I met with the Udi’s Gluten Free team at Expo East in September 2012, and they had some new products there that I hadn’t seen yet in my local supermarkets; those products are there now. Mainly, French bread and French dinner rolls and their pizzas. They sent me samples to try.
The great: the breads. Crunchy and crusty on the outside, soft and bread-like on the inside, when these babies are warmed up in the oven it’s almost like eating real bread, at least my memories of it. These two products are a total win.
The really less great: the pizzas. Udi’s Gluten Free has a flattened bread product they call a pizza crust. It’s more like a slightly puffed tortilla and hardens unpleasantly when baked. Sadly, the Udi’s Gluten Free pizzas are simply frozen toppings on that crust which equals something wholly unappetizing and completely unpizza-like. The three pizzas I tried were a total non-win, toppings awful, and "crust" hardened cracker-like substances, tasteless and pretty awful.
Udi’s Gluten Free: please consdier some more R&D i.e. going back to the drawing board and creating a yeasty, fluffy, bread-y crust first and then rethinking the flavor profiles of the toppings.
Meanwhile, for your dear readers, I’d stick with the Udi’s Gluten Free white breads, what I think they do best.
The great: the breads. Crunchy and crusty on the outside, soft and bread-like on the inside, when these babies are warmed up in the oven it’s almost like eating real bread, at least my memories of it. These two products are a total win.
The really less great: the pizzas. Udi’s Gluten Free has a flattened bread product they call a pizza crust. It’s more like a slightly puffed tortilla and hardens unpleasantly when baked. Sadly, the Udi’s Gluten Free pizzas are simply frozen toppings on that crust which equals something wholly unappetizing and completely unpizza-like. The three pizzas I tried were a total non-win, toppings awful, and "crust" hardened cracker-like substances, tasteless and pretty awful.
Udi’s Gluten Free: please consdier some more R&D i.e. going back to the drawing board and creating a yeasty, fluffy, bread-y crust first and then rethinking the flavor profiles of the toppings.
Meanwhile, for your dear readers, I’d stick with the Udi’s Gluten Free white breads, what I think they do best.
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Any further questions about their gluten-free status or food allergy policy, please reach out to them directly: http://udisglutenfree.com/contact-us/