I used my Blends by Orly "Manhattan Blend" instead of regular wheat flour. I made a cinnamon version and a chocolate version. I rolled the first batch into a very thin layer of dough and the second into a thicker sheet. After being baked, the thinner rugulah were crispy, crunchy, and more like a cookie. The thicker ones were more caky and softer. While myself and my husband preferred the softer consistency, some of the business owners preferred the crunchier ones. However, everyone agreed that both versions were delicious, and consistancy depended on personal prefrence.
Some of the owners and restaurant servers were so impressed that they again exclaimed that these regular were even better than the regular Chompie's rugulah. There have been several occasions of people saying they would not eat anything gluten free, tasting a single rugulah, and ultimately finishing the entire platter. The gluten free chocolate pecan rugulah have been a highly popular addition to the the Orly the Baker/Chompies gluten free line. Cinnamon walnut is on the way!