Schar Gluten Free Crispbreads 150G

Product Information

The amount of sourdough starter to use depends on how strong you want your crispbread flavour to be and how much sourdough starter you have to dispose of. Substitute for sunflower seeds? And nut or seed of your choice will work! Just make sure to ground it up to the size of shelled sunflower seeds. Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown. I really liked pairing them with a delicious red pesto. But, they’re actually perfect year-round, so they’re easy to pair with dips and toppings from any season like my creamy avocado sandwich spread. For example, I would add a tablespoon of garlic infused oil to the sunflower oil quantity to add a hint of garlic in to the dough. Using the whole 125 ml of garlic-infused oil would be way too much (unless you really, really like garlic!)

And by the end of the meal I was the No1 crispbread fan! You can easily buy very good crispbread in health shops (and that’s where ours came from), but it could be a little pricey. Your seeded crispbreads should be fine for at least 3-4 days and we normally keep them for up to 7 days without any problem stored in an air tight container. Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. To serve, either break into randomly-sized pieces for a rustic look or use a serrated knife to cut into squares.Salt is super important in this recipe, as it adds an amazing flavour to your seeded crispbreads, but some people might find it too salty. I would recommend starting with 1/2 teaspoon for your first batch and then deciding if you need more or less for your next crispbread batch. The amazing thing about this seeded crispbread recipe is that you can use any plain, low gluten or gluten free flour that you have at home. You can also mix them together if you have leftovers or different flours. Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. Step 4: Score the dough using a knife or pizza cutter. Make sure not to cut all the way through. Place the cookie sheet in the oven and bake until golden brown but not burnt, about 40 minutes.

This seeded crispbread recipe makes quite a large batch which is great for 4-5 people family, but if you cook or bake for 2-3, I would half the recipe. Olive oil – You can use other oils, like grapeseed or vegetable oil, but olive is delicious and healthy.You are welcome to use any type of seeds you like, for example sesame, pumpkin, sunflower, chia seeds, poppy seeds, linseed or any other seeds.