The Gypsy Poet

We got the chance to eat inside at the Gypsy Poet midtown location recently and it was so insanely good. It’s my favorite gluten free pizza in Houston. You need to be prepared to wait for a table and the drinks are beer and wine only. But it’s SO worth it!!!

This place is amazing! I ordered ahead of time for a big party and the workers were exceptional in their service! Although the place was a tad bit crowded they were able to accommodate our every need and more. The gluten free crust was spectacular and surprisingly crunchier and more crisp than the regular, if that's what you're into.

Thank you for being honest and when I asked about the flour being used …I was not shocked at all. Typical low quality enriched (General mills brand) Not European all natural non GMO 🤨. This place gets packed I’ve seen . To tell you the truth and I’m sad to say this ,really I am … “it sucked” I’m not a fan of this joint. Overhyped and low grade. Seriously 😐 Pizza Hut would have been a better choice. On another note , the music doesn’t reflect the crowd that comes here. (It’s the employees select the music for themselves ) and not the clients dining here . And dessert is Blahh/Mehhh Didn’t even go there….im really disappointed and wondering why people come here? There is a pizza place down the road called ? Pizza that I do not have any affiliation with and they do use European flour on a crispy pizza and NEAPOLITANO and the flour does not bloat me. There are many ingredients that the European Union does not allow that is in the General Mills Brand that you use. A lot of these ingredients do not fit well into my purist diet. The crust was not edible at all. You may want to take note and adjust your mix. - **Fermentation Sensitivity**: Professional bakers note that long cold ferments (e.g., >48 hours) with All Trumps can over-develop gluten, yielding a tough crust. Mixing with 20–30% lower-protein flour mitigates this. - **Water Absorption**: Absorbs 5–10% more water than standard bread flour, improving dough yield but requiring hydration adjustments in recipes. I used your restaurant as a testing ground to confirm my suspicion , I did my research into ingredients in American flour , Conclusion ( the cause of excessive Bloating) . Ingredient Transparency**: The flour contains enrichment additives (niacin, iron, folic acid), which are standard in U.S. flours but may concern whole-food advocates. I have a big concern with bromated flour. You will not find bromate in European flour . This avoids bromate-related risks while maintaining performance. - **Regulatory Status**: Bromate is banned in the EU, Canada, and Brazil but remains FDA-approved in the U.S. at low levels. There is another pizza restaurant that uses a European flour for their different style pizzas not just Napolitano.. it’s ? You can follow me on Facebook groups Houston restaurants that don’t suck!