For those with gluten sensitivity, much of the traditional football-watching snack fare is off limits, including the king of game-time noshing — pizza.
Just in time for the SEC Championship game, C4C has added a gluten-free pizza crust mix to its product line to remedy that problem.
Last fall, Thomas Keller and Lena Kwak of The French Laundry released a gluten-free flour called C4C, which was intended to act as a cup-for-cup substitute for all-purpose flour in most recipes. The new pizza crust mix makes two crusts, each yielding six to eight slices. It retails for $14.95 at Williams-Sonoma. The mix includes a yeast packet in addition to the flour, but you’ll need to supply an egg and olive oil for each crust.
I haven’t tested the crust mix yet, but I have been pleasantly surprised with the C4C flour ($19.95 for three pounds at Williams-Sonoma). When it was first released, I used it in my pumpkin bread and was disappointed with the gumminess. Since then, however, I’ve had success using it to make pound cake, sausage balls and our entire Thanksgiving meal, dressing and gravy included.
–by Jenny Turknett, Food and More blog