemary or garlic flavoured oils.Sprinkle with sea salt and transfer to the oven. Bake for about 90 minutes or until golden brown and crispy.

Substitute for sunflower seeds? And nut or seed of your choice will work! Just make sure to ground it up to the size of shelled sunflower seeds. You are welcome to use any kind of oats in this recipe, including gluten-free oats. They add a great texture to the crispbread and complement the seeds really well flavour wise. Baking powder

Cheese Crispbread – leave out the seeds, decrease the amount of water by 1/2 and sprinkle with grated firm cheese before the crispbread goes into the oven To serve, either break into randomly-sized pieces for a rustic look or use a serrated knife to cut into squares. The amount of sourdough starter to use depends on how strong you want your crispbread flavour to be and how much sourdough starter you have to dispose of. Mix all the dry ingredients first, then mix in all the wet ingredients. Yes, it really is that simple! Step 1: Preheat the oven to 325°F. Line a cookie sheet with a piece of parchment paper or a silicone mat.