I steer way clear of gluten too, but here lately have been doing some research and experiments with extended fermentation. So far, as long as I ferment anything made with flour in it for at least 48 hours I don't notice any adverse effects. That said, I am still not indulging very much, but it makes me hopeful!

I so agree that clove can be totally overpowering! I use allspice in my pumpkin pie spice recipe, but went with clove in the apple pie because I didn't have any cardamom, a situation I am going to remedy soon with a trip to spice store!

!PIZZA