This time it's food. I have no intention of becoming a food blogger, but I have a few things I'd like to try. If they work out, or even if they fail, I'm gonna share stuff with the faithful readers out there...just in case someone could benefit from my experiments.
It's a long story, but my family has a lot of food intolerances. I emphasize intolerance. We don't have food allergies, however the world of intolerances can lead to allergies in the long run and a whole lot more. I won't get into that now, but whooo baby, if you know anything about food intolerances, you know for a fact that we are what we eat, people.
So, with a laundry list of food intolerances in my household, and ones that are in everything that is required in baking, comfort foods, sweets, and even soup, there is a lot of substitution going on when we cook around here.
Our main intolerances are Fruit, Gluten, Sugar, Corn, Peanuts and Dairy.
As you can see, with a list like that, we seem to be very limited in our baking yummy goodies capacity, unless we want to turn our kitchen into a lab.
I feel I must stress that my family is not Celiac...BUT there *is* such a thing as gluten intolerance. It is not just a trend, and Celiac is very real as well. My husband is the poster child for the intolerance, and I might post all about it, someday. (Promises, promises.)
So, most gluten free (GF) flour premade mixes have corn and/or potato in them. My husband can't have corn. To make matters even more difficult, he can't have any grain or potato together. This no grain thing limits much of our starch choices to potatoes OR rice. Not at the same time. Most GF premade mixes in the stores have rice *and* potato. The key is to buy only pure, single ingredient GF flours and mix your own at home. Tapioca starch and xantham gum have been godsends. They add the extra stickiness. Almond flour, rice flour and garbanzo bean flour have been our favorites so far.
I also recommend using *good* rice flour and tapioca starch. There are bargain versions out there, especially in International aisles at grocery stores, but be careful. Some have some weird aftertastes going on. We haven't narrowed down which bargain flour is causing the subtle "bite down on aluminum foil with fillings" metallic aftertaste.
|Bob's Red Mill|
Now for the dairy compound. Myself and my daughters are dairy intolerant. Every goodie usually requires some kind of dairy, butter, milk, whatever. Fortunately, there's a myriad of dairy substitutes out there. We generally go for almond milk around here, because it usually doesn't use other ingredients that some dairy substitutes use. It's also come far down in price than when it first came out.
So, GF flour and dairy substitutes covered...right? Pretty much. Fortunately, we don't have issues with eggs. (Psst, eggs are *not* dairy.)
That leads me to the plethora of paleo and vegan recipes out there that look scrumptious. One problem. Fruit.
My hubby (the most complicated of us intolerant people) can't have fruit. That means nothing berry, seedy, pitty, or pulpy except melons, squash, tomatoes and cucumbers. And nothing citrus. (Don't ask, I don't know why tomatoes are counted as "safe"...) So, many paleo and vegan recipes use a lot of coconut. Coconut is a fruit. My hubs can't have it. (If you don't already know the buzz word Paleo, please google it. There are A LOT of opinions out there. I am not claiming ownership of any opinions. I use paleo as a tool for cooking guidance. I do not use it as a strict dietary component to follow for obvious reasons.)
This leads me to my point. (Sorry for the long winded explanation.) I am going to try substitutions for some excellent paleo sweets recipes so that hubby can eat them. My recipes will not sound as healthy as the originals because instead of using coconut oil, I will be using lard. (I can hear the gasps already...) I could do a whole blog post on lard, but that's for another time. Also, I am gratified to see that there are variants of paleo and vegan recipes that are already more flexible. Obviously the lard factor destroys a vegan label on a recipe, unless I discover some amazing vegetable (not fruit) shortening that doesn't include corn or other grainy ingredient. I might try sunflower oil. Note of clarification, my family is not vegan. We don't subscribe to any one kind of diet as I mentioned before.
My first experiment will be with this yummy looking recipe by Florian at Contentedness Cooking. It's for Vegan Caramel Shortbread . I will let you know how this turns out. It has a lot of coconut. So, I'll be turning my kitchen into the Lab of Intolerance Experiments for the next couple of days.
|Vegan Caramel Shortbread|
Stay tuned, and feel free to ask questions in the comments. I will do my best to answer anything on intolerances that I can. Negative opinions, comments with info on where you think I should go for references, or otherwise disparaging posts will not be published. I've done my research, and have lived my own experiences. I appreciate that many have their own personal experiences with food intolerances. There is no single way to pigeon hole any person into a single diet. At some point, I might post my main resource and do a more concise explanation of my life with food intolerances.
For now, I just want to have fun with food!
|Healthy 4 Ingredient Cake Batter Rice Crispy Treats|