The BEST Gluten Free Sandwich Bread EVER!

If you’ve been around here for a while, you know that I discovered last year that cutting gluten from my diet helped tremendously with my Crohn’s symptoms. You also know that I tried and tried to find a suitable gluten free sandwich loaf and was disappointed time and time again. My loaves were passable, but they weren’t great. They were either too crumbly or too gummy, or they had that off-flavor which characterizes so many gluten free breads. I’ve done my share of whining about the cost of store-bought gluten free sandwich loaves, and what’s worse, these loaves were not wonderful either. Far from it. We even did sourdough for a while, but I found that it sometimes gave me trouble.  I am so happy to tell you that I stumbled upon a recipe for the most delicious and versatile gluten free bread dough. We’ve made loaves for sandwiches with this dough. We’ve made pizza. (Yes, very good pizza!) This bread pairs well with a bowl of soup or stew. It would make fabulous buns for burgers or hot dogs. Cinnamon rolls are next up on the agenda. You can even roll it thin for crackers. You see, this dough isn’t like all the others I’ve tried. It’s not runny like cake batter. It’s dough. You can shape it. And it’s absolutely delicious! There’s nothing about this dough that screams gluten free. It’s incredibly crusty on the outside and moist and chewy on the inside (without being gummy). It reminds me of a nice loaf of Italian bread. My kids are begging me for a piece of this bread every time they think about it. The best part? You can mix up 4 loaves of this bread and store it in the refrigerator (for up to 5 days) until you’re ready for it. Hallelujah! We now have good bread again folks. And it costs me roughly $1 per loaf to make. I had to share it with you. For me, the sad part is that I’ve owned this cookbook for quite a while. I bought it before we were eating gluten free. I used it for whole wheat bread and didn’t give the book a second thought when we switched to gluten free. I wish I had. There’s no telling how much money and time I’d have saved. Store-bought gluten free loaves are a thing of the past for this family. This is the only recipe I’ll ever need. No more failed attempts!

I could never be a vegetarian

… and this is why. Oh-so-yummy, grass-fed, locally raised beef. Enough said.

Not only does it taste divine, but I also believe grass-fed meat (bone broth and butter in particular) has many health benefits. That’s not to say that we eat a large slab of meat at every meal. I’m also very frugal, and steak is a rare treat. We enjoy beans and locally grown organic produce in abundance. I make just about everything we eat from scratch. Yes, it takes up a good portion of my day, but I look at is as an investment in our health. I use my crockpot on the days I lack inspiration (or energy). It just feels right for me to be in the kitchen. I mill my own grain into flour, and I’m sure to soak all grains (and nuts and beans) before we consume them. We drive a considerable distance to obtain raw milk. I could go on and on about nourishing food and traditional food preparation methods, but I won’t. Suffice it to say that I really wish we’d been eating this way all along. Maybe then I wouldn’t have Crohn’s disease (DO NOT click if you are faint of heart!)… or be suffering with degenerative discs in my neck… or need 2 more cervical spine surgeries. Ugh! Enough looking back. I’m moving forward these days. I’ve been eating this way for a little over a year now. My digestive system is healthier than it’s been in a long time. We regenerate our bones at the rate of 20% per year. The way I see it, if I keep eating nourishing foods, in 5 years I can have new, nourished, healthy bones! Allow me to be a blessing to you – take my advice: get your own copy of Nourishing Traditions. Please don’t wait until you are sick to think about what you are putting into your mouth. My grandmother always told me, “You are what you eat.” And that’s the truth, my friends. “When you eat the labor of your hands, You shall be happy, and it shall be well with you.” ~Psalm 128:2 (NKJV)

“Peasant food” at it’s finest

I don’t know what it is about winter that makes me crave soups and stews, but I don’t fight it. My crockpot sees a lot of use this time of year. I throw in whatever meat I have on hand (yes, we eat meat almost everyday – but we keep our portions small) and pile on the root veggies, herbs, and seasonings. By that evening, our mouths are watering and the entire house is filled with the aroma of a good, wholesome meal. The best part? I haven’t had to slave over the stove all afternoon. I also crave beans and greens more this time of year. Beans are a wonderfully frugal meal option and they’re so easy to prepare. I soak dry beans overnight with a little ACV (to neutralize the phytates) and rinse them the next morning. Once they’ve simmered for several hours with a little sea salt, EVOO, onion, and garlic, they simply can’t be beat. I like to eat mine with a bit of sauerkraut. So delicious and nutritious! My digestive systems really appreciates it when I eat this way. It rewards me by not getting bloated, crampy, and miserable. A return to traditional foods and preparation techniques has benefitted the whole family. We rarely get sick with those nasty viral bugs that seem to go on a rampage this time of year. And, I believe I would have healthier bones if I’d been eating this way all along. But alas, all I can do is move forward. I’m grateful for the wake-up call of Crohn’s disease which made me realize that all the processed foods were harming my family. Now, I know. Now, I can nourish my little ones. And myself.

