I did a very restrictive elimination diet for six months, for health reasons. When I started to re-introduce foods again I had a bad response to wheat and wheat products. I tried several times and each time I had terrible stomach pains within a few hours. It was so bad that I decided I would not eat wheat any more. The short pleasure of cake or bread was not worth the amount of pain I would have in the next hours.
I even tried eating properly prepared sourdough, the kind with only wild caught airborne yeast. I thought that process would make the wheat easier to digest. It gave me just as much pain as the other wheat products.
For the unforeseeable future cinnamon rolls, fresh yeast bread, real pizza, and normal sandwiches are just going to exist in the form of memories for me. I have still been baking breads, and the aromas are quite satisfying, even if I must resist tasting.
I was relating this development to a lady a church. She asked if I had tried Cloud Bread. She said she would bring me a recipe. She had made it because she has diabetes and wanted a low carb bread, but she said it should be good for me since it has no grains of any kind.
This Cloud Bread is not a good replacement for all of the things you would use regular bread for, but one thing it does well is hold a sandwich together.
During the whole time of being on the elimination diet I never looked for bread alternatives. It really wasn't possible. All grains, seeds, nuts and legumes were off limits, as well as, eggs and all dairy products. I did miss bread, but I didn't realize how much I missed having a sandwich.
Sandwiches are delicious! Having meat, cheese, tomato, lettuce, pickle, mayonnaise, and mustard all smashed together in one bite is delightful! I feel like a person that has lived where sandwiches don't exist and now I am trying to describe them to my fellow country-men. :)
Here is the recipe for Cloud Bread.
Cloud Bread
3 eggs, separated
1 packet of stevia (you could use 1TBS. of honey)
3 TBS. cream cheese, softened
1/4 tsp. cream of tartar
Separate eggs.
In a bowl mix yolks, cream cheese, and sweetener.
In another bowl combine egg whites and cream of tartar. Mix at high speed until stiff peaks form.
Gently fold egg whites into yolk mixture.
Grease a large cookie sheet. Spoon batter onto the cookie sheet making hamburger buns shapes.
Bake at 300°F. for about 30 minutes.
Remove from cookie sheet and cool.
Place in an airtight container and wait until the following day to eat them.
These freeze well.
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