Homemade Crispbread - Fresh from the Oven

Homemade Crispbread - Fresh from the Oven

Today, we have an amazing crispbread recipe for you - fresh from the oven.

This recipe has long been planned as a blogpost and today we had such a strong appetite to eat it again, so we love to pass it on to you as well.

Homemade crispbread tastes way better than the store-bought version.

Since you only have to stir the ingredients together and bake it in the oven, it takes almost no time and it's definitely worth a try.


This crispbread is ideal for people with celiac disease.
Unfortunately, the number of those who cannot tolerate gluten anymore, increases more and more.
Therefore, we wanted to share a gluten-free version with you today.
You still have to take care with the oatmeal, because if it is not explicitly stated on the package, it may still contain gluten.
But you can also easily substitute it with amaranth or millet flakes.

Crispbread contains large amounts of fiber, helps your digestion and is wonderfully filling.
You can simply crunch it as it is or top it with fresh ingredients, such as avocado, fresh lettuce, tomatoes, cucumbers or sprouts.


So, after I'm sitting here now and write about how delicious our homemade crisp bread is, the appetite overcomes me again.
I guess I'll have to eat the remaining half too :).

We hope you enjoy it and wish you a nice weekend!

Have you ever tried to make your own homemade crisp bread?
Please let us know in the comments below.

Homemade crispbread

Homemade crispbread
  • Author: go-healthy
  • Posted on: Jan. 28, 2016
  • Category: Bread
  • Type: Vegan
  • Preparation time: 0:45:00
  • Servings: 1 baking tray


  • 90g gluten free oatmeal
  • 90g chickpea flour
  • 40g flaxseeds
  • 40g sunflower seeds
  • 40g sesame seeds
  • a pinch of sea salt
  • 1tbsp oil
  • 300ml water


  1. Weigh all ingredients and mix them together.
  2. Let it sit for about 10 minutes.
  3. Distribute the mixture evenly on a baking tray with baking paper and bake for about 35-45 minutes at 175°C .

4. After about 10 minutes baking time, cut the crispbread into pieces and place the baking paper with the crisp bread on a wire rack to continue baking, so the crisp bread will be crispy from the bottom too.

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