Twice now I’ve tried to make my dear friends some yummy bakery items for Christmas, and both times I’ve ended up with crumbly messes. They are fine tasting crumbles, but not exactly what I had in mind for a Christmas gift. My friends are a family of four who are gluten, dairy, and egg free, so the recipes are not exactly run-of-the-mill, open box and add water types, but still I am using Flying Apron recipes which I use all the time so I do not know what the trouble is. The first time I tried to make chocolate cupcakes which rose beautifully and then collapsed in on themselves in such a miserable fashion I threw them away before they had even cooled. The second time I was making gingerbread cookies which broke apart as I took them off the cookie sheets. During this fiasco I happened to be talking to another friend who was hearing my distress through the phone and said, “Just stick them in a jar, get a spoon and deliver it as ice cream topping.” Brilliant! It wasn’t what I had intended but they do eat soy ice cream and the gingerbread did taste really good, so why not?! That saved me from trying a third recipe with ever decreasing confidence and I was sincerely happy not to waste all that food again. During this stressful time of year it is especially wise to keep an open mind and be flexible~ something I tend to forget in the Holiday craziness. Thank goodness for friends.
Category: Food allergies
Gluten Free in Disneyland
Traveling is always going to be one step harder for those of us with food allergies, but at least us gluten intolerant people are becoming more and more recognized in the restaurant world. I am completely aware we annoy a lot of chefs, sorry, but I’m pretty sure I am speaking for more than myself when I say, we didn’t ask to be gluten intolerant and if we could eat anything we wanted without feeling ill, we most certainly would! But annoyed or not, more and more menus are prepared with us in mind, whether the menu is a separate one or one where the gluten-free meals are marked, and traveling with at least this particular food allergy is easier than ever. I am happy to report that Disneyland was remarkably easy to navigate with gluten intolerance. As long as you can make it through the throngs of people, you can find gluten-free food. A little research and planning definitely helps though, so here are some tips~ First of all, make your dinner reservations ahead of time. You can email them (dine@disneyland.com) and in the email (with location, time, date, name) let them know the food issues your party has. Second of all, contact the special diets dining services (DLR.Special.Diets@disney.com) and let them know all of your dinner reservations and they can advise both you and the chefs. They can only help you with the actual park restaurants though, not the downtown Disney district ones. This was extremely helpful the one night we ate in the hotel at Goofy’s cafe which is a buffet style dinner with characters walking around. When I checked in the chef was alerted to come talk to me, which I almost declined because I hate to be a bother but I’m so glad I did not. He offered to make me either rice, veggies, and a meat of my choice or a gluten-free pizza. I was confused because it was a buffet, and he said that he’d be happy to talk me through the items of the buffet but since it leaves his control he cannot guarantee the items are in fact not cross contaminated. That made sense but I wanted to see what was available anyway, and he pointed out all the gluten-free items, and also all the things I might expect to be gluten-free but were not, such as the steamed veggies had been dipped in pasta water, and all the salad dressings had hidden croutons that had fallen in. He was very helpful and I thoroughly enjoyed my meal there. At Tortilla Jo’s the gluten-free meals are clearly marked with an asterisks by them, and there was a large selection. At Naples Ristorante the waiter just told me what I could and could not get, which mostly turned out to be gluten-free pasta with any sauce they had available. To be honest this was my most boring meal and the rudest staff, but everyone else loved their meals so I can’t not recommend it. The last night we ate at Rainforest cafe and the manager came over to talk to me about what I could and could not safely ingest. He actually did not inspire much confidence as he looked so frightened I felt like offering him a sip of my wine, so maybe he was new…? I don’t know, but all I wanted was a soup and salad and both were in fact gluten-free (with a certain dressing that is) so it worked out. For breakfasts and lunches we ate snacky stuff (I brought Udi’s bagels and travel peanut butter) and bought smaller meals. You can actually get a gluten-free guide to the park at Disneyland’s courthouse on Maine Street but each
time I looked in there was a long line so I did not bother even though I was very interested in what it said. (Were all those people gluten-free? What else does one do at the Disneyland Courthouse? Apply for a marriage licence with Mickey and Minnie as witnesses? Change your name to Tinkerbell? Ask for a judgement in a ride dispute?) Anyway, 3 days of Disneyland and I don’t feel one bit gluten-fied. That is indeed…magical Continue reading “Gluten Free in Disneyland”
Easy Croutons (Can Be Gluten Free or Not…)
