Gluten-Free Swedish Rye Crispbread with Smoked Salmon and Dill

Name: Gluten-Free Swedish Rye Crispbread with Smoked Salmon and Dill
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup Gluten-Free All-Purpose Flour; 0.5 cup Buckwheat Flour; 0.25 cup Tapioca Starch; 1 tablespoon Psyllium Husk Powder; 1 teaspoon Baking Powder; 0.5 teaspoon Salt; 2 tablespoons Olive Oil; 0.75 cup Warm Water; 8 ounces Smoked Salmon; 2 tablespoons Fresh Dill; 4 wedges Lemon Wedges

A delightful Scandinavian snack featuring a gluten-free take on traditional rye crispbread, topped with smoked salmon, fresh dill, and a squeeze of lemon. This recipe uses a blend of gluten-free flours to mimic the texture of rye.

25m prep + 35m cook4 servings

Contains fishWHEAT-free

280 cal|18g protein|25g carbs|12g fat|4g fiber

Ingredients

1 cup Gluten-Free All-Purpose Flour
0.5 cup Buckwheat Flour
0.25 cup Tapioca Starch
1 tablespoon Psyllium Husk Powder
1 teaspoon Baking Powder
0.5 teaspoon Salt
2 tablespoons Olive Oil
0.75 cup Warm Water
8 ounces Smoked Salmon
2 tablespoons Fresh Dill
4 wedges Lemon Wedges

Instructions

1Preheat oven to 350°F (175°C).
2In a large bowl, combine gluten-free flour, buckwheat flour, tapioca starch, psyllium husk powder, baking powder, and salt.
3Add olive oil and warm water to the dry ingredients. Mix until a dough forms.
4Divide the dough into four equal portions. Roll each portion very thinly between two sheets of parchment paper.
5Carefully transfer the rolled dough onto a baking sheet. Bake for 30-35 minutes, or until golden brown and crispy.
6Let the crispbread cool completely.
7Top each crispbread with smoked salmon and fresh dill. Serve with lemon wedges.

Substitutions

Rye Flour → Gluten-Free All-Purpose Flour, Buckwheat Flour, Tapioca Starch, Psyllium Husk Powder(avoids Gluten)

Provides a gluten-free flour blend with a similar texture and flavor to rye.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.