silentturnip

Decided to try this recipe since my boyfriend can't digest regular white flour very easily, but no problems with light spelt flour. This was tasty (but greasy) flatbread. The cooking time seems to be good, except it seemed a little doughy on the inside, so I took it out of the pan and put it directly on the rack in the oven for about 10 minutes longer with the oven turned off. Only minor changes I made was to use a bit of maple syrup instead of the refined sugar. Next time, I will use less oil, maybe 1/8c or even less. Reminded me of the batter on the deep-fried chicken balls in Chinese restaurants. I will try this again, maybe as a pizza by adding the sauce & toppings after flipping it. Thanks Carol!

Awesome! I baked it for an extra 15 minutes on the bottom rack as I found the bottom wasn't golden enough and the top wasn't quite set yet.

Awesome flavour in the filling and I added 1tbsp extra of cornstarch and baked mine in a cast iron skillet and used gluten-free crust. Great!

I used thick cut bacon and stretched the bacon around the dates which caused the bacon to shrink and unwrap after about 10 minutes of baking, so I toothpicked the second batch, I baked at 400' and turned over once the bottoms were brown. Baked them for around 30-40 minutes (double batch) and kept a close eye on them. Stuffed half with toasted almonds and half with chunks of quality aged parmesan. I loved the parmesan ones better.

I baked fries, topped with cheese curds & broiled until melted... then topped it with this AWESOME gravy. I added chopped up portobella mushrooms to the cooked sausage meat before adding gf-flour. Just make sure your sausage is gluten-free if that's what you're going for.

I used robin hood gf flour with 3/4tsp xanthan gum, two small eggs and some toasted pecan pieces. I omitted the salt because my butter was salted. Awesome recipe.