The other day I made a garlic soup following, more or less this recipe from The Splendid Table. I went the potato route with it and it turned out pretty good, though pureeing soup is one of my all time least favorite kitchen tasks. If I make it again I’ll add more garlic than the recipe suggests because it was actually quite mild and I won’t make the same mistake of letting people try the soup without the croutons, because the croutons are by far the best part of the whole meal. First of all, the recipe calls for drizzling warm butter on the finished soup before serving but that seemed over the top so I ignored that suggestion. Then you add the croutons which changes the soup from a porridge consistency (that wasn’t well received in my house) with a more soup with crunch taste~ much better! Plus the way the recipe calls for making the croutons is far easier than I had ever seen. In the past I’ve always made them by coating cut up stale bread in oil, then stirring in herbs and salt and pepper, then sticking them in the oven with occassional stirring. This recipe just says to cut up the bread, any bread, into crouton size chunks, put some olive oil in a pan and cook them up on the stove for a couple of minutes. So easy and so good! I used fresh gluten free bread~ Maninis to be exact which is sliced nice and thick, and added only Mediterranean salts while they sizzled in the olive oil . It took five minutes tops and the soup will never be the same. I also used stale sourdough bread (not gluten free) for my husband’s croutons and he loved them. In fact he ate the croutons like a main dish and ignored the bowl of soup they were supposed to support. That’s what I get for serving it plain the first time. I have a feeling I’ll be adding these croutons to a lot more soups and salads now.
More on Ancient Wheat
So I’ve been hearing about this ancient wheat possibly being digestible for us gluten challenged people and have found one company that is making pastas from one of the strands, and selling the flour. It is called Einkorn wheat and the company I have stumbled upon is Jovial. I have liked their gluten free pastas for a while now, and really enjoy their blog and recipes but up until now I have kind of ignored the whole ‘ancient wheat’ thing thinking it wasn’t for gluten intolerant people. Now I’m starting to hear mumblings that perhaps it is. Obviously, a celiac needs to take extra precaution, but for all those people who don’t eat wheat just because it makes them feel awful in one way or another, this just might be a way to enjoy it again. I don’t know~ I haven’t tried it yet myself. Funny how I used to eat wheat nonstop and now I’m stalling about trying this new development of an ancient grain, but I really don’t like feeling sick. (Shocking, I know.) And really I’d like some more evidence before eating it and possibly feeling sick and causing damage to myself. But, if anything is going to lure me in it will be the possibility of a hearty European style loaf of bread to eat. I could eat alternative grains for pasta, pastries, crackers, and just about anything else quite happily for the rest of my life, but a good old fashioned hunk of crusty bread just can’t be made without wheat. Or at least it doesn’t taste nearly as good, in my humble opinion. Of course, that also means I need to learn how to make a good old fashioned European crusty loaf myself, and apparently Einkorn is tricky to work with (which is exactly why it has gone out of fashion while the higher yield, higher gluten wheats have flourished.) As soon as I drum of the nerve to tackle the baking, and the eating, it’ll be documented here first.
More on Sensory Processing Disorder
Someone asked for more info on this, so this post is for her. First of all, there has been quite a bit of research on the relationship between food sensitivities or allergies and SPD, so definitely get your child tested if diagnosed with SPD, or even if you just suspect it. And listen to your gut too. We had two food allergy testings come back negative, but then went to a third Doctor who found very specific sensitivities, and a true yeast allergy that really was the biggest factor. Once that was under control, he was a whole new kid. Sometimes a Naturopath is the best answer. Finding the best therapists for your child is crucial~ we found (after a couple of bad tries) an Occupational therapist who really did a fantastic job figuring out what my son’s triggers were~ what sensory activities he craved, and what calmed him down when over excited. We were then able to use that knowledge to conduct daily life. For example, we tried to do physical activity early in the day, and when my son showed signs of over-exuberance, we knew what activities calmed him, such as deep pressure. (Weighted blankets, heavy work, etc.) We avoided high-sensory activities that did not allow for him to move, such as movies which were generally too loud, too visually exciting, etc. But something like a bounce house place was great b/c he could convert his sensory intake into output easily. He also needed speech therapy and we found a therapist who was very in tune to occupational therapy. She worked only with SPD kids, and kids with autism/aspergers/etc. If your child needs any other therapies I highly recommend finding people who specialize in these kinds of kids b/c they understand the physical and environmental needs of these sensitive kids. My son also went to a school, starting in preschool, that provided OT and ST at school. When he couldn’t sit still, they took him for walks and provided other accommodations in the classroom. We were very lucky. If you end up with a school that does not recognize the special needs of your SPD kid, then find someone who can advocate for you, such as an OT. If the school wants to label your SPD child a behaviour problem, fight it. As a former teacher I can tell you that once your child is labeled that way, there is no return. This probably sounds like a heck of a lot to do, but if you hit it hard and consistently, it pays off quickly. Really quickly. My son is now in first grade and no longer needs any OT or ST, privately or at school. He is still high maintenance in many ways, but the majority of the time he is happy, calm, and excited about life. The entire school is impressed with his progress~ it’s awesome. I hope this helps. Good luck!
