Gluten Free Bread, attempt #8432.

So it’s been what, five years since I went gluten-free? I have to alway compare it when we returned from Vietnam, so I guess it is more like 4 1/2 years. A while. There aren’t many times when I really feel like This sucks! except when I can smell fresh, homemade bread. And then I want to sit down and cry for a while knowing that I will never have that again.

Seriously sucks.

But there’s hope and I keep trying out bread after (fake) bread, hoping to find something that tastes remotely similar. I have found that I really like Udi’sfor sandwiches, still a rare treat at something close to $5/loaf. And then there’s the Gluten Free Pantry mix that is fairly close to the real deal according to my daughter (who can still comparison taste, unlike me).

But I’d love to find a way to make it at home because, well, that’s how I am. As has been pointed out, if there is a more time-consuming way to do something, that’s what I’ll do. shrug So I’m going to try out this recipe that I found via one of my favorite fabric designers, Daisy Janie (organics, whoop!).

the rare treat–gluten free pizza

my pesto vegetable extravaganza pizza

Okay, so this is my favoritest pizza ever and it really has to do with the delicious pesto sauce. A friend of mine introduced it to me last year and I have loved it since.

Prado’s Pesto
2/3 cup olive oil
1/3 cup nutritional yeast
1/3 cup toasted pine nuts
5 garlic cloves, chopped and lightly toasted
small package of basil (a good handful)
salt and pepper to taste

You can use a food processor or one of those little Handy Chopper things to blend it all up, then refrigerate it for a day. This helps the flavors really blend together and make it oh-so-yummy.

I add lots of stuff to my pizza (unlike the daughter who goes with just cheese–booooring), and to this one I added:

  • sauteed onions
  • spinach leaves
  • fried tofu
  • yellow bell pepper
  • zucchini
  • roasted red peppers
  • kalamata olives
  • black olives
  • feta cheese
  • mozzarella cheese

I forgot the artichoke hearts in the fridge. Grr. Next time!