I'd live to put a small of the face of a little girl who us awaiting a probably positive diagnosis of Celiac disease. Thank you.
Most people can't tell that my focaccia is gluten-free. The texture is spot-on:
It makes excellent grilled cheese sandwiches. You can leave out the herbs to make just a plain-tasting bread that's really universal.
As for a gluten-free pizza dough, it's much harder to get that perfect texture. Try Gluten-Free Girl's recipe. It's my current favorite:
Rudi's Multigrain Gluten-free Bread is a very good store-bought sandwich bread, if you're looking for traditional sandwich textures. I often find it's simpler to just buy that if I'm really craving a sandwich.
Or if you're looking for a quick bread, my Black Tea Pumpkin Bread is delicious:
Good luck making your little girl amazingly happy!
If your looking for a mix (which sometime one is, even if you normally make yours from scratch) the Bob's Red Mill gluten-free pizza dough mix is pretty good. Not exactly perfect, but tastes right, is nicely bread-like and is certainly better than the weird rice tortilla things that companies keep trying to pass off as pizza.
Things are feeling corny (and figgy and carroty and...)
This week's best #f52farmstands.
What to eat and listen to tonight.
We've got the summer blues.
Our recent favorite recipes.
Have a ball (jar).
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.