This product was introduced to me by my fellow gluten free buddy, Sally Bankson. She gave me the idea of baking it as focaccia bread instead of pizza crust. We simply bake it as the directions say but we just leave the pizza toppings off. Once baked, drizzle olive oil and sprinkle some sea salt on top. It is chewy and soft and completely satisfies any cravings you'll have for "real" bread! This product is a little pricey- about $5 a bag. I buy it at Fred Meyer. They also sell it at PCC & Whole Foods.
Hooray, Val! What a great idea! Karen just commented how she thought that you should start a blog about gluten free products! I learned a lot, too! I love the photos, too!
ReplyDeleteGreat Job, Val! This will be so helpful to others. You might get a huge following and then the pressure mounts!!! Love the idea of sharing your info. Love, Sheila
ReplyDeleteI love this bread!!!
ReplyDeleteAlso, great job on the blog!!! You should share the recipes for the salads you made while we were over!
So helpful for you to do this. We aren't gluten free, but I am sure there are lots of people out there who are and would love some advice and tips.
ReplyDeleteIsn't this stuff fab? I love it!
ReplyDeleteI tried this and totally botched it. Not sure what happened! Did you do anything different than the instructions (except for adding the pizza toppings, of course...)?
ReplyDeleteHi Jessica- Hmm...not sure. I usually just follow the directions. What was wrong with yours? It does usually come out looking kind of dry, but then I drizzle olive oil on it and some sea salt (or other spices) and it gets moist. I spread it on a cookie sheet coated in olive oil spray. I don't cook it the full amount, I think I usually cook it about 20 minutes or so and kind of just check on it. I prefer it under cooked instead of over cooked. I hear we live really close! Maybe one day you and Casie can both come over for a playdate and I can make it:)
ReplyDeleteI followed the directions on the package, although I may not have beat it long enough in the mixer...
ReplyDeleteIt was crispy on the outside and gooey in the middle, even after cooking for 35 minutes. Maybe I accidentally measured something wrong. Luckily the package comes with enough to make two - I'll have to try again!
I didn't see (until just now) that you are in Bothell! A play date sounds like fun. :)
It is typically crunchier on the outside and gooey on the inside but it shouldn't be super gooey. But gluten free baked goods do have a different texture than regular baked goods and I think it takes a little getting used to. I'm used to it now and think it all tastes great but my husband often points out to me that my taste buds have changed and often I think foods taste great that he says are just so so! But I made this bread at a party and it was a huge hit (Casie loved it!) so I bet if you try again it'll go better. Do you have a convection oven? I do and I think that might help...
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