Lost a star for how difficult the lo-dough is to cook with, it's easy to over-dry and become hard and inedible. Also, one side is more palatable than the other and food sticks more to the better smooth side. Best used after rolling thin (unless it's being used for a pizza), soaked in liquid for hours before cooking or cooked in a saucy meal in the oven, or best blitzed as a flour. I LOVE that they have little ingredients and have no nasty extras to make up for the fat, sugar and calories like other popular brands and that they are really filling and you can eat two or three in one sitting and it would still be fine and not be as much as eating alternatives and they don't cause bloating.