Braided Pesto Braid

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Some times I get in a bread making mode. It’s not too terribly often. I WANT to make bread. I do, it’s not that I don’t want to make bread. It is just that gluten-free bread is rough and tricky. I can get good flavor. Getting a rise can definitely be a challenge. Gluten-free bread has a tendency to be small and dense. Add to that, that I wanted to do a braided bread. That is a challenge on its on. To fill it, roll it, slice it and then have it withstand to twisting? Wow, that is tough, I will keep it real.

However, I love braids and twists. Growing up, I used to braid and do hair all the time. I taught myself on my dolls how to do it. Then my cousin Angelica became my muse. I would do elaborate designs in her hair and put curlers in the rest for her gymnastics meets. Which, was also a challenge as she has very fine, very straight hair (I just can’t make things easy for myself).

I’ve been watching the British Baking Show (again, maybe for the 3rd time, don’t judge), and I have watched them make several braids and twists. They are just so beautiful and the artist in me, really yerns to make beautiful (as well as delicious) food.

And pesto. I adore some pesto, it has such a great flavor.

I have to say, this loaf didn’t rise and get super huge (next time I think I would use a small loaf pan, however, it had AMAZING flavor. And this is the best twist have been able to obtain. I felt accomplished to say the least with this bread. I would serve it toasted with some spaghetti squash and meatball pie maybe (click the link for my recipe on this).

Gluten-Free Pesto Babka Continue reading “Braided Pesto Braid”

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Creamy Pate With Wheat Belly Bread

007 (2)I was so excited with the end result of this pate, it was my first time ever making it. Besides the fact that offal is usually a little more cost efficient, it is nutrient dense as well. I started out as a research queen writing health blogs for my dad. The Weston A. Price Foundation was one of my favorite sites and sources of information. They rave about the benefits of liver and high vitamin butter. So if I can, I try to put in liver at least once a week if not more. I was so pumped to leave the market yesterday morning with a bag of local pasture-raised livers and hearts. To add to my excitement, Dr. Sharifi brought me some bread she’d made from the Wheat Belly cookbook (I would make a few tweaks to this). I haven’t thoroughly discussed it, but I think it’s kind of obvious that I eat Gluten-Free. Besides all the research I’ve read on it, I also have a family history of Celiac’s Disease, so cutting it out seemed like a no-brainer for me personally. If you want to learn more about it, Wheat Belly is a great source of information. Watch this clip of Dr. Davis to get a little hint. This pate turned out so creamy and delicious! I’m going to try it on Continue reading “Creamy Pate With Wheat Belly Bread”