Glutenfree Crispbread with psyllium husk

Enjoy this thin, glutenfree and crispy crispbread inspired by my Danish roots. It’s full of seeds and the psyllium husk gives you an extra boost of fibres.

In Denmark, we love our Rye bread as you might know. Haha! We also love a good crispy crispbread “knækbrød”.

WHY? Well, it fills that hungry belly of yours right up with good, hearty ingredients, you can top it with whatever your heart desires whether that’s sweet or savoury, you can add different spices or herbs and it keeps fresh for long.

Back in the day, it was actually considered a poor man’s diet because it was simple and cheap to make and would keep for long. Nowadays, there seems to be a trend around crispbreads and you can get them in every shape and form and from beetroot to traditional rye and oats to sea salt and caramel.

Feeling inspired? Why not try my Homemade and Delicious Guacamole with these crispbreads.

I got to admit though. Whenever I’m out of crispbreads I’m a little sad. It’s just such a handy food to have on hand. I enjoy it with banana and peanut butter for breakfast, with leftover chicken, avocado, rocket and balsamico, plain or perhaps with (dairy-free) cream cheese. Whatever your heart desires – you can essentially put it on a thin slice of seed-loaded crispbread.

glutenfree crispbread psyllium husk fibres

Psyllium husk

Psyllium is a form of fibre made from the husks of the Plantago ovata plant’s seeds. It sometimes goes by the name Ispaghula.

Psyllium is a bulk-forming laxative.

This means it soaks up water in your gut and makes bowel movements much easier and can help promote regularity without increasing flatulence. It can be used as a one-off to ease constipation, or it can be added to your diet to help promote regularity and overall digestive health.

People with irritable bowel syndrome (IBS) and Crohn’s disease are all too familiar with bowel irregularity. The results of studies on psyllium’s effectiveness in treating these conditions are still mixed.

This might all sound a little…… eeeeeew. Especially on a food blog page – but trust me; psyllium husk is your friend 🙂


Glutenfree Crispbread with Psyllium Husk

  • 1 dl corn flour
  • 1 dl buckwheat flour (or use 2 dl corn flour and no buckwheat)
  • 1½ dl mixed seeds (like sesame seeds, flax seeds, sunflower seeds, pumpkin seeds, fenugreek seeds (if you like the flavour and aroma of fenugreek seeds))
  • 1½ tsp salt (+ more to sprinkle on top)
  • 0,5 dl neutral oil
  • 2 tbsp Psyllium Husk
  • 4½ dl boiling water
  1. Mix the flour, Psyllium Husk, salt and seeds together in a bowl.

  2. Add water and oil and mix well.

  3. Get two equally big pieces of baking paper and spread out about half the mixture on one sheet. Put the other on top and press down until you have an even layer.

  4. Use the same method for the other half of the mixture and bake in the oven for 1-1½ hour at 150 C.

  5. Store in an airtight container.

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