Gluten free crispbread



150 g Pumpkin seeds 100 g Sunflower seeds 50 g Linseeds

30 g Baking powder (without wheat starch) 1000 g Water

800 g Pastry margarine


Kneading time: 2 + 2 min in spiral mixer. Add pieces of margarine during mixing time. Dough temp.: -

Weight: Roll down to 3 mm. Cut into appropriate crispbread size, brush with water and add on topping (salt flakes, puppy seeds or pumpkin seeds).

Oven temp.: 180°C

Baking time: 18 min


Margarine (palm oil, rapeseed oil, water, salt, emulsifier (E471, E475, E322), acidity regulator (E330), flavour, colour (E160a), vitamin A)

sunflower seeds, water, tapioca starch, rice starch, potato starch, pumpkinseeds, linseeds, linseeds flour, sugar, iodized salt, caramel powder

(glucose syrup, sugar), stabiliser (E412, E415), psyllium fibre, maize starch.

NB: Remember to declare toppings.






Nutritional values per 100 g

Energy 1843 kJ /443 kcal

Fat 30 g

-of which saturates 8.1 g

Carbohydrate 33 g

-of which sugars 3.0 g

Fibres 4.1 g

Protein 8.2 g

Salt* 1.6 g

*If salt is used as topping, it will affect the salt content



This information is intended as a guideline.

It is your responsibility to obtain updated information from Credin A/S at any time.


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