Sometimes when we come across a popular method for a recipe, we know we have to add it to the list of things to test in our kitchen. This recipe will quickly become your new staple for making pizza in a pinch. It takes minutes to make, uses only a handful of ingredients, and doesn't need proofing (it's leavened with baking powder).
This style of crust is more like a flatbread than a traditional pizza dough or thin crust variety. One recipe will make two 10-inch pizza crusts, but you could also divide the dough to make smaller personal pizzas or even mini pizzas for appetizers.
Prep: 15-20 minutes
Cook time: 10-12 minutes
Yield: 2 10-inch pizza shells
If there's one side dish we never have Thanksgiving (or any holiday meal) without, it has to be stuffing. With its crisp crust, and soft and fluffy inside, something about stuffing turns a dinner into a proper feast.
This year we put some dried cranberries and nuts into the mix, but you can include different ingredients to suit your personal taste, like sage and apple. If you're lucky enough to end up with any extra stuffing, you can use it in leftover turkey sandwiches, or even reheated and crisped up in a pan with an egg or two on top for breakfast.
Prep: 15 minutes
Cook time: 1 hour
Yield: 6 servings
* Onions not pictured due to allergy.
Ten years ago we started GF Patisserie, and it all began with a quest for fresh baked bread. Tired of sub-par frozen bread loaded with preservatives, we started experimenting with different blends of flour. We thought there would never be an end to the madness, as we ate loaf after loaf of bread that was good, but still wasn't perfect enough.
From day one our mission was to develop recipes that were so good you couldn't tell the difference – gluten free the whole family can enjoy. We also wanted to do it without adding any fillers or preservatives that would artificially create the flavor and texture we were looking for.
After all that experimenting, we eventually landed on a blend of flour that finally held up to a claim of all-purpose, and a recipe for a soft loaf of artisanal shaped sandwich bread. We applied to start selling at the local farmers' market, where we set up for the first time exactly nine years ago this Sunday, and the rest is history.
As a staple item, bread was always our number one seller…and it’s still a top seller at both our licensed bakeries today. Now that we’re producing our flour in retail bags, we've been busy developing this variation of our white bread for the home baker. It produces two loaves, because it seems like one is never enough!
We can’t wait to share with you the number of ways we use our bread – sandwiches, French toast, grilled cheese, croutons, stuffing, breadcrumbs – the possibilities are endless.
This recipe can be made dairy free, by using olive oil instead of melted butter. For our egg free friends, don't worry – we've also been testing the various substitutions and will post the adaptation soon!
Prep: 15 minutes
Rise: 60-90 minutes
Cook time: 35-40 minutes
Yield: 2 loaves
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