Serious Eats - seriouseats.com

I'm just delighted to find this recipe from my 2007 book "The Wheat-Free Cook, Gluten-Free Recipes for Everyone" on your cutting-edge website, but may I add a caveat about the bread crumbs? My original recipe reads "2 1/2 cups soft bread crumbs made from day-old "Quick White Rice Flour Flatbread (page 133). This mellow, crusty bread has a soft, springy crumb (really!), and no sugar or odd flavorings. It's not at all like the dense sliced rice flour bread that's generally available, so I'm not sure this substitution would work. In a pinch, if you must use commercially-made gluten-free bread, I'd recommend using a pre-baked pizza base, sans the crust, instead. Happy Thanksgiving! Jackie Mallorca.