I made these because my granddaughter eats gluten-free. However everyone likes them so much, they are now a regular menu item when the family comes over. They like them small and crunchy, so I have found that baking them in small muffin tins works out perfectly. Also, I bake them until well browned. They are delicious warm. I also add shredded cheddar cheese instead of parmesan, and sometimes I add chopped spinach as well.

I would give this 5 stars if the instructions were a little more explicit about the consistency of the dough. This was my first attempt at gluten-free bread, after years of making gluten bread. I expected a soft pliable dough, what I had was something that resembled a very think pancake batter. I kept adding more flour, but could never come to that consistency. I finally gave up and put it into a bread pan, proofed it for an hour and baked at 375 until it was brown and sounded hollow. I ended up with a heavy dense bread, that was actually very tasty, and toasted well. I would like to try this recipe again, but have no idea what consistency the dough should be.

Love this recipe, the only thing I changed was to use planko bread crumbs. It was delicious.

I loved this recipe, I only put a top crust on so save on fat and calories. I used leftover turkey from Thanksgiving, and the broth from roasting it instead of the bouillon cubes and water, and it turned out wonderful. I was thinking of using the same recipe for turkey stew.

My grandsons love these, I add 1/2 cup of peanut butter into the sauce pan after the marshmallows are melted. If you like peanut butter, you'll like them this way.