Some days are better than others

Can I be honest here? I’m having a really tough time lately. And that’s okay. Sometimes life doesn’t make sense, but there’s no use crying over spilt milk. I’ve learned that the hard way. We’re in God’s hands and only He can see the big picture of our lives. So, we must keep going - putting one foot in front of the other, and praying for better days. Sometimes, everybody hurts. Everybody hurts, sometimes. ~REM I’ve found that the key to surviving the difficult times is to focus on today. What can I do right now? I try not to think about all those things I can’t do. I try not to worry about tomorrow, because honestly, today has enough trouble of it’s own. Right now, these words are very real to me. I trust that the Lord will not put on my plate any more than I can bear. I remind myself of Paul’s words: “Therefore, in order to keep me from becoming conceited, I was given a thorn in my flesh, a messenger of Satan, to torment me. 8 Three times I pleaded with the Lord to take it away from me. 9 But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me. 10 That is why, for Christ’s sake, I delight in weaknesses, in insults, in hardships, in persecutions, in difficulties. For when I am weak, then I am strong.” 2 Corinthians 12:7-10

So, I cook for my family. Gluten free peach crisp.

I make sauerkraut.

I marvel at 2 cabbages that barely half-fill two quart-size mason jars.

I prepare sourdough bread for my loved ones.

And on the days when mama hurts too much to move, we eat take-out pizza by candlelight. I find myself in the midst of a severe Crohn’s flare-up and unable to take medication to ease the pain of two more degenerative discs in my spine. But, I know that there’s a better day coming…

Chai it… and you’ll like it!

This time of year (and anytime, really!) I adore a nice cup of hot Chai tea. Soothing and uplifting all at the same time, this tea is a perfect pick-me-up. In the past, I’ve always bought organic Chai tea bags and brewed the tea that way. But after Diane’s post, I really wanted to try making my own loose Chai tea. Unfortunately, Mountain Rose Herbs was sold out of several of the spices I needed. Rats!

Not being the patient type (at all), I proceeded over to Amazon where I found a loose Chai that I absolutely adore. This mix has a wonderful balance.

Frontier Loose Organic Chai Tea is fair trade certified and absolutely delicious. I’m hooked! I’ve been making it in my French press and it works beautifully. Best of all, this tea is priced for less than what I could buy the spices and make it myself, and it qualifies for Amazon super-saver free shipping. Yes!

Taking fermented cod liver oil painlessly, tastelessly, WITH NO BURPING!

I’ve finally found a way to get this stuff down without having to wrinkle my nose up. And more importantly, I’ve found a way to get it into my children without having to implement a battle cry. They now take their daily dose with a smile, and it also helps that they each get a small piece of dark chocolate for a reward. A mama’s gotta do what a mama’s gotta do, right? Right.

I can’t take credit for this handy-dandy trick… my friend, Katie, is the one who recommended it to me. And, for the record, I am tremendously grateful! All you do is:

1. Dip your spoon in honey.

2. Put your dose of CLO on top of the honey.

3. Drizzle a little extra honey over the CLO to completely cover it.

4. Quickly, and without working it around in your mouth, take the CLO much like you would a pill.

5. Have a drink ready to chase the mixture down.

Easy as pie. And best of all: no tasting or burping the CLO afterward! I’m not sure why this helps with the burping, but my theory is that the honey (which is full of enzymes) helps digest the CLO in rapid fashion. YAY!!!

I sure wish I’d thought of this sooner… sigh.

I’ll leave you today with the view out my front window early this morning. If you’ll look closely, you can see the leaves falling in the middle of the photo. I’m soaking up (with tremendous gratitude) these last few days of Autumn. Thank you, Lord!

***Edited to add: If you are interested in learning about the benefits of taking cod liver oil, click here.

Banana Nut Bread: Soaked and Gluten-free!

