We have just begun our 2 week completely wheat and soy free diet. Because I feel that diets work better with support, I am joining Noah in going completely free for the next 2 weeks. Then slowly I can start introducing wheat into his diet. When we figure out how much he can handle on a daily basis, we will do the same thing with soy. It's definitely going to be a challenge. But I have already found a wheat flour substitute to use as a thickening agent. White Rice Flour. I made the Creamy Ham topping ( see January posting for recipe) for baked potatoes last night and we couldn't tell the difference. Tonight I made Macaroni & Cheese with Quinoa noodles and used rice flour in the cheese sauce. We haven't eaten baked yet, but the taste before it went into the oven were yummy. I have decided one good thing to come from this will be that it will sever my dependence on processed flour. Not to mention forcing us to quit our fast food addiction. It will be interesting to see how we feel at the end of 2 weeks and what I will be craving.
The kids loved this so much they had seconds and thirds. We couldn't tell a difference.
These are the muffins. The texture was different from what we are used to. It is a much more dense bread, but the flavor was good.
These are the muffins. The texture was different from what we are used to. It is a much more dense bread, but the flavor was good.And they were chock full of fresh blueberries. That helped.
The all purpose flour that I used was from Bob's Red Mill and it gives me hope for pizza, cookies and other yummy things we were taking for granted.
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