I made pizza out of a pre mixed gluten free mix made by Gluten-Free Pantry and man was it soooooo gritty it was gross.The toppings were great just the crust was unbearable to eat
Does anyone out there have any other ways to bake breads or pastries or pizza crust wthout the cement feel or grity taste?
I did read some where on the forum that one guy made his own breads and chocolate cake
I miss having a hotdog on a bun or a turkey buger isn't the same without a bun (the gluten free ones that cost me $4.99 for 4 of them) was like eating cement but yet quite rubbery when heated
So If any one has any good suggestons or ways to get breads like the other ones u get at a regular grocery plz let me know asap.
thanks Belinda

Pizza crust, pizza crust, my kingdom for a good pizza crust!

I know your ache! I've heard Kinnickkinnick are a good brand but have never tried them. And the couple times I've tried a crust it's been way too thick and instead of doughy - it was gummy. BLECH!!!

I just got a new recipe book out of the library and it has a recipe for a thin crust pizza dough. Plan to try it this week sometime....if it works....I'll post the recipe.

Frankly, the book is older, and no one here has mentioned it or the author before (that I've seen) so I'm quite skeptical!

For Hot Dog and Hamburger buns, I've started using pancakes instead. I add a little bit more corn starch and baking powder so they rise a tiny bit more. I roll the hot dogs in it...for the burgers, I use 2. It's NOT a bun, but it's not nothing either. Tastes good.

Hope that helps.

This recipe (http://www.glutenfreeforum.com/index.php?showtopic=30989) is BY FAR the best pizza crust recipe I've ever come across. We make this weekly for pizza night. It's amazing even with just plain cheese or with lots of toppings.

As far as breads and muffins, for premade stuff I stick with Kinnikinnick. It's the only stuff that tastes good to me. If you want to make your own, I highly recommend Bette Hagman cookbooks as well as Incredible Edible Gluten Free Food For Kids by Shari L. Sanderson. I have a huge collection of gluten free cookbooks and those are the only ones that I actually use.

I'm surprised that the GFP mix was gritty. Their stuff is usually fabulous! Perhaps it was an old mix? Or perhaps something got measured wrong? Please don't write off that brand yet as their stuff is really very good. I've had the bread mix, muffin mix, brownie mix, and one of their skillet dinners and I've been impressed with all of them. I hope you have better luck next time.

i use the namaste crust mix--and the key is use very warm water and mix it well in a kitchen aid mixer with the dough extension. and i don't bake it as long as they say before i put on the toppings. After toppings, i bake approximately 15 minutes. i like it because the crust is preseasoned, which helps make the denser texture more zippy.

There's a recipe with really good reviews on either allrecipes.com or recipezaar.com, my standbys. Just do a search for gluten free pizza crust under recipes.

I use a recipe called "Seasoned Pizza Crust" from Bette Hagaman. It is WONDERFUL. My non-celiac dh and dd LOVE it. I think it is in her Comfort foods book. If you want the recipe, just PM me and I will give it to you.

I also have the book called "Incredible Edible Gluten-Free for kids" by Sheri L. Sanderson. I got it on amazon .com. I haven't found 1 bad recipe in it yet. I regularly make the Classic White Bread recipe in there, and my entire family loves it. I usually double the recipe and it only lasts a few days in this house. YOu can use a muffin top pan to make HB buns. I have also used these little round glass dishes I got at walmart to make HB buns, and they turned out great. The food philosophers website has a GREAT white cake recipe in it. I haven't really tried a chocolate cake yet, but I plan to soon. The brownies in the Kids cookbook are amazing. I made a HUGE batch of those the other day and froze them.

Good Luck!
ptkds

I do the same as ptkids with the white bread recipe and hamburger buns. I also make hot dog buns out of it. It turns out very well on both accounts. There's also a killer garlic biscuit recipe in the book. I add tons of cheddar cheese and lots of extra fresh garlic and they turn out amazingly well. My friends all think they're great. Like ptkids, I haven't ever had a recipe fail out of this book. It's my favorite cookbook!

