Gluten-Free and Not

Buckwheat kasha was my absolute favorite when I was a little girl. It was dinner, back then, not a side dish as it might be today. I would fry onions then add butter to this delicious one-bowl meal. I was in meal-time heaven.  ...(It was also the food of choice for our son in utero. A full compliment of proteins found in it made our 13 week preemie a healthy weight of 3 pounds 2 ounce.) ... 

 

A bowl of steamy cornmeal with sour cream was another 'staple' during my 'formative' life. All the hype about the negative effects of dairy did not seem to be a problem then, either. Sour cream was an add-on not the main act, anyway. We purchased our sour cream and cottage cheese from a local dairy. How fortunate we were! Everything was clean, clean, clean. Reading a label was unnecessary, too. We just knew. Food quality was never in question.

I was re-acquainted with gluten-free, a few years ago, when a family member decided to pursue this new direction in her diet. A new world opened up for me when I began to incorporate unheard of grains into our family's diet, along side the organic wheat and other gluten-free favourites I had been using. Today, I use brown rice flour, a staple, now, I will not do without to make incredible crepes and all manner of gravies and thickened sauces. (Gravy as a soup. Oh. My. Why not, I wonder)? My daughter-in-law began using it so I followed suit. (She is so wise). Cornstarch had been used, in many instances, but replacing it with a more nutritious 'grain' made so much sense. (When I want a clear thickener for lemon meringue pies and certain gravies, however, TheMomsey uses cornstarch each and every time).

Organic wheat has been the front runner in my baking game. Now, there is kamut flour, quinoa, tapioca starch, coconut flour, potato starch, resistance starch ( in day-old rice/pasta and bananas) to add to my repertoire of interesting grains/starches. Sometimes, it is simply better not to bother with all these gluten-free changes to replace wheat. Fresh fruit might be the answer at the end of a meal. I adore buckwheat kasha to this day. 

 

My cornmeal combo is still a personal favourite when looking for a simple meal. My dad preferred cabbage rolls filled with buckwheat kasha. Rice was not appealing to him. Did he know something we did not? Sourdough, can act as gluten-free though it is wheat based in its creation. Its method of production, lasting for a few days, helps to make it a 'bread for all reasons'. It is always my go-to-bread for stuffing, in poultry. Indulging in this 'bread pudding' is pure joy, now, a wholesome alternative to other healthy bread I have used to make this timeless side dish. 

 

With leftover stuffing and gluten-free gravy, along side a salad, dessert is no longer required. Gluten-free, by chance, is now so yummy. I am happy. I am content. While almond meal is commonly used to replace the wheat in many cake recipes, its inclusion can be challenging. It is a nut. For individuals with life-threatening allergies to nuts, this costly substitution, almond meal, must not be used.

Gluten-free is not an antidote to wheat. It stands on its own merits and can help a product 'rise' to the occasion when wheat is not desired. Gluten-free grains can help 'fix' a recipe but they are also a reminder that they too were created by Mother Nature who knew what she was doing. Gluten-free grains are in a class all their own, different from wheat and other gluten bearing grains, but stars in their own right. 

 

The gluten in wheat flour has unique properties that cannot be easily duplicated in other flours. In wheat free cakes, Momsey substitutes a mix of different GF (Gluten-Free) flours, starches equaling the total amount of wheat flour requested in recipe. As a thickener, a lesser amount of the GF flour might be used in a cake, pastry or cookie recipe. I still have not figured it all out. Whipped egg whites are used often for the lift that might be missing because wheat gluten is not there in the cake. These white clouds are folded into the batter, at the end, as they deflate quite easily, then baked immediately. Adding lemon juice into the beaten whites helps to strengthen these strands of egg protein.

In the final countdown, eating chocolate or fruit might be the better choice than trying to make or buy a gluten-free dessert. Desserts mark the end of a meal for a reason. Gluten-free need not be second choice or a reaction to wheat. Gluten-free grains are delicious stand-alone foods, with mega benefits in a healthy diet. Though the term - gluten-free - was not a familiar one when I was a little girl, it is now. Though it seems to be the new kid on the block, the gluten-free grain has been here from the beginning. Mother Nature knew what she was doing all along.

