Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Help! I'm No Baker! (Pizza Crust)
0

13 posts in this topic

So I was never a real baker before going gluten-free...it was always a box for cake or the already baked pizza crusts like Boboli. Now that I'm gluten-free, I tried the pre-baked gluten-free, but they just didn't cut it for me and are not in a store that is close to my house. I saw Bob Red Mill Pizza Crust mix at Wal-mart and thought I 'd give it a try. Well it tasted great and I had no issues gluten reaction wise, but I am having trouble with it. The first time only half of the crust was fully cooked and the second time I made it the who thing was under cooked when I left it in for double the time!

I know nothing about baking period, but I'd like to learn some. Are there are tips or tricks or things a new baker should know? Things I may be doing wrong and not even realize it?

Any suggestions would be helpful!

Thanks :)

0

Share this post


Link to post
Share on other sites


Ads by Google:

So I was never a real baker before going gluten-free...it was always a box for cake or the already baked pizza crusts like Boboli. Now that I'm gluten-free, I tried the pre-baked gluten-free, but they just didn't cut it for me and are not in a store that is close to my house. I saw Bob Red Mill Pizza Crust mix at Wal-mart and thought I 'd give it a try. Well it tasted great and I had no issues gluten reaction wise, but I am having trouble with it. The first time only half of the crust was fully cooked and the second time I made it the who thing was under cooked when I left it in for double the time!

I know nothing about baking period, but I'd like to learn some. Are there are tips or tricks or things a new baker should know? Things I may be doing wrong and not even realize it?

Any suggestions would be helpful!

Thanks :)

I made this last week for the first time. Did you pre cook the crust then add toppings and bake some more?

Maybe you should check your oven temp to see if it is accurate.

I also tried Duinkerkan (sp) pizza crust mix and loved it. No pre- cooking and came out perfect. I got it at Walmart.

0

Share this post


Link to post
Share on other sites

I made this last week for the first time. Did you pre cook the crust then add toppings and bake some more?

Maybe you should check your oven temp to see if it is accurate.

I also tried Duinkerkan (sp) pizza crust mix and loved it. No pre- cooking and came out perfect. I got it at Walmart.

Yes I did pre cook it. I even cooked it longer before adding toppings the second time :( I will have to look for the Duinkerkan and see because the no precooking sounds like something that would help me! ha ha I may check my oven, but it works fine to bake my muffins and other dinner items in normal time. But it may be the trick. Thanks.

0

Share this post


Link to post
Share on other sites

Have you ever tried premade crust? Udis and Rudis both make crust.I eat them all the time they taste pretty good.

0

Share this post


Link to post
Share on other sites

Did you notice that the Bob's mix is meant to make 2 round pizza crusts? I find that the whole mix is enough to fill a large cookie sheet and make a big Sicilian-style pie. If you were putting all of the dough on one round pan, it would be too thick. Try dividing it or making the big rectangular pie. Follow their instructions carefully and it should come out right. One tip they give that really helps is using wet fingers to pat it into the pan. That really works. I keep dipping my fingers in a bowl of water and the dough doesn't stick to them.

0

Share this post


Link to post
Share on other sites




After eliminating a number of basically inedible products, I liked Chebe's first, and it is still a really good crust but it isn't as good as Against the Grain frozen pizza. That's just MHO. They have a store locator on their website, but do call ahead as they suggest.

I totally understand the need for pizza.

0

Share this post


Link to post
Share on other sites

Pizza was one of the things I missed the most...in fact, I absolutely craved it. While I make my own crust now, some people do like to use Gluten-Free Pantry French Bread Mix for pizza. I think it would also make two pizzas.

0

Share this post


Link to post
Share on other sites

I just get the Udi's now, but I use to use the Pamela's bread mix and make pizza crust out of it. I would get three out of it. I would prebake them. Use one for that night's pizza and freeze the other two for use later.

Here's the important part. After the prebaking part, transfer the crust to one of those pizza pans that have holes (can't do it for the prebaking part as the dough was soft enough that it wanted to seep thru the holes - could use foil, I guess). Anyway, the holes really help dry out/crispin up the center of the crust. Otherwise, to me, it kind of comes out soggy.

Do you think your crusts weren't done or were they soggy?

I got my pan at Target. Nothing fancy about it except it's full of holes. :D

0

Share this post


Link to post
Share on other sites

Thanks for all the suggestions everyone!

I did notice they are for two pizzas. I may try the other brands thought and see if I have the same problem.

Meatball man...I've never tried them. They don't sell them around my house :(....

bird watcher...I do use the pan with the wholes in to begin with. I just roll it out on the counter and place it on the pan. I may try to do it the way you said though...might help! I think it was just underdone. It seemed done on the outside and was even browned when I put the toppings on, but who knows at this point...I may be helpless! ha ha

0

Share this post


Link to post
Share on other sites

What would we do without our holy pizza pans? :D Here's the link I mentioned before. http://www.againstthegraingourmet.com/store-locator/ I cook it at the higher temperature and for a few minutes more, then let it rest on the counter about five minutes before I slice and serve it. It is the bomb. DP says it's as good as any pizza he had on "The Hill" in St. Louis.

