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(8-21-2011) Was hunting and hunting for a recipe like this. That was easy. Found it last night. Tried it today. It was really good. Will be making it again. Made great sandwhiches. I just started back on the Gluten Free. So, trying to find easy, inexpensive recipes. And this one works for me. Thanks for the easy recipe.
We just tried this. It's pretty good. We're on very limited foods right now so this fits us perfect. It was easy and I used a little over a cup of Bobs Red mill all purpose flour with some guar gum. I had to add a little bit of water but it's a very forgivable recipe. My 20mo loves it and even my NOT gluten free daughters love it as well. You can add some spices to it and I'm sure you could add sugar instead of salt to make it a sweet bread. Thanks for this easy recipe!
This was my first foray into deliberately cooking gluten-free. The recipe was very easy to follow. I think I bought a different flour, as I had to add more than double the water to get a batter. However, the results were a good GF alternative when we had fajitas. Thanks **Jubes** for a good, practical recipe - will try this again, probably with rice flour next time.
This was good, it was REALLY easy and not as messy as many of the other tortilla and flat bread recipes I've made in the past. I used the Manini's bread mix (USA), but decreased the oil by about half. I didn't have much time to monitor it on the stove so after it got a bit brown I stuck it in the oven at 400 degrees F and let it finish. We ate it at dinner, even the kids loved it and I'm making more now for our lunches tomorrow.
Very quick and simple is right! I had a little trouble spreading mine in the pan, so I'm thinking I need to play around with the quantity of water with my particular flour blend. Thanks for sharing!
These worked OK. I used a mix of white rice flour, tapioca starch and brown rice flour as I like the added taste the later gives. I also had the issue where the water was not enough and ours were definitely not wrap-able as they were too thick due to the batter not being thin enough. I made them again adding dried rosemary more oil and a lot more water. The dried rosemary gave them a very nice light flavour. Hot they were a bit crispier which we, DD (toddler) and I preferred, left to sit they became a bit more crepe like but easier to wrap that way. I used about 3/4 cup flour in all, sea salt & canola oil. I may make these again.
I used a brown rice flour mix (b. rice, potato starch and tapioca flour) ,,needed a lot more water to make it easy to pour and spread,, I like the texture of them, even if a little thick, added some garlic/pepper,,,very nice flavor, will see how they hold up overnight. Would try these again. It gave me the confidence to experiment more. I like the posts written, many other places, people write about how they like the idea of the recipe, but are not able to give comments on the finished product and give helpful advice to those who come after. So a big thank you to those who went before. ;)
These were ok. I made two batches. One using premium gold gluten free mix, and the other one with ancient grains gluten free flour mix. <br/>The premium gold batch was nutty and very thick. I added up to a quarter cup more water and they were thick! <br/>The ancient grains one was thinner after I added a little more water. <br/><br/>Both batches came out very doughy on the inside even after they were browned on both sides.<br/>Flavor was good. They kind of tasted like mochi to me.<br/><br/>We will try again
These are excellent. Like the others mentioned, I needed to add a lot more water for a thin, wrapable wrap! But even the thick one was pretty good!
I'm wondering how they keep. Also the batter...do you think you could leave it in the fridge to use the next day?