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"Quite good for GF crackers. I tried to follow the recipe as closely as possible. I used olive oil instead of sunflower oil, and just milk for the soy milk. (I don't have dairy allergies.) They weren't difficult to roll out; I oiled the counter slightly with olive oil, and wrapped my rolling pin with plastic wrap to keep it from sticking...."
"This recipe is awesome. I've recently resigned myself to a gluten-free diet, and my husband has been missing pizza.For those who are trying this recipe for the first time: the dough is NOT like normal pizza dough. It has the consistency of soft cookie dough. Don't add extra flour. And don't worry, it will be delicious. I scored the ..."
"This recipe is awesome. It tastes a lot like French bread; crusty outside and soft fluffy inside. It stays good for about 3 days, longer if refrigerated. It freezes well, and you can make breadcrumbs for other recipes later on. You really can' tell that it's gluten free. Very impressive!
I followed it as written, but simply added 2 whole eggs ..."
"I made this tonight, and it was really enjoyed by all. I did add a bit of flour to thicken the sauce, and subbed some of the cream for half-and half. It was tangy and delicious. I might add a bit less lemon juice next time, but that's just my personal preference."