Eatin’ Without Wheat – Domestic Goddess Attempt Part 1

For a long while now I have wondered if I am allergic to wheat flour. I’ve suffered from dizziness, lightheaded-ness, amongst some other maladies for awhile, and wonder if it could also be in something I eat on regular basis especially since the feeling seems to be increased after I eat flour. It wouldn’t be uncommon since the allergy exists in my family. And so I am on a quest, a test if you will, to see if I can stay away from wheat flour for a couple weeks, and see any changes in my health and state of mind.

Embarking on my quest I had no idea how difficult it could be at first. I’m sort of a wheat-addict if you will, plus it’s in everything, especially food on a budget. It’s in the macaroni, ramen noodle soup, cereal, bread, burritos, candy bars, dressings, and even soy sauce (gimme a break!!) Now I never really noticed how much wheat is on the shelf in every grocery store aisle product until I started really reading labels, and I found myself wondering what kind of alternatives I would have to use to substitute my craving. And it is a craving, dear readers. If there was a social profile for a Wheat-a-holic, I would fit it to a T. So what’s a lassie to do? I thought awhile and came to these conclusions:

One must get back to basics. Back when food wasn’t complicated and filled with all these sneaky chemicals and preservatives. I’m going back to the olden days and olden ways (save for grinding my own flour between two stones and cooking with a wood burning stove for hours, lol). I’ve got modern tools, a treasure trove of alternative recipes online, and a community of Celiacs to turn to, so I can do it right? This is what I’ve come up with…

My no wheat project officially started last Sunday. Thus far I have not ingested this grain in any form. A couple nights ago I decided that I would use white rice flour as a possible alternative. I found a good recipe for rice muffins on the internet and set about making my own rice flour. Lucky me I had a little mini grinder I’d never used (the kind that blends coffee, salsas, etc…), and it worked like a gem. A bag of rice came to about 2 and ½ cups of flour and was done in about 10 minutes. Here’s the recipe I used, changed up a little for more flavor, and might continue to change as a work in taste bud progress.

CINAMMON APPLE RICE MUFFINS

1 egg

1 tbsp oil

½ cup of milk

½ cup of applesauce

1 tsp vanilla

2 cups of rice flour

2 tbsp of baking powder

2 tbsp regular white sugar

2 tbsp brown sugar

½ tsp of salt

DIRECTIONS. Preheat oven to 325 degrees (May be higher for higher elevations, but I’m in California and my oven makes me do things at a lower temperature or else they will burn). Mix liquid ingredients together first (including apple sauce). Then add the flour, sugar, salt and baking powder. This recipe makes a little over a dozen cupcake sized muffins. If you want bigger muffins you can put more into the pans and you’ll get just a dozen. Bake for approximately 12 minutes. I like to check the progress with a toothpick. You will know they are done when it comes out pretty clean. You can’t completely tell by the color of the muffins as the tops don’t brown much, though the bottoms will. After that you can take them out and add butter, honey, or jam. YUM! Here are the end results:

Psychedelic rice muffins (courtesy of my crappy camera). Unfortunately I had already partaken of one of the muffins to create unity in the picture. Oh well! (Actual color of muffin slightly less YELLOW!) LOL!

My rice muffin hand- slightly out of focus, could be a lump of anything really, but luckily its a delicious and healthy rice muffin! Gobble up!

Unfortunately I don’t know the calories of these babies (though I gather it is better than regular flour). I imagine they’re not the lowest of calories due to sugar/carbohydrate content, but you can substitute the flour for brown rice flour, and the sugar for splenda, which I intend on trying in the future. They’re not as fluffy as wheat or white flour, similar consistency to corn bread, but they are a good enough alternative if you are trying to stay away from regular wheat flour and don’t want to feel totally deprived of bread-like things. Anyhoo, I think they're delish.

I am looking forward to diving into more rice recipes. May even get a little rice crazy! I could make rice milk, horchata, rice cookies, rice candy, (LOL, okay maybe that is going a little too far!), rice ice-cream (oh wait, should that be called rice-cream?) I shall let you know of my progress!

This is rice-cream, what I would like to eventually attempt to make (once I buy an ice cream maker, and also start churning my own rice butter, haha). Anyone note the irony of this photo? (The cow God looks down with envy at the bowl of rice-cream tastiness. After all, if we don't need her for milk, what will we use her for instead?!)

Which brings me to my next topic. Next thing to kick from regular diet: Dairy (this one is going to be even harder!) It’s really supposed to be a no-no for us singers, plus I’ve had sinus issues at moments when I need to sing. I will have to learn to overcome this addiction formed since childhood. I just love cheese, butter, and ice-cream! Help me Lord! Who’d have thought that the lactic secretion of Bovine in its various forms could be so addictive and alluring? I am searching for appropriate alternatives to this one as we speak. Have faith in me!

And so the journey continues!