No Gluten, No Problem – Pizza: A Net Galley Review

NetGalley


My daughter and I have some autoimmune things going on. I’m diagnosed with Hashimoto’s Thyroiditis and Beth has a yet-to-be-determined diagnosis. One thing is very clear for both of us though: Gluten is an enemy! I have very uncomfortable stomach reactions and Beth breaks out in rashes. It took us a while to come to this conclusion, but once we did we both began eating gluten free. Honestly, it isn’t that hard. It’s really easy to find good foods in our grocery stores or make minor substitutions. The one really difficult food to replicate is pizza. I was super excited to try out No Gluten, No Problem: Pizza to see what it suggested! 

I loved that this entire cookbook…all 241 glorious pages…are dedicated to the making of gluten-free pizza. We have found, just like the authors, that quality gluten-free take-out pizza is hard to find. We have one restaurant in town we really like, but it is about 20 minutes away and not at all cheap. They are also really good at keeping things separate and truly having a gluten free environment. The pizza joints closer to us are not as careful about their environment being gluten free. As far as the taste? Meh…it’s okay. Not completely horrible but just okay. 

The other cool thing about this cookbook is the variety of pizza styles! The included 75 recipes cover New York, Neopolitan, thin crust, deep dish pan, grilled (my favorite!), California style, and for our paleo friends, grain free! Beyond that wonderful pizza varieties such as filled, back country, breakfast, and dessert pizza recipes are included. Truly, you will definitely find at least one (actually I think many, many more…) to fit your pizza style. There is also a lengthy section on preparation, tools, ingredient types, and techniques. 

The one part I found a bit frustrating was the measurements. I really hate measuring flour by weight. I know it is supposed to be the only way to really do it right, but I never do and my foods come out okay! I also do not like to keep a lot of un-blended  gluten free flours on hand. Again, This is definitely not the norm for most gluten free eaters, but if I’m going to bake gluten free, it’s going to need to be fast and easy. I homeschool, teach piano from home, and teach an English class to middle schoolers for 3 hours once a week. My time is at a premium and I just don’t feel like I have the time to do this. I really with there were side-by-side measurements along with the weights. That being said, I understand the need for various non-gluten grains because they react differently together, it just isn’t the way I personally like to do it! 

If you are a gluten-free eater who has really missed their pizza, check this new cookbook out! I’m sure you’ll find many delicious recipes to satisfy your craving. 

Disclaimer: I was given this title through Net Galley in exchange for my honest review. I was not required to write a positive review. All opinions are my own.

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