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I buy Sami's Bakery Millet & Flax Lavish but they are $6 for 6 locally and my kids can eat three overly stuffed ones in one sitting (probably more if I let them). They are $4 online but shipping is ridiculous. Plus, I just like making my own food whenever possible.

http://samisbakery.com/our-products/mil ... ax-lavash/

Here are the ingredients:

Millet Flour, Brown Rice Flour, Ground Flax Seed, Salt, Non Aluminum Baking Powder and Water,Cultured Brown Rice Flour and Ascorbic Acid.

I've tried making them a few times and they crack like crazy and can't be rolled up. But even worse is that they taste horrible! I must not have the proportions right. I've left out the ascorbic acid but I can't believe that is the issue.

Anyone have some suggestions as to good measurements to use for each ingredient?

I saw those in the store and I wanted to buy them so badly! BUT, they are not safe for celiacs It stinks, because other than Food For Life english muffins, they are the only oil free, whole grain, gluten free bread i've found. I wish they'd get a gluten free facility. Apparently, their cross contamination numbers are so high that it is almost as if they use gluten-containing flours in their doughs!

Anyway, i looked online and found this recipe for their Spinach millet/flax lavash.

http://tinyurl.com/d3thjy4

If it's good, i'm sure you could easily adapt it to their other recipes.

Let us know if you try it and it's good!

Thanks!
lfwfv

Thanks so much, lfwfv! I searched and searched and couldn't find a recipe.

Could you make those for yourself? All the flours are gluten free, right?

I avoid wheat products just because I find them addicting. You have my sympathy because it seems like there is gluten in everything.

Isn't lavash supposed to crack/be crispy? It's cracker bread. Maybe roll them a bit thicker and place under a towel like you would tortillas would help them stay warm/soft. I dunno. That's probably what I'd do to keep them soft/pliable.

What did they taste like? Is it a little bitter? If it is, try reducing the flax. Make sure your flaxseed meal is fresh. Check the date on your baking powder too.

You could try adding a few drops of vinegar to the water. That might help the dough. I'd probably be tempted to add a tbsp of soy yogurt.

Just my thoughts.

Thanks! I appreciate any thoughts and ideas!

Even the Sami's lavish cracks so it is normal but mine just fell apart as soon as I touched them.

I'm not sure what they tasted like. They were bitter but they almost had an iron taste to them. They didn't taste like food and it wasn't an appealing taste.

I've had that happen before. Funky bitter metal aftertaste. Unpleasant. Usually flax and baking powder is involved.

Heading to the store in a bit and I'll pick up some new baking powder. I don't use it much so it could be old. My husband uses flax every day on his oatmeal so we go through that pretty quick and he hasn't noticed an off taste.

Yes, I could eat that bread if i made it. I just never bake (except when i needed to gain weight), so i'd need to buy the flours in order to experiment. I am worried I'd try it, the recipe would be a flop, and I would have wasted a lot of money getting all the ingredients together.

So, if you want to be the guinea pig, please report back if you make them! They looked kinda like tortillas in the store when i saw them.

That bakery also makes excellent-looking hot dog and hamburger buns. Again, all GF whole grain flours (none of the starches and stuff, which is equivalent to white flour, and most GF breads heavily rely on them), and no oil. Again though, they were highly contaminated, so i couldn't try them. i'd love to find a recipe for those too, if they're good.

Ifwfv,
I will definitely let you know if they turn out. I'm with you. I hate making something and wasting the time and ingredients only to have it flop. But my kids are eating me out of house and home so I have to try and perfect these.

Well, these were a failure. The taste was good. Stuffed with the right mixture, I think they would be great. The problem is, these have no give to them at all. They can not be rolled even a little. With the Sami's, there is some cracking on occasion but I can stuff them, wrap them in aluminum foil, and they hold up perfectly. With the homemade ones, every time I even slightly bend one, it breaks. Not sure what I am doing wrong but I've wasted enough ingredients playing with these. In addition, even if they were perfect, the calories more than doubled compared to the store bought ones. I guess I'll stick to buying them.