Looks like we’re going gluten-free. A. is the one who is allergic to wheat, gluten and all the wheat-like grains. She can have oats, though. C. and Jeff are both sensitive to wheat, so my plan for now is to just do other things and cover all their needs. Other big allergies in the family are: dairy (Jeff and A.); eggs (Jeff, A., and C.). We are already dairy-free and egg-free, so that’s not hard.
C. is still really allergic to garlic. He is more sensitive to peanuts than he used to be, so we have to eliminate those from his diet entirely. A. is allergic to peanuts also.
Some surprising reactions — Jeff and I both reacted to cane sugar. Jeff reacts to yeast (another reason not to do yeast breads). And I react highly to blueberries (where did that come from?) and also somewhat to coffee. All the kids are sensitive to citrus fruits, to some degree.
Did you notice that I haven’t mentioned B.? She is only sensitive to citrus. Good for her!
Yesterday I made barley cakes* for our hamburger buns. They were pretty good. I tweaked the original recipe by adding 2 tablespoons olive oil and by using hazelnut milk and water for the liquid. I also added 3/4 teaspoon baking powder, but I don’t think it was enough because they didn’t puff up.
Here they are before frying.
Some I fried in red palm oil.
Some I fried by spraying the cast iron pan lightly with olive oil.
They were good with the hamburgers. This morning, we toasted them and drizzled them with agave. For our other breakfasts we’ve been eating porridges made from amaranth, quinoa, millet and teff (similar to the Genius Breakfast Cereal I posted on Wednesday).The biggest thing I must figure out are the baked goods. A friend on a Yahoo! group uses these grains for her gluten-free flour — sweet brown rice, sorghum, buckwheat and millet. I ordered the sweet brown rice and sorghum from Azure Standard and they’ll arrive on Monday; I already have the others. I’m going to have to do some more research because that’s all I know for now.
Our doctor loaned us a book on going gluten-free. It is one of the “Dummies” books — “Going Gluten-Free for Dummies” The beginning information is really good, but I’m disappointed in the recipes because they include many processed foods and foods that we wouldn’t touch with a 10-foot pole (like corn syrup). I would like to know if there are any whole-grain, whole-food, gluten-free, wheat-free, dairy-free, egg-free and refined-sugar-free cookbooks? That’s what I need. 😉 The cookbooks I have fit most every category, except for wheat-free and gluten-free.
In spite of the challenges, I feel good about what’s ahead.
*Update: I now have learned that barley has gluten. Interestingly, A. didn’t react to it, but since our doctor advised us to eliminate all the grains with gluten since she reacted to most of them, we won’t be eating barley any more either.
use any flour, NO kneading,
starter instructions included!
Free Recipe: "No-Knead
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).