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Gluten-free & Dairy-free Oatcake (With Teff)

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Sugar-free
4.34 from 3 votes
Author Vicki Montague, FreeFromFairy

Ingredients
  

  • 100 g gluten-free oat flour - or grind your oats in a blender or coffee grinder
  • 100 g teff flour
  • 1/4 tsp bicarbonate of soda
  • 30 g coconut oil - melted
  • Water to form a dough
  • a pinch of salt if required

Instructions
 

  • Mix the dry ingredients together well then add the coconut oil and stir.
  • Add enough water to form the mixture into a dough
  • Knead the dough until it is smooth
  • Place the dough onto a large piece of parchment paper. Cover with another piece of parchment and roll out with a rolling pin to approx. 2mm thick
  • Use a cutter to cut circles from the dough, placing them onto a greased or lined baking tray.
  • Re-roll the dough and repeat until all the dough is used up
  • Bake in a pre-heated oven at 180 degrees, 160 degree fan, gas mark 4 for 20 - 25 minutes until golden
  • Cool on the trays then keep in an airtight container