Crispy gluten-free bread
This crispy gluten-free bread has truly been a lifesaver as gluten hasn’t been sitting very well with me recently. I tried some store-bought options, but they often come with a lot of additives, are pretty expensive and are not quite what I would call a culinary delight.
If you have been in a similar situation, you will love this bread. It’s loaded with nutrients, so easy to make, crispy and delicious. I usually cut it in pieces after it has fully cooled down, put it in the freezer and when I need a slice, I quickly warm it in my toaster. This bread topped with some of my creamy white bean hummus, roasted veggies or some cucumber and tomato slices truly is one of my favorite go-to snacks on busy days. If you double the portion size, it also makes a perfectly acceptable quick and healthy lunch.
Ingredients
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500 g rolled oats gluten-free
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2 tbsp psyllium husk powder
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4 tbsp Chia seeds
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160 g pumpkin seeds
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150 g sunflower seeds
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80 g flaxseeds
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60g sesame seeds
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50g hemp seeds
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1 tbsp ground coriander seeds
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1 tsp caraway seeds
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2,5 tsp salt
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1000 ml water
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2 tbsp maple sirup
Preparation
Step 1
Mix all dry ingredients.
Step 2
Mix maple sirup and water.
Step 3
Pour water/maple mixture over the dry ingredients and mix thoroughly.
Step 4
Allow dough to rest for about 1 hour.
Step 5
Preheat oven to 180°C.
Step 6
Wet your hands and spread the dough evenly on your baking tray. I recommend using parchment paper, otherwise it gets a bit tricky to get your bread of the tray later on.
Step 7
Bake at 180°C for about 45-50 minutes until golden and crispy.