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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.

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Mia in Germany September 05, 2010

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.

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Weeseywoo August 31, 2010

xanthan gum looks like it would help here.

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grunig May 18, 2009

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.

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Chef Country Cook April 15, 2008
Flat Bread: Gluten-Free Wheat-Free Dairy-Free, Lactose-Free, Nut