Another Kind of Survival Pantry

The walls are unpainted.

One of the nerve racking problems with having a lot of allergies, mostly with a corn allergy, is that buying packaged foods is a crapshoot. You cannot trust something as simple as a bottle of water, cooking oil that claims to be just the oil listed on the bottle, or frozen strawberries that claim to be just strawberries.

Food is neatly stored.

How can bottled water be a problem? In the bottling process it is not unusual for manufactures to use corn starch as a lubricant in the machinery. Since it is not an actual ingredient of the product it is not listed as an ingredient on the label. For someone with a body as sensitive as mine this means finding out too late that another packaged food item is not safe. It creates not only a situation where I often waste money, but it means pain for as much as three days.

The broken ceiling allowed mice in.

When do I find a packaged food item that works, I, then, find the store is frequently out of that item. To resolve this I took an old coal room, I had been using for a dysfunctional pantry, and made my husband turn it into a decent pantry. I can, now, buy food by the case. 

Wood panel sealed the holes.

 I'd like to conclude this post with a recipe that uses many of the type of items stored in a pantry.

Sweet Potato Soup

Optional and alternatives ingredients are in parentheses.

2 c diced sweet potatoes (butternut squash, pumpkin)

1 large diced apple

(1 Tbs minced onions)

1 stalk mince celery

Water to cover (apple juice can be used in place of an apple and water)

Cook until tender. Turn off and cool for handling. Place a cup or two at a time in the blender and blend until smooth. Return to the pot and cook on medium low heat. Add:

½ tsp Italian seasoning

½ tsp ground rosemary

1 tsp salt (or to taste)

(¼ tsp pepper)

1 c almond milk (any milk or cream, or milk or cream alternative)

Simmer 30 minutes or until thick and creamy. Top with roasted and salted sunflower seed. I like to roast the sunflower seeds myself and add Italian seasoning and salt at the end of the roasting.

Alternative roasted toppings:

pumpkin seeds

almond slices

chopped pecans

sesame seeds

croutons

Serve with Millet Bread.

A sweet alternative, instead of Italian seasoning and salt try cinnamon or pumpkin pie spices and 2 Tbs of your choice of sweetener. Then top with one of these choices:

raisins

sauteed apples

shredded apples

applesauce

shredded carrots

candied nuts

candied seeds

dried cranberries

Serve with:

sweet crackers

in bowels made from pie crust

a couple of sugar cookie
s

Gluten-free Cooking 'Scratch' That

When first told to take gluten out of their diet, most people feel like something you see in the cartoons. The ground beneath them is suddenly gone. They're hanging in mid-air waiting to fall. The struggle to cook gluten-free wasn't like that for me. I had already learned about dealing with a dairy-free diet and I had fell head-over-heels in love with heath food, herbs, and the vegan diet.

During the ninety's I worked in a health food store where I learned about the vegan diet. It felt so good. Veganism naturally reduces gluten, corn, and bake goods from the diet, and incorporates a larger variety of foods into the diet. Unable to stay on the diet I continued to have health issues.

So, for me, the bottom didn't fall out. It more at slowly crumbled. It started with starch. Starch, with its high pectin content, is the quickest, easiest, and seemingly best substitute for gluten. Gluten provides quite a bit of the nutrition and the strength to hold a rise in breads and cakes. Starch's lack of nutrition lead me to develop a number of my recipes free of it. Although, cakes, breads, and cookies can be made without starch, pie crusts, crackers, tortillas, and biscuits don't hold together,crisp up or roll out with it's absence.

It was after embracing starch I hit that emptiness. Potato and corn starches have larger starch molecules. The larger the molecules the better it works as a replacement for gluten. They also tend to be cheapest. Well, what do you do if you're allergic to potatoes and corn. First there is tapioca starch. It's too close to the potato family. Crossover allergy problems happen there. So, scratch that. Arrowroot starch is an excellent corn starch substitute. Turns out, it's not unusual for manufactures to cut potato starch into a batch of arrowroot, if they are a little short during bagging. Well, scratch that. Kuzu starch made from the kudzu plant costs 7USD for 3.5 ounces. Are you going to stick a cup of it in your baking? I think not! Scratch that.

With so many foods scratched from my diet, it has been an ability to cook from 'scratch' that has been the biggest help in my struggle to live with, not only a large number of allergies, but to also put together a family meal which considers other family member's allergy concerns. It helps with remembering the ingredient combinations needed to make a cake rise, or to take out out one nutritious food and replace it with another. It makes me brave enough to can my own food, so I can avoid the starch not listed on a food label, but used to make factory canning machines work smoothly without oil.

What has helped you the most in your struggle with gluten/allergy-free cooking?

This weeks highly recommended website for understanding gluten sensitivity.

The World's Ultimate Resource On: Gluten Free Diets, Gluten Free Research, Gluten Free Help, Celiac Disease, and Gluten Free Recipes. Gluten Free Society

I think I'm Returning to this blog

After my husband returned to work, it seemed as if, I would never again find the time to write. I am now taking that time, more and more. Just grabbing it and learning how to do it when others are making noise and bugging me. Well, everyone is old enough to take care of themselves while I take a couple of hours for writing fun.

