gluten-free Gnocchi Bread
gluten-free Gnocchi Bread
Doses
30
kplCooking time
7
minutesGluten-free crispbread is easy to make with Virtasalmen Viljatuote flour mixes. It makes a great crunchy snack. The dough makes about 30 pieces.
Ingredients
5 dl water
1 pkt (50 g) yeast
1 tbsp salt
1 tbsp honey
5 dl Virtasalmi Grain Products Light Gluten Free Flour Puree
In addition to the dough ingredients, about 2 dl of Gluten-free dark flour mix is needed for baking
Preparation
- Stir the yeast into lukewarm water.
- Add salt and honey.
- Start with the light flour mix and add the dark flour mix and continue to mix for a few more minutes.
The dough should be quite soft. - Sprinkle a little dark flour mix on the surface of the dough and let it rise for an hour, covered with a baking sheet.
- Dump the dough onto a floured baking tray with the dark flour mix and knead the dough for a while.
- Cut the dough into a bar and divide it into 30 pieces.
- Using a generous amount of flour, roll the pieces into very thin round loaves.
- Brush the excess flour off the surface of the bread and lift it out onto a baking sheet.
- Make a hole in the middle of the sandwiches and prick the surface with a fork.
- Bake at 250 degrees for 7-8 minutes.
© Raija Alatalo
Tip
- The gluten-free crispbread is ready to eat after it has cooled slightly.
- Note: The edges of the bread will burn easily if left too thin. Store the bread in an airtight container, e.g. a paper bag.
The picture shows a round visor. The recipe calls for biscuits cut into squares. I wonder if the recipe is for crispbread or biscuits?
I need a recipe for a crispbread without seeds. Thank you!
Hi Helena,
Thank you for your comment! During the recipe changes, a recipe for sandwich cookies instead of crispbread slipped into this recipe. We'll fix that in a jiffy! The crispbread in the picture does not contain seeds 🙂 🙂
I too need a crispbread recipe without seeds
Hello,
Thank you for your wish! Let's see if we can come up with such a recipe.