I’m sorry that I haven’t been writing much here lately – I guess I have just been enjoying the summer! I can’t see this changing, so I don’t think you’ll be seeing too many new entried for a while. But I promise to touch base again come September.However, I did say a while back that I would follow up with the Gluten Free Pizza Dough information, for anyone who is interested – so here it is!
|You can see how the edges are a bit "droopy"...|
I didn’t have any experience with gluten free crusts prior to this, and I figured that for a crust, it would have been easier to just buy one premade. But my sister Kari (daughter of the year) insisted that our dad (who is celiac) have a home-made crust just like us ;)The mix she used was the “Gluten Free Pantry French Bread and Pizza Mix”. I wish I would have taken some pictures of this crust because it’s not something that you can compare at all to a “regular” crust. The consistency is batter-like, and it basically slides onto a pan and gets moved around with a spoon or spatula to the desired shape and thickness.
To be honest -- after the toppings were added, I had serious doubts (because of how “batter-like” it was) about how this was actually going to bake up. Well….I was shocked at how “crispy” and how well that it actually turned out! Best of all, my dad was happy with it, AND the leftover portion of the mix was put into a loaf pan to make the French loaf.I haven’t tried any other mixes, so I can’t say how well this compares to others. My sister has been so good to experiment with other gluten free mixes and recipes of different sorts because of my dad being celiac, that I really should get her to post here one day with some of her findings.
For now, I will bid you all a beautiful remainder of the summer – and we’ll talk again soon!