10 Jan

BREAD!!!!!

I am so excited! Stupidly excited! I am happy happy happy! I have craved a slice of homSo excitedemade bread for a while now…just never tried making it. This week I finally did it. I decided to try gluten-free, dairy-free, nut-free, soy-free, BREAD – just quit putting it off; quit buying it, and see if I could make a loaf of bread!

I did it!!!!!! It is beautiful.

When you have a sensitivity to stuff, these little things make all the difference! I am dancing and laughing! Like a little kid excited!! It works! It is real bread!

Here’s the recipe I used:

Gluten-free, Dairy-free, Nut-free, Soy-free Bread
adapted from Bob’s Red Mill Sandwich Bread

Ingredients:

  • 1-1/2 cups Milk (warmed cow, rice, soy milk, or coconut milk)
  • 2-1/4 tsp Active Dry Yeast
  • 3 cups Bob’s Red Mill 1 to 1 Flour
  • 2 Tbsp Sugar
  • 3/4 cup Eggs (must measure 3/4 cup)*
  • 1/4 cup Olive Oil (or other preferred oil)
  • 1 tsp Cider Vinegar
  • 3/4 tsp Sea Salt

Instructions:

  1. In a small bowl, add the yeast to warm milk and let sit until yeast begins to foam (about 5 minutes). Meanwhile, in a large mixing bowl of a heavy-duty stand mixer, combine all remaining ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with a spatula, if needed. If you do not have a stand mixer, an electric hand mixer will also work.
  2. Place dough in a greased 9 x 5-inch nonstick pan. Smooth top of dough with a spatula. Cover and let rise in a warm place (75-80°F) until dough is level with the top of the pan (approximately 30-40 minutes).
  3. Bake in a preheated 375°F oven for 60-65 minutes. Do not under-bake. To prevent over-browning, cover with foil after the first 15 minutes of baking. To test for doneness, tap loaf with a fingernail. A crisp, hard sound indicates a properly baked loaf.
  4. Remove from oven; turn loaf out of pan and cool thoroughly on a wire rack before slicing.

MY NOTES:

  • I used canned coconut milk so I had the thick cream and water well mixed before using it in the recipe. I think the cream helps a lot!
  • ALSO, IMPORTANT: take three eggs and blend them a bit, then measure, as in the instructions; this is a better measure than just measuring whole eggs.
  • Where I am at in AR, It took about 30-40 minutes to rise to just above the pan, and it took about 30 minutes to bake. So, just watch the baking and when it is browned on top, and the internal temperature is 160 or above, it is done
  • The key to this whole thing is this Bob’s Red Mill 1 to 1 Baking Flour. This special blend of gluten-free flours and starches makes it easy to transform traditional recipes into gluten-free recipes – no additional specialty ingredients or custom recipes required. It is made to be a direct replacement for all-purpose flour.

It is perfect!!!!!! So good!!!!!!! I love bread!

05 Jun

I am Writing a Book!!!

The past year my life has changed so much my head spins. I am not alone. Overnight, 70 percent of my diet and the foods I loved were no longer something I could enjoy. I have some things to say, to vent, to teach, and to search out. I have a story that is one among thousands. I am on a mission to find a cure, to find a way to combat this and drive it out of me. The thing that rocked my world: alpha-gal mammal allergy! It is mind boggling! I have had menopause food sensitivities, hormone food sensitivities, and more, but nothing like this nasty thing.

I am writing a book to help those with food allergies and sensitivities find healing and positivities in what they can eat. I am writing a book to let others know they are not alone. I am writing a book to bring to light something that we think cannot be dealt with. I am writing a book to drive home the message to restaurants, activity coordinators, friends, and family members to be aware and make options for these people. Life is tough when we cannot eat anything and have to ask about the ingredients everywhere we go or bring our own food everywhere; it is humiliating, embarrassing, maddening, and exhausting. I have stories of establishments (will be named in my book), who went out of their way to create a menu item for me because I chose to ask! The more I ask the more I find that people will make something work for me. I have been humbled in my frustrations.

I am writing a book to shove the fears out and pull in our internal strengths. I am writing a book to show the Father of all does have our best interest and will make a way for us when we act on His core voice, for it is His voice that has given me life where I thought I had lost and had no way out.

I AM WRITING A BOOK. Follow my blogs and teachings and updates.

By the way. I am using all my modalities and knowledge and connections to find this cure for Alpha-gal mammal allergy. Explore my web page for what I do. Also, watch for Pinterest to see the cookbook I am beginning and the video blogs I am beginning to make on this very “sensitive” (pun intended) subject. 🙂

Live well, Be well, Listen to your intuition.