Over Christmas break, we were able to have an extensive allergy test done for Cora. We are SO grateful God made a way through discounts and generous gifts from others for her to have this test done.
She was a trooper, getting four vials of blood drawn to send to Florida where it was analyzed by the ALCAT team and 10 business days later, we had the report in our hand.
Her sensitivities are broken into levels, ranging from severe to mild. Since I'll begin posting recipes that have worked for her, I thought it'd be helpful for you to know what she has a sensitivity to...
Severe:
Hops, Lima Beans, Rosemary
Moderate:
Artichoke, Bell Peppers, Button Mushrooms, Celery, Chili Pepper, Cumin, Egg White, Iceburg Lettuce, Olive, Safflower, Soybean, Strawberry, Swordfish, Watermelon, Gluten, Barley, Rye, Malt, Spelt, Oat, Wheat, Casein, Whey, Cow's Milk, Goat's Milk
Mild:
Anchovy, Apple, Avacado, Brewer's Yeast, Brussel Sprouts, Buckwheat, Caraway, Chicken Liver, Chicken, Coffee, Egg Yolk, Honey, Kiwi, Lentil Bean, Mung Bean, Mustard, Nectarine, Onion, Papaya, Pine Nut, Red/Green Leaf Lettuce, Romaine Lettuce, Scallions, Squash, String Beans, White Potato, Zucchini Squash
With all those in mind, here's one of the recipes I've found for Cora that we LOVE. Not only does Cora love it, but we ALL do! One of the most missed food items for someone with a gluten, egg, soy, egg allergy is BREAD! I am so grateful to have found such a delicious replacement for her from HERE.
The only modification I made for Cora is using grapeseed oil instead of olive oil (since olive is one of her moderate allergies).
Gluten-free, Dairy-free, Soy-free, Egg-free, Vegan Bread
This recipe will make 2 loaves.
Combine the following in a large bowl:
1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)
Add:
4 tsp grapeseed oil
3 1/4 cup warm water (not hot)
3 1/4 cup warm water (not hot)
The original recipe asked you to use a mixer (which I don't have) so using a silicone spatula and just mixing all the ingredients together has worked great! Super easy!
Once mixed, split between two well greased bread pans and let rise until just over the top of the pans. For a shortcut, place a mug of water into the microwave and heat it up until it boils (and you see steam). Place the mug in the corner of the microwave and quickly put both bread pans inside, closing the door. Now you only have to wait 30 minutes for the dough to rise instead of hours :) I like saving time when I can!
Bake at 400 degrees for 10 minutes. Cover both pans with foil and continue baking for another 35-45 minutes until a toothpick in the center of the bread comes out relatively clean. It is a stickier type of bread so you may see a few sticky crumbs on your toothpick, but not too much at all.
***
It's probably best to wait for it to cool before you cut it, but who can do that once the house smells like a bakery and your 4 year old has been sitting on a stool watching it bake for the past half-hour counting down the minutes until it's ready!
We usually finish nearly one whole loaf at dinner that night and then the other loaf lasts me almost a week as an addition to Cora's meals. Any longer than that, and you'll want to make a new batch since it gets old pretty quickly without preservatives.
So yes...there are a lot of ingredients I've never heard of before in this bread, and most of them are quite expensive, but I've found buying them bulk from Amazon to be a great way to go since I end up making it fairly often around here!
My little girl has adjusted SO well to her new restrictions and instead of being sad, I actually think she feels quite special. Aren't we all? She takes each meal in stride and the more I work to find alternatives for her that work, the more I find we bond over this whole crazy thing called food allergies.
Oh! And I almost forgot to mention...her skin is looking GREAT these days!!! I am SO grateful her eczema has calmed down incredibly. I'll fill you in what seems to be working there in another post soon, but the number one reason it is as good as it is right now, is because of what she is NOT eating.
Thank you JESUS for answers for our girl!!! I am so grateful for the other mothers of kids with food allergies that you've placed in my life who have coached me along this new journey. You have used them to send us down the right path for her, and I couldn't be more grateful. I pray her story can bring hope to another parent sitting on the other side of their screen who is searching for answers for their child too. It's amazing how the journey of parenting children with unique needs can also draw us closer to the One who made them and who never makes any mistakes. Thank for the the gift of placing her little life under our little roof. I pray you give us continued wisdom and discernment to raise well who you've entrusted us with. You are GOOD! Amen.
