Gluten-free crispbreads
Gluten-free crispbreads
Cooking time
35
minutesGluten-free sourdough crispbreads can be filled with, for example, cream cheese and cold smoked salmon. The gluten-free teff flour from Virtasalmen Viljatuote gives the bread a wonderful colour.
Ingredients
- In the evening
3 dl teff sourdough
9 dl lukewarm water
1lVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
- In the morning
2 dl lukewarm water
3 tsp salt
4dlVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
3 dl Gluten-free coarse buckwheat flour from Virtasalmi Cereal Product
Preparation
- Activate the amount of sourdough root required in the recipe in advance.
- Prepare in the evening
- Mix the sourdough, water and teff flour in a mixing bowl. Cover the bowl with a lid or a baking sheet. Let the dough stand overnight at room temperature. This will make the dough root, which will be combined with the other ingredients in the morning.
- Bake in the morning
- Add the lukewarm water, salt and mix well.
- Gradually add the flour all the time, starting the dough either with an electric mixer or with the dough hooks of an electric mixer for about 5 minutes.
- Let the dough swell around. 10 min.
- Take tablespoon-sized mounds of dough onto a baking sheet and pat them into round flat loaves with the bottom of a floured tablespoon or with floured hands.
- Toast in a warm place under a baking sheet for about. 1 hour.
- Prick the tops of the loaves with a fork and bake in a 200°C oven for 20 minutes.
- Let the loaves cool under a baking sheet and cut them in half with a serrated knife.
- Be careful when splitting the bread as it is thin so you don't cut your hands.
- Place back on the baking tray, cut sides up, and place in a 150°C oven for about 15-20 minutes to dry.
- Store gluten-free crispbreads in a dry place, e.g. in a tin or glass jar.
Helka Tukiainen | Helka's kitchen blog
Nää on syntisen hyviä <3
But you should cut the bread in half with scissors, so there's less risk of cutting your hand.
Hi Heidi,
Thank you for your comment! Cutting with scissors is a good tip 🙂
Super good!! Thanks for the recipe.
Is it possible to replace the buckwheat flour with some other flour without essentially changing the taste of the sourdough cakes?
Hi Riikka,
Thanks for your comment and glad you liked it! 🙂 You can replace the buckwheat flour with oat flour or dark rice flour, for example. Every flour has its own taste, so if you change the flour, the taste will change - sometimes even for the better. Each flour also swells differently in the liquid and experimenting will tell you if the ratio is 1:1.
The recipe does not say what to make in the evening and what to make in the morning, although the ingredients are listed separately for evening and morning. So do you add water and flour to the root in the evening and leave it to soak overnight?
Hi Outi,
Apologies for any confusion in the recipe. We will make clarifications. In the evening, add water and Teff flour to the sourdough and leave to infuse overnight. In the morning, add lukewarm water, salt and flour to the dough according to the recipe.