Lo-Dough a success

Seen them used as a crust for pies- if you make one will you let me know if it's a success- I miss pie

 

May well have to try it. I might just go and knock on the door.
They are made on my doorstep (3 miles away actually).

 

Looks interesting, but a bit expensive at £2 - £2.50 per wrap, depending on pack size.

 

I have been thinking of trying them. Once you open the pack of two can you freeze the other one?

 

Thanks @Prem51.

 

Hi pinkorchid, let us know how you found them as wraps. I think they are fine as a pizza base because the toppings cover up the consistency and taste but when I tasted one naked as it were, well I was not impressed especially as they are expensive. I think they are a bit like marmite because I know plenty of people love them, thank you.

 

The only things I would use them for are pizza bases and quiche crusts.
As wraps, garlic bread, naans and toast, I found them an Epic Fail.

 

Hi I’ve used lodough a couple of times but very mixed experiences - for me they worked as a quiche base very successfully and I also dipped bits in beaten egg to make eggy bread and this worked too. However I’m still not hooked enough to pay the amount On a regular basis as tend to prefer more seedy bread type products - and quiches are delicious with no base they are more like frittatas but they work.
@PenguinMum wrapped up well they do freeze they do dry out if left in fridge for too long even wrapped once open.

 

Just had a look at the website and they mention pasties... I do miss a proper Cornish pasty: beef skirt, potato, swede, onion, lashings of pepper, salt, and in a proper shortcrust case, none of your puff stuff. Obviously the pasty is off the list, and perhaps the potato and swede (depending on spikyness) but I wonder if Lo-dough would make an acceptable fake one for an occasional treat?

 

I've tried lo-dough and although it makes a reasonable pizza it is far too expensive for regular use. For quiche bases and pies savoury and sweet I now use coconut/almond pastry and replace some of the nut flours with a small amount of Bisquick to give some elasticity and that seems to do the trick IMHO

 

I grabbed some last week and got make a pizza this afternoon for lunch. I have to say it wasn't half bad.

If you follow the instructions from the website and crisp the base up first in a frying pan or wok for a couple of minutes, it makes a decent base



It was actually very filling and tasty.

People have already commented on the price of Lo-Dough, but if you consider £3-4 for pizza is actually good value (well I think so anyway)

I would have no problem recommending this as a base for a pizza at all. I for one will be making many more

 

Do you have a link?

 

https://lodough.co/

 

I have just ordered some. I wasn't going to but thought I would give this ago since yours looks tasty!

 

I know my surgery does Gluten free bread on prescription. Now I wonder if I could get some of this stuff...