Glutenfree crispbread with grains and seeds

Glutenfree crispbread is dangerously delicious and very easy to make. A quite perfect combination that is. 

Glutenfree crispbread with seeds and grains
Press the mixture out on an oven tray and trace pieces with a knife…
Store the bread in a dry and cool place…

This recipe combines corn-meal, psyllium, flax, sunflower and sesame seeds, some buckwheat, hot water and a drizzle of olive oil. It is baked on an oven tray at the lower rack of the oven at 150 ºC (302 ºF) for an hour, until  crisp.

Glutenfree crispbread with seeds and grains
Serves 12
a deliciously simple glutenfree crispbread recipe
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 100 g (2 dl) corn-meal
  2. 30 g (0.5 dl) flaxseed
  3. 20 g (0.5 dl) psyllium seeds
  4. 30 g (0.5 dl) sunflower seeds
  5. 10 g (0.25 dl) sesame seeds
  6. 20 g (0.25 dl) buckwheat flour
  7. 300 ml boiling water
  8. a pinch of salt
  9. a drizzle of olive oil
  1. Heat the oven at 150 C (320 F)
  2. Mix the dry ingredients in a bowl
  3. Add the boiling water and mix to obtain an even dough
  4. Cover an oven tray with a cookie sheet and distribute the dough over its surface
  5. Using a spatula, press out the dough to a form a thin sheet covering the tray
  6. Trace out pieces in the size of you preference using a knife
  7. Place the tray on the bottom rack of the oven and bake for 60 min, until crisp
  8. When the crispbread is ready, remove it from the oven and let cool
  9. Break it into pieces and keep in a dry container.
  1. You can season your bread with the spice of your preference: cumin and fennel seeds, oregano and thyme, chili, turmeric, etc.
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