On a gluten free diet, the things I’ve missed the most are rye bread and rye crispbreads. Wheat breads and buns can be easily made from gluten free wheat starch, and neither the taste nor texture are much different from the ones made with ordinary wheat flour.
Unfortunately, there is no such thing as gluten free rye flour, so I’ve had to come up with other substitutes. Semper’s Grov Mix -flour mix and buckwheat flour have been the best ones I’ve tried.
Recipe for salted nut crispbreads I got from a friend. The original recipe of course included rye flour, but I decided to give it a try with buckwheat instead – and was really happy with the result. Actually, it turned out to be so good that I haven’t missed rye crispbreads since, but rather enjoy my crispy breads with seeds and salted nuts! And on top of it all, making these breads is really easy.
PORTION: 15 crispbreads
TIME TO MAKE: 10 minutes for making the dough, 30 minutes for the dough to rest 1 hour and 15 minutes in the oven.
- 3½ dl water
- 1½ dl salted nuts
- 1 dl seed mix (melon, sunflower, sesame, linseed)
- 2½ dl oat flakes
- 1 dl buckwheat flour
- 1 teaspoon of salt
- 1 tablespoon of oil (for oiling the baking paper)
Spread thin layer of oil on baking paper.
Preheat the oven to 150°C (302°F)
Cut the salted nuts to preferred size. As you can see from the picture above, I left the nuts in my breads fairly big – some are just cut in half, some a bit smaller.
Mix all the ingredients and let the dough rest for half an hour.
Spread the dough on baking paper, try to make as thin layer as possible. Bake in the oven for 1 hour 15 minutes.
Cut the bread while it’s still warm, and let it cool.
If you want the crispbreads to stay crispy, let them cool off properly first and then put them in a paper bag. I would not recommend using plastic bag, since the bread tends to go soft in those.