Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009 I learned about the French Meadow Bakery from the Gluten Free Girl blog; she was highlighting their new GF Tortillas. I just ordered some of their tortillas along with Italian dinner rolls and their GF pizza crusts. I'll report back if any of them are worth trying. www.frenchmeadow.com > > I just got this gluten-free menu for Willow Street Pizza and wondered if anyone has gone there? Looks interesting. They use gluten-free pizza crusts from French Meadow Bakery. Anyone heard of it? > Here is the link: http://willowstreet.com/menus.htm > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > Viviana Acevedo-Bolton > > Stanford University > > Civil and Environmental Engineering > > vivianaa@... > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > " los hermanos sean unidos, esa es la ley primera, que sino los devoran los de afuera... " > > ~ Fierro > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2009 Report Share Posted June 26, 2009 Did you mention the " non-crispiness " to the manager? I am in an ongoing discussion with the restaurant of what they need to do to make the pizza crust crispier! Us celicas to want to enjoy our pizza, too! I don't think anyone there has even tasted the final product (which is mushy crust). Sue -- In , Ginger Meggs <gingermeggs11@...> wrote: > > Tried Willow Street g-free pizza today. It was the cheese only. Didn't like it. Not crispy enough. > I guess I'll have to keep trying the other items in their new g-free menu. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2009 Report Share Posted July 26, 2009 My wife was happy with the Pesto chicken, though there was not much chicken, and she prefers Chicago style to thin.My non-FG Garlic chicken was okay, but I also strongly prefer Pizza Chicago's pizzas. Now if we could only get them to do gluten-free. HogleFreelance academic librarianInstructor, online researchEmail: jjhogle@...Web: www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]From: vdolcourt <vdolcourt@...> Sent: Saturday, July 25, 2009 5:30:28 PMSubject: [ ] Willow Street Pizza Just one word - delicious. Detail to follow: - Pizza can come with a number of toppings. I chose just cheese with sliced raw tomatoes because I wanted to try the pizza and not have my taste buds confused. - The pizza crust is crispy along the edges and soft in the middle - just the way I like it. - They also have various pasta dishes that are based on rice pasta. - The GF menu is available at all three locations according to an email message we exchanged. Great place to go. We went to Westgate. The other stores could be fancier. To be determined. PS Hallie liked my pizza better than hers which was not GF. Vic-Sunnyvale Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2009 Report Share Posted July 26, 2009 Re: Chicago-style, I'm finding even the Chicago area pizza chains who have a gluten free option do not do a deep dish or stuffed version - just thin crust (or in Lou Malnati's case, " crustless " where the crust is a huge slab of sausage - nice idea but we found it quite nasty). I make my own stuffed pizza - I bought a pizza tin from the Lou Malnati's web site and made my own crust (it's 2 pieces- one for the base, one for the top). I find I have to parbake the base as well as the top piece first - say 5-8 minutes at 425-450 degrees (I use a pizza stone), then put toppings in the pan (I usually do a mixure of sauteed spinach, cooked sausage crumbles or chopped turkey pepperoni, several cheeses), then put the top layer of crust on, then top with pizza sauce and a dusting of parmesean. My husband is from Chicago and most of the stufffed pizza's I've made have been yummy (especially by his standards- we used to tour and " taste test " Chicago pizza when we would go visit - a new place each day - yes, he's a pizza freak and I don't complain - I'm from NY and also love pizza). My dream would be if somewhere like Patxi's (Palo Alto and SF) or Zachary's (Oakland) would do a GF stuffed version but I've seen Patxi's kitchen - huge piles of wheat flour... so I'll have to continue to make my own when I'm up for making homemade dough. (see my previous post on Mariposa crusts) Jean > > My wife was happy with the Pesto chicken, though there was not much chicken, and she prefers Chicago style to thin. > > My non-FG Garlic chicken was okay, but I also strongly prefer Pizza Chicago's pizzas. Now if we could only get them to do gluten-free. > > Hogle > Freelance academic librarian > Instructor, online research > Email: jjhogle@... > Web: www.blueroom.com > Quote Link to comment Share on other sites More sharing options...
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