• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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

13 posts in this topic

Recommended Posts

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 :)

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


sora    18

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.

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.

Share this post


Link to post
Share on other sites
lpellegr    18

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.

Share this post


Link to post
Share on other sites
Ads by Google:


Marilyn R    239

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.

Share this post


Link to post
Share on other sites
sa1937    324

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.

Share this post


Link to post
Share on other sites


Ads by Google:


BirdWatcher    2

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

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

Share this post


Link to post
Share on other sites
Marilyn R    239

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

Share this post


Link to post
Share on other sites


Ads by Google:


Kelleybean    8

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.

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!

Share this post


Link to post
Share on other sites
hexon    3

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.

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
      107,912
    • Total Posts
      938,645
  • Member Statistics

    • Total Members
      65,835
    • Most Online
      3,093

    Newest Member
    Shirley Ann
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hello, I have been dealing with a mysterious rash for the past ten years that I am slowly beginning to think is DH.  It comes and goes, is itchy as all get out and shows up in all the areas that DH appears (elbows, back, torso, knees and base of neck).  It comes and goes over the years which has thrown me a little, but from what I can tell it can happen with DH? Anyways I went to an allergist, he was a jerk and told me it was not an allergy and to get a biopsy (which was done ten years ago when it first happened, but okay).  Me being at my wits end I called up a local dermatologist and got an appt for a biopsy.  I went in armed and ready with the info I have read here about the correct biopsy etc.  Well of course the dermatologist wouldn't give me the time of day Would not listen to the past history of the rash or look at photos, was in and out within five minutes and insisted on a scratch biopsy instead of a punch biopsy.  She simply said she would be highly surprised if it was DH.  I try to respect doctors so I pushed but I did not push hard enough.  She did the scratch biopsy against my recommendations.  So that brings us to today when I received a message that the biopsy showed an allergy and that they could either give me an order of prednisone or refer me to an allergist.  Now if you remember my local allergist sent me away and said it wasn't an allergy.  I am so done and I refuse to just keep medicating myself, I need to find the root cause.   So I have a physical tomorrow night with my regular doctor and I am tempted to just insist on a punch biopsy next to the rash for a proper biopsy.  Couple questions for you guys though.  If a scratch biopsy came back as an allergy could that possibly lead to gluten allergy (I know it doesn't prove that, but could it mean it could be gluten?).  Should I keep pushing for a punch biopsy? I am planning to go gluten free after this appointment anyways but I keep eating it to try and get a proper diagnosis.  I feel I should get a proper diagnosis, one to keep me on track, one to make sure that is what it is and also I did try gluten free for 30 days before and it didn't seem to help the rash.  But from what I have read that could have been to short of a time.  I feel I need a proper diagnosis to help me stay with it and keep on the right path.   Lastly, the rash definitely went through stages and is at an end stage, still itches like crazy but isn't as bad looking as when it started.  Does it matter when you take the biopsy as long as there is a rash it will potentially show?  I hope all this makes sense.  I am tired of being told I am crazy from doctors.  If they could find the solution I wouldn't be looking myself.  I would be very happy to be proved wrong but so far that has not happened and I just want an answer! So tired of being itchy!! Thank you very much for your help and listening!!!
    • I'm sorry I don't have much advice for you but I can relate in some ways. I've took generic Zoloft for about 10 years. When I was diagnosed celiac I worried about and researched my medications and am confident that they are safe for me. I have spent many years fighting depression and anxiety and have tried different meds but finally accepted I need the Zoloft and Xanax probably for life. I will say that most of our serotonin is in our stomachs and any time I switched meds or had to withdrawal my stomach issues were the worst. So please be careful with switching or stopping ( never cold turkey) any psychiatric medication. Also you could be sensitive to other grains. Gluten free bread does not like me. Also so far I have not found any one in the medical field that takes celiac seriously. I have been laughed at even and most don't have a clue what problems gluten does to us mentally and physically.
    • When does it matter if its gluten-free? ( likely is)  but she isn't eating it. She isn't 2 and put her fingers and paint brush in her mouth.  Are you or your son going to lick the glass?  Of course not.    Any paint can be be scraped off glass with a razor blade.  Some people use dry erase markers
    • Wow. I'm quite surprised that this is so highly heritable. I mean, I knew there was a genetic component, but most things I've read have said that it isn't very well understood and that other factors play a part.  This gives me a lot to think about.
    • The point is, celiac is mostly genetic, it can be dormant for years then come up. You can have it with no symptoms for years as it slowly eats away at your insides also. So you should have your kids eating gluten and get them tested. This way you know if they have active celiac. They should also be tested every year or so as there is a high chance they will get it.
  • Upcoming Events