By Chef #455274 on February 24, 2007
"Yummy flat bread! Quick and easy for the allergy sensitive and economy minded person."
Serving Size: 1 (39 g)
Servings Per Recipe: 8
"Somewhere between three and four stars ;-) This was pretty good. I used ground flax seed, tapioca starch and brown rice flour, added some xanthan gum and more water than the recipe called for. Also I let the dough sit one hour at room temperature. Easy to make and tasty, will make it again. Thanks for posting!
Made for Healthy Choices ABC."
"This is one of my first experiences of wheat free, yeast free, gluten free cooking so I only had Tapioca Flour and Rice Flour in the cupboards.
I made these in lieu of Naan to accompany a lamb curry so added garlic and coriander. Nice addition but they were very heavy. I had included an egg on advice from a friend but I think I might try these again but with xanathan gum next time instead."
"xanthan gum looks like it would help here."
"Followed the recipe exactly and it turned out too grainy....would not stay together....I will try the recipe again, however I will use tapioca flour and brown rice flour instead of trying to grind it myself. If this doesn't work, I will discard the recipe."