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zoogirl

Need Help For A Picky Eater

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Can anyone suggest good brands of gluten-free bread, pasta, and/or frozen waffles? I am ridiculously picky - always have been - and haven't been able to find any that I like at all. Plenty of other things I can eat, but it would sure be nice to find some bread-type products to have.

Thanks!

zoogirl

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Hi zoogirl.

We like Udi's bread and baked goods, Tinkyada pasta and Van's waffles (they also make regular waffles so make sure to read the package). I have had good luck with gluten-free Bisquick for pancakes, garlic cheese biscuits and peach cobbler.

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I second Udi's plus Grainless Baker for premade. Gluten Free Pantry makes a French Bread Mix that is really good for pizza crusts but I usually use Kinnickinnick premade pizza crusts as they come 4 to a package for about $9. For crackers I like Glutino and the Snyders new gluten-free pretzels are good and a little less pricey than some of the other brands.

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I love Udi's bread. The cinnamon and raisin bread is really good for french toast. I am on a long break from pasta since I was just glutened by some so called gluten free. I bought a 10 dollar waffle maker at Target and make my own waffles out of the gluten free bisquick. They are really good.

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Thanks for all the suggestions! :) I have some Udi's bread in my freezer that I've been afraid to try after my last few purchases and I finally found gluten-free Bisquick at the grocery store just now. So, I'm excited to try out some of their recipes. Yea! I miss my Eggo waffles in the worst way - a couple of those with some peanut butter was my go to breakfast. I'll have to give the Bisquick version a try.

zoogirl

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Hmmm... tried the gluten-free Bisquick pizza crust tonight. :( Not too crazy about it. Everything just seems to have this same funky aftertaste to it that I can't get past. I'm going to try your idea of cutting it in half for a thinner crust though. It was really thick - maybe that will help.

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Hmmm... tried the gluten-free Bisquick pizza crust tonight. :( Not too crazy about it. Everything just seems to have this same funky aftertaste to it that I can't get past. I'm going to try your idea of cutting it in half for a thinner crust though. It was really thick - maybe that will help.

I made a pizza once using gluten-free Bisquick...and didn't like it at all. The sauce soaked into the crust. I didn't notice an aftertaste but the crust tasted more like a biscuit, not a pizza crust. That may be due to the fact that it lacked yeast. On the other hand, I think the pancakes were really good.

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Hmmm... tried the gluten-free Bisquick pizza crust tonight. :( Not too crazy about it. Everything just seems to have this same funky aftertaste to it that I can't get past. I'm going to try your idea of cutting it in half for a thinner crust though. It was really thick - maybe that will help.

If you have Gluten Free Pantry mixes where you are try their French Bread mix, the pizza crust recipe is on the box. I like thick crusts so I use one box for one crust although they do say to split the 'dough' onto two pans. It took a bit for me to get used to having to use a spatula to spread the dough, I oil the spatula to get it to spread easier.

I haven't tried Bisquick for pizza crust but the first time I made bisquits all I could taste was egg. Someone here suggested just using the egg whites instead of the whole egg and that worked much better.

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We eat the Bisquick pizza crust once a week and it's delicious! Try this, add twice as much italian seasoning and 1 cup of grated parm cheese (Kraft in the shaker) It makes a huge difference.

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We eat the Bisquick pizza crust once a week and it's delicious! Try this, add twice as much italian seasoning and 1 cup of grated parm cheese (Kraft in the shaker) It makes a huge difference.

I'll definitely try that! It wan't horrible, but just not quite right. Maybe these tweaks will make it just right. Thanks!

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If you have Gluten Free Pantry mixes where you are try their French Bread mix, the pizza crust recipe is on the box. I like thick crusts so I use one box for one crust although they do say to split the 'dough' onto two pans. It took a bit for me to get used to having to use a spatula to spread the dough, I oil the spatula to get it to spread easier.

I haven't tried Bisquick for pizza crust but the first time I made bisquits all I could taste was egg. Someone here suggested just using the egg whites instead of the whole egg and that worked much better.

I'll look for that mix. I think I've seen it at one of our stores around here. Thanks!

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