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    You are in: Home / Dairy-free / Flat Bread: Gluten-Free Wheat-Free Dairy-Free, Lactose-Free, Nut Recipe
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    Flat Bread: Gluten-Free Wheat-Free Dairy-Free, Lactose-Free, Nut

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 05, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 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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    • on May 18, 2009

      xanthan gum looks like it would help here.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2008

      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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    Nutritional Facts for Flat Bread: Gluten-Free Wheat-Free Dairy-Free, Lactose-Free, Nut

    Serving Size: 1 (39 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 156.2
     
    Calories from Fat 54
    35%
    Total Fat 6.1 g
    9%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 171.1 mg
    7%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.5 g
    2%
    Protein 2.3 g
    4%

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