With the holidays approaching at high speed and baking needs ratcheting up, I was a little bit thrilled when I saw that Pillsbury has a line of gluten-free doughs ready made: Pastry and pie dough, thin crust pizza dough and chocolate chip cookie dough. It comes in tubs and I was able to find it at my local Safeway next to the other pre-made cookie doughs.
To start my experimenting–visions of quick pizzas and hand pies danced in my head–I cooked up 3 cookie sized samples. And promptly burned them.
Round two–pictured in the front–fared a little better. At least they weren’t burned.
As for the taste…blech. The pastry dough was simultaneously gummy and oily. And not just oily, but the sour oily taste I’ve come to associate with rancid oil. The pizza dough was more biscuit like, baking up hard on the outside and slightly gummy in the center. The cookie was exceedingly sweet and fell apart. Pillsbury hasn’t grasped the subtleties of using xanthan gum in GF baking, over utilizing it in the crust-like doughs and coming up short in the cookie dough.
Sorry Pillsbury. I’d rather go without pie crust than use this.