One of the things I miss most about not eating gluten products is the crunch you get from eating a lovely crusty loaf of bread. A lot of baked gluten free recipes taste nice but are missing a crunch. I have found that lining a loaf tin with linseeds or sesame seeds before baking gives you a crunchy crust even if the bread is a bit cakey.
But I also have found a recipe from the 26 Grains (written by Alex Hely-Hutchinson) book which helps with the fix. The recipe is for Caraway, Oat and Seed Crispbreads. They are full of nutricous goodies and are very easy to make.
270g gluten free rolled oats
315g mixed seeds – sunflower, linseed, sesame, pumpkin etc
2 tablespoons of caraway seeds
2 tablespoons of chia seeds
1 teaspoon garlic salt or flakes
2 teaspoons salt
3 tablespoons of coconut oil – melted
1 tablespoon of maple syrup
Preheat oven to 180 degrees
Line 2 large baking trays with baking paper or a silicone sheet
Blitz 120g of the rolled oats to a coarse flour.
Add the oat flour to the rest of the dry ingredients
Mix together the wet ingredients in a jug with 375 mls of water
Divide the mixture in 2 and spread over the baking paper or silicone sheets.
Flatten it out as much as you can by putting a piece of baking paper over the top and rolling or pressing it with your hands
Bake for 15-20 mins until the edges start to brown
Remove from the oven and turn it over – it will fall to pieces but thats ok
Cook for another 15 mins until it’s dried out.
Leave to cool and break into pieces and keep in an airtight container.