Gluten free crispbread

Recipe:

2,500 g GLUTEN-FREE SOFT KERNEL

150 g Pumpkin seeds

100 g Sunflower seeds

50 g Linseeds

30 g Baking powder (without wheat starch)

1,000 g Water

800 g Pastry margarine


Procedure:

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

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