Low FODMAP Knekkebrød Recipe
Ingredients: 100 g gluten-free flour 50 g oat meal (gluten-free) 50 g almond flour 25 g corn meal 25 g potato flour 50 g thin-sliced almonds 50 g pumpkin seeds 2 tbsp chia seeds (optional, for extra crunch and fiber) 1 tsp salt 1 tsp sugar (optional) 2 tbsp olive oil (or other oil of choice) 1 egg 150 ml water Instructions: Preheat oven to 160°C (320°F). Mix dry ingredients : In a large bowl, combine gluten-free flour, oat meal, almond flour, corn meal, potato flour, thin-sliced almonds, pumpkin seeds, chia seeds (if using), salt, and sugar. Add wet ingredients : Stir in olive oil, egg, and water. Mix well until the dough comes together. It should be sticky but not too wet. Spread the dough : Line a baking sheet with parchment paper. Spread the dough out thinly and evenly over the parchment paper using a spatula or the back of a spoon. Aim for about 3-5 mm thickness. Score the dough : Use a knife to gently score the dough into rectangles or squares before baking. This will make i...