Millet and Sesame Crispbread Recipe: Gluten-free
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Ingredients: to make 12- 20 small crispbreads
4 oz / 100g millet grain 4 oz / 100g sesame seed 1 oz / 25g melted lard 1 tbspn golden syrup salt to taste 1/8 pint / 75 ml boiling water |
Instructions:
Mix the dry millet and sesame seed together and then grind them into a flour using a grain mill (This does not work so well with a liquidiser).
Mix in the golden syrup and the melted lard.
Add a little boiling water until the mixture forms a soft dough.
Spread over a greased tray and press down well with a spatula to the final thickness of the crispbread (1/8th inch or 3mm thick). Score into squares.
Cooking:
Preheated oven
gas mark 6 400°F 200°C
Bake for 8 to 12 minutes or until golden brown.
Turn out onto a wire tray to cool and dry.
Crispbreads can be dried after cooking by placing in a microwave on simmer setting for 10 to 20 minutes.
Keep crispbreads in an airtight container.
Millet and Sesame Crispbread
| Jean |
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What is a good substitute for the lard
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Millet and Sesame Crispbread
| Peter |
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Because the lard is a hard fat it helps to keep the crispbread together.
You could use a solid vegetable fat instead. I sometimes use olive oil, but the crispbreads tend to break up very easily
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Copyright Peter Thomson 2012-May-20
