Wheat and Gluten-free Crispbread

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Wheat- & Gluten-Free Crispbread - Recipe

Previously Posted by Terese to Christian-Vegan-Cooking

 

Adapted from Gaia's Kitchen, by Julia Ponsonby and friends at

Schumacher College.

 

This crispbread recipe was given to Julia Ponsonby by a participant

who was suffering from candida, and could not eat normal bread as she

was on a yeast- and gluten-free diet. It's a very simple recipe to

prepare, once you've have obtained flaky ingredients--which should be

available in most health shops. Crispbreads are delicious whether you

are on a special diet or not. Other flaked grains (oats, wheat, rye,

etc.) can be used for variety by those who can eat them.

 

Wheat- & Gluten-Free Crispbread

 

Ingredients

4 oz millet flakes

3 oz. maize flakes (or cornflakes)

4 oz rice flakes

4 oz buckwheat flakes

2 1/2 oz linseed

3 oz sesame seeds

1 oz sunflower seeds

1 tbsp olive oil

1 tsp salt

 

1. Put all the above ingredients to soak with enough cold water to

easily immerse everything when stirred.

 

2. After two hours or more, stir the mixture thoroughly. The

consistency should now be like thick porridge. Pour away any

superfluous liquid.

 

3. Take a flat baking tray and cover with baking parchment. Spread

the mixture thinly and evenly over the parchment.

 

4. Bake at 310 F for half hour.

 

5. Slice into rectangles and bake for a further half hour.

 

6. If it is not quite dry, turn off the heat and leave the crispbread

in the oven.

 

7. Variations: add spices such as caraway, and chopped herbs such as

rosemary, coriander, basil and stinging nettles. For a slightly

sweeter crispbread, add desiccated coconut and almonds.

 

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