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Gluten-free refrigerated dough makes it Pillsbury Bake-Off® Contest debut

Call for Entries
Call for Entries

Strap on your aprons and get thee to the kitchen because Pillsbury has put out a call for gluten-free recipes. For the first time in 47 years, the Pillsbury Bake-Off® Contest has expanded its ingredient list to include their line of gluten-free products. Not only that, but one lucky contestant will win the first Pillsbury Gluten Free Award for the best recipe.

The Pillsbury Bake-Off® Contest is designed to celebrate home cooks and give them a stage to vie for a $1 million grand prize. Now that Pillsbury has a line of refrigerated gluten-free cookie dough, pizza crust, and pie crust, it only makes sense to update the contest to include a gluten-free category. To be eligible for the gluten-free award, recipes must use one of Pillsbury's gluten-free products and no ingredients that contain wheat can be used.

The Contest is accepting entries for the Weekend Breakfast Wows and Amazing Doable Dinners categories through May 8:

Weekend Breakfast Wows: Savor weekend mornings with these simple rise-and-shine recipes like coffee cakes, pull-apart breads, fluffy egg bakes, flaky pastries, and breakfast casseroles, sandwiches and pizzas.

Amazing Doable Dinners: Weeknight dinner wins are easy thanks to these reliable recipes. Tried and true family favorites such as pizza, flatbreads, pot pies and hand pies, sandwiches, wraps and casseroles will leave everyone satisfied so you can focus on family time.

The 100 finalists who make it to the finals in Nashville will each prepare his or her original recipe live. Recipes will be judged based on taste, appearance, creativity, and crowd appeal. Contest rules, and there are a lot of them, can be found here.

Since the finals are in Nashville, I just might make my way to the contest because this is also the first time America’s vote will be combined with the judges’ decisions to determine the Grand Prize Winner.

Well, what are you waiting for, start your gluten-free recipes!

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