Gluten-free crispbreads
Gluten-free crispbreads
Crispy and flavorful gluten-free sourdough crackers are easy to make with this sourdough bread mix. Rolled out thinly, these crackers make a delicious snack or can be enjoyed like bread with a variety of toppings. This recipe makes about 2 baking sheets; the number of crispbreads depends on the size of the pieces you cut.
Servingsservings
Ingredients
2.5 dl water (at 42 degrees)
1 tsp dry yeast
2tspsalt
3,5 dl Sourdough Bread Mix
2 tbsp oil with a neutral flavor
Preparation
- Preheat the oven to 250 degrees.
- Mix the ingredients together to form a springy ball of dough.
- Divide the dough into two parts and roll each part out into as thin a sheet as possible (1–2 mm) on a well-floured surface. Use a pizza cutter to cut the dough into pieces of your desired size, and if you like, roll out each piece even thinner after cutting.
- Place the pieces on a sheet of parchment paper and prick them with a fork. The pieces won't rise in the oven; instead, they'll shrink inward.
- Bake in the lower part of the oven for 5 minutes, one baking sheet at a time. Then lower the oven temperature to 150 degrees and continue baking (drying) for 15–20 minutes. You can bake the crispbreads on two baking sheets at a time (this also works without convection). Keep an eye on the drying process and open the oven door a few times during baking to let the moisture escape. Swap the positions of the baking sheets if necessary.
- Let the rusks cool on a wire rack and store them in a paper bag, for example.
Tip
- If you like, you can season the crackers with, for example, 1 tsp caraway or fennel seeds.
