I've watched enough bone appetites and great British bake-off that I sort of know how it will behave.

And we're like 50% to 75% nicer than Paul Hollywood, so like, honestly, you're in good hands.

Hey there, listeners, future collars, and cooking enthusiasts.

This is Dinner SOS, the show where we help you save dinner, or whatever you're cooking.

I'm Chris Morocco, Food Director of Bone Appetite and Epicurious.

Chances are that in the last couple of years, you know somebody, or maybe many somebody's, who have gone gluten-free.

And that can sometimes mean missing out on favorite foods.

Like, for example, our caller, Caitlin's husband, who hasn't had a real pizza in years.

Caitlin has been trying to find the perfect pizza crust to help her now gluten-free husband experience great pizza again.

I use a pizza stone. It could be ripping hot. It's in the oven for, you know, 45 minutes before I start.

And the cheese is bubbly and brown and gorgeous, but somehow the middle is still soggy.

We're going to solve Caitlin's pizza problem later this episode.

But before we do, I wanted to go a bit deeper on what gluten is doing in your favorite baked goods.

And why just substituting gluten-free flour in a standard pizza dough recipe won't cut it.

Joining me to unpack this is food editor and my frequent co-host, Shilba Skokovich.

Okay. Shilba, just close your computer. You don't even need it right now.

Yeah, I figured I figured I'm stuck in that.

You know why? Because we're talking about gluten. And the answers aren't in there.

No. I mean.

Okay, you seriously need to close that now. Okay. I'm better now.

So Shilba. Yes, continue.

Caitlin is the caller. Her husband can no longer eat gluten.

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