Gluten-Free Swedish Rye Crispbread with Smoked Salmon and Dill
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.
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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
- about 225 g Smoked Salmon
- 2 tablespoons Fresh Dill
- 4 wedges Lemon Wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 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.
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