GF Crispbreads

[Guest guest]

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.

 

Simple Solution:

 

Wheat- & Gluten-Free Crispbread

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.

 

Shalom uv'racha b'Yeshua HaMashiach