So far, the changes into Gluten Free and Dairy Free have been interesting. I have a stack of recipes to try, when I get up the nerve. The problem is, it does not usually taste the same as the wheat and dairy results. Karl keeps telling me to let go of trying to make it just like it was before. For example, instead of pot pies being a staple for left over bits of meat, maybe we should switch to Shepherd's Pie with mashed potatoes made with chicken stock or rice milk instead of cow's milk. Changes to staples comes very slowly.
Things I have discovered:
- I love our Jewish brothers and sisters for this wonderful thing called Parve or Parev. Foods that have been given the Kosher Parve or Parev symbol are certified Dairy Free. This is very important when looking for chocolate. Chocolate Dream from World Pantry Foods has some amazing dairy free dark chocolate candy bars. These are wonderful when you just want something a little sweet but feels so luxurious. For those looking for a gift for me, buy directly from their site is far cheaper than Amazon or local health stores.
- Turtle Mountain makes a Dairy Free, Wheat Free ice cream with coconut milk. For someone who has been without ice cream for nearly 5 months, this was pure heaven! Karl had to warn me to put the container away before I got sick from eating too much. I has been eating the chocolate peanut butter flavor. This product, rightly called "Purely Decadent", comes in container about the same size and price at Ben and Jerry's ice cream. The thing this really did for me was open a door in my brain to the options I could do with a substitution of coconut milk with recipes that require a cream like base. This is very exciting for someone who is trying hard to also make things from scratch. Depending on the recipe, it leaves a slight coconut flavor or under tone but that it fine for me as I like coconut. When I made the chocolate souffle for Thanksgiving, I used coconut milk for the milk/cream. Before it went into the oven, I tried the batter and it had the coconut undertones, but when it was cooked, the amount of eggs and chocolate were too strong to allow the coconut to come through.
-Oh for a love of all things coconut!! Coconut oil can easily be substituted for butter in recipes. It has the same viscosity and fat content, only coconut oil is all good fats and has been studied for it's surprising link in reducing cholesterol levels. Coconut flour adds a sweetness to GF flours which allows the reduction of sugar, and adds some protein. I already spoke of the wonders of coconut milk. I did put it into eggs yesterday and before Isabella asked how I made them, she said they were the best scrambled eggs ever. When I finally told her I added coconut milk, left over from the souffle, she gave me a funny look. I then explained the nutritional value to the children and they shrugged off the negative views of coconut products.
-Pamela's Cookies, especially Double Dark Chocolate. They are Wheat Free are Dairy Free. The cookies are also so rich that eating more than two could cause a tummy ache.
- A love of all things Almond. Almond flour has more protein, vitamins, minerals, and less carbs than wheat flour. Finding one that is finely ground enough to keep a non gritty texture is the current hunt. Almond milk is what I put in my coffee and home made granola. The Blue Diamond Company makes the vanilla sweetened one that I use for coffee and granola. When ever I use this I have to reduce the vanilla and sugar in recipes. Almond Butter has always been a delight for me. I like it better than peanut butter but it is a bit more expensive. Roasted, toasted, or raw, Almonds are a great snack or ingredient.
- I have a new respect for Vegans. When I had to travel to take care of our other house, I found myself trying to find something quick and easy to eat. Browsing through Vegan options makes it free of Dairy. I just have to watch the wheat content. The rise of Vegan demands has forced companies to create Dairy Free options for yogurt, cream, butter/margarine, etc. Since Vegans also tend to be forceful in sustainable or natural products also, I have found and awaiting arrival as I had to mail order because my small town does not stock it, Vegan, Natural, Non-Hydrogenated Margarine. Why is this so important, it could be the last resort to getting a flaky pie crust. (I said giving up staple menu choices was hard to do.) The product is Spectrum's Natural Organic Shortening. The problem and taboo thing about margarine and shortenings before has been the hydrogenation of oils/fats to create an unnatural, plague producing, cholesterol rising medium to replace the once so used butter or lard. It was originally created to reduce the fat content in our foods and pushed by processed food companies due to it's longer shelf life. I have also noticed that during the day, I am eating more vegan but not for a lack of eating animals or by products. It just has been easier to eat fruits, veggies, nuts or nut butters when I need that quick bite during the hectic days I have planned.
- I am looking at recipe books from supporters of Raw food, Primitive or also called Cave Man diets, and Specific Carbohydrate Diets. The SCD books are really interesting as they include information on why this diet helps people with digestion issues and the ability to heal young children from these diseases or syndromes if caught early enough. It has to do with a balance in the bacteria levels of our systems. The heavy wheat and sticky carbs that are so prevalent in our American diets cause an over abundance of the bad bacterias. These types of recipe books aim at using only ingredients that starve out the bad bacterias while creating a good environment for the good bacterias in our bodies. The SCD books rely heavily on home made yogurts that are fermented for 24 hours to create super powerful probiotics. Once the yogurt is made, it becomes a base for several recipes. If lactose is what is causing my dairy issues, then this type of yogurt should be tolerated as all the lactose is eaten up by the fermentation process. I have seen the use of cow and goat's milks used, but a recent trip to a new health store got me wondering if making yogurt from alternative milks (soy, rice, almond) is possible. Soy yogurt is currently available but I have been avoiding it for my want to avoid soy products in general due to their estrogen like make up. However, those qualities are suppose to dissipate when the soy is fermented at in tofu. I guess that would be the case in yogurt?! Anyway in searching for more options, I have stumbled on a company that is working on coconut and almond milk yogurts. It is very new, so not in my small town. Maybe if I go to one of the larger cities and maybe at a Whole Foods store, I might find some to try. Currently, I take capsules of probiotics since yogurt has been on my banned list. Oh so many things being circulated in my mind!!!
- I have successfully adjusted my granola bar recipe I had posted before. Instead of wheat germ, I add flax seed. Instead of wheat flour, I add gluten free flour. If I use straight rice flour it is too gritty. Tapioca Flour is better but I am right now in love with an Almond Flour Blend from Gluten Free Mama. Anyway, I must make a pan of these for Anton every 7 - 10 days to help with his need of calories for his pre-teen growth spurts. I load it up with peanut butter and if he is not looking, chopped up nuts, to give it extra protein and fat. He also requests chocolate chips. I might start substituting the Dairy Free chocolate chips in his as I try to see if weening him off milk will help in his weight gain. Anton is currently not even on the growth charts for weight for his height; the reason I decide he needed to be taken off wheat to see if it was causing an inability to absorb nutrients. Like myself, Anton's histamine levels are off the charts but does not show specific allergens, hummm more food for thought.
-All things from a company called Glutino. Instead of xanthum gum, this company uses guar gum. It has facilities in Italy and Canada which have higher gluten free guidelines than America. Anton loves their crackers; especially the plain ones, taste like a less buttery Ritz, and the vegetable flavor, taste like Wheat Thins Italian flat bread crackers. This company makes the Frozen Flax bread that is great for toasts and a frozen pizza for the kiddos. Our local grocery carries the pizzas, crackers, and fake Oreos from this company. The health store carries the bread.
Well, that is enough of a peaking into my free thoughts for now as I continue to struggle with what to cook and feed my family. Sometimes, just using the basic options of rice or potatoes is best.
