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Baked stuff, Breakfast, Glutenfree, Lactose-free, Recipes, Swedish flavors, Vegan, Veggies
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Swedish soft tunnbröd with parsnip


Its funny when you start thinking about it really… In India chapatis are baked over open fire, in Surinam roti,  in Mexico you eat flat tortillas made of corn flour, in the Middle East you get amazing pita breads to be filled and in Sweden we are very proud to have our soft and hard flatbread. These thin breads are in various shapes available everywhere in the world. Today I bake a very easy to make flatbread with parsnip. So good!

There is something special about flatbread. So versatile! Let me just tell you some ideas…
– They taste great just as it is with a knob of butter.
– They are easy to roll up and fill with all sorts of goodies.
– They are handy to have ready-made in the freezer for whenever the hunger comes as a sudden surprise.
– They are perfect to use as a quick pizza base or as my favorite right now; just taken out of the freezer and covered with a cashew cheese and popped under the grill. Fantastic as an accompaniment to a soup!
– Or punched into fun shapes, toasted and covered with some festive toppings creating a perfect snack for the sunday drink.
– Or maybe fried like chips and served with a yummy dip …

Baking with parsnip

This time I decided to go a bit unconventional and bake my bread with boiled parsnips. It makes the bread nicely soft, easy to roll and add a tasty sweetness to it.
I also added both whole caraway and fennel seeds (a very traditional seasoning for Swedish thin breads) but you can also replace it with grounded seeds if preferred or just leave it out completely even though some seasoning is nice to add in my opinion…

I am using a Swedish so-called kruskavel (see photo) or just a knobbly rolling-pin to get a nice pattern on each piece of bread. Should you not have access to it, pinpoint every bread before baking with a fork.
Let’s get to work!


Swedish soft tunnbröd with parsnip

Makes about 15 small flat breads

100 gram / 3,5 oz boiled parsnip
250 gram / 8,8 oz water
1 tbsp / 12 gram / 0,4 oz physillium husk
2 teaspoons / 8 gram / 0,28 oz baking powder
1 teaspoon / 3 grams of sea salt
3 dl / 150 gram / 5,2 oz gluten-free fine oat flour (grind gluten-free rolled oat flakes in the household mixer and you’re done in a snap)
1 dl / 75 gram / 2,6 oz plus some extra rice flour (choose yourself if you prefer whole or white rice flour)
1/2 teaspoon whole fennel seeds (optional)
1 teaspoon whole caraway seeds (optional)
1 tbsp / 6 gram / 0,2 oz neutral oil (sunflower, mild olive or canola)

How do I do it?
1. Peel and cut the parsnip into smaller pieces. Add them to a pan with boiling water and boil until soft. Drain and mash the parsnip with a fork or hand blender until you have a fine puree.
2. Mix water and physillium husk well and leave it aside for five minutes. Add the parsnip puree and the other ingredients except the oil. Stir the dough until it is fairly even. Add the oil and knead the dough until smooth and even. If needed, add more rice flour along the way.
3. Wrap the dough in plastic film and place it in the refrigerator for about 30 minutes.
4. Spread some rice flour on a clean surface and knead the dough lightly. Form a long bread and divide it into smaller pieces, roll out each piece to a thin cake. Finish with the kruskakavel on each side of the loaf alternatively pin with a fork several times. Sprinkle a some flour on both sides of the bread.
5. Heat a dry baking pan and place one bread at a time to it. Fry on both sides until it it’s got a nice color. Place the finished bread on a plate and cover it with a tea towel to prevent it drying. Repeat the procedure until you are finished with all the breads. You may need to wipe the pan with a kitchen towel in between to avoid the rice flour sticking to the pan or bread causing burned spots.

The breads tastes the best just freshly baked (maybe with your homemade butter made of oat cream ;0) ), but can also be frozen as soon as it cold. Defrost them by popping them a few seconds in the microwave or in the oven.

This recipe is free from gluten, lactose, milk protein and sugar.


  1. Nurun says

    Hello Isabel, thank you for sharing this recipe! I have been searching for a GF Swedish flathead recipe for 3 years now and I can’t wait to try this! I fell in love with tunnbrod when I first visited my mum and stepdad in örnsköldsvik before I was GF and have been longing you have some to spread my lactose free Räkost tube on (sorry not vegan!). I am not a big meat eater but struggle to give up fish. Would I be able to make this without parsnip please or perhaps a substitution? I’m afraid parsnips are difficult to come by in Malaysia. Love the use of psyllium and no gums by the way! Many thanks in advance.

    • Hi Nurun,
      Thank you for your nice comment. Thats so much fun that you tried the flat breads in Sweden! And räkost is really nice, vegan or not… Haha!
      Of course you can replace the parsnip (or even leave it out completely if preferred). I have tried it with both sweet potato and carrot and they both work even though the taste, color and maybe consistence gets slightly different. Just add more flour (just so its not sticking on your fingers anymore) and you will be just fine.
      Best of luck in making them!
      x Isabel

  2. Nurun says

    Thanks Isabel for your reply. I’ll definitely give it a go when I have some time and let you know how it turned out! xx

  3. Nurun says

    Hi Isabel! The tunnbröd were a smashing success! I may have cried happy tears! I managed to get some parsnip so made it as per recipe using the weights. Thought I should first make the recipe as it is before making any future variations. My psyllium husks at 12g were more like 2 tablespoons but it all turned out alright and chewy. This dough is amazing and so easy to work with, very much like conventional wheat dough. My 2 year old twins loved the tunnbröd so this is a keeper for life! My search for a tunnbröd recipe has ended here. Thank you thank you! I can’t wait to use this as a base for other variations, I’m thinking flax seeds or chia seeds instead of psyllium for experimentation. How exciting! The bread froze and heated up in the microwave very well. I can have wraps easily now since getting GF ones are impossible in Malaysia. THANK YOU! I can’t wait to try your other recipes. xx

    • Hi Nurun,
      I’m so happy to read your positive reaction!

      Funny that you managed to get the parsnip anyway. I also like the dough, so “cooperative’ (unlike many other gluten free breads…). Funny to think that someone al the way in Malaysia is making “my” bread.

      Happy to have helped you finding a recipe you like and hope to see you soon back here on the blog.
      xx Isabel

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