Food Allergies and Sensory Processing Disorder
That’s my son, running full throttle towards the freezing Lake Washington in the middle of March, in a button down shirt and clip-on tie. That pretty much sums him up quite well now at the ripe old age of “6 and three quarters.” Actually, the running full throttle part sums him up from the time he was in my tummy~ we’d see him moving all over the place, all the time, pushing with every extremity and turning around constantly. My younger son barely moved~ he was perfectly content to occasionally just snuggle in a little bit to the right or left. So different. My older son, the one running there, prompted my husband to ask if I’d had an affair with an ancient Roman senator. He just has always had this dramatic passion in everything he does, likes, doesn’t like, etc. He was diagnosed with Sensory Processing Disorder when he was three which basically means something different for every kid diagnosed, but for him meant he didn’t walk, he stomped, he didn’t get close to people, he got on top of them. Conversely, sound scared him to the point of wearing silencer ear muffs anywhere he was unlucky enough to have ever heard a fire alarm before. In fact, he pointed out far alarms to every stranger in every store we went to for years, usually in a warning tone, “there’s a fire alarm behind you,” to which people would predictably reply, “why yes, there is! I’ve never noticed that.” There is a lot more to SPD than that, it is an exhausting issue for every one involved, but with therapy and patience it can be overcome. And he has. Now that he is in first grade he is far more mellow, able to sit in a classroom with minimal reminders to stay seated and listen, and he has graduated from almost all his therapies. Plus, he is still as passionate as an ancient Roman senator, now obsessed with dressing up in ties everywhere he goes which is a lot easier to explain than the fire alarm thing. The therapies and books were extremely helpful, but I do not think he would be where he is today if we hadn’t explored food allergies. We had him tested twice starting at age 3, but both times he came back with a clean slate. We were not convinced so we took him to a Dr. who uses European methods of diagnoses, and he came back highly allergic to yeast, milk, wheat, corn, soy, tomatoes, eggs, and potatoes. I think I’m forgetting some, but those were the big ones. We took all that out of his diet for 3 weeks, no easy task as you might imagine, and then he went on a rotation diet eating allergen foods no more than once every 3 days. At the same time he took homeopathic types drops the Doctor made up specifically for him that helped his body get used to the allergen foods. Really, I should be calling these food sensitivities b/c they did not produce a true allergic reaction, but they did effect him greatly. The difference was immediate and dramatic. After a year he could eat the foods regularly without the majority of issues that plagued him before. It was not easy, but I am so grateful we did. He is so much happier now. The link between diet and so much of our children’s modern issues is more and more recognized in the mainstream, but we often still have to bang our heads against closed doors before finding an answer. I’ve never met a parent who wasn’t ready to try anything or fight any fight for the child though. They are so worth it.
Gluten Free biscuits
Saturday I made gluten free biscuits from the Flying Apron Cookbook replacing the berries with 1 teaspoon of ground cinnamon. As much as I love the berries, we were running low on them and my son has been drinking smoothies in the mornings lately so I saved them for him. Mothers are always sacrificing! But the cinnamon is delicious actually, so it was a good experiment. I’ve been daydreaming of what goodies I am going to make my gluten intolerant friends for Christmas. It is so nice to know other gluten intolerant people with whom to share food! It can be so lonely when you are the one and only at a meal, party, or any other gathering where food and drinks are served. Since I have never really liked meat, I was always the odd one at meals as a child, so honestly by now I should be used to it, but it still bums me out. In fact, Thanksgiving has long been my least favorite holiday, considering I’ve never liked any of that kind of Turkey-ish food, and for last few years I’ve known I can’t eat the bread-ish food (unless I make it). This year I am determined to make it a festive inclusive meal, and since we are hosting that should be relatively easy. I’m putting together the menu this week and I’ll post what I come up with. Really there are such great ideas floating around I’m sure I’ll have more than enough ideas to keep me busy!


