Something New

Well, after many months of trial and error, we have determined that my son has a gluten sensitivity, so we have entered the world of gluten free. I am trying to experiment here and there with new recipes, so feel free to share any healthy recipes.

After scratching his wrist and elbows until he bled, I figured something had to be causing this. I didn't want to go to the doctor just to get a cream to put on it. I also wasn't ready to subject my son to allergy testing. I started to eliminate things from his diet that are known allergens. After we strictly limited the gluten, his skin cleared right up. Now, I must admit, he is allowed a few things every now and then. Because he is not deathly allergic, I don't want to reduce it to the point that when he has something that contains gluten, his body will overreact. I have heard more than one story of someone going gluten free b/c their spouse/significant other is allergic to gluten, and then when they have some gluten, their body can no longer tolerate it. We keep him very moisturized and watch his diet. It seems to be working for now.

I have made some bread, which is tolerable. He calls it his "very special bread."

We made pancakes this morning. I wanted to share the recipe here. They are a bit heavy, but my son ate 3 for breakfast.

1 c. chickpea flour
1/2 c tapioca flour
1/4 c. arrowroot powder
2 T honey granules
1 T baking powder
1/2 t. sea salt
1/2 t. xantham gum
2 eggs
1 c. milk or buttermilk
less than 1 c. water

Mix dry ingredients. Add wet. Cook on greased griddle or skillet.

Gingerbread

1/2 c. shortening (spectrum non hydrogenated)
1/2 c. honey
2 eggs
1/2 c. molasses
2 c. flour
1 t. baking soda
1/2 t. cinnamon
1 t. powdered ginger
1/2 t. allspice
1/4 t. sea salt
1 c. buttermilk

Optional Icing
1 c. powdered sugar (I make mine with honey granules and 1 t. arrowroot powder--blend in blender for 1 min.)
2 T butter
1/2 t vanilla
1-2 T milk

Preheat oven to 350 degrees. Grease and flour an 8x8 pan and set aside.

Cream together the shortening and honey. Add the eggs, one at a time, beating after each. Add the molasses and mix well.

In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, and salt. Gradually add to the creamed mixture, alternating with the buttermilk, until everything is combined.

Pour into the pan and bake at 350 degrees for 50 minutes. Let cool 20 minutes before slicing for warm gingerbread.

For the icing: sift the powdered sugar into a bowl with the butter and vanilla. While stirring, drizzle enough milk in to achieve the consistency you desire.