How to get a gluten free crunch

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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.

Ingredients

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

Method 

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.

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