Schar Gluten Free Crispbreads 150G

Product Information

Your seeded crispbreads should be fine for at least 3-4 days and we normally keep them for up to 7 days without any problem stored in an air tight container.

But by the time I got my head around the brutal reality of not having any bread for the next 4 days, lunch was being served with something resembling ryvita. Only it was not ryvita, it was the best crispbread ever! Use the baking parchment to roll out your dough. It will save you the hassle of removing the rolled-out dough from your work counter and you can use the parchment to bake your seeded crispbread and to lift them from the baking tray. Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out. You will need 450 grams for the whole batch or 225 grams (or just 200 grams) for 1/2 of the batch. Porridge oats

It originated in Sweden 500 years ago. Most people are familiar with Wasa brand of crispbread and they have many types but they are not low carb so that is why I made my own. Recipe Ingredients I used. Originally the crispbread recipe is baked using rye flour (as the recipe itself originates from Sweeden), but I’ve adapted the recipe to work with any low gluten or cake type of flour. Sprinkle with sea salt and transfer to the oven. Bake for about 90 minutes or until golden brown and crispy.

If you’d like to make this recipe into a gluten free version – use gluten free flour mix, add 1 teaspoon of xantham gum and use gluten free version of oats. All other ingredients stay the same and baking time is the same as well. Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours.Step 1: Preheat the oven to 325°F. Line a cookie sheet with a piece of parchment paper or a silicone mat.