Boring Dinnernoms an Thoughts

Saving the leftover Easter dinner for lunch tomorrow, so made a pizza tonight. No picture; sorry. Two thoughts on the pizza, though, involving the crust, which is ok but not stellar.

1. Why do "Gluten-free" recipes and cookbooks tout special wheat flour substitute mixes? I've made lots of gluten-free breads using recipes that, in essence, call for a non-gluten flour plus some xanthan gum and/or other common ingredients. But these are in the minority. For the most part, gluten-free cookbooks ask you to make up some convoluted flour substitute and use that. You almost would have to have a separate pantry to store all the things they want you to put into that wheat flour substitute. Why? The three or four types of non-gluten flour plus gum or similar plus what is contained in a normal pantry should be sufficient to make things on the fly.

2. I am really disappointed that focus groups, marketing, or whatever make companies feel the need to tout gluten-free alternatives as "low fat." Fat and gluten are different. People who are cutting gluten out generally are doing it for very different reasons than people who want to starve themselves by reducing fat intake (ok, bias showing.)

So. Goal for next time is to not make pizza until I find an acceptable non-wheat (because of me), non-corn (because of Phil) homemade pizza crust recipe. And yeah, I'll buy another rice crust as a back-up.