Twice-Baked Gluten-Free Crispbread

Ingredients

• 125 g (1 cup)brown rice flour
• 120 g (1 cup)light buckwheat flour
• 60 g (½ cup)tapioca starch
• 2 tablespoonsground flaxseed or chia seeds
• 1½ teaspoonsbaking powder
• 1 teaspoonxanthan gum
• 1 teaspoon, plus extra for sprinklingsalt
• 1 teaspoon, plus extra for sprinklingrosemary or caraway
• 300 ml water, or 120 ml red or white wine and 180 ml waterwater or wine and water
• 1 tablespoon, plus extra for brushingolive oil
• 170 g (6 oz)gluten-free trail mix
• to taste, optionalblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C, or 165°C if using a convection oven.

2. 2

   Whisk dry ingredients

   In a mixing bowl, whisk together the brown rice flour, buckwheat flour, tapioca starch, flaxseed or chia seeds, baking powder, xanthan gum, salt and rosemary or caraway.

3. 3

   Mix the dough

   With the mixer running, pour in the water and oil in a steady stream. Mix until a dough forms, kneading if needed, then knead in the trail mix.

4. 4

   Shape the dough

   Divide the dough in two and shape each piece into an even cylinder. Set them on a baking tray lined with baking parchment or a silicone baking mat, then flatten each to your preferred shape, such as a biscotti-style loaf.

5. 5

   Season the tops

   Brush the dough with olive oil and add a light sprinkling of sea salt, pepper and/or herbs.

6. 6

   Bake the loaves

   Bake for 20 minutes, until the dough begins to firm up and take on a little colour.

7. 7

   Cool completely

   Leave the loaves to cool fully before slicing; warm dough is difficult to cut thinly.

8. 8

   Lower the heat

   Reduce the oven temperature to 120°C.

9. 9

   Slice the loaves

   Once cool, use a sharp serrated bread knife to cut diagonal slices less than 3 mm thick. Thicker slices will still taste good but can be harder to eat.

10. 10

    Arrange the slices

    Lay the slices on the baking tray. If you like, brush them with a little more olive oil.

11. 11

    Bake until crisp

    Bake for 30 minutes, until dry. Test one by taking it off the tray and letting it cool before biting into it; if it is not crisp, continue baking and check every 5 minutes.

12. 12

    Cool and store

    Cool the crispbreads completely, then store them in an airtight container for up to one week.

What are twice-baked crispbreads?

Crispbreads are thin, dry crackers made to snap rather than bend. This version uses a two-stage bake: first the dough is baked as loaves, then sliced and baked again until crisp.

The Italian-inspired method resembles twice-baked biscotti, while buckwheat, rosemary or caraway and trail mix give these crackers their own savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 56 calories, 2g protein, 9g carbs, 2g fat.

The flours and tapioca starch provide most of the carbohydrates, while olive oil and the trail mix contribute much of the fat. The flours and trail mix also provide some protein, though the exact amount depends on the mix used. Pair a few crispbreads with a protein-rich topping and fresh vegetables for a more rounded snack.

The flour blend

Rice flour: it gives the dough a mild base and helps make the finished slices crisp.

Buckwheat and tapioca: buckwheat adds a more robust flavour, while tapioca starch helps bind the gluten-free mixture. Xanthan gum supports the dough as it is shaped and sliced.

Choosing the flavour

Herbs and spices: rosemary gives an aromatic finish, while caraway brings a flavour reminiscent of rye. Choose one, or use a little extra for sprinkling.

Trail mix: use a gluten-free mix, as the recipe specifies. The original ingredient listing gives no further details about its contents, so choose a nut-free mix if that is important for your kitchen.

Getting the slices thin

Cool first: the baked loaves need to be completely cool before slicing. Warm dough is more difficult to cut thinly and evenly.

Use a serrated knife: saw gently across each loaf to make diagonal slices less than 3 mm thick. Keeping them thin helps them dry through during the second bake.

How to tell when they are done

First bake: the loaves should begin to firm and take on a little colour after 20 minutes; they do not need to be crisp at this point.

Second bake: test a cooled slice for a crisp bite. If it is still soft, bake the slices for another 5 minutes and test again.

Serving ideas

These crispbreads work well with dips, soft cheese or a savoury spread. Their firm texture also makes them useful alongside soup or a salad.

For a simple snack, serve a few slices with a topping that complements the rosemary or caraway.

Recipe notes & tips

• Line the tray with baking parchment or a silicone baking mat to make transferring the loaves easier.
• Keep the seasoning light so it does not overwhelm the flavour of the crispbreads.
• Use a long, sharp serrated knife and let the loaf cool completely before cutting.
• Keep the slices similarly thin so they dry at about the same rate.
• Let a test slice cool before judging its crispness, as it will firm up as it cools.

Variations

• Choose caraway: use it instead of rosemary for a rye-like flavour.
• Use chia seeds: swap them for the ground flaxseed as listed.
• Add wine: replace 120 ml of the water with red or white wine.
• Change the seasoning: sprinkle the loaves with extra rosemary or caraway before baking.
• Pick a different trail mix: use another gluten-free mix that suits your preferred flavour and texture.

Common mistakes to avoid

• Slicing while warm: the loaf is harder to cut thinly; let it cool completely first.
• Cutting thick slices: they can be difficult to eat and may take longer to crisp; aim for slices under 3 mm.
• Skipping the test: a warm slice may seem softer than it is; let one cool before checking its crunch.
• Baking by time alone: if a test slice is not crisp after 30 minutes, keep baking and check every 5 minutes.
• Over-seasoning: too much salt, pepper or herbs can dominate the crispbread; sprinkle lightly.

How to store

Cool the crispbreads completely and keep them in an airtight container for up to one week. If they lose their crunch, you can warm them briefly in a low oven and let them cool before serving.

Frequently asked questions