Norwegian knekkebrød, which is different from the Swedish type of crispbread, such as Wasabröd, can easily be made gluten free. These types of crackers are believed to have originated with the vikings and will keep for a long period of time. This bread usually contains a lot of water and is baked like a cracker. The cracker bread is built from oats, grains, seeds, and nuts. The oats and a touch of honey lend a sweetness to the bread, while the seeds and nuts provide fats that keep you full. I consider this to be a healthier and heavier option than bread or crackers. Regular crispbread contains rye, so be sure to check the package label and buy the gluten free variety.
If you’re in the baking mood, you can really get creative with knekkebrød. I’ve found many recipes that use a large variety of seeds, nuts, grains, and add-ins. There are even keto versions that leave out grains entirely, if you’re looking for grain-free options.
A twist on this idea, that is more of a blend of bread and knekkebrød, can be found in this recipe from My New Roots.
You can buy gluten free crispbread at Trader Joe’s, and they’ve also just released an everything crispbread. The everything crispbread is sliced into cracker-sized pieces and combines the crispbread with their popular everything bagel seasoning. It’s more economical to just buy crispbread and a shaker of the everything bagel seasoning for the same flavor, but it’s a fun option to try.
Sigdal crispbread is another mainstream option that you may find in regular grocery stores in your town. I’m pretty sure that they are the company that makes Trader Joe’s Norwegian crispbread.