The Christmas Miracle

I don't know the right way to write a blog, so I hope you can stick with me through this.  It is very difficult for me to share my experiences.  These experiences have molded me into the person I am today. The past years have not been easy, and reflecting on parts of my life brings emotions close to the surface.  However, friends and family have been telling me for years to do this, and I finally have the courage to share my voice.

Now, back to where I left off a couple of days ago.  I was devastated when I received the allergy results.  Not only was I told that I needed to eliminate all of the problematic foods for at least six months, but I was also told that I would need to put my kids on a 4 day rotation schedule to give them the best chance of controlling the current allergies and preventing other allergies from developing in the future.

I am not a doctor, so I can only share what I was told.  I was told that when an "offensive" food is eaten, the body creates antibodies to fight that food.  Allergy symptoms flare up when the antibodies build up.  If my family followed a 4 day rotation, the antibodies should have time to clear and not build up causing problems in the future.  So, not only did I have to start from scratch, but I also had to strictly rotate the foods that our family could have.  Also keep in mind that though corn and rice were okay for my kids, they were not okay for me.  There was so much to consider. (My degree in math and physics couldn't help me with this one.)

I call my first recipe my Christmas Miracle. I patterned the recipe after my mom's pancake recipe.   I wanted it to be a little sweet with some cinnamon and vanilla.  I remember how grateful I was that the recipe worked. It still brings tears to my eyes as I think about how that little success gave me hope and encouragement.  I have since improved my pancake recipes. (Yes, recipes plural.  Remember the rotation schedule.)  

A pancake is one if the most versatile things.  You can freeze them for future breakfasts.  Then, you can either warm them in the toaster or in the microwave.  Also, If you are making a sandwich with them, make it with frozen pancakes, and by lunch it is thawed.

I need to tell you one more thing about my recipes.  I try to keep the recipes very simple. I use as few different grains as I can due to the rotation schedule.  (There are other recipes out there that use multiple grains to enhance the product, but I can't mix grains.)  I also try to keep the ingredients to basic items you should have in a kitchen.  The exceptions to that are xanthan gum and Ener-G egg replacer, but once you buy those, they last a very long time - kind of like a spice in the cupboard.

In the beginning

It all started about 10 years ago. I found out that I was allergic to corn, rice, dairy and eggs. Corn is in everything, so I learned to cook from scratch.  I baked bread, learned to bottle jams, salsa, and fruit and simplified the way my family ate.  No more casseroles and creamy sauces. We adopted the phrase "eat to live not live to eat." It was a departure from everything I knew.  Little did I know that I was being prepared for something bigger.

My son was having problems with transitioning to food from nursing, had bowel issues, and was always crying and sad. We made the rounds, visiting doctor after doctor trying to find answers for him. When he was three, we discovered that he was IGG allergic to wheat, dairy and eggs. (I think doctors consider IGG responses as intolerances.) He also was lactose intolerant. So, with that information, I learned to cook with barley and spelt - still egg and dairy free. So, if any of you followers have an interest in any of those grains as well, I can share recipes.  Just say the word with comments.

Things stabilized with my son for a couple of years.  When he was 7 we tested him again.  This time gluten, soy and peanuts were added to the list as well as mustard, parsley, garlic, strawberries, melons, etc.  Another son who was 4 was tested as well with similar but less severe results.  He could not have gluten, dairy, eggs or soy. All of my work with barley and spelt went out the window with that test.  I cried when I got the results.  I had to start all over again.  I didn't know where or how to begin. I felt totally helpless and overwhelmed at the prospect of feeding my family. Every gluten free cookbook I looked at used eggs and dairy. So, I made a decision. I could either sit and wallow in self pity wondering how things could or would work, or I could get to work and find solutions for my family.

Stay tuned for more...

Here I go!

I have been baking gluten free, dairy free, egg free and soy free for years. When my family was diagnosed with severe food intolerances and allergies, I had to make a change in my baking.  I ran into trouble very quickly. Everything I found that was gluten free contained eggs and dairy and often soy.  I was frustrated.  I have to admit that I cried for a few days and then I realized that I was responsible for the well being of my family.  It was in my hands.  It was at that point that I quit crying and started trying.

Now 4 years later, and many recipes later, I am ready to share my self, my stories, and my recipes with the world! Yikes! It is a scary thought, but I know that I am not the only person facing this food  struggle. I am doing this to help all of you facing similar hurdles.  Through this blog, I will share my story and journey as well as my recipes.