Gut Friendly Gluten Free Crisp Breads
After I eliminated gluten from my diet 7 months ago I had to rethink a lot of my meals. I love a good toast, but the gluten free bread you can buy in the store is really no better than regular bread. They are often filled with corn or soy flour, syrup and starch in order to give the bread an appealing appearance. Not only are the breads unhealthy, they also coast ridiculously much.
Sometimes I will buy gluten free crisp breads from a Norwegian brand that bake their breads out of seeds rather than grains. What I have found though, is that by making my own crisp breads they are cheaper, healthier and have way better taste! Unfortunately, even though seeds have a lot of nutrition, they also have an outside layer of anti-nutrients, which makes it hard for our gut to absorb the goodies. Plants are equipped with these anti-nutrients in order to protect themselves from enemies in nature, this is the plants way to make sure they can reproduce. Luckily enough there are a solution to make the seeds more gut friendly for humans, and that is by soaking them in water for a few hours. I recommend soaking them over night, or for at least 8 hours.
I have to admit that I never measure anything, I find it really boring to follow recipes, haha. So keep in mind that this recipe dont have accurate measures, but I have tried to make it as simple as possible for you to follow. This recipe makes about 2 trays with crisp breads.
- 2 dl sunflower seeds
- 2 dl chia seeds
- 2 dl flax seed ( I prefer to use to use the crushed ones)
- 2 dl pumpkin seeds
- 2 dl sesame seeds
- 1 table spoon buckwheat meal (can be replaced or dropped)
- Pinch of sea salt
- 1 Table spoon sour dough starter (can make without, but this makes the crisp bread even more gut friendly)
- Optional: Spices. I use dried oregano and rosemary.
- 8-10 dl of water (enough to cover the seeds with good margin)
Blend all the dry stuff together.
Mix in the water and sour dough starter. Remember that seeds swells a lot, so you might need more water than you think. Check the mix after 20-30min to see if you need more liquid. The dough is suppose to be like a big jelly blend that can easily be spread on a tray. Ps. Leave the dough at the bench, as the sour dough starter need room temperatur to ferment.
Cover the dough with a cloth/plate and put in the fridge over night (or for about 8 hours).
When the blend has soaked the desired amount of time, and has a nice consistency, set the oven to 180 degrees celsius.
Spread the dough evenly on two trays dressed with baking paper. Make sure you spread it out evenly. If you want really crispy breads you’ll spread them as thin as possible, while if you want them a little softer you can make the bread ticker.
Place in the midle of the oven. After 20min take out the trays and cut the bread into even squares, before placing the tray back in the oven.
The baking time will vary depending upon the thickness of the bread, and on your oven. I leave mine in for about 60-90 minutes.
Take out the breads and let them cool down on a rist before placing them in a box (not made of plastic!).
Enjoy the crisp breads with your favorite spreads. I like to eat mine with avocado and boiled eggs.