If you asked August what he misses most since going gluten free I think he’d say:
3. Takeout Chinese food
Before August found out he had Celiac disease we were working on making the perfect pizza dough from scratch. Of course as soon as he found out he could no longer eat wheat that project got switched to finding the perfect pre-made gluten free pizza dough crust. We’ve tried a couple and they’ve all been…bad. There’s just no other way to put it. They’re bland, grainy, and don’t hold up to many toppings. They’ve been so bad that not even the addition of extra flavorful toppings was enough to drown out their sorry taste.
But I think we’ve finally found a contender for the best gluten free pizza crust.
We picked up a package of Blackbird Bakery bread blend flour at the gluten free expo a couple weeks ago. Karen, the owner, claimed it would be great but obviously we were skeptical. This weekend we finally put it to the test.
One package of flour is enough for 2 pizza crusts so Sunday night we made an old fashioned pepperoni pizza and stashed half the dough in the fridge. Then Monday night we made a half pepperoni and half pesto/alfredo pizza. And yes, that means we had pizza 2 nights in a row for dinner. No shame here.
For once, if I hadn’t known the crust was gluten free I don’t think I ever would have guessed. The edges were crunchy and it wasn’t over-powered by the toppings. It didn’t have a grainy texture at all and I had no problem eating the edges which I’d normally throw away at the end.
Lucky for us, Blackbird Bakery sells its flour mixtures online so we’ll definitely be ordering more of them in the future (p.s. they’re coming out with a cake and cookie blend soon which we’ll for sure be trying!). I’m just glad August doesn’t have to go any longer without one of his favorite foods.