I'll still always love Chebes, my first gluten-free pizza that didn't have a horrid texture. But ATG is awesome, just don't add cheese! (They have the cheese down, they're from Vermont.) I've been e-mailing the corporate headquarters of a major grocery store chain where I live trying to convince them to carry it. Even though I have to take a road trip to buy them, it's worth it. A medium sized pie costs between $11.50 - $14.00 depending on where you purchase it. The crust is awesome. It has flexion. :D

0

Share this post


Link to post
Share on other sites

After eliminating a number of basically inedible products, I liked Chebe's first, and it is still a really good crust but it isn't as good as Against the Grain frozen pizza. That's just MHO. They have a store locator on their website, but do call ahead as they suggest.

I totally understand the need for pizza.

I love the Against the Grain frozen pizza! I wish it weren't so darn expensive though.

0

Share this post


Link to post
Share on other sites

So I dared the adventure again!! I kept everything you guys said in mind and by some miracle this crazy baker made it work! Here's hoping I remember what I did for next time :) Thanks all!

0

Share this post


Link to post
Share on other sites

When I make Bob's Red Mill pizza crust I divide the dough evenly and press them out on cookie pans lined with parchment paper. Normally each pizza is about 12". I then very lightly coat the top of each pizza with the tomato sauce that I'm going to use, just to keep the dough from becoming too crispy. I bake that for 10 minutes at the recommended temp, then take them out and put on more tomato sauce and other ingredients. I bake those for an additional 10 minutes. I'll normally eat one and freeze the other.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,688
    • Total Posts
      921,756
  • Topics

  • Posts

    • Do you mean something like a protein powder you could mix up?  A lot of them in the US seem to be gluten free.  Maybe just go to your local store and read all the labels?
    • Yeah I ended up allergic to corn, olives, sesame, whey, and peanuts and intolerant to dairy, soy, yeast, enzyme issues with breaking down meats, and egg yolks, along with extreme bloat with any kind of carbs/sugars in moderate amounts. And very adverse reactions to certain artificial sweeteners. So your not alone in all the other issues cropping up, it happens as our bodies adjust.  I eat a bunch of stir frys with veggies, egg whites, plenty of  avocados, and toasted and raw forms of almonds, coconut, cashews, walnuts, hemp seeds, pumpkin seeds, flax seeds, sancha inchi seeds, chia seeds, and sunflower seeds in all forms including making them into butters, spreads, and incorporating them into sauces.   Most meals are forms of soups, omelettes, and stir frys. I do the seeds and nuts on rotation same with my veggies and snack on fruits in small amounts along with some homemade baked goods I make for markets. I do suggest a rotation of foods, my dietician said I need to rotate my foods to prevent more issues, making sure I am off one one for at least 7-14 days at a time completely. I find changing up the spices and rotating my cuisine base works well. I also make puddings, and protein shakes along with nut/seed milks, and different bases and extract flavorings to get my random cravings Taken care of. Guess take what you can from this and and see how it can help you,    As to the tinging, I ended up with both B vitamin and magnesium deficiency issues, the magnesium one caused a fire like tingling in my arms, legs and back, along with muscle pain. Ended up on a doctors best powder form of it so I can dose it out right, and found epsom salt bathes helped.  
    • Hi, I've gained so much knowledge on this forum over the past few months, which I am so thankful for. I can see how much hell people are going through with this disease and it's so lovely to see how much support and advice people give to others on here. I'd like a little bit of reassurance and advice myself from anyone that can help. I've been gluten free for six months. Two weeks after going gluten free I realised I also had a problem with corn so cut out processed food. Over the following weeks and months I continually had problems with food; fruit, dairy, a lot of vegetables, nuts, soya....it's basically dwindled down to just eating potatoes (not white potatoes), cucumber, lettuce, small amounts of red onion, spring onion, sprouts and beetroot. There may be more things I could be okay with but to be honest I'm too scared to try.  Is this all normal? Am I an extreme case? I've been taking some digestive enzymes and probiotics for about six weeks, my acid reflux has dramatically decreased but I always have a lot of loud noises going on in my guts, I'm guessing this is the probiotics working.  I've lost nearly 3st in weight since this started - which I'm not complaining about as I was overweight due to thyroid problems. I've had loads of blood tests done recently, all organs are working 'great' according to my doctor, the only thing they've picked up on is ketones, I seem to be having a glucose problem, which might explain my exhaustion and weight loss. I also have permanent numbness and sometimes tingling in one of my legs and sometimes hands and one shoulder, I thought it could have vitamin B12 deficiency but that's okay according to blood tests. I would be greatful for any replies. Thanks for reading.
    • Hi everyone, I am doing job in restaurant at evening 5 to 12 during working hours no time to do a dinner. I'm thinking to make a shake but don't know the gluten free vitamin or supplement brand which one is good for me and easily available in Berlin Germany to make me fit cause last one week i feel weak. I'm 28 year old. Sincerely
    • Hey there just wanted to warn anyone that has other allergies- these crackers may not be a good choice! I'm mildly sensitive to MSG- I only react if there's a giant amount like in Chinese food or Ramen noodles, etc.  I literally have a to eat TONS of a the offending food before reacting.  Anyway, I was excited to try these Trader Joes pumpkin crackers, kept hearing about them on the radio .... and they're gluten free!  (I have Hashi's).  I ate about 3/4 of the box last night. Woke up this morning with a red itchy face and nasal congestion, headache, anxiety. Hallmark symptoms for me of high MSG intake. (It does say yeast extract on the side but it's pretty far down the list). So if you're sensitive.... stay away! Apparently these particular crackers are loaded with it. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,690
    • Most Online
      3,093

    Newest Member
    lastcowgirl26
    Joined