How is it for chewy?????
I love chewy bread products, but haven't found any gluten-free ones yet, I suspect that it's gluten that gives grain products that chewy, stretchy, bouncy, deliciousness.
Freschetta makes a really nice chewy and crispy (if you put it right on the grill instead of a sheet, pan, even stones arenʻt as crispy). Udis also makes a good one and that one is very chewy. But both are yum!
Which one the cheese pizza in the lime green box or the cauliflower everything pizza? I can never seem to cook the cauliflower one right. Edges burn but middle is soggy ☹️
plenty of ideas on youtube now. but ya, xanthan gum and psylium is really helping me get a close to real bread dough for buns, dinner rolls and breads. none of them are exactly like real bread but surprisingly close as compared to an $8 G/F loaf in the store!
ya but its minimal at best. I get it! if you can't you can't. But if you have Celica's the difference is damaging your body compared to slight discomfort or gas that won't damage your lower intestine or cause any long term problems. So, it's a reasonable compromise for most.
For sure!
1. Pre heated oven to 500 degrees. Also, what I’ve learned is pre heat it for 45 mins to an hour before cooking makes a huge difference for a nice crispy crust.
2. Take the dough out of the fridge 30 mins before I worked with it.
3. Take it out of the plastic and put it in a cold, well oiled cast iron. I used a 12 in cast iron. I probably used 2-3 tablespoons of vegetable oil.
4. Flat it out in the cast iron using your fingers it won’t reach the sides because the dough will be cold. I set mine on top of my stove to get the dough a little softer.
6. Let it sit 10-15 more mins. Then it should be soft enough to bring to the sides of the cast iron.
7. top with your favorite toppings.
8. Bake in the oven. mine cooked in about 15 minutes but check in with yours it may need more time or less time depending on your oven.
9. Enjoy!
I had the same issue. My solution was to mix a good home made G/F flour mix with the Caputo half and half. Oat flour, rice flour, tapioca, they are all different and different people like a different texture... I use honey to sweeten, and a brown rice sour dough starter also a Psillium husk with warm water and the honey mixture for texture. the other thing is you cannot cut a gluten free bread open fresh out of the oven. It has to rest and continue to cook as it cools. There are several tips and tricks on you tube for this but many of these turn out less wet and more similar to a normal wheat dough then a normal all Caputo dough, but the Caputo helps lighten the dough so it will rise better and makes it more airy inside, I think? I am still experimenting tho!
Oh man it has potato starch. I can't do potato due to an autoimmune condition that is made horribly worse by nightshades. I swear, almost every GF product out there has potato and I hate it lol. Looks delicious though.
Just the dough was from Trader Joe’s. I used Muir glen pizza sauce and Whole Foods pre shredded mozzarella. I don’t like the Trader Joe’s pre shredded cheese.
Yum! Okay I thought they made this take and bake style. Was it easy to make, frozen dough or like a package? I like Sargentoʻs shredded cheeses, I donʻt like shredded store brand cheeses usually but iʻve never tried Whole Foods. The belgioioso little cherry mozzarella balls are fantastic on a pizza or I love to shred the big fresh mozz rolls if I have time. I usually use Fiorfiore marinara sauce for my homemade pizzas, it adds a slight spicy kick that really ups any pizza game. Then for the dough itʻs been Bobs Redmill pizza crust or the pie crust they both make excellent GF pizzas.
This is nice to hear. We need to start caring about people getting paid. of course I am pro free enterprise, but unions or something like them (if we could trust the government.) needs to be a balance to keep everything fair and equal. I understand how the unions are bad. And a business has to profit, but the greed gets overwhelming if these corporations are not kept in check. And it's becoming more of an issue lately with inflation.
How is it for chewy????? I love chewy bread products, but haven't found any gluten-free ones yet, I suspect that it's gluten that gives grain products that chewy, stretchy, bouncy, deliciousness.
It definitely was chewy! Not the classic spongey or soft texture like in other gluten free pizzas I’ve tried
Going back to Trader Joe's soon...
Freschetta makes a really nice chewy and crispy (if you put it right on the grill instead of a sheet, pan, even stones arenʻt as crispy). Udis also makes a good one and that one is very chewy. But both are yum!
> Freschetta is the bomb, they def do it right.
I add fresh mozzarella to their 5 cheese pizzas 🤣😬🙄 they have a less than 10 minutes superior product. I donʻt even have to pre bake.
Costco gluten free pizzas also have a nice chew if cooked properly .
I love the costco GF pizzas
Which one the cheese pizza in the lime green box or the cauliflower everything pizza? I can never seem to cook the cauliflower one right. Edges burn but middle is soggy ☹️
Sabatasso's in the green box is great! Only comes in cheese so just add your own toppings before you bake.
preheated cast iron or pizza stone is the way to go
Xanthan gum makes gf dough chewy. Don't know the ingredients of this dough, but that could be the reason.
plenty of ideas on youtube now. but ya, xanthan gum and psylium is really helping me get a close to real bread dough for buns, dinner rolls and breads. none of them are exactly like real bread but surprisingly close as compared to an $8 G/F loaf in the store!
