Seeded Gluten-Free Crispbreads

Easy to make and full of flavour, these homemade gluten-free crispbreads are loaded with seeds for crunch and fibre. Ideal with cheese, dips and snacking.

Prep Time20

Cook Time30

Total Time50

Course: Appetiser

Cuisine: Swedish

Servings: crispbreads

Calories: 69kcal

Author: Georgina Hartley

Ingredients

120 g buckwheat flour
120 g almond flour labelled ground almonds in the UK
20 g sesame seeds reserve some for sprinkling on top
20 g hemp seeds reserve some for sprinkling on top
15 g psyllium husk
15 g ground flaxseed
¾ teaspoon salt
⅛ teaspoon ground black pepper
30 g olive oil
1 teaspoon light brown sugar
140 g water

Metric - US Customary

Instructions

Pre-heat oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
Whisk all the dry ingredients together in a large mixing bowl.
Stir in the olive oil and mix in until evenly distributed throughout the dry ingredients.
Slowly pour in the water, stirring in until the mixture is hydrated and you can bring the dough together with your hands. It’s easier to tip out onto a clean work surface as the dough really comes together then you can shape the dough into a thick rectangular shape.
Cover the dough and allow to rest for 10 minutes just to allow the flours to hydrate a little.
Place the dough rectangle on a piece of parchment a bit larger than the size you will be rolling out the dough to. Roll the dough out using a rolling pin to 40cm x 25cm, 3mm depth. Trim the edges to neaten up.
Score the dough with a sharp knife which will help keep the dough flat and also help with cutting after baking. Score into 25 crispbreads. Each crispbread should be sized 8cm x 5cm which means 5 scores lengthways (8cm each) and 5 scores widthways (5cm each).
Sprinkle with a few extra seeds and press them in just slightly with the rolling pin for a prettier finish.
Carefully transfer the baking parchment onto a baking sheet and place in the oven. Bake for 30 minutes.
Immediately remove the crispbreads off the baking parchment and tray onto a cooling rack. Let the crispbreads cool fully before separating the crispbreads and serving.

Video

Notes

Flours. You can use sorghum flour or teff flour instead of buckwheat but it will alter the flavour. Brown rice flour I find is too gritty here. You can swap the almond flour for chickpea flour (gram flour) but personally I find the flavour a little overpowering. I have tried the recipe with 2 wholegrains (substituting the sorghum flour for the almond flour) but I just couldn’t get the dough to roll out as thin which meant the crispbreads weren’t as crisp.

Rolling out. It will crack apart a little when you first start rolling it out but smarten up the sides of the dough as you are rolling out so the edges aren’t too shaggy. As you continue it will come together more.

Troubleshooting soft crispbreads. This usually means either too much water was added to the dough initially or the dough wasn’t rolled out thin enough or you didn’t bake for long enough.

Too crunchy crispbreads? This is usually because the crispbreads have been overbaked. Storing: You can store the crispbreads in an airtight container (but preferably tin rather than plastic as it plastic will keep the crackers too moist).

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 crispbread.

Nutrition