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Gourmet cracker

gfh2010 Participant of our 2010 Glutenfreiheit Sweepstake

390 ml water with 1 teaspoon of psyllium (swell 5 min)
250 g gluten-free flour mixture
125 millet flakes
125 buckwheat flakes
1 tsp baking powder
120 g sesame seeds
50 g pumpkin seeds
50 g sliced almonds
20 g flax seed
20 g salt
60 g olive oil

Knead all together for 10 minutes in a food processor. Divide the dough into 3 parts of 400 g each.

Slightly flatten each piece of dough with oily hands, then roll the dough thinly onto baking paper. Sprinkle with fennel seeds, black cumin or chili as desired and roll again. Prick with a fork several times. Roll into long crackers.

Bake at 180-190° C for approximately 27-30 minutes each. Let cool out well.

Crackers can be kept in a tin for several weeks.