I am waiting for my dough to rise now. Yet I cannot wait to cook this. For me, the most challenging part was mashing the potato through the sieve that I had to add some of the water to help it. I also did not have enough tapioca starch so I used some sweet rice flour...hope it turns out allright.
I guess we can also use other gluten-free ingredients. It's a great tutorial in any case. Question: Where can I get the special equipment to put into the pot?
@@lucymeishinobinderglutenfree Ummm...no actually can't have any protein powder. They just don't suit me. No worries. Thanks for the wonderful recipes 🙂
I used brown rice flour and it didn't work. Also, I ran out of tapioca starch and used arrowroot and it didn't turn out, probably because of the brown rice flour?
So I’ve had my eye on this for a few days and decided to try it today~ There were some things I subbed out, so this may be the reason for my result. It was a nice flat bread, some even formed little pockets here and there which I was happy to see, taste was good. However, My dough didn’t rise as much if at all, I used sweet potatoes instead of regular, brown rice protein instead of pea (didn’t have any), date sugar instead of white. Next time maybe i’ll use maple syrup as a sweetner? Or honey? Maybe that will feed the yeast more and cause more of a rise? Also my dough was a bit dryer, i figured as much because when rolling the edges cracked and wouldn’t remain smooth. All in all, I’m excited to try it again when I get some pea protein. 😁
@@lucymeishinobinderglutenfree I will try again sometime. I would like to thank you for the recipe of course and for your channel. I’m trying to lower my gluten intake and wanted to make my own bread. Thank you once again 🙏
I know this was posted over a year ago, but Im hoping someone could answer this question. I followed the instructions to the letter but my flatbread did not puff while cooking, they seem heavy. Can you tell me what I need to different? or what mistake I possibly made. Thanks
When making tapioca gel, if you are operating on an electric stove, you must leave the stove after the water boils, and then pour the tapioca slurry water into the boiled water. Overheating will cause the gel to be too sticky, which is not conducive to subsequent dough fermentation.
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