Gluten & Dairy Free in a 3rd World Country
Now feel sorry for me. Waaaa.
Okay. Now we're over it. ;)
Jon and I are committing to 6 months of this lifestyle to see if helps his eczema. When he was no longer having breaks between his outbreaks and he was using steroid cream almost daily, we decided we had to figure something out. So we're giving it a shot and if it helps, it'll be our new lifestyle.
Currently I have 3 bowls of coconut shavings soaking in effort to make my own coconut milk and coconut flour. I bought pre-packaged stuff to test the waters, then I hope to buy fresh coconuts to use, as they are cheap here.
I've also experimented with white and brown rice flour and tapioca flour, though my processor and coffee grinder can only get the flour semi-fine. I am so grateful that my brother-in-laws are headed over in 2 weeks, and they will bring along an electric grain mill. (Cheers broke out across the land) These vary in price, so I think I got a well reviewed mid-ranged one. I'll give review after I test it out a bit. This should make life a lot easier, as current rice flour takes blending about 1 cup at a time, and then running about a 1/4 through the coffee grinder multiple times, and even then we get some crunchy raw rice.
We are headed to South Africa this weekend,, and I hope to find a few other helpful things. I was graciously given a little jar of xanthan gum and I was excited to find out that I can buy it in South Africa without breaking the bank, though I've yet to experiment with it. I couldn't find it here in Mozambique. I am determined to figured a good all-purpose flour blend with ingredients I can find here. This sweet-loving baker needs me some cake, pies, and cookies... not to mention my tortillas and bread.
Coconut milk has been an awesome substitute for us. I've been buying cans, though I hope to make it myself. I've used it in mashed potatoes, butternut soup, bread, etc. and it has worked beautifully, without a coconut taste.
Previously I was a confident cook/baker taking pride in the compliments of friends and guests, now I am floundering, apologizing, and often on the brink of tears. Sigh. Give me some time. I keep telling Jon that I am confident I can make gluten free food that is yummy and that people won't be able to tell the difference. Only time will tell.
September 30, 2012 at 2:21 PM
Xanthum gum is expensive here, too, so be prepared. I think I paid $11 for a small bag. Cassandra Merchant posted a bread recipe on my site that I have yet to try - because it needed 2 more ingredients I hadn't heard of - glutenfree baking is an adventure, to say the least.
September 30, 2012 at 6:17 PM
The Lord promises us a land of milk and honey - and at least some unleavened bread for our journey through our wildernesses. A little manna would help too. So praying that all your endeavors with diet will be successfull and not too stressful. Sometimes the stress causes more problems than all the germs, allergies, etc. Praying for you as you continue in the Lord's work with the sick and dying - hospice in Mozambique. Hospice here is hard enough to do. But the Lord promises us to be yoked to Him and then the burden will be light. So stay close to Jesus (I'm preaching to myself - it's the only way I have survived all these years - life is tough - but working with Jesus is wonderful beyond words.) Love you guys.
September 30, 2012 at 10:52 PM
feeling your "pain" I've been Vegan since June and it's hard to do here in south Texas. Thank God for the vastness of the Internet and all the recipes to be found! I'm sure you'll find a way to bake up a storm. I am lucky that I can still bake without eggs and using soymilk.
I really hope this eases the Excema...
October 1, 2012 at 1:34 AM
yay! keep going! i barely cook. its getting bad. i mean, i cook, but its becoming less and less edible. :-p
and happy birthday! i cant remember if i celebrated you yet or not. celebrating now, for all your great years!
October 1, 2012 at 3:04 AM
Praying for you. We've had our share of crazy eating adjustments this last year. I have guar gum that my sister gave me that I used when doing some gf baking. I believe she said that was cheaper than the xanthum gum.
It took some time, but Bethany was able to learn how to make some amazing gf baked goods! I know you can too!
Are you avoiding corn too? If not, have one of the bil's bring you out some Masa flour (corn flour). They can pick it up at any of the mexican supermarkets here. The corn tortillas are super easy and TASTY! I'm not a fan of store bought corn tortillas, but I devour the fresh corn ones...
You'll have to give an update on making your own coconut flour. :)
Praying for you all as you make this transition and praying for healing for Jon's eczema.
October 2, 2012 at 1:21 AM
The dairy-free and gluten-free worlds are going to be learning a lot from you, Layne, I just know it.
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