81.Ground Rice and Buckwheat Crispbread : Glutenfree

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

Ingredients: to make 12-15 small crispbreads

4 oz / 100g ground rice

4 oz / 100g buckwheat flour

½ tsp / 2g bicarbonate of soda

½ tsp / 2g cream of tartar

1 oz / 25g melted lard

1 table spoon golden syrup

salt to taste

3fl oz / 90 ml boiling water


Mix the dry ingredients together.

Mix in the golden syrup and the melted lard.

Add a little boiling water until the mixture forms a soft dough.

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

If the paper is not easy to remove, cook with the top 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.

Crispbreads can be dried after cooking by placing in a microwave on simmer setting for 10 to 15 minutes.

Keep crispbreads in an airtight container.

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