Gluten free crispbread

Thin and crispy. Topped with salt flakes, dried herbs or poppy seeds. By adding pastry margarine and a bit of baking powder to our soft kernel premix you get a dough suitable for crispbread. Roll out the dough in a thin layer and slice/cut into appropriate sizes.

This crispy crispbread is perfect for a small snack or as a side dish with yummy italian pesto and they are very easy to bake.

The soft kernel mix is a 100% premix and you just have to add seeds, water, baking powder and pastry margarine to the premix.

RECIPE

GLUTEN FREE CRISPBREAD

2,500 g Credin Gluten Free Soft Kernel

150 g Pumpkin seeds
100 g Sunflower seeds
50 g Linseeds
30 g Baking powder
1,000 g Water
800 g Pastry margarine

PROCEDURE

Kneading time: 2 + 2 minutes in spiral mixer. Add pieces of margarine during mixing time
Weight: Roll down to 3 mm. Cut into appropriate crispbread size, brush with water and add as topping (salt flakes, puppy seeds or pumpkin seeds)
Oven temp.: 180°C
Baking time: 18 minutes

Tip: Add different toppings to create delightful and inspiring variation.

Read more about our Gluten Free Soft Kernel premix.

Contact us for more information and inspiration about our gluten free softkernel bread or crispbread.