78.Millet and Sesame Crispbread : Glutenfree

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

Ingredients: to make 12- 20 small crispbreads

4 oz / 100g millet grain

4 oz / 100g sesame seed

1 oz / 25g melted lard

1 tbspn golden syrup

salt to taste

1/8 pint / 75 ml boiling water


Mix the dry millet and sesame seed together and then grind them into a flour using a grain mill (This does not work so well with a liquidiser).

Mix in the golden syrup and the melted lard.

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

Spread over a greased tray and press down well with a spatula to the final thickness of the crispbread (1/8th inch or 3mm thick). Score into squares.


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 20 minutes.

Keep crispbreads in an airtight container.