A great alternative to traditional rye crisp bread!
This is a repost from my personal blog and was made just after I discovered I was seriously gluten intolerant.
One of the sadnesses of my glutenfree diet is having to give up Swedish crispbread/knäckebröd and I have been searching for an alternative. Although there are lots of nice crackers and rusk type things out there to buy they are mostly too light and bland for my rustic tastes and I have been experimenting with different flours and recipes to create something that has a little ‘bite’ to it. My favourite Swedish knäckebröd was from Pyramidbageri, baked in a wood fired open oven using stoneground flours.
My version is made with the equipment I have, using the flours I can eat, but it is good and has some of the earthy peasant flavours that I love.
● 2 cups buckwheat flour
● 1 cup gluten free plain…
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