Gluten Free Food Reviews

Honest reviews of gluten free products for a tastier life

Arrowhead Mills Gluten Free Pizza Crust Mix- wheat free, organic

Posted on | June 14, 2007 | 5 Comments

arrowhead mills gluten free pizza crust

Continuing on my quest for a simply yummy, to die for and brag to your friends gluten free pizza crust, I happened upon this innocent box on my last trip to Richmond. The box is about $5.29 and makes two decent sized pizzas. I thought I had found near perfection in the fragrant , thin, crispy and chewy Namaste mix, but this crust is a whole other ball game.

The dough mixed up easily and required the addition of yeast (included on the box) and rise time of 30 minutes. I patted the crust out with my fingers, since rolling pins just don’t seem to function in my hands. I made the crust thicker this time since I was craving something to really sink my teeth into. I knew it was a risk, because with many other gluten free pizza crust mixes you could end with a soggy and grainy rice mess. I prebaked the crust for 15 minutes before adding my simple toppings of basil, peppers, onion and garlic.

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The end result was fantastic. The crust was completely baked with a very soft and smooth textured finished product. If this crust is eaten fresh from the oven, it has almost no “ricey” taste and supports the toppings with no sogginess or crusty crumbles. You can really sink your teeth into it, if you are craving more of a deep dish style pizza. However, I must share that the bottom of the crust did not brown or crisp up at all. The entire crust remained soft and chewy with a pleasant flavor that did not compete with my toppings.

When I reheated leftovers the next day,the crust was still quite soft, but the texture was courser and exhibited more of the “ricey” taste we gluten free eaters have grown to recognize. But it still wasn’t bad. I was very impressed! Overall, a great product I will buy again

Sheri, from It’s Just Not Dinner gluten free blog also has some great things to say about this crust mix! Be sure to check it out!

Pros: a soft crust perfect for thicker crusted pizzas, nice flavor and texture fresh from the oven

Cons: Doesn’t crisp or brown on the bottom of the crust, long prep time

Rating: 4 1/2 stars

Arrowhead Mills Gluten Free Pizza Crust Mix

Where Can I Buy This Crust Mix?

ArrowheadMills.com

Ingredients: organic white rice flour, organic potato starch flour, tapioca starch flour (contains sulfites), organic evaporated cane juice, organic soybean flour, sea salt, xanthan gum. Yeast Packet: active dry yeast.

Comments

5 Responses to “Arrowhead Mills Gluten Free Pizza Crust Mix- wheat free, organic”

  1. Krista Foster
    June 14th, 2007 @ 8:36 pm

    Pizza crust! Thanks….still been dying for good pizza! Hey…just realized I didn’t have you in my blog list…adding you today so that those who visit me may come visit you :D I hope! :D

    Krista

  2. Karen
    June 15th, 2007 @ 1:13 am

    Thanks Krista! That is nice of you to add me :)
    Good luck on the pizza finding quest- the perfect crust makes all the difference! If you find a favorite, I would love to hear all about it.

  3. Pam
    June 24th, 2007 @ 10:25 am

    Pizza!!!! I thought I’d lost pizza. It’s just not satisfying pulling the cheese off. Thanks so much.

  4. Karen
    June 24th, 2007 @ 10:06 pm

    You’re welcome Pam! If you find another crust you like, I’d love to hear about it. Glad to have you here, and I hope you’ll post your opinion on any other products you like/don’t like. I love reading what other people think about the products and mixes out there!

  5. Stacy
    February 7th, 2009 @ 6:40 pm

    Karen,

    FYI, I have made this crust in olive-oil coated cast iron pans… I make two at once. When the pans are pre-heated a bit, and the crust pre-baked for 15 min, it comes out browned and crispy. I also like to bring some of the cheese to the edge to get crispy bits of cheese. It’s yummy! I haven’t tried leftovers yet. One issue I have with this mix is that it comes out like a gummy batter, and is quite hard to spread into the pans. It’s nothing like the consistency you would need to “turn the dough out onto the counter to kneed” like the directions request. Also, I made the mix in my Kitchenaid stand mixer, and the mixer, because of the consistency, had a hard time catching the flour with the dough hook. Next time I’ll try the flat beater.

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