If you’ve been around here for a while, you probably know that I love banana nut bread.

It was one of the first recipes I set out to perfect in  a gluten-free version.

  

I must say, I’m not going to miss my old recipe at all… This banana nut bread is heavenly!!! (Thank goodness!)

I adapted this recipe from Sally Fallon’s Nourishing Traditions cookbook. If you are concerned about eating in a healthy, nourishing, traditional way, you SERIOUSLY need to check out this book. It is an excellent investment. I reference my copy almost every day. Not only does this book explain why our body needs certain foods, but it contains recipes for almost every dish imaginable! (It also explains why processed food should be avoided.)

Without further adieux, here is my new recipe:

Mel’s Banana Nut Bread: Soaked and Gluten Free

1 c gluten-free rolled oats

1 c gluten-free oat flour

1/2 c millet flour

1/2 c brown rice flour

2 c buttermilk, kefir, or yogurt (if using yogurt, dilute it with water to the consistency of buttermilk – 2 c total yogurt/water mixture)

3 eggs, slightly beaten

1 tsp sea salt

1/4 to 1/2 c maple syrup

2 tsp baking soda

1/4 c melted butter

2 ripe, mashed bananas

1/2 c crispy walnuts, chopped

Soak flours together in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours – bread will rise better if soaked for 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 TBSP whey, lemon juice, or vinegar in place of buttermilk, kefir or yogurt.) Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 degrees for 1 hour or until a toothpick comes out clean.

***Note: If you aren’t gluten-intolerant, simply substitute 3 cups of whole wheat flour for the gluten-free flours in this recipe. Soak as directed!

If you want the why’s on soaking (and a good introduction to nourishing, traditional food preparation methods), click here.

I would be remiss if I didn’t mention that I used kefir in this recipe. A while back, my very generous (and wise) blogging friend Diane sent me some of her kefir grains. This was the first recipe I tried using homemade kefir. Success! I really believe that the kefir made my bread rise a little better and it gave the bread a nice flavor, too. I’m hooked! 

I took Diane’s advice and made kefir using raw goat’s milk. While I’m not crazy about drinking a glass of it alone, I will be adding it to all my baked goods from here on out. And I’m working toward being able to drink it. It’s a bit more sour than yogurt, but it would be great in a smoothie. As Diane has told me, “Sour is good for you!”

Kefir is so easy to make yourself. I followed these instructions.

There are also instructions for making kefir in Nourishing Traditions, but sometimes it’s nice to see pictures.

Now, what to make next?

A busy season (and I’m still here!)

I’ve had an incredibly busy season around here the past few weeks. Actually, I quite literally bitten off more than I could chew!

I’ve been teaching a bible study, attending another, substituting for Daniel’s class, planting my fall garden, learning to cook without gluten (more on that later), and trying to maintain my sanity while keeping up with all of my usual chores… WHEW! I’m still here. Tired, but here.

I must tell you that I feel incredibly blessed. I have wonderful friends and family (thank you to those who asked about me!), a little homestead in the making, and access to good nourishing food – truly a blessing.

Last week, one of our girls laid a gigantic egg (look at the top middle photo above) that had a double yolk. It was destined to become an egg and cheese sandwich. So, so delicious. And, I’ve been absolutely delighted to find out that giving up gluten didn’t mean I had to give up bread.

I was frightened at even the thought! We LOVE brownies, muffins, and bread. LOVE. LOVE. LOVE.

I’m now soaking ALL my grains (even though they’re gluten-free) and it’s made a tremendous difference. Before, I would soak if I remembered to, but not always. (Shame.) I just didn’t understand how truly important and necessary the process was. And I’ve been sick not realizing that it could be SO EASILY remedied. Now, I’m meticulous in the kitchen. It’s made a difference in my health. You can read about preparing nourishing foods here. (Do yourself a favor and check out the link.)

I’m making bread (I’ll be trying sourdough with gluten free grains this week) and crackers and yes, BROWNIES! All with gluten-free grains. It wasn’t as hard as I imagined it would be, and I’ll be sharing my new favorite recipes with you soon. I’ve long loved lacto-fermented veggies such as sauerkraut, but now I’m learning to enjoy kefir (thanks Diane!) and kombucha as healthy additions to my diet. I feel better than I have in a very long time.

