tag:blogger.com,1999:blog-3631378737763159596.post5876993767237384425..comments2008-09-03T10:53:16.745-07:00M-Ellehttp://www.blogger.com/profile/16986309380956315817noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3631378737763159596.post-23263872518707286882008-09-03T10:53:00.000-07:002008-09-03T10:53:00.000-07:00No worries on giving up on your site, I love it! I look at this way, I've been lucky with the majority of my GF baking, so it's no big deal. It's just a new challenge for my next mini break.M-Ellehttp://www.blogger.com/profile/16986309380956315817noreply@blogger.comtag:blogger.com,1999:blog-3631378737763159596.post-69394807059876908062008-09-03T09:27:00.000-07:002008-09-03T09:27:00.000-07:00Hi M-Elle,<BR/> I'm sorry to hear the recipe wasn't a success. I almost suggested you email me while making it with any questions, because being vegan and whole grain, this recipe is more fiddley than most I have at the book of yum. Leaving out the teff flour would definitely change things... And having lots of practice with gluten-free pastry (and making tortillas) etc. would probably help with this recipe. The tips, especially the ziploc bag tip, are really essential for getting the recipe to work. Please do try chebe, as it is positively fool-proof and extremely easy to handle... Basically the opposite of this recipe, haha. Hope you don't give up on my site! *hugs*<BR/><BR/>-SeaSeahttp://www.blogger.com/profile/11058266934256430807noreply@blogger.com