Crispbread

Ingredients

  • 1 gluten free light beer
  • 25-30 g yeast
  • 0,5 dl liquid (or melted) margarine
  • 0,5 tsp salt
  • 2 g whole cumin
  • 1,5 dl Finax Glutenfri Fibrex
  • 1,5 dl buckwheat flakes
  • 4 dl Finax Glutenfri Mjölmix
  • 3 dl Finax Glutenfri Grov Mjölmix

Crispbread

Amazing how crisp bread can be so delicious and wonderful! Try it! This recipe gives you 8 large crisp breads.

This is how you do:

  1. Heat the beer to 37° C and dissolve the yeast in it. Then add margarine, salt and crushed cumin.
  2. Mix together Fibrex, buckwheat flakes and both flours. Then pour the mix into the bowl and mix everything together until it forms a smooth but quite solid dough. Leave aside about 0,5 dl of the wholegrain flour for later.
  3. Leave the dough to rise under a damp cloth for about 30 minutes. Work the dough again and divide it into 8 equal size pieces.
  4. Flatten the pieces into thin cakes (about 30 cm diameter).
  5. Place the flattened round dough on baking sheets. Cut out a round hole in the center using e.g. a drinking glass and poke the dough surfaces all over with a fork.
  6. Bake in the middle of the oven at 250-275° C for 6-8 minutes. Be attentive during the baking to make sure they don’t get too dark (over baked).
  7. Leave the baked crispbreads to cool on a grill without baking sheets under.

 

TIPS:

  • If you don’t have cumin it is also super delicious to add anise or fennel. Use about 1 tsp. of each.
  • Try spraying the dough with water and sprinkling salt grains on top before baking – this will add extra crisp and flavor!

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