No Wheat!!

We have known for a long time that Ph was allergic to wheat. The doctor said that it is a minor allergy, so we let him eat it anyway. The only problem was that he wanted nothing but wheat products. I have learned from various sources that people tend to crave the things they are allergic to. So for the last several weeks, we have removed wheat from our diets. We have eaten spaghetti with eggplant instead of noodles (tasted good but didn’t look like spaghetti), spaghetti with rice noodles (tasted good and looked like spaghetti – but we undercooked the noodles), eggplant lasagna (would have been good if we’d cooked eggplant differently), and zucchini lasagna (not very good).

One thing we really missed was pancakes, so tonight we experimented with a new recipe made with oatmeal. The recipe calls for oat flour, but we ground our own in a food processor. We also used regular salt instead of sea salt and 2% milk instead of nonfat. Also, there is a point in the cooking process just before you add egg to the mix when it is delicious. I tasted it then and enjoyed it more than the pancakes themselves!! Here is the recipe:

3/4 cup Oat Flour
3/4 cup Oats, Rolled, Quick Cooking
1 cup Nonfat Milk
2 Tb Sugar
2 tsp Baking Powder
1/2 tsp Sea Salt
2 Egg Yolks, beaten
1 Tb Vegetable Oil
2 Egg Whites

-In a small saucepan heat milk till hot; stir in oats; let stand for 5 minutes.
-In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.
-In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.
-In another bowl beat egg white till stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet.

-Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges. Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle.

Source: service

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