The best gluten free crispy bread

Crispy and crunchy has always had a certain appeal for me. Biting through a tower of wonderful toppings to end up with a satisfying crunch in the end is a fine thing indeed. Here's one of my absolutely favourite crispy bread recipes. It is ridiculously easy to make, and endlessly variable. Just use any (gluten free) flour combination (if you use gram or coconut flour, you might need to add some more liquid), any nut/seed combo and any spices. Did I say endless varieties? It's true!

I don't quite remember where the original recipe came from, but I  do remember it was made with all corn flour. A corny version (see what I did there? ;)) is also super yummy, but like said, experiment and see which flour combination floats your boat.

Delicananda's go-to crispy bread

2 dl gluten free flour 

0,5 dl pumpkin seeds

0,5 dl sesame seeds

0,75 dl sunflower seeds

0,5 dl flax seeds

0,5 dl olive oil

2,5 dl boiling water

1 tsp salt or 0,5 tsp salt and some salt sprinkled on top before baking

spices (I often use turmeric, curry, ginger, cinnamon or chili. Or all of them)

Mix together all dry ingredients. Add oil and boiling water. Mix into a spreadable dough. Pat onto a baking tray lined with baking sheet with your hands (I use gloves for this) or spread with a spoon. Spread into an even and thin layer. Bake in 150-160 degrees for 40-50 min. Cover with aluminum foil in the end if the bread isn't yet crispy but is starting to look a little too brown. Let cool, break into portion sizes and gobble up :)