I have been talking about going gluten-free for a little while now. This is all in an effort to figure out what is causing little tummy’s eczema problem. It has been 9 days since I’ve had gluten. Even before 7 days were up I started to notice a difference in those red scaly patches. They appeared as though they were fading and getting smaller. I wasn’t sure if it was just my imagination hoping this was finally the answer we’ve been looking for or if it really is the answer.
Then, this past Monday I made an allergy amateur mistake. I decided to give her a “Yum Yummy Apple + Ginger Baby Cookies” from Ella’s Kitchen so that she could practice feeding herself. After the messy fun was over I suddenly remembered it probably had wheat flour in it. Sure enough it did. Papa tummy did point out that we could use it to our advantage. This is the first time she had direct contact with wheat that we were able to monitor what the reaction might be.
Unfortunately, it wasn’t good. Today, two days after the cookie incident, her face is the worst it’s been in a while. This makes me both sad and relieved. Sad that I wasn’t thinking and gave something to my daughter that made her feel worse. Relieved that we might have zeroed in on the trigger. I know I’m going to need to be more conscious when it comes to this stuff since I’m sure our kids will have all sorts of allergies.
From now on, for as long as needed, it looks like we will be gluten-free (I’ve got some really great dishes I’ll be posting in the next few weeks). That’s alright because I love a good challenge and I will do anything to make sure my girl is healthy and feeling good. So to purge my archives of all things gluten I am sharing the last gluten recipe I have with you all. This is the first yeast bread I have ever made! My inspiration for this were the addictive breadsticks you get from Olive Garden. I could have eaten all of these breadsticks for dinner without sharing, but I was good.
vegan, soy-free, nut-free
makes 12 breadsticks
- 1 packet yeast
- 1/2 teaspoon sugar
- 1 cup + 2 tablespoons warm water
- 1 1/2 cups bread flour
- 1 cup white whole wheat flour
- 1 teaspoon garlic powder
- 3/4 teaspoon sweet basil
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 3 tablespoons olive oil, divided
- 2 to 3 tablespoons melted soy-free Earth Balance OR more olive oil
- 1/2 teaspoon salt (optional)
- 6 cloves garlic, minced
- In a stand mixer bowl fitted with a dough hook combine the yeast, sugar, and warm water. Let sit for 5 minutes.
- In a medium bowl mix together both flours, garlic, and herbs.
- Add 2 tablespoons olive oil to the yeast mixture and mix on low.
- Gradually add in flour mix 1/2 cup at a time scraping down sides as needed until all is incorporated.
- Turn up speed to low medium and let hook knead dough for 5 minutes. If dough is too sticky add more flour 1 teaspoon at a time until it is tacky but not sticky. If you add too much flour add the tiniest bit more water to even it out.
- Form dough into a ball and toss in bowl with 1 tablespoon of olive oil. Make sure ball is entirely coated in oil.
- Loosely cover with a towel and put bowl in a warm place. Let rise until doubled which should take about 45 minutes.
- Punch dough down and separate into 12 even portions. Form each portion into a ball and roll into a stick about 6 to 8 inches long.
- Place sticks on baking sheets lined with parchment and let rise for 20 minutes.
- Brush on melted butter or olive oil, sprinkle with salt, and lightly press minced garlic on top.
- Bake for 12 to 15 minutes in a preheated 400 degree oven. Keep an eye on it and rotate pans if necessary. You don’t want the garlic to burn, but you want it nice and toasty brown.
- Serve with salad, pasta, soup, or anything you desire and enjoy!