A few weeks ago Luke was at the doctor getting a checkup and I asked them if he could be tested for food allergies. He doesn’t have any major symptoms, but he always seems to have dark circles under his eyes and a stuffy nose. So they did a blood test and the results came back positive for a ridiculous number of allergies. Wheat, corn, soy, peanuts, walnuts, sesame seeds, plums, scallops…clearly some massive dietary changes were in order. Toss in my dairy allergy and gluten intolerance and I was starting to wonder if we’d have to resort to cutting pictures of food out of cardboard and eating those.
In the summer it’s easier; we eat from the garden and orchard and life is good. But in the winter our diet tends to be grain-based, and we are running out of acceptable grains. Basically I need to organize a complete overhaul of our wintertime eating habits.
Not being able to eat bread is a fairly huge handicap. Over the past year I’ve gotten okay at making gluten-free bread, but I’m not crazy about it. It involves a lot of added starches and gums, which offends my whole-food inclinations, and it doesn’t keep well. I like my food to be simple, healthy and relatively undemanding. But man, do I miss bread. And pizza, and donuts.
One thing I don’t have to miss is pancakes and waffles, because I finally invented a GREAT recipe for those. Here’s something I’ve discovered about GF baking: the texture will be infinitely better if you add some kind of fresh fruit or vegetable to the batter/dough. The natural fibers are a surprisingly good substitute for gluten. If it’s not something you can add fruits or veggies to, try psyllium husks; similar effect with no noticeable flavor change. Here is my GF pancake/waffle recipe:
2 cups millet flour (sorghum flour would also work)
1 TBL psyllium husks
1 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBL oil (I use organic extra-virgin coconut oil)
1 banana, mashed
1 cup rice milk (any dairy or non-dairy milk would work)
1 TBL lemon juice
1 TBL sweetener (honey, agave nectar or maple syrup)
2 eggs, or 3 if you’re making waffles.
But most of my baking is still a work in progress. Last October I was browsing through a catalogue and saw a mini-donut maker that works on the same principle as a waffle iron. “Wow, I’d love to have one of those!” I commented.
Luke and Elizabeth heard, and remembered, and mentioned it to my ex-laws, and there was a mini-donut maker under our tree this Christmas.
(Tangent: this is another one of those unexpected things that I’m not sure how to feel about. This is the first time since the divorce that I’ve received a “from the kids” gift financed by Steve or his parents. And it’s pretty much the first time I’ve EVER gotten a Christmas gift from Steve or his parents that was even remotely relevant to my interests. I love the donut maker. I appreciate the gesture, truly. It just feels…a little…baffling.)
Anyway, the nifty thing about the donut maker is that it seems to be able to bake any “quick bread” (ie, no yeast) batter perfectly. I’ve been experimenting with biscuits, mini-pizza crusts, etc, with good results. Sure, they’re all shaped like little donuts, but that’s fine.
The best part is how easy it is — the most time-consuming part is milling the flour. Whole organic millet is my current grain of choice; it makes a tasty, light, cakelike bread. In theory I like quinoa better, but for some reason it disagrees with my digestion. If you’re gluten-free but not milling your own flour, sorghum flour is also a very good choice.
Once the flour is milled, it’s just a matter of mixing the ingredients and pouring them a tablespoon at a time into the preheated donut receptacles. Each batch cooks in about three minutes. In no time at all you have a plateful of delicious donuts or biscuits or whatever the bread du jour is. And it doesn’t even matter that they’re only really good the first day, because tomorrow you can take a few minutes and make more! SWEET! It’s a great energy-saver, too. No heating up a big oven, no use of propane and only a few pennies’ worth of electricity.
So we’re still working on creating a new wintertime menu, but my new gadget has gotten us off to a great start. Bread is a wonderful tummy-filler, and now I can make it with only healthy, allergen-free ingredients! Yay for mini donut makers!
Of course, now I miss polenta. I don’t suppose there’s a corn-free substitute for that….
oh my goodness! Well heck…the scallops and sesame is easy enough to cut out. The peanuts, soy, corn and wheat though…sigh. Kid get used to eatting NOTHING that is processed. Good luck with those teen years Deb!
On a side note, is it just sesame seeds or are all sesame products out? Watching for that oil to pop up in all sorts of places will be a pain, like the Duck’s coconut allergy.
I don’t envy you…but if I run into any no, wheat, corn, soy, peanut, gluten-free recipies i’ll pass them on!
And the donut maker is cool 😉