Pillsbury and Chef Cat Cora team up to unveil ready-to-bake gluten-free dough

Aug 23, 2013 at 11:00 a.m. ET

If you lead a gluten-free lifestyle you might know all too well that it's not always easy to find quality, prepared foods to serve when you're in a hurry. That has changed thanks to a new line of ready-to-bake dough from Pillsbury.

How convenient!
Pillsbury and Chef Cat Cora team up to unveil ready-to-bake, Gluten Free Dough

Pillsbury's new gluten-free dough includes pizza dough, cookie dough and pie and pastry dough. In addition, Pillsbury partnered with cookbook author, television personality, mom and Iron Chef Cat Cora to create a variety of tasty gluten-free recipes you can make using this new dough.

Cora helped kick off the new product by creating 10 unique and easy recipes using all three dough varieties. Her gluten-free recipes include delicious snacks and meals for a range of occasions. Not only did Cora share a few recipes with us, but we also asked about her thoughts on the new line.

SheKnows: What do you think this new line of Pillsbury gluten-free products will mean for families, particularly those with dietary restrictions?

Chef Cora: I think this means an incredible freedom for families to enjoy all the same comfort foods that we love, cookies, pies and pizza. Pillsbury gluten-free dough products are so good, everyone can enjoy them. This also means for parents, they aren't cooking separate meals. It's an inclusive product, and I am all about that.

SK: When you began the process to create these recipes for the new line, what were your first thoughts?

CC: I was excited and up for the challenge! I had bought gluten-free items at times to try so I was very excited.

SK: How difficult was it to come up with these unique recipes that people with celiac disease or gluten intolerance can enjoy?

CC: Not really at all. My cuisine style is global, so I wanted to bring more ethnic foods that I could apply to the gluten-free products from all over the world as well as American classics with my twist. It was a lot of fun and my kids and friends loved them.

SK: In your opinion, how has the food industry changed as it relates to gluten-free products?

CC: The food industry is stepping up quickly and accepting that this is not a trend but a way of life and a necessity for millions of people.

SK: What do you think the future holds for gluten-free food products?

CC: I believe they are here to stay. Again, I don't believe it is a trend. We are catching up quickly and warming to the idea that so many gluten-free products, like Pillsbury's gluten-free dough, are delicious and easy to use.

New Pillsbury gluten-free dough comes in convenient, refrigerated tubs for easy storage and portioning and is available at most major grocery retailers.

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Try these Chef Cat Cora gluten-free recipes using Pillsbury's new gluten-free dough:

Chocolate cookie dough cupcakes

Gluten-free Chocolate cookie dough cupcakes

Yields 12


  • 8 ounces Pillsbury gluten-free refrigerated chocolate chip cookie dough (from 14.3-oz container)
  • 1-1/2 cups gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar
  • 1/2 cup melted coconut oil or canola oil
  • 1 cup warm water
  • 1 cup gluten-free cream cheese frosting
  • 2 tablespoons gluten-free mini chocolate chips


  1. Preheat the oven to 350 degrees F, and line 12 regular-size muffin cups with paper liners. Spray the liners with cooking spray and set them aside.
  2. Make 12 (3/4 inch) balls from the cookie dough and place them on an ungreased baking sheet. Bake them for 5 to 6 minutes or until golden brown. Allow them to cool completely. Shape the remaining cookie dough into 12 (1 inch) balls.
  3. Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, add the gluten-free all-purpose flour, cocoa powder, baking soda, xanthan gum, salt, sugar, oil and water, and mix on medium speed for 1 to 2 minutes or until blended.
  4. Spoon slightly less than 2 tablespoons of batter into each lined muffin cup, about halfway full. Place 1 cookie dough ball in the center of the cupcake batter in each muffin cup. Cover the balls with another spoon of batter, about 3/4 full.
  5. Bake for 28 to 30 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool for about 30 minutes.
  6. When completely cool, frost the cupcakes, top each with a mini cookie, and sprinkle with mini chocolate chips.

Egg, bacon and cheese breakfast braid

Egg, bacon, and cheese breakfast braid

Serves 4


  • 1 tablespoon olive oil
  • 4 eggs
  • 1 tablespoon milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons brown rice flour
  • 1/2 container Pillsbury gluten-free refrigerated pizza crust dough
  • 1 cup shredded low-fat Cheddar cheese or shredded rice cheese
  • 3 slices crisply fried gluten-free turkey bacon, rough chopped
  • 1 egg, beaten, for egg wash


  1. Preheat your oven to 375 degrees F. Heat the olive oil in medium saute pan over medium-high heat.
  2. In small bowl, beat 4 eggs and the milk with a whisk until well blended. Add the egg mixture to the pan, and scramble until cooked through. Season with salt and pepper. Set aside.
  3. Place parchment paper on a large baking sheet and sprinkle it with brown rice flour. Roll or press out the dough onto the baking sheet until it's about 10-inches square.
  4. Sprinkle 1/2 cup of the cheese down the center, leaving 1 inch at each end. Spoon on eggs and bacon, and top with the remaining cheese.
  5. Use a sharp knife to make even slits, about 1-inch wide, down both sides. Fold over both ends.
  6. Starting with one end, carefully bring the side pieces in and overlap them as in braiding. Alternate each side over the other until you finish all sides and have a nice tight braid.
  7. Brush the top of the braid with the egg wash. Bake 20 to 24 minutes or until golden brown.
  8. Cool for about 5 minutes, slice, and eat while warm.

More Gluten-free Friday recipes

Sour cream deviled eggs with peppers
Cinnamon breakfast quinoa with berries & nuts
Quinoa, kale and corn patties

Photo credits: Pillsbury