Easy vegan Gluten free Crisp bread recipe
This amazing non-dairy, egg-free, vegan and gluten free crispbread is my favourite gluten free bread at the moment. It can be used as a gluten free vegan cracker and is a great healthy substitute for chips and savory snacks. Try serving it with hummus, guacamole or my creamy edamame hummus. It’s so good, crispy, crunchy and full of nutty flavours…and it’s actually healthy.
Ingredients
- ¾ cup (180 ml/85g) Corn flour or corn meal
- ½ cup (120 ml/75g) Sesame Seeds
- 3 tbsp (45 grams) Flaxseeds
- ⅓ cup (80 ml) Sunflower Seeds or Pumpkin Seeds
- ½ tsp Salt
- 2 tsp Dried Thyme Optional
- 3½ tbsp (52.5 ml) Sunflower Oil or avocado oil or other vegetable oil
- 4½ cups (1080 ml) Boiling Water
Instructions
Preparation:
Oven Method:
- - Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
- - In a large mixing bowl, combine all dry ingredients. Carefully pour in the oil and boiling water, stirring thoroughly to create the dough.
Baking in the Oven:
- - Transfer the dough onto the lined baking sheet, using a spatula to spread it evenly.
- - Bake in the middle of the preheated oven for 1 hour.
Shaping and Cooling:
- - Once baked, allow the crispbread to cool for 2 minutes before cutting it into your desired shapes.
- - Let the cut pieces cool for an additional 10 minutes on the baking sheet before transferring them to a cooling rack.
Storage:
- - Once completely cooled, store the crispbread in an airtight container at room temperature.
Air Fryer Method:
Air Fryer Preparation:
- - Preheat the air fryer to 150°C (300°F).
- - Follow steps 2 and 3 from the oven method to prepare and shape the dough.
Air Frying:
- - Place the shaped dough in the air fryer basket, ensuring they are not overcrowded.
- - Air fry at 150°C for approximately 30-40 minutes, checking for crispiness towards the end.
Shaping and Cooling (Air Fryer):
- - After air frying, allow the crispbread to cool for 2 minutes before shaping and cutting.
- - Transfer the cut pieces to a cooling rack and let them cool for an additional 10 minutes.
Storage:
- - Once completely cooled, store the air-fried crispbread in an airtight container at room temperature. Enjoy your gluten-free crispbread, whether baked in the oven or crisped up in the air fryer!Notes
Notes
In crisp bread recipes, the choice between cornmeal and corn flour depends on the desired texture and outcome of the crisp bread.
1. Cornmeal: If you prefer a coarser texture and a bit of crunch in your crisp bread, cornmeal is a great choice. The coarser grind of cornmeal provides a more rustic texture and a slightly grittier bite.
2. Corn Flour: On the other hand, if you want a smoother and more delicate texture in your crisp bread, corn flour is usually the better option. Corn flour has a finer consistency and can contribute to a softer, less gritty texture in the final product.
2. Corn Flour: On the other hand, if you want a smoother and more delicate texture in your crisp bread, corn flour is usually the better option. Corn flour has a finer consistency and can contribute to a softer, less gritty texture in the final product.