Gluten-free seed bread rounds

Prep: 45 mins
Cook: 15 mins
Gluten-free seed bread rounds
Almost like mini pita breads, these light seeded snacks are yummy and gluten free.

200g gluten and wheat-free white self-raising flour blend, sieved

100g butter or dairy-free spread, chopped in pieces

4 tbsp chilled water

1 egg

33g sesame seeds

33g sunflower seeds

33g pumpkin seeds

Sea salt

In a food processor, pulse the flour with the butter or spread.

Turn into a bowl, make a well in the centre, pour in the water and quickly pull the flour into the water and work into a soft ball.

Wrap in cling film and chill for 15-30 minutes.

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

Roll out the pastry thinly and brush with the beaten egg then sprinkle generously with the seed mix chosen, go easy on the salt.

Use a pastry cutter or small glass to cut into rounds, ovals or squares.

Transfer to the baking tray and bake for 10-15 minutes, depending on how thick they are or until they are crisp.

Cool on a rack and store in an airtight container.

Delicious with served dips, cheese or simply on their own.

Makes 40 small bread rounds

Preparation Time
45 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Flour, Eggs, Seeds

Recipe Type

Special Info
Gluten free

Level of Difficulty
Moderately Easy

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