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Carin3

What's Equivalent To Refrigerated French Dough Bread

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Hi- I am trying to figure out what I can use in place of Pillsbury's refrigerated french dough bread. I want to make a appetizer and I have these pampered chef bread tins I used to use all the time. What you normally do is put the french dough bread down inside a tin, put the lid on then bake in the oven. When you slice it you have shaped bread for little mini sandwiches etc. Anyone have any suggestions would I could do instead?? Thank you!

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First, do make completely certain that the pans are scrubbed of all possible traces of gluten. Nooks, crannies, and scratches can make it darn near impossible to get clean. If they have deeply contoured inner surfaces, it may be better/safer to replace them, especially if they have been well used.

For the bead dough, there are so many bread mixes and recipes to choose from, there really isn't just one answer. It depends a lot on your preferences. A mix which one person likes, another may hate. But I think it would probably be a good idea to search the recipe section on Celiac.com for French bread, and try those. There are also a number of pre-made mixes, if you prefer those, and the companies typically have recipes on their websites.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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Is this the tin you are using: http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=35&catId=122

If that's it I would think it would be very hard to clean to make sure there's not gluten in the scallops. It's on sale for just $2 right now. I would get another one for gluten free stuff. If you don't have time to replace it then I would do something else like get some gluten free crackers and make your appetizers on those instead.

As far as the bread goes you will need to experiment. I have yet to find any Gluten free dough that is the same consistency as canned bread dough. Gluten free doughs tend to either be like a cake batter or they are very stiff and crumbly. Chebe bread mix makes a dough that similar to bread dough BUT it doesn't rise the same as a gluten bread would. I think the rising part will be the hardest for you to figure out. If you have not yet made gluten free bread then you may want to hold off on trying to make these appetizers until you have mastered plain gluten free bread.


A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

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