skip to main content
Generic Baking1


Click Shopping List key to Add/Remove item to your Shopping List

Metric Converter

Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!


Gluten Free Crisp Bread Using IREKS Singluplus Roll CCF

Email Recipe         Download Recipe         Print Recipe


  • Mixing time: 3 + 4 minutes

  • Dough temperature: 29° C – 30° C

  • Bulk fermentation time: 10 minutes

  • Intermediate proof: none

  • Processing:  crispbread

  • Final proof: approx. 45 minutes

  • Baking temperature: 220° C, giving slight steam

  • Baking time: approx. 30 minutes

  • After the bulk fermentation time, carefully roll out the dough to a thickness of 2.5 mm –  3.0 mm and divide onto a perforated tray with baking paper. Sprinkle with the topping before the proof. After the final proof, roll the dough using the docking roller and bake, giving slight steam.

  • Topping: sesame seeds

Delivery across
Ireland & Scotland