Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Singing The Praises Of Pamela's Amazing Wheat Free Bread

wolfie

Recommended Posts

wolfie Enthusiast
wolfie
Posted

The crust is crispy on the outside, chewy on the inside.....AHHHHHHH!!! I just stuffed my face with a ton of pizza. I did some with cheese, bacon and lettuce (kinda like a BLT) and the rest with marinara and 3 cheeses. My son ate 6+ pieces, DD ate 3! DS said it was just as good as Donato's (local pizza place) and that is HUGE coming from him!!

If you haven't tried this, you must. You can get Pamela'a Amazing Wheat Free Bread Mix on Amazon for $23.00 for 6 packages. I added garlic powder, oregano and basil before letting it rise.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Karen B. Explorer
Karen B.
Posted
The crust is crispy on the outside, chewy on the inside.....AHHHHHHH!!! I just stuffed my face with a ton of pizza. I did some with cheese, bacon and lettuce (kinda like a BLT) and the rest with marinara and 3 cheeses. My son ate 6+ pieces, DD ate 3! DS said it was just as good as Donato's (local pizza place) and that is HUGE coming from him!!

If you haven't tried this, you must. You can get Pamela'a Amazing Wheat Free Bread Mix on Amazon for $23.00 for 6 packages. I added garlic powder, oregano and basil before letting it rise.

I knew this mix made great bread that didn't have to be heated to be good and didn't go stale even after 4 days on the counter but pizza crust? Now I'm going to have to try this! Thanks!

jennyj Collaborator
jennyj
Posted

I have been wanting a really good pizza. I'll have to try it, maybe a taco or a bacon cheeseburger. AAAHHHHH I can't wait.

jukie Rookie
jukie
Posted

I also use Pamela's pizza crust (with the added spices) to make breadsticks for spaghetti, etc. I just spread it out on a small greased cookie sheet, bake, then cut into "strips"...YUMMY! I've also done the same thing but spread it a bit thinner, bake, then cut into triangles to use in place of pita bread for dipping in hummus, etc.

  • 3 weeks later...
Karen B. Explorer
Karen B.
Posted

Okay, I've got a pizza crust from this mix rising and I have a question for all of you that have a perforated pizza pan -- ever have a problem with gluten-free batter coming through the holes?

Trying to press out the crust created a bunch of little dough pills under the pan. Being the curious person that I am, I scraped them off and left them in that shape to see what texture they cook up like. Since I didn't want two pizza crusts, I made bread sticks with the rest of the dough.

Karen B. Explorer
Karen B.
Posted
Okay, I've got a pizza crust from this mix rising and I have a question for all of you that have a perforated pizza pan -- ever have a problem with gluten-free batter coming through the holes?

Trying to press out the crust created a bunch of little dough pills under the pan. Being the curious person that I am, I scraped them off and left them in that shape to see what texture they cook up like. Since I didn't want two pizza crusts, I made bread sticks with the rest of the dough.

BTW, the pizza crust turned out great! It reminded me of the homemade pizza crust a woman used to make for fundraisers at the church I grew up in. Non-Celiac Hubby said it was really great too.

dionnek Enthusiast
dionnek
Posted

Karen B, I put parchment paper on my pizza pan and then put the dough on that and roll it out. I just then bake it on the parchment paper (on the pan) so it doesn't stick and the dough doesn't go through the holes - works great.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Karen B. Explorer
Karen B.
Posted
Karen B, I put parchment paper on my pizza pan and then put the dough on that and roll it out. I just then bake it on the parchment paper (on the pan) so it doesn't stick and the dough doesn't go through the holes - works great.

Thanks! I'll try that next time. Hubby's already told me he wants a next time! :-)

Karen B. Explorer
Karen B.
Posted

Just a footnote...

One package of Pamela's makes 2 12-14 inch pizza crusts but we made one crust and an assortment of bread sticks. Hubby was saving the last one for me and I was saving it for him so it went stale on the counter and became very tough. And I found out a new use for left over bread sticks.

gluten-free dog chews! :lol::lol::lol:

It took our dog about 15 minutes to chew his way from one end to the other. Now he wants another one. I told him he'll have to wait a week. ;)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,627
    • Most Online (within 30 mins)
      7,748
    kathrynhmarks
    Newest Member
    kathrynhmarks
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      As Scott said, in order for celiac disease testing to be valid, you need to be eating generous amounts of gluten on a regular basis for weeks or months before the blood draw. The blood tests are designed to detect antibodies that the immune system produces in response to the ingestion of gluten. It takes time for them to build up in the blood to detectable levels.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      Based on what you've described, it is absolutely crucial that you pursue further medical exams for Celiac Disease and related conditions with a gastroenterologist. Your symptoms—especially the worsening fatigue, loss of muscle mass, neurological symptoms like migraines, and palpitations, coupled with being underweight—are significant red flags that extend beyond typical IBS. The negative home test is not reliable, particularly given your concern about sample contamination and the fact that you were likely not consuming sufficient gluten at the time for the test to be accurate, which is a common issue. While probiotics like Bifidobacterium Infantis can support gut health, they cannot resolve an autoimmune response to gluten or heal intestinal damage caused by Celiac Disease. Your declining blood test results, even if still "in range," further indicate a trend that needs a doctor's investigation. Please do not hesitate to seek a specialist; a formal diagnosis is the first step toward getting the correct treatment, allowing your body to heal, and finally addressing your weight and overall health concerns. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.