I received samples of Pillsbury’s Gluten Free Dough products for review, but the opinions expressed are my own.
Ever since I started eating gluten free, I have wished for products just like this: Gluten free, in the refrigerated section, already mixed together, and all I would have to do is just put them on a baking sheet and cook them. No mess, easy, quick, fresh from the oven, and of course, gluten free. I have been stopping in the refrigerated section for the last seven years, just looking to make sure there hasn’t been something new on the market that I have missed or not heard about. It’s not that I’m lazy: I just don’t always have the time and the energy to make cookies and other baked goods from scratch. But if you are someone who has to eat gluten free, you haven’t had much choice about that.
Then, about a month or so ago, I read a press release that landed in my email box about Pillsbury’s new Gluten Free Doughs, that will be in the refrigerated section of the grocery store. I contacted the rep, and asked for samples. They arrived very quickly, on dry ice, to keep them cool. I couldn’t wait to try them all.
The first one I baked up was the Pillsbury Gluten Free Chocolate Chip Cookie Dough. Open the package, spoon out by tablespoonfuls onto a greased cookie sheet, and bake. What could be easier. But would they taste good? The aroma in my kitchen was awesome. It was a long 15 minutes while I waited for the cookies to bake up.
The cookies spread just the right amount, and baked up golden brown. As soon as they cooled for five minutes, I was able to take a bite. And yes, they were delicious. Fabgrandpa liked them too, which is always the test in our house of whether or not to try a particular gluten free product again. He does not have to eat gluten free, so if he doesn’t like it, we don’t buy it. These Pillsbury Gluten Free Chocolate Chip Cookie Dough cookies will be on our shopping list soon.
Next, I decided to try the Pillsbury Gluten Free Pie Crust Dough. There is enough dough in the container to make two pie shells, or one pie with both a bottom and a top crust. I happened to have a can of cherry pie filling in the cabinet, so cherry pie it was.
The directions say to knead the dough until it is smooth and no longer crumbly, which didn’t take very long at all. Cut the dough in half, and roll out the first one into a circle about an inch or so larger than your pie pan, with the dough between two pieces of waxed paper. After the dough is rolled out, remove the top piece of waxed paper, and put a new piece of waxed paper on top. Carefully turn the crust over, and remove the waxed paper from the bottom. This made it very easy to get the crust from the counter top to the pie pan without it tearing. Once the bottom crust is in the pie pan, pour in your pie filling, then repeat all the steps for the top crust. Trim off the excess dough. I used a fork to press the two crusts together. After that was finished, I has a little bit of dough left over, so I rolled it out and cut out some leaf shapes to decorate my pie.
The instructions said to put a strip of aluminum foil around the edge of the crust to prevent it from browning too quickly. Bake for 35 minutes, then take the foil off for the last ten minutes. The crust came out so very pretty and golden brown. I was really impressed with how easy it was to work with, and how it looked when it came out of the oven.
Ok, so this pie crust looked pretty, and was flaky and golden brown. But how did it taste? Again, Fabgrandpa gave this crust two thumbs up. He said it was one of the best gluten free pie crusts we have tried yet. I have to agree, it was good. And, it held together when I cut it and served it, so that my gluten free pie actually looked like a slice of pie on the plate. I can’t show you that, though, because I forgot to take a picture of it.
The last product I received from Pillsbury was the Gluten Free Pizza Dough. It is also refrigerated, not frozen, and is a dough that has to be patted out on the pizza pan. The container of dough is enough to make an 11″ round pizza crust or equivalent rectangular crust on a cookie sheet. The instructions say to grease the pan and your hands, then pat the dough out to a thin crust.
I pattted my dough out on a rectangular cookie sheet. I always put a sheet of aluminum foil on this pan because it is dark brown from over 20 years of use. I sprayed it with olive oil spray. After the crust was patted out, I put it in the 400º oven and baked it for 8 minutes, until the edges were just starting to brown. During this baking period, it smelled so good, like I was baking yeast bread in my kitchen.
We don’t care much for red pizza sauce around here, so when the crust came out of the oven from prebaking, I brushed it with about two tablespoons of olive oil. I added my toppings: Mushrooms, green olives, fresh tomatoes, fresh basil, and mozzarella cheese. Then, back in the oven it went for another 11 minutes.
After the pizza was cooked, we let it cool for a few minutes. It was pretty easy to cut the dough. It wasn’t too stiff or hard. But, it did seem to be a bit “heavy” and chewy. There are several reasons this could have happened: 1. I may not have cooked the crust long enough the first time. I only cooked it for 8 minutes, but the instructions say 12-14 minutes. 2. I did not let the crust warm up any from the refrigerator to the oven. The container did not say to do that, but since it has yeast in it, maybe it would be a good idea to do that. 3. This container of dough had been in my refrigerator for about three weeks. Even though it was stamped “good thru Oct 13” it may need to be used when it is a bit fresher.
AS far as taste, I thought it tasted pretty good for gluten free pizza dough. Fabgrandpa said it tasted good, but it was a chewy and heavy. We will be trying it again to see if we have different results a second time.