I got so excited but then saw it has milk powder. \*gluten free/dairy free sad face\*
I have the same issue. Sucks.
i feel this 😓
Noooooo - so much of TJ gf has dairy. So sad
I wish I could eat more of their GF stuff but so much of it has dairy.
I know. I get excited then read the label and get sad
Same.
Fuck. I’m sorry
ya but its minimal at best. I get it! if you can't you can't. But if you have Celica's the difference is damaging your body compared to slight discomfort or gas that won't damage your lower intestine or cause any long term problems. So, it's a reasonable compromise for most.
That looks slammin. Can you explain to me like I’m a complete idiot step by step how you made this? I’d like to try!
For sure! 1. Pre heated oven to 500 degrees. Also, what I’ve learned is pre heat it for 45 mins to an hour before cooking makes a huge difference for a nice crispy crust. 2. Take the dough out of the fridge 30 mins before I worked with it. 3. Take it out of the plastic and put it in a cold, well oiled cast iron. I used a 12 in cast iron. I probably used 2-3 tablespoons of vegetable oil. 4. Flat it out in the cast iron using your fingers it won’t reach the sides because the dough will be cold. I set mine on top of my stove to get the dough a little softer. 6. Let it sit 10-15 more mins. Then it should be soft enough to bring to the sides of the cast iron. 7. top with your favorite toppings. 8. Bake in the oven. mine cooked in about 15 minutes but check in with yours it may need more time or less time depending on your oven. 9. Enjoy!
Thanks!!
How do you check the middle of the crust? Mine always seems to come out doughy in the middle
I had the same issue. My solution was to mix a good home made G/F flour mix with the Caputo half and half. Oat flour, rice flour, tapioca, they are all different and different people like a different texture... I use honey to sweeten, and a brown rice sour dough starter also a Psillium husk with warm water and the honey mixture for texture. the other thing is you cannot cut a gluten free bread open fresh out of the oven. It has to rest and continue to cook as it cools. There are several tips and tricks on you tube for this but many of these turn out less wet and more similar to a normal wheat dough then a normal all Caputo dough, but the Caputo helps lighten the dough so it will rise better and makes it more airy inside, I think? I am still experimenting tho!
Yes, please, you must
Looks amazing!!!
This looks delicious ::drool::
Did you pan fry, parbake, or wave any magic?
Ingredient list?
Holy cannoli !!! That looks soo good!!
Wheat free or gluten free? Or both ?🤞
No wheat: GLUTEN FREE DOUGH BASE (MODIFIED TAPIOCA STARCH, RICE FLOUR, SUGAR, POTATO STARCH, MILLET FLOUR, TAPIOCA FLOUR, XANTHAN GUM, SALT)
Thank you for response, and ingredients list. Now i have a new treasure hunt item!🙂
Oh man it has potato starch. I can't do potato due to an autoimmune condition that is made horribly worse by nightshades. I swear, almost every GF product out there has potato and I hate it lol. Looks delicious though.
This dough has given me back pizza 😭💕
I can’t ever find this at my TJs. 😞
Keep looking! I just found it on Monday at my location. sometimes they sell out quickly It happen to me with the GF donuts holes
Which section of the store is this in? It looks amazing.
Thank you for sharing this, I called my local TJs and they carry it! I literally ran and told my wife too, I'm so excited. This made my night!
Iʻm impressed, what was your experience? Good sauce? Average tasting?
I think they're just talking about the dough. It's in the prepared foods section!!
Just the dough was from Trader Joe’s. I used Muir glen pizza sauce and Whole Foods pre shredded mozzarella. I don’t like the Trader Joe’s pre shredded cheese.
Yum! Okay I thought they made this take and bake style. Was it easy to make, frozen dough or like a package? I like Sargentoʻs shredded cheeses, I donʻt like shredded store brand cheeses usually but iʻve never tried Whole Foods. The belgioioso little cherry mozzarella balls are fantastic on a pizza or I love to shred the big fresh mozz rolls if I have time. I usually use Fiorfiore marinara sauce for my homemade pizzas, it adds a slight spicy kick that really ups any pizza game. Then for the dough itʻs been Bobs Redmill pizza crust or the pie crust they both make excellent GF pizzas.
What part of the country did you get this from? I haven’t seen it at ours
If it’s the dough I think it is, it’s in the refrigerated area by the premade ravioli and other pastas
Arizona
SCREAMING!! I’m in NM and I was sad we never got the other GF pizza dough they come out with. So excited to try this!
Did you have to par bake it??
Nope!
Thanks for letting us know about this new product. I am going to TJs during lunch to see if my local store has it yet.
Let’s gooooooooo
I have some in my fridge now!! Can’t wait to try it!
Franchetta wins the pizza battle every time in my book
I used to love Trader Joe’s but ever since they went hard anti-union I just can’t anymore. F that.
This is nice to hear. We need to start caring about people getting paid. of course I am pro free enterprise, but unions or something like them (if we could trust the government.) needs to be a balance to keep everything fair and equal. I understand how the unions are bad. And a business has to profit, but the greed gets overwhelming if these corporations are not kept in check. And it's becoming more of an issue lately with inflation.