Gluten-free seed bread rounds
Prep:
45 mins
Cook:
15 mins
Almost like mini pita breads, these light seeded snacks are yummy and gluten free.
200g gluten and wheat-free white self-raising flour blend, sieved
100g butter or dairy-free spread, chopped in pieces
4 tbsp chilled water
1 egg
33g sesame seeds
33g sunflower seeds
33g pumpkin seeds
Sea salt
In a food processor, pulse the flour with the butter or spread.
Turn into a bowl, make a well in the centre, pour in the water and quickly pull the flour into the water and work into a soft ball.
Wrap in cling film and chill for 15-30 minutes.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Roll out the pastry thinly and brush with the beaten egg then sprinkle generously with the seed mix chosen, go easy on the salt.
Use a pastry cutter or small glass to cut into rounds, ovals or squares.
Transfer to the baking tray and bake for 10-15 minutes, depending on how thick they are or until they are crisp.
Cool on a rack and store in an airtight container.
Delicious with served dips, cheese or simply on their own.
Serves
Makes 40 small bread rounds
Preparation Time
45 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Eggs, Seeds
Recipe Type
Bread
Special Info
Gluten free
Level of Difficulty
Moderately Easy
