raw bread mystery

So, I've made a lot of raw breads before, but I feel like EVERY raw food blog does it better. In everyy picture I see posted, the bread comes out completely flat and perfectly shaped and I've only achieved that a few times. Am I the only one who wonders this? Do they use rolling pins? There's obviously something I'm not doing ahha suggestions?


  • a bash n' chop spreader will help you get it flatter.

  • FeeFee Raw Master


    Ive found that sometimes making the mixure a little wetter helps it spread with more ease and a rubber spatula. I have also tried putting a a second teflex sheet on top and rolling it with a rolling pin which was ok too. Also the more I make a recipe the better I get at it!

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