My favorite pizza crusts are
1- Regular Chebe dough made with Parmesan rolled out thin and baked before adding toppings. The extra cheese in the crust really adds to the pizza and the crust has enough strength to be eaten by picking it up instead of using a fork. When I have time, this is my favorite. I like to divide the dough in fourths and press it out with my tortilla press and bake it, freeze it and use it to make mini-pizzas for lunch. This is really hadny when we're having a pizza lunch at work.

2- Amy's frozen rice crust cheese pizza with my own toppings added. (Note this is not the Amy's frozen rice pizza crust. I have tried that and I didn't like it)

I will add that having a perforated pizza pan makes a major difference to any gluten-free crust because otherwise it gets gummy or soggy in the middle.

I haven't made any yet from scratch but I have used Kinnickkinnick and it is so yummy...What I do is butter it and put pizza seasonings and then brown in. We then dip it in pasta sauce...also a good alternative to french bread w/ pasta.

Otherwise I buy the pre made rice crust w. spinich pizza from Amy's (the gluten and dairy free one). I usually add peperoni, canidian bacon and pinapple on top. It too is yummy.

We too usually have pizza once a week.

Dipping the crust reminds me of one of the food fads I started at work soon after diagnosis -- Pizza Tacos. I needed an easy-to-fix lunch that was gluten-free so I started bringing corn tortillas, mozzarella cheese and pepperoni to build the tacos, then microwave them and dip them in pizza sauce. At first a couple of people laughed at the idea of Italian tacos until I made them one. Suddenly, several others were bringing pizza tacos for lunch. :-)

Second vote for this one - I make it about once a week for the family (only my son is Celiac). And I make it nearly every time my son has a friend over. I usually make extra individual size crusts - bake for about 10 minutes and keep in the freezer, then you can pull one out, top and finish baking for a quick meal.

I have the Gluten Free Gourmet Bakes Bread cookbook and it is in there.

Hi Belinda,
Back in business via another web browser.
.
You may have already come across my recipes for Pizza Crust and Pizza Sauce on thr Irish site
if not here are the links.
.
Pizza Crust Recipe
.
Pizza Sauce Recipe
.
Best Regards,
David

Whole Foods pizza crusts are pretty good but expensive. I do them every now and then.

My favorite? Take a corn tortilla, bake it until slightly crispy, brush it with olive oil, add pizza sauce and then top with whatever else. Then back into the oven until everything's melted and yummy. VERY inexpensive and not half bad. Also quick.

richard

Hi Belinda,

Here is a really good gluten free pizza crust recipe. I have made it four times so far and everyone in my house loves it and my husband is the only one with celiac in our house.


1 Tablespoon dry yeast
2/3 cup brown rice flour or gram flour (I've only make it with brown rice)
1/2 cup tapioca flour
2 Tablespoons powdered milk
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon italian seasoning
2/3 cup water (110 degrees F)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar


1. Preheat oven to 425 degrees

2. In a medium bowl using regular beaters (not dough hooks) blend all ingredients on low speed.

3. Beat on high speed for 3 minutes

4 (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time,
until dough does not resist beaters.) Dough will resemble soft bread dough.

5. Put mixture on lightly greased 12 inch pizza pan or deep cookie sheet

6. Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to
prevent sticking to hands.

7. Make edges slighlty thicker to hold toppings.

8. Bake pizza crust for 10 minutes.

9. Remove from oven.

10. Spread pizza crust with your favorite sauce and toppings.

11. Bake another 20 -25 minutes or until top is nicely browned.

If you are looking for a pizza sauce from a jar that is gluten free, Walmart carries their own brand, Great Vaule that is gluten free and states it on the back of the jar.

Hope this one is just a tasty for you that it is for our family.

I found this recipe and other really good ones on www.recipezaar.com then just typed in gluten free and whatever I was looking for.

Sue