80.Sorghum Crispbread : Glutenfree

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

Ingredients: to make 12-15 small, very hard crispbreads

4 oz / 100g sorghum flour

4 oz / 100g ground rice

2 oz / 50g margarine or lard

salt to taste

4 fl oz / 125 ml boiling water


Mix all the dry ingredients together and rub in the margarine or lard until the mixture is like fine breadcrumbs.

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 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 3 325°F 160°C

Bake for 15 to 20 minutes or until lightly brown.

Turn out onto a wire tray to cool and dry.