Gluten-Free French Bread Pizza

Remember those pre-celiac diagnosis Stouffer’s French Bread Pizzas?  It was such an easy supper, but the truth is that a French Bread Pizza is easy to make with fresh bread and a few key ingredients…GF or otherwise.

I sliced an Udi’s Baguette and topped it with marinara.  Fresh basil and some kalmata olives from the farmer’s market were my key ingredients for making this a personalized pizza.  The rest of the toppings included sweet tomatoes, mozzarella cheese and some pepperoni, nothing crazy or too out of the ordinary!  Check out how gooey and delicious my gluten-free french bread pizza looked straight from the oven…it was sooooo good.

Kendall Egan

 

 

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Um..Which one is gluten-free?

I am almost embarrassed to write this post since it shows the rather processed food dinners I served my kids this weekend BUT the real story is the difficulty I had telling the gluten-free version of the meal apart from the gluten containing meal.

I had “designer dogs” for dinner on Saturday evening.  Fresh from the butcher hot dogs grilled and served on a fresh from the baker hoagie roll.  The gluten-free version was actually an Udi’s baguette from the freezer with a designer dog but I had to mentally remember that the gluten-free bread was “on the left.”  The two dinner plates looked so much alike that it was confusing.

Even the bread texture on the hot-from-the-oven rolls was totally similar.  The gluten-free version was golden, the crust was crackly and crispy when pierced with a knife and the white innards had a fluffy, spongy consistency.  Seriously, my rule of thumb when serving up gluten-free and gluten-containing meals in one household is to stick to my golden rule of gluten-free “to the left, to the left.”

Yes, it does stem from a Beyonce song, but it really becomes more and more important as the food looks more and more similar.

Last night we were home from the beach late and watched the Little League World Series from the DVR and by the time we finished, I was only up for throwing some Belle and Evans chicken nuggets into the oven.  The GF box is black, the regular nuggets have a blue box.

Once you get the packages out from the box, it is time to really pay attention!  I got out two different size cookie sheets to start and I was mentally focused that GF nuggets were on the larger cookie sheet placed on bottom shelf of the oven.  Once cooked, I took them out and placed them to the left.  They do not get as golden as the gluten-containing nuggets but it is REALLY close.

Whatever works for you…way back in the day this was never an issue because the gluten-free version either did not exist, like GF baguettes or GF chicken nuggets, or they looked so materially different (meaning gross) that no one would ever confuse the two.

Nowadays…you need a kitchen strategy!  “To the left, to the left….”

Kendall Egan