Here on the homestead, life is good. God has blessed us with a few fall tomatoes (with more vegetables forthcoming), fun times spent together in the great outdoors (now that it’s finally cooled off a little!), and hope for the future. Did I mention we’ll be getting goats soon? Oh, my goodness!

Alternative Medicine

Well, I’ll be out of pocket over the next few weeks… I’m scheduled for some intensive physical therapy and acupuncture. Hopefully, this will bring some measure of relief and I’ll be able to fully use my left arm again. I would appreciate your prayers.   See you soon.

In the Kitchen

Throughout my ordeal with various health issues, there has been one thing I was unwilling to give up. Cooking for my family.

It’s a non-negotiable for me right now. It’s therapy. Yes, even if I must have a stool and can only use one arm at times.

  

I wouldn’t feel good about feeding my family convenient processed foods. Especially in light of my own health issues.

So, I cook for us. Everyday. It’s a good thing we like simple food. We know food doesn’t have to be fancy to taste good.

 

We’re true southerners. We like our fried fish (I only fry occasionally). We like our biscuits. We like our grits and scrambled eggs.

Comfort food. I’ve learned to cook in a healthier way. I use organic coconut oil for frying and for shortening. I use real cream.

Fresh, organic, local (for the most part) produce and meat. No pesticides. No preservatives. No unnatural ingredients.

It just tastes better. And it makes me feel better. Seriously. I feel healthier when I eat this way. All of those additives we consumed for years wreaked havoc on my digestive system. They’re poison, I tell you. Eating this way, I’m virtually cured of my Crohn’s disease. (Do not click if you are faint of heart. Graphic pictures are included in the description.)

And I feel really good about nourishing my family.

Here’s a simple, easy recipe that’s versatile, and it’s sure to get even the most finicky of eaters to eat their veggies.

 

Cheeseburger and Veggie Bake

3 medium potatoes

1 head of cauliflower or broccoli

1 medium onion

1 lb. ground beef

1/2 cup heavy cream

1 cup shredded parmesan cheese

Garlic, salt, and pepper to taste

Preheat oven to 350 degrees. In a cast iron skillet, add coarsely chopped onion, ground beef, garlic, salt and pepper to taste. (You can use a couple cloves of finely chopped garlic, or a couple tsp. of powdered garlic. In this recipe I like to use powdered because the fresh garlic burns easily. I use about 2 tsp. of  sea salt and 1 tsp. of freshly ground black pepper.) Cook over medium-high heat, crumbling the ground beef as it cooks, until the onions are translucent and the meat is no longer pink. Set aside. In a 9 x 13 Pyrex dish, layer thinly sliced potatoes (scrub ‘em good and don’t worry about peeling them. The peel is good for you!), coarsely chopped cauliflower on top of the potatoes, and the ground beef mixture over the top of everything else. (Between the layers of vegetables, I also like to add a little salt and pepper.) Now, pour heavy cream evenly over the top of everything. I usually don’t measure, just eye-ball it. Can you ever have too much cream? I think not. And top with parmesan cheese (sometimes I use regular cheddar cheese, it just depends on what I have on hand.) Cover with foil (or a LARGE lidded casserole dish works here) and cook at 350 degrees for 1 1/2 hours. Delish! Even my picky eaters (my husband and Sara Lynn) eat this meal up with delight.

You can see pictures of the layering process and finished dish in the third row of pictures above. I served it with freshly snapped green beans on the side. (Do you recognize my newly found soup bowl? Perfect for serving this meal! We southerners love our food served up in a bowl. Yum!)

And to prove the versatility of this dish, I served it later in the week with potatoes, yellow squash, and chicken breast. You don’t even have to cook the chicken first. Just layer the raw breasts (I used 3) on top, cover, and cook the same way. (Pictures above as well.) I also substituted mozzarella cheese for a change. There are no rules here. You can’t go wrong with garlic, onions, cream, and cheese. And for those rare times that I have no cream in the fridge, I just substitute about a 1/4 cup of extra virgin olive oil.  It still turns out fabulously.

Is there anything easier than a one dish meal? Gotta love it.

One more thing, I simply must share a recipe I found from GNOWFGLINS for Cinnamon Raisin Biscuits. They are nothing short of amazing. And because all southerners know that biscuits are supposed to be round, that’s how I made mine. Pictures in the 6th row above. (All pictures can be clicked to view a larger image.)