Chad and I (and by default, Christian) are back to eating wheat and dairy as of October 31. Bella’s birthday was November 1 and we were taking her and a friend to nice Italian place – and we figured it was a good a time as any to break our “fast.” In any case, I had attributed Christian’s eczema to the baby soap we were using and Chad said there was no difference in his headache frequency.
But now! The eczema is reappearing and the poor dude cannot pass a poop to save his life (this is nothing new, but in retrospect, pooping was a breeze during our wheat and dairy-free month). I really wish we had added on EITHER wheat or dairy and not both – so I could actually be able to say that it was one or the other. Now it looks like we’ll have to start fresh in January 2009; the holiday season is stressful enough as it is without food restrictions at this point, and it looks like if anything, Christian has only a mild reaction to either wheat or dairy.
All is not for naught though, I gained some insight and I learned a couple useful recipes: a raw breakfast “juice” and a gluten-free bread made in the bread machine. I’ve tried and like both. The rice flour bread is especially good considering that I like it better than the $5.99 rice flour bread I bought at Henry’s!
Bread Maker Rice Bread (courtesy Maya and with her comments at the end)
1 3/4 c water
3 large eggs
3 tablespoons oil
1 teaspoon cider vinegar
3 tablespoons honey or sugar
1 1/2 teaspoons salt
3 cups white rice flour
1/4 cup amaranth, brown rice or other gluten free flour
3 1/4 teaspoons xanthan gum (available at natural foods store)
2 1/4 teaspoons yeast
combine ingredients in order in bread maker. use the ‘whole grain’ setting
this recipe also calls for powdered milk, which is how i make it, but sarabeth makes it with out for little ben who is gluten and dairy intolerant. she says she can’t tell the difference, and it’s still yummy.