When a gluten free diet was suggested by my well loved professional holistic caregiver, there might have been a slight whimper on my part.
Gluten, there’s no denying it. It’s delicious.
Not the actual glutenous fibres themselves but the food in which that gluten is often encased. Anyone who has been a long time reader of this blog might have subtly noticed I bake a fair chunk of the time. Mostly, because I like to keep costs down, like to feed my ravenous family with great food, and I also want to know what’s going in all those breakfasts, lunches, dinner’s, morning teas, afternoon teas, and snacks.
All sounds very wholesome and love fuelled right? Well it’s also fairly gluten based when it comes to my baking, (even if a fair chunk of it is wholemeal spelt flour based.)
So, a gluten free diet for me eh?
Well that would wipe out the two thick slices of delicious homemade sourdough in the morning then wouldn’t it?
It would probably leave out the healthy backyard vegetable salad with a tasty little pangritata on top.
It would also probably wipe out the custard tart eaten with my equally gluten loving friend with a side order of books, photography and belly laughing chitchat.
Dinner would look a little less like orechiette alle broccoli and more like…well broccoli.
But that was fine. It was just a trial to see where things were at, to see what was what and well, why was why? Something like that anyway. In a nutshell, gluten was off the menu for the next three ish weeks.
Now I knew with any changes in dietary requirements the key to success was preparation.
After a gluten fuelled “see you in a bit” honorary party the night before I started, the first day arrives and I happily head to the kitchen ready to embark on all things un-glutenous. It’s Sunday which means pancakes round these parts, and the kids laid the table out in readiness. But me, what about me? What was a poor gluten-free woman to do when it’s Pancake Sunday? Wholemeal Spelt pancakes weren’t going to cut it, and it seems my very first meal was a fail first up.
I hadn’t prepared a damn thing…and I was hungry. Step two in successful dietary changes is don’t let yourself get too hungry (especially on the first day!) as it will be easy to slip into the habits of old.
I admitted defeat. Enjoyed 5 gluten filled pancakes and declared I would start at lunch.
Now what I should have done and certainly did in subsequent meals was swap the spelt flour for buckwheat.
Buckwheat Pancakes, I’ve made these countless times over the last few weeks with varying degrees of success. Some with rice flour in there as well, some with egg whites, some with ricotta, but the best and most dependable seem to be a simple ratio of egg, flour and milk. It’s nothing crazy but for my own reference I’m putting these up, best (yet) Buckwheat Pancakes.
(Also for all future references, buckwheat pancakes and lemon curd is an entirely acceptable trade off for gluten.)
25g melted butter
1 beaten egg
1 cup buckwheat flour
1/4 tsp bicarbonate soda
1 cup milk
Whisk all ingredients together and cook in pan. Stack ’em high and eat with enthusiasm.