I did a search and did not find this recipe posted here.

I found this recipe at Gluten Free Fix website . There are LOTS of great recipes there!



These were VERY easy to make! I ground the almonds myself to make my own almond flour. I did have to cook them about 10 or 15 minutes longer, but that is probably due to differences in oven temp. I followed her advice about them being darker in color and slightly crisp around the edges.

After they came out of the oven I could not resist and cut one in half, and a corner off one half to taste. Tasted GREAT. After they cooled, I used a knife to slice into them to make the pocket and thought they seemed flimsy and would not hold up to being "filled."

Refrigerated and used the next day with tuna salad and was delighted that they were sturdy and held up to being "stuffed." (I did make a point not to slice too close to the edges.)

A couple of comments on the recipe suggested that they held up after being frozen, so I froze the other one (two). Will update after I use them.

This is a "keeper" recipe. I am thinking about baking portions in the little 4" mini cake pans as bread slices (might need to double the recipe). I love it and the non-lcers I know were amazed that it looked liked pita bread!

Thanks for sharing. That recipe looks scrumptions. I've just come across gluten free cooking or I guess moreso baking and have been trying to find more recipe books. I've only tried one sofar which was a good experience and I really like it. I'll definitely try this recipe out