DAD'S Gluten-Free Pizza Crust

So by now dear gluten free reader, you must now how much we love celiac-safe pizza- so here's another one Rob and I taste-tested.

Interesting to note, we apparently aren't the only gluten-free pizza obsessed. A recent conversation with a newly-diagnosed celiac revealed that pizza and beer are among the most-missed food items. So here goes.

This is a review of DAD'S Gluten-Free Pizza Crust, which is also soy-free, casein-free and egg-free. The package also says it contains corn meal- though corn meal is not in the ingredient list. DAD'S crust came individually wrapped and frozen, and gave several options for use. The crust could be made into breadsticks, cheese bread or traditional pizza.

I followed the "for best results" instructions and pre-baked the crust in a 400 degree oven directly on the rack. My experience with gluten free pizza crusts has been that the crust often gets soggy in the middle once the toppings are added. So this time I was hoping I crisped the crust enough.

Next I added a layer of mozzarella, then a swirl of eggplant infused tomato sauce, some sliced red pepper, a bit more cheese and a splash of olive oil on top, then baked for 15 minutes- all on a baking sheet.

Okay so I often over-top the pizzas- I'm secretly trying to get Rob to eat more vegetables- which meant we had to start eating the pizza from the top down. Once we found the crust, we were both very happy campers. The crust was crisp- but nicely chewy. It did not have a lot of flavor on its own- but that just allowed the peppers and eggplant to come through.

I think next time I will pre-bake the crust a bit longer and maybe flip it over during heating- just to ensure the center really stays as crisp as the edges. Unfortunately I think it has to do with the rice flour properties- which just don't behave the same way as gluten flour.

So we definitely enjoyed a tasty gluten free pizza dinner- and DAD'S was consumed all too quickly with no lunch leftovers in sight. We really liked DAD'S too because it was a bit different- crisper and lighter than other gluten free crusts we've tried- without it's own flavor agenda.

We both are definitely looking forward to DAD'S breadsticks.

Ingredients:
White rice flour, water, potato starch, potato flour, tapioca flour, sugar, canola oil, xanthan gum, salt, yeast.

Nutrition Info:
Serving size: 1/6 pizza crust
Servings per container: 6
Calories: 144
Total fat: 3 g
Sat fat: 0 g
Cholesterol: 0 mg
Sodium: 181 mg
Total carb: 29 g
Dietary fiber: 1 g
Sugars: 2 g
Protein: 2 g

Against the Grain Gourmet: Rosemary Baguette

To my recent delight, I found a package of gluten free rosemary baguettes from Against the Grain Gourmet. Against the Grain Gourmet is based in "the green mountains of Vermont", and their products (what a relief!) "are baked in a 5,000 sq. ft. dedicated gluten free facility". Their products contain no gluten wheat, soy, corn, rice or yeast.

I don't believe I've ever tried Against the Grain- but was happy to give the baguettes a try. This 2 baguette pack was frozen- and as we aren't in the habit of eating a lot of (gluten free) breads- I returned them to the freezer once I got them home.

Digging around for some Saturday fare, I located the baguettes and heated one up in a 350 degree oven right on the rack. (I forgot to thaw- which the directions advise). Warming the gluten free baguette up released a wonderful aroma of rosemary in the kitchen. After baking about 15 minutes I pulled the baguette out of the oven and was pleasantly surprised. The exterior was hearty and crusty- but a gentle squeeze revealed a soft interior.

I sliced the baguette in half, filled with prosciutto, tomato and fresh mozzarella and gave the sandwich a splash of balsamic vinegar.

On first bite, I knew I found a winner. The gluten free baguette was indeed soft and bread-like in the middle and hearty on the outside, and the rosemary gave the sandwich a tasty herb addition. But more, the baguette was almost buttery and yeasty (even though it doesn't contain any) and just pure deliciousness rolled into one.

Like most gluten free breads, this baguette was not filling and heavy in the same way as gluten breads- which was nice- especially as Rob and I devoured the sandwiches in no time flat! We clearly exceeded the serving size.

Thank you Against the Grain- it was a very happy Saturday!!

Ingredients:
Tapioca starch, milk, eggs, mozzarella cheese, canola oil, salt rosemary

Nutrition Info:
Serving size: 1/3 baguette (2.5 oz)
Servings per package: 6
Calories: 160
Calories from fat: 49
Total fat: 15 g
Trans fat: 0 g
Cholesterol: 56 mg
Sodium: 397 mg
Total carb: 29 g
Dietary fiber: 0 g
Sugars: 0 g
Protein: 6 g