Okay, that didn't work. The first one. This blog will be dedicated to sharing recipes that are gluten free and to other allergy free recipes according to those who share them. At no time will these lists be shared with any advertisers!
To get started, I found out about five years ago I had a moderate allergy to wheat. At times I am more devoted to a gluten free regimen than others, i.e., not during Christmas when everyone is sharing holiday goodies. I wasn't tested for other food allergies, but my body doesn't like huge amounts of whipped cream or milk.
Now the great side of this is that it is fairly easy to maintain a healthy weight when you can't buy doughnuts, cookies, pastries, pies, cakes, etc. and wolf them down. I do love my veggies and salads. I have always loved to read, so now I just read all the labels in the grocery store. Life is just what it is, right?
I have found that I can eat one or two pieces of sprouted wheat products a day or my homemade wheat bread ground the wheat myself just before making. The freshness and pureness factors make a huge difference! My digestive tract can attest to this.
Right now, I am trying to get back on the gluten free bandwagon again. This part is a bit scary, but my doctor son says that gluten allergic people and celiac disease people who do not stay away from wheat can get cancer--the cancer they get is lymphoma. That is something I don't want to deal with. Life has enough other problems without bringing that one on. I don't care enough about brownies and chocolate chip cookies to want lymphoma!
This is my adaptation from my old waffle recipe:
Gluten Free Waffles (that taste really good!)
In a small coffee grinder, or using a mallet, or hammer, or food blender, get a total of 1 Cup almonds and oats. If you oatmeal allergic, just use 1/2 Cup. Keep aside for now.
1/2 cup combination butter and olive oil. You really part of this to be butter to keep the waffles from sticking. I tried just the olive oil and it was disaster!
3 eggs
2 Cups milk--soy, almond, cow's, etc.
4 teaspoons baking powder
1 teaspoon salt
1/2 Cup tapioca flour (so light and gives the waffle the ability to brown)
1 Cup other flours (buckwheat, your almond/oat mixture, soy flour, corn flour, quinoa flour, millet flour, garbanza, potato) I use a combination. If using potato or bean flours, you will need to keep adding more water as the mixture sits or you will end up with something that looks like cement!
Mix together and add two ladles full to waffle iron.
Please share recipes and let's get this blog going! We aren't alone. Dondi
Thanks for the comment you left on my blog today. Your profile settings are not attached to your email (you are a no reply commenter), so I couldn't respond directly to you. This is the only way I could see to contact you. From the looks of this post you deal with food allergies. I am celiac myself, and I have a daughter-in-law who can't do gluten, soy or dairy. My oldest son and oldest daughter are vegan, and the daughter is also unable to do coconut products. And I have a grandson with nut allergies. When we get together on rare occasions that everyone is in town, the meal prep can be a challenge. I have learned to cook in ways I had never before imagined. :)
ReplyDeleteI do hope things have gone well for you. I was only diagnosed 6 years ago, but my sister had been diagnosed about 10 years earlier. I was an avid home baker, so this was a blow to me. I have slowly adapted to gluten free baking, but I find the yeast breads and rolls I used to make are just not well replicated in gluten free without going with mostly starch flours, which I don't want to do. I, too, used to grind my own wheat to make breads, and other baked goods. Well, this is getting long. I will quit, but hope you are doing well, and visit again in the future.