Celiac Disease and Pizza
Posted 22 December 2003 - 11:37 AM
For nearly two years my wife has been on a gluten free diet due to celiac disease (CD). Complications from the CD resulted in various other intolerances, including soy and eggs. Tough combination for cooking in general - but this question is about pizza.
She loves pizza, absolutely adores it, but unfortunately I have not yet found a suitable recipe or pre-packaged alternative. My baking skills leave a great deal to be desired, so experimentation has not gone well. I've got a pantry full of alternative flours and gluten free mixes. Generally I end up with a soggy, tasteless, mess.
Might anyone be able to point me toward a reference for preparing gluten free dough, or at least a few tips for experimentation?
Thanks, and happy holidays,
Posted 22 December 2003 - 10:59 PM
Posted 23 December 2003 - 12:38 AM
(No connection with them, just know some people who are happy customers.)
Posted 23 December 2003 - 02:59 AM
Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne
Posted 23 December 2003 - 05:34 AM
Yes, corn is fine. (and yes pizza rice cakes are terrible!) I had never thought of baking polenta pizzas. I will try that over the holiday.
I just took a look at the Mr. Ritts site, and it has got my hopes up. I'll be ordering a bunch from them.
We have a couple of the Gluten Free Gourmet cookbooks, and I've made some excellent meals from them. However, I haven't had as much luck with the dough recipes. I do have a bread machine somewhere in the basement - I'll dig it up and try again.
Again, thanks for the great info.
Posted 23 December 2003 - 09:30 AM
Best of luck with a difficult jonesing.
Posted 23 December 2003 - 09:42 AM
Posted 23 December 2003 - 11:18 AM
EDIT - Now I remember why we haven't used spelt in so long. It's not GF (as specified in the celiac sprue association handbook).
Edited by kbmannon, 23 December 2003 - 04:54 PM.
Posted 27 December 2003 - 02:28 PM
That's too bad about the spelt. My husband has an allergy to the wheat, not the gluten, so that's how we can use it with no problem. On occasion, when we are out of spelt, my hubby will make a pizza crust with rice flour, and it is tasty, but its' texture is very dense and crunchy-like a thick cracker. Not like traditional pizza dough at all.
Another resource you might look into is low-carb cookbooks and websites. So many people are low-carbing these days, and all types of flour are carbohydrates, so there are bound to be ideas out there on how to get your pizza fix without making a classic pizza "crust".
Posted 27 December 2003 - 06:44 PM
Sounds like banh xeo
On occasion, when we are out of spelt, my hubby will make a pizza crust with rice flour, and it is tasty, but its' texture is very dense and crunchy-like a thick cracker. Not like traditional pizza dough at all.
I know, it doesn't really have anything to do with spelt or gluten-free pizza dough, but it made me hungry for banh xeo.
Though, when I was working as a baker at a health food cooperative, someone wanted me to make them a wheat-free bread out of rice flour (we regularly made a wheat-free bread out of spelt, but they couldn't eat that, for some reason). I pictured the result as a glassy, rock-hard loaf - like a glass brick.
Posted 29 December 2003 - 08:44 AM
Posted 30 December 2003 - 05:17 AM