Gluten-free Crispbread

These crispbread (or crackers) are stylised on Knackebrot which is a Swedish cracker or crispbread, traditionally made in a large round shape using rye flour. However, to make them gluten-free this recipe uses buckwheat flour, and it is easier to cut them into squares.

This is a very simple recipe that may well become a firm favourite for you as it has done in our family. It all started with a recipe share from my Aunty and I'm just continuing to share the love.

They are so quick and easy to make, and I just pop them in the oven when I have finished cooking something else.


110g Buckwheat flour

110g Quinoa &/or Amaranth flakes

1 tsp Salt

75g Sunflower seeds

40g Sesame seeds

35g Linseed / flaxseed

20g Pumpkin seeds

350ml Water

1 Tablespoon Olive oil

Flaky salt


Heat oven to 130C.

Mix all the dry ingredients together in a large bowl and add the water and oil. It should be the consistency of porridge.

Line 1 - 2 oven tray with parchment/baking paper and pour the mixture onto the trays.

Spread it as thin as possible (the thinner the better), sprinkle with a little salt.

Bake for 15 minutes. Remove from oven and cut into pieces as desired - either cracker size or larger rectangles. Put back in the oven and bake for 1 – 2 hours until they are golden and crisp.


For a non-gluten-free version replace the buckwheat flour with wholemeal or rye flour and the flakes with rolled oats.