Artisan Crispbreads

Makes about 12 crispbreads


  • 40g (1½oz) finely ground linseed
  • 150ml (5fl oz) boiling water
  • 150g (5oz) gluten-free plain flour (see page 22)
  • ½ level tsp gluten-free baking powder
  • 1 level tsp sweet smoked paprika
  • 2 level tsps fennel seeds
  • ¼ tsp salt and ¼ tsp freshly ground black pepper
  • 30ml (1fl oz) rice bran or olive oil
  • Sesame seeds and extra flour, for dusting

Finding tasty and healthy gluten-free crackers isn’t easy and they are expensive. These rustic crispbreads from ‘Easy Tasty Healthy’ not only look and taste good, but they are so easy to make and very moreish. They are really good to eat with dips and pâtés or with soup.

1. Preheat the oven to 200°C (180°C fan), gas mark 6.

2. Whisk the ground linseed in the boiling water and leave to soak while you prepare the remaining ingredients.

3. Sift together the flour, baking powder and paprika, then mix in the fennel seeds, salt and pepper.

4. Add the oil to the soaked linseed, then mix with the flour to form a soft dough, adding a little cold water if needed.

5. Dust a board or work surface with a mixture of flour and sesame seeds. Using your hands, roll large tablespoons of dough into balls (about 12) before rolling them out into long, thin ovals using a rolling pin. Make these as thin as the sesame seeds will allow, but don’t be fuss y about the shape – they are meant to look rustic.

6. Place the ovals on two large baking trays (no need to grease) and bake in the oven for 5 minutes before turning over and cooking for another 5 minutes or until crisp and golden.

7. Cool on a wire rack. Store in an airtight container once cool and eat within 5–6 days