millet crispbread

Use da Carla organic millet flour to create a crisp, gluten-free and flavour-rich crispbread, perfectly seasoned with dried rosemary and elegantly topped with flaky sea salt. This recipe offers an easy way to enjoy homemade crispbread without gluten, with a distinct crunch and rich flavours that are guaranteed to satisfy.

Dough

• 150 g (2 ½ dl) da Carla organic Millet flour
• ½ tsp salt
• 1 tsp dried rosemary
• ½ tsp FiberHusk or psyllium
• 1 dl water
• 1 tbsp da Carla apple cider vinegar / white wine vinegarFor rolling out

• da Carla organic Millet flour Olive oil Flaky sea salt

Here's how

• Heat the oven to 250 °C
• Mix all the dry ingredients well, add the wet ingredients and work into a dough. Let the dough rest for about 30 minutes
• Roll out the dough with a little millet flour directly on a sheet of baking parchment.
• Brush with a little olive oil and sprinkle over flaky sea salt.
• Bake the bread in the oven for about 15 minutes until the edges take on a nice colour.
• Let the bread cool on a wire rack and dry completely. Break the bread into pieces and store in an airtight container.