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+ servings
Simple gluten-free, dairy-free, egg-free sandwich thin recipe made from wholegrain free from fairy flour

Wholegrain Gluten-Free, Dairy-Free, Egg-Free Sandwich Thins

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Sugar-free, Low FODMAP
5 from 5 votes
Servings 10
Author Vicki Montague - the Free From Fairy



  • Place the flours, salt and psyllium into a bowl and mix well to combine
  • Add the yeast and mix again to combine
  • Finally add the oil and warm water (this should be around body temperature)
  • Mix vigorously to combine into a dough
  • Knead the dough in the bowl until lovely and smooth
  • Using a piece of non-stick liner, scatter the liner with a little flour and place the dough on top
  • Roll the dough out into a square measuring around 26cm across and 1/2 cm thick
  • Using a ruler measure 8cm squares onto the dough and cut them out. You will have some leftover dough from the edges. Knead this and roll into a rough final square
  • Gently place the squares with gaps between them onto a couple of baking trays lined with more non-stick liner
  • Scatter a little water on top and place in a cold oven with a tray of boiling water in the bottom
  • Leave to rise for around 30 minutes
  • Remove from the cold oven and turn the oven on to 180 degrees c/160 degree fan/gas mark 4, leaving the tray of water in the oven
  • While the oven is getting up to temperature gently spear the top of each thin with a fork (don't go all the way through, it's just for decoration)
  • Moisten with a little more water and scatter with seeds and grains if using, gently pressing them into the dough
  • Bake for around 20 minutes until firm
  • Freeze any left over and refresh in the microwave before eating