So, big A and I have been strictly gluten-free for over a year now. While we are flexibly paleo, we have to stay on top of being gluten-free. Just a few months before finding out we were pregnant with our little, big A started having some serious health problems. After lots of searching and tests, we found out that he has Celiac Disease – a disease which produces an autoimmune reaction to gluten.
We’re constantly looking for a good, quality flour to bake with. I would love to make a loaf of gluten-free bread, but I’ve just never found a flour that produced a dough I liked to work with. Either they were too crumbly, too water, or they just tore way too easy – until now.
The other night, on one of big A’s nights off, we decided to make a nice big pizza. While we’ve made pizza before, I have never found a flour that I like, so we’re always trying new ones. One that I’ve never seen before, Pillsbury Multi-Purpose Flour, stuck out to me so we grabbed it. Boy was I in for a treat! Upon mixing a quick yeastless pizza dough, I found a dough very, very similar to one made of regular wheat flour. It was easily pliable, moist, and enough for me to shout “Grab the camera, I’m doing a blog post!”
As seen here, it was easily spread across the entire pan. I had no idea where my rolling pin was (I have NEVER been able to use it with gluten-free flour. It’s always too sticky, or not able to be manipulated enough.) but this is a dough that I will definitely be using my rolling pin on.
After cooking, it did crack a little in the center, but I think puncturing a few holes in it prior to cooking would easily solve this. Not that it was really a problem, I let the crust sit out for about 5 minutes before adding toppings, and the bubbles fell back down against the pan.
I’m so excited to try different recipes with this flour, and I will absolutely be posting more updates as I use it for different things.
And if you’re wondering,
The pizza was incredible.
You can get yours here today!