Julia's Guardian Angel Fund

Wednesday, October 27, 2010

I did it! HBI5MAD Eggless, GF, Diary Free Brioche Dough!!

We have a new 11 year old here.  My eldest daughter turned 11 today.  We started the day with Mass (her choice).  Then, we came home for our very weird family tradition - Ice Cream and Donuts for breakfast.  Last night at midnight, I was mixing up the regular dough.  My friend Julie lent me the Healthy Bread in 5 Minutes a Day book.  I have only tried one other recipe, and of course, I punted on that one, too.  We didn't want the three year old left out, so I modified a recipe for donuts for him, too.

I'm happy to report my daughter (the birthday girl) and husband said the GF, EF, DF, CF donuts were great!  I couldn't try them because of the rice flour (I'm allergic).  They said the donuts were chewier (more like a bagel) than our Egg free Challah based donuts, but good none-the-less.  The good news is that I have lots of dough left.  I will be making him cinnamon rolls tomorrow, as a treat.   I will make the rest into a small loaf suitable for little pieces of toast or I will make it into cinnamon swirl raisin bread.  Haven't decided on that one, though.

So, here's the recipe.

Egg Free, Diary Free, Wheat/Gluten Free Brioche the Artisan Bread in 5 Minutes a Day Method

based on the GF Brioche recipe from Healthy Breads in 5 Minutes a Day.
Makes 3 1-1/2 lb loaves (I only made enough for 1 loaf)

1 c. brown rice flour
1 c. tapioca starch
3 3/4 c. corn starch
2 Tbsp. granulated yeast
1 Tbsp. kosher salt
2 Tbsp. xanthan gum (I used 1.5x as much Guar Gum since I'm out of xanthan gum at the time)
2 1/2 c. milk substitute (I used Vance's Dari-free, made according to package directions)
1 c. honey
1/4 c. flax seed meal mixed into 3/4 c. warm water (as an egg substitute)
1 c. neutral flavored oil
1 Tbsp. vanilla extract

1.  Combine dry ingredients and whisk together until thoroughly combined.  I used my stand mixer because this a difficult bread to mix well by hand.  I used the paddle attachment.  If you use an ice cream bucket for your dough, it will fit under your stand mixer and you don't have to dirty an extra mixing bowl.
2.  Combine liquid ingredients and mix until well combined.  Gradually pour the liquid ingredients into the dry and mix until no dry spots are left.
3.  Loosely cover and allow to rise until doubled at room temperature. 
4.  Refrigerate lightly (not tightly) covered.
5.  For donuts, sprinkle a little rice flour on a board or counter.  Sprinkle top or cover with wax paper or plastic wrap.  Roll to about 1/4" thickness and cut with a donut or circle cutter.  Place on a sheet pan or bread board covered with wax paper, sprinkled with rice flour to prevent sticking. Cover with plastic wrap and allow to sit for 30 minutes.  Heat oil to 360-370 degrees.  Add donuts and holes carefully to hot oil.  Do not over crowd.  Cook for 1-2 minutes until golden brown and flip carefully.  Cook until other side is done.  Drain on paper towel covered plate.  Sprinkle with cinnamon sugar or powdered sugar.
6.  For bread, grab a 1 1/2lb wad of dough and gently shape into a loaf, using wet hands.  Put into a greased 8x4" pan.  Allow to rise for 90 minutes (covered with plastic wrap).  Bake at 350 degrees for 40 - 45 minutes.  Allow to cool completely before slicing.

Just one more note...I don't usually use flax seed as an egg replacer, but I have found that it is the best replacement in bread.  I just don't use it as much.  I'm going to get some chia next to try as an egg replacer!

Wednesday, October 20, 2010

Eczema Update

I just wanted to report that I have taken all traces of coconut out of the three year old's diet.  His legs look much better.  I think the tomato may still be a culprit, but I want to only remove one thing at a time so I know what really worked.

Thanks for all the prayers and suggestions. It is so wonderful to have help from so many folks.

Thursday, October 7, 2010

Our Lady of the Rosary

This, my friends, is my favorite feast day.  It is also my husband's and my 15th anniversary today.

“The rosary, though clearly Marian in character, is at a heart a Christ-centered prayer. It has all the depth of the gospel messge in its entirety. It is an echo of the prayer of Mary, her perennial Magnificat for the work of the redemptive Incarnation which began in her virginal womb...It can be said that the rosary is, in some sense, a prayer-commentary on the final chapter of the Vatican II Constitution Lumen Gentium, a chapter that discusses the wondrous presence of the Mother of God in the mystery of Christ and the Church" (Pope John Paul II, apostolic letter The Rosary of the Virgin Mary).
If you say a rosary today, could you offer at least one decade for my husband and my special intention?
Thank you in advance.  I will remember all my readers and their intentions in all of my rosary today.

Wednesday, October 6, 2010

Now what?

I'm proud to say we have made it 8 weeks gluten free with very few slip ups (only in the first two weeks)
Despite that, my three year old's eczema is worse than ever.  It's now on his neck, arms,  face, stomach and sides.  He'd never had it anywhere but his legs (and diaper area - ouch!). It's still there and worse than ever.

He's no longer getting any dairy, eggs or wheat.  Now, he eats MOSTLY rice (which I'm allergic to), gar-fava bean flour, coconut milk, corn (tortillas), soy based cheeses, Earth Balance Buttery Spread (thank, realmom!) instead of the obvious alternatives.   One thing I've noticed is he has started to only eat a few things.  If I bake anything, he won't eat it.  I tried to make cinnamon rolls for him - nope.  I have baked GF/CF/EF brownies with a Bob's Red Mill mix and he wouldn't eat those either.   GF Biscuits?  Nope.  He will eat pancakes made with the new Gluten-free Bisquick, but not the Bob's Red Mill GF Pancake mix (any body want what's left?)  I've also made a wide variety of things like muffins, coffee cakes, etc and he's turned them all down cold.  He likes it when I make oven baked chicken with a Gluten Free Bisquick as a coating.  The last 8 weeks I have tried to make his food as much like ours as possible so that he doesn't feel denied.  I don't think he does.  Now he's being selective either because of picky-ness or because something is not agreeing with him.  He's not terribly verbal, so it's hard to figure out.  It's very frustrating when he REALLY needs to eat to gain weight.

I'm more frustrated about the eczema, though.  While he's not lying in a pile on the couch saying he's tired anymore, he's scratching all the time now.  He can't sleep.  We're down to one bath a week with cool water and moisturizer two times a day.  I can't seem to pin point what the culprit might be that is causing the eczema.  So, next trip to the doctor we'll have to do yet another blood draw to see if he's allergic to rice, coconut, sunflower seeds or perhaps some fruits?? I don't know.  He already takes Zyrtec, which is a histamine blocker for his allergies.  I wonder what his eczema would look like if we took him off that!  I can't see putting a kid that is already short and small on steroids.  For now, we're relying on Aquaphor and tricimnalone for the eczema.

I wish we had a normal here.  He also hasn't gained any weight or grown taller.  It is hard enough to try to get him to gain weight on the short list of foods he's allowed to have.  He comes down in the morning, literally shaking because he's so hungry. Then, he turns down the food he asks for and requests something else.  It's hard to know when to give in and when to give up.

One more month and we'll have had our three month run of Gluten Free eating.  I'm not sure what will happen when we switch back.  I'm a little scared - scared that what I am doing now IS the new normal.  All prayers are gratefully accepted.