Wonderfully Crunchy Low Carb Melba Toast and Crisps Recipe (For Celiac Friendly Charcuterie Boards!)

Melba toast is a dry, crisp, and thinly sliced toast that makes for a perfect snack, appetizer, or a compliment to your charcuterie board! Making your own low carb melba toast from our All-Purpose Bread Mix is fun and easy!

Why You Should Make Low Carb Melba Toast and Crisps

As a gluten-free by choicer I often feel deprived of crunch at parties, but am still able to enjoy the fruits and cheese. My celiac friends, however, have to steer clear of the whole charcuterie board as the crumbs from the crackers often contaminate the whole board. Bake your own low carb melba toast that is also gluten free and celiac-friendly to eliminate anyone from being left out!

Measure Your Ingredients for the Low Carb Melba Toast

To make low carb melba toast you will need:

  • 1 bag Fox Hill Kitchens Gluten Free All Purpose Bread Mix
  • 1¼ cups cool water
  • 3 tbsp apple cider vinegar
  • ¼ cup avocado oil
  • ¾ cup boiling water
Gluten Free All Purpose Bread Mix Measured Ingredients

Follow Instructions for All Purpose Bread Mix & Let Rest

When preparing the dough for low carb melba toast and crisps, add all the measured ingredients, except for the boiling water and mix well.

Add boiling water and mix well until the dough is smooth and even. The mix can be done by hand, in a stand mixer, or a food processor. When in doubt, mix longer it will not damage the dough.

At this point, the dough can rest in a covered bowl for four hours (for zero sugars) or if mixed in the afternoon it can rest covered (in cloth) overnight. 

Divide & Shape The Dough

Once the dough has rested, it’s time to preheat the oven and shape the dough.

For our low carb melba toast we love to first bake the dough into small buns. Preheat the oven to  325 (315 for convection). 

Divide dough into 8 or 9 equal pieces. Flatten each piece into a disk 3-4 inches across. 

 
Pro Tip: Lightly oiled hands or gloves make dough handling easier.

Bake Your Buns and Cool the Oven

Bake the buns on parchment paper or Silpat for 45-50 minutes. The dough is quite moist and we will be baking them again so a little extra time in the oven will be totally fine.

Remember to not open the oven until the minimum time has passed (45 minutes) or the buns will collapse. This means no mid-cook peeks!

Once you take your buns out of the oven to cool, you will also need to let the oven cool down to 225℉ (200℉ for convection). 
Fox Hill Kitchens Bunz

Slice and Bake Again

Once your buns and oven has cooled, it’s time to cut your buns into thin 1/4 inch or less slices. 

Spread slices on a baking sheet or air fryer rack and place in preheated oven at 225℉ (200℉ for convection) for a looong time (1-2 hours or longer), until complete crispness is reached

Brush or mist with olive oil. If you have another favorite keto friendly oil option, feel free to use that instead. (This step can be performed before or after baking) 

Sprinkle with salt. (Add granulated garlic or any spice blend if desired)

low carb melba toast charcuterie board

Enjoy!

Low Carb Melba Toast and Crisps Recipe:

Enjoy endless variations with dips, spreads, and cheeses!

You low carb and celiac friends will thank you!

Remember to share your photos of your appetizer plates and charcuterie boards using low carb melba toast with us on Instagram and Facebook @foxhillkitchens 

To Store: Store in tightly sealed container as the low carb melba toast can quickly lose its crunch. If this does happen, don’t fret, just pop them back into the oven for approx. 20 minutes. 

Low Carb Melba Toast and Crisps Recipe

Melba toast is a dry, crisp, and thinly sliced toast that makes for a perfect snack, appetizer, or a compliment to your charcuterie board
Course: Appetizer, Snack
Cuisine: American
Keyword: gluten free, low carb, melba toast

Materials

  • 1 bag Fox Hill Kitchens All-Purpose Bread Mix
  • cups cool water
  • 3 tbsp apple cider vinegar
  • ¼ cup avocado oil
  • ¾ cup boiling water

Instructions

  • Follow Instructions for All Purpose Bread Mix & Let Rest
  • Preheat the oven to  325℉ (315℉ for convection)
  • Divide dough into 9 equal pieces and flatten into 3-4 inch disks
  • Bake the buns on parchment paper or Silpat for 45-50 minutes.
  • Take your buns out of the oven to cool for slicing
  • Let the oven cool down to 225℉ (200℉ for convection) for the second bake.
  • Cut each bun into thin 1/4 inch (or less) slices. 
  • Spread slices on a baking sheet or air fryer rack and place in preheated oven at 225℉ (200℉ for convection)
  • Bake for 1-2 hours, until complete crispness is reached
  • Remove from oven
  • Brush or mist with olive oil and sprinkle with salt.
  • Enjoy!

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