I would say if you use regular yogurt, it would be too loose, but perhaps you could experiment by
adding more rice flour or arrowroot powder or using more eggs.
I had to add about a
cup more rice flour to the dough mix but I think it was because I couldn't get the water out of the cauliflower properly.
Add this to the veggies on the stove and allow it to cook until it becomes a thick mixture (just a few minutes — add
more rice flour if it doesn't thicken).
Hi Doris, yes you can just use my gfJules Flour in place of those flours, but because it's so light and not gritty, the texture won't be as «graham crackery» as if you
used more rice flour.
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or
more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
If the dough is too dry, add a little bit more maple syrup, and if it is too wet, add a little
more rice flour.)