my care2
make a difference

healthy & green living

more than 4,000 ways to enhance your life

customize your free newsletter

Customize your Healthy & Green Living newsletter now


Gaiam_towels_160x133
hagl_da

Wheat- and Gluten-Free Crispbread Recipe

posted by Annie B. Bond Jul 25, 1999 9:27 pm
filed under: Food & Recipes, Desserts
Wheat- and Gluten-Free Crispbread Recipe
add a comment

Adapted from Gaia's Kitchen, by Julia Ponsonby and friends at Schumacher College.

This crispbread recipe was given to Julia Ponsonby by a participant who was suffering from candida, and could not eat normal bread as she was on a yeast- and gluten-free diet. It’s a very simple recipe to prepare, once you’ve have obtained flaky ingredients–which should be available in most health shops. Crispbreads are delicious whether you are on a special diet or not. Other flaked grains (oats, wheat, rye, etc.) can be used for variety by those who can eat them.


INGREDIENTS

4 oz millet flakes
3 oz. maize flakes (or cornflakes)
4 oz rice flakes
4 oz buckwheat flakes
2 1/2 oz linseed
3 oz sesame seeds
1 oz sunflower seeds
1 tbsp olive oil
1 tsp salt

1. Put all the above ingredients to soak with enough cold water to easily immerse everything when stirred.

2. After two hours or more, stir the mixture thoroughly. The consistency should now be like thick porridge. Pour away any superfluous liquid.

3. Take a flat baking tray and cover with baking parchment. Spread the mixture thinly and evenly over the parchment.

4. Bake at 310 F for half hour.

5. Slice into rectangles and bake for a further half hour.

6. If it is not quite dry, turn off the heat and leave the crispbread in the oven.

7. Variations: Add spices such as caraway, and chopped herbs such as rosemary, coriander, basil and stinging nettles. For a slightly sweeter crispbread, add desiccated coconut and almonds.

More on Desserts (328 articles available)
More from Annie B. Bond (3244 articles available)

add a comment

Go to the Source

Gaia's Kitchen

The cuisine featured in Gaia's Kitchen calls upon the best of Mediterranean, Californian, Indian, and mexican vegetarian cooking.buy now
0 Comments       add a comment »
Please enter your comment.
1500 characters remaining

who's talking about this story?

Adapted from Gaia's Kitchen, by Julia Ponsonby and friends at Schumacher College.Copyright (c) 2001 The Dartington Hall Trust.Printed by permission of Chelsea Green Publishing.

Disclaimer: Care2.com does not warrant and shall have no liability for information provided in this newsletter or on Care2.com. Each individual person, fabric, or material may react differently to a particular suggested use. It is recommended that before you begin to use any formula, you read the directions carefully and test it first. Should you have any health care-related questions or concerns, please call or see your physician or other health care provider.

263

Gaiam_towels_300x250
Get a Care2 Tee
Copyright © 2008 Care2.com, inc. and its licensors. All rights reserved