迷迭香扁麵包

Cut it in half and used it as a pizza crust last night—it held up perfectly under toppings and got those crispy edges without turning into a cracker. The olive oil in the dough gives it a rich taste that actually makes it worth eating on its own, and it's soft enough to fold around a bite of hummus.

I was skeptical about gluten-free bread holding up as a pizza crust, but this one crisped up beautifully in the oven and had a great chew thanks to the tapioca starch. Cut one into wedges and dipped it in hummus, the whole white rice flour gives it a hearty texture that doesn't fall apart.

The olive oil gives these a nice, subtle richness that works perfectly with hummus. I sliced one up for dipping and it held together without crumbling, which is rare for gluten-free bread. Definitely restocking this soon.