79.Corn Crispbread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to make 12 small crispbreads

4 oz / 100g cornmeal

4 oz / 100g ground rice

½ tsp / 2g bicarbonate of soda

½ tsp / 2g cream of tartar

1 oz / 25g melted lard

salt to taste

4fl oz or 125 ml boiling water


Mix the flours together with the bicarbonate of soda and cream of tartar.

Mix in the melted lard.

Add a little boiling water until the mixture forms a soft crumbs that stick together when kneaded. The mixture should feel dry, not wet.

Take a walnut sized lump of dough and place it between two sheets of silicone coated or greaseproof paper. Roll it until it is 2mm thick. Peel off the paper and place these crispbreads on a greased tray.

If the paper on top is not easy to remove, cook with the paper in place for the first few minutes, and then peel away the paper.


Preheated oven

gas mark 6 400°F 200°C

Bake for 8 to 12 minutes or until golden brown.

Turn out onto a wire tray to cool and dry.

Keep crispbreads in an airtight container.