A lot of events have happened in my life in the past two years. I'm, now, a grandmother of 4, 3 boys and 1 girl. I found that I am allergic to corn and that corn is in everything, worst than gluten. Ive been so busy with life and so disappointed by my health issues, I considered abandoning gluten-free blogging all together.

With billions of blogs and millions of them on the subject of gluten-free cooking, I've often defeated myself by thinking why bother. Well, I love to write and I enjoy cooking, and maybe, just maybe, my experiences can help someone out there on the web. So I'm gonna do it. I'm gonna write.

However, it's going to be about more than gluten-free. I have another blog for fan fiction and other writings, mostly Supernatural fan fiction, though. If you're interested it's The Barefoot Bard.

Boy, You Sure Can't Eat Much

The Title of this post is what an online friend posted, once, concerning my list of things I can't eats. When one looks at the list of things I can't eat it's easy conclude. However, what the average person eats without thinking about it or reading labels on is nothing more then various combinations of the same foods.

Consider the eight most common allergies – Milk, egg, wheat, fish, shellfish, peanuts, tree nuts, and soy. In packaged, convenience and fast foods these food items are widespread. If you add to that list gluten intolerance (Celiac's Disease) along with corn, these food items are pervasive. You run into them even in health food. This may cause others to think the list of what I can't eat is greater than what I can eat.

The truth is, this allergy situation is only the end of careless eating whatever is convenient- -unless you can afford to buy the expensive packaged food made just especially for people these allergies and intolerances. I am, also, allergic to the most common flours used in gluten-free baking. It means cooking with fresh foods from scratch.

Daunting, limiting, confining? Not really. I grant you, I have been raised on Grandma's cooking from scratch. I've cooked primarily from scratch for thirty years, since the discovery of my son's allergies (and because scratch cooking is cheap.) Cooking a pot of rice isn't any harder than cooking a pot of pasta. Chopping a fruit or vegetable didn't change since I have learned of my allergies and intolerances, nor has the cooking of meat, or the throwing on of a handful of nuts. It may mean a brown bag for lunch instead of a trip to a fast food place, but what is that, over feeling well for a change?

When I look at the wide variety of fresh foods available on the market and then look at the way I ate before diet change, I find far more food to eat than a sandwich, burger, or basic meat and potatoes. The most common grains in the average diet are wheat, oats, barley, corn, and rice. That's five grains with wheat being the primary source of all three meals. I personally can and do eat, rice, quinoa, teff, millet, garbanzo bean, soy, almond meal, and tapioca. That's nine grains I eat on a regular basis; nearly double the average daily habit.

I have days when I feel limited, but then, there are those days when I feel simply inspired to learn new things about new foods. It's an educational, creative, full of variety, and healthful way of life. From this way of life I find joy in what I can eat.

Chili and Cornbread

Chili and Cornbread are very easy to convert to your needs. You will have to cook from scratch. Ready made items that don't have something I, or another member of the family is allergic to, takes a bit of work. With the pervasiveness in which manufactures use common allergens like, corn, dairy, and gluten, vigilance in reading labels and cooking from scratch are two important survival techniques. Using the ready made or the preseasoned tomatoes and beans will mostly likely not be possible. Remember to read all labels. My chili recipe is Gluten-free, Corn-free, dairy-free, and a serving or two, for one member of my family, bean-free. This meal was a big hit with my family.

Chili
Start with browning the beef, onions and following spices:
1 ½ lbs ground beef
½ medium onion diced
1Tbs chili powder
½ tsp garlic powder

Drain the fat off the beef, then add:
2, 28oz cans diced tomatoes
1 Tbs Chili powder
2 Tbs green chilies
¼ tsp Cheyenne pepper (feel free to adjust this for taste)
a dash garlic powder

One person I am serving has a bean allergy, so at this point I remove a couple of servings. I simmer this for about 10 - 15 minutes before serving.

To the main pot I add:
2, 15 oz cans of kidney beans – or 1 cup of dried kidney beans soaked the night before, and cooked earlier in the day.
Then I add enough tomato juice to adjust the consistency of the chili

I set this all to simmer while I make the cornbread. While there are 3 members of my family that can not have corn the 3 men can. So, I am using up what is left of my cornmeal and corn flour on this recipe.

Corn bread
¾ cup corn flour
½ cup tapioca Flour
¼ cup course ground whole corn meal
¾ cup medium grind whole corn meal
1 tsp Xanthan gum
¼ cup of sugar
2 tsp baking power
½ tsp salt
1 cup milk - take your pick of milk type (cow, goat, soy, rice, hemp,...)
¼ cup vegetable oil – if making for those without dairy allergy this recipe is very good with butter as the fat
1 egg, slightly beaten

Heat oven to 400° f. Grease 8 or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 30 to 35 minutes or until golden brown and wooden pick inserted in center comes out clean.

For those who could have the corn bread I serve gluten free bread.