Jan, our resident coeliac, has mentioned that one of the sensations she misses most is crunch.
Our gluten-free lavosh have crunch. Lots of crunch. They crunch bigly.
They're easy to make. The easiest. And making your own lavosh, gives the opportunity to add any seeds or extra flavours you fancy. Here’s the link to our stock standard lavosh recipe as a starting point.
Try putting different seeds into the mixture instead of, or as well as, on top. And, no fake news, we've even added hemp seeds which add a terrific nutty flavour.
In this incarnation we’ve included miso which gives an interesting salty, caramel element and perhaps a more Asian feel. They're delicious on their own or served with dips or toppings.
And ours is a very quick recipe. It's the quickest. And the best. It's so quick I can make a batch in the time it takes to trot up to the local.
So hop to it, make gluten-free lavosh great again, it'll be tremendous, believe me.
Rosie
MISO LAVOSH
Makes 4
150 gm white rice flour
40 gm fine buckwheat flour
40 gm besan (chickpea flour)
½ teaspoon caster sugar
1 pinch salt
1 tablespoon miso
120 ml warm water
70 ml olive oil
4 teaspoons additional olive oil for brushing
White sesame seeds for sprinkling
Black sesame seeds for sprinkling
Preheat oven to 180°C. Line 2 trays with baking paper.
Mix dry ingredients together well.
Mix the miso, warm water and oil together and add to the dry ingredients. Mix with a fork until well combined. Knead lightly until the mixture comes together adding a little more water if too dry or a little more rice flour if too wet.
Divide into four pieces and, in between two sheets of baking paper, roll each on out into an oval shape roughly 12 cm x 25 cm.
Transfer to the baking trays and brush each with 1 teaspoon of the extra olive oil and sprinkle with white and/or black sesame seeds.
Bake for 15 minutes or until golden brown all the way to the centre. Cool completely on a wire rack before storing. Will keep in a cool place in an airtight container for more than two weeks.