Momsey's Fifth Anniversary Blog

Today is the fifth anniversary of The Momsey blog. It should not exist as blogging is so old news, last decade, with no photos or videos to watch, I was informed. Those opinions, however, have no meaning in The Momsey blog world. The Momsey editor, a part of the brain trust that encourages this old lady to write, has said so. Use your instincts. That is a good rule to follow. It makes sense. Second guessing is so time consuming and such a waste of time. (Momsey does not follow trends. It is a form of control).

Since beginning The Momsey Blog - 5 years ago - I turned parts of family history into interesting stories, some of them possible life lessons. I have learned the importance of soaking grains, toasting nuts, before using them, for cooking, eating and baking. Under the guise of 'new recipes' or 'menu changes', in the dining-out world, food changes have taken place to reflect a new dichotomy, higher prices for smaller packages, menu portions and perhaps changes in 'ingredients' to reflect an unexpected assault on our taste buds.

When we dine out, we leave our health up to the discretion of the restauranteur not knowing if he/she understands the health ramifications of it all. Does too much salt mask an underlying problem? Sugar is still our nemesis, regardless of how it is used. A decades old recipe for tarts, found recently, listed 2 cups of corn syrup and 2 cups of sugar. Oh, my, how scary is that? Organic sugar is better but it is still sugar. Reduce. Reduce. TheMomsey does not drink soda pop. I used to, as a teen, and it was orange crush. This 'sugary' fizzy drink is not a food group, never was. It was a party beverage or mix, nothing more. I watched a documentary recently, about The Family Farm - (Canadian). A quote popped up on the television screen comparing the cost of buying organic versus the cost of cancer. The answer was obvious. Cancer costs more! We all knew that.

The videos of animal abuse never ends. Why? Why? I wondered about my ability to remain topical or current. But my young editor, at 25, thinks I am one of the best. I try to be. Lucy had a baby two weeks ago: mid-wife and no medication. She refuses to let me stop as the world needs to hear about what I have to say, she says. I'm not sure. I am only one voice. I write about those things I strongly believe in, know and have experienced. I have no social media foot print, no Instagram, Snapchat or Facebook. Nothing. Not interested. There is no time for that. I have a very normal, busy life that suits me just fine and requires me to be fit, engaged and laughing. I am so grateful. During the past five years, I have raised Mr. Wiggles, and his sister, attended to an aging pet who died the day after Christmas in 2012, and am caring for a 'chronic' cat who is carrying on as though time has stood still. She has faced impending death on two occasions. Do cats really have nine lives? I'm not sure how many I have. Tiggy has taught us all lessons about never giving up, ever!

Writing the Momsey blog has given me insights and courage. I am an old lady intending to pursue a double degree - masters, doctorate - on my terms. Several universities will be approached. I will probably be declined. That is O.K. My spirit will not be deterred. I might be, though. At this point in my life, I really don't care. I'm odd, I get that. But we're all different, in some ways. I am caring and boring, too,  interested in people, a lover of animals and home-made food. I think I would love to work in a zoo, part-time. I would probably be reprimanded for kissing the animals. The rest of the day would be spent cleaning the 'stuff' off myself.

The music video will happen, dispelling the stereotypes of special children. It must be done.They are not slow. We are. Writing a blog has been both a delight and hard work. I do not take my audience for granted. I have a job to do so I try to do it. I am honoured and have learned much from any research undertaken to fully understand any topic, even when I knew the subject well. ... I'm becoming impatient. It's about time. I want to bar hop and drink occasionally. I used to do it. I can handle it because I am mature, for the time being.

My children are brilliant people. Nothing is left to chance and they have taught us well. Three are biological; the other three, 'adopted'. I never imagined that the future would bring three bright young women, up close and personal, to adorn my elaborate personal landscape. We smile together, eat together and laugh, too. Sometimes, we dine out as ladies sometimes do. We listen to each other, encouraging one another along the way. One is tops in her field of finance; another, a teacher with a masters degree, and the third, a singer and president of her own music company. How did I get so lucky! Such dynamic women are now a part of my 'domain'. Our animal 'family' raised our boys to be ready for these young ladies. They had to be. I was waiting for them.

Fermentation, GMO, animal health, hyperthyroidism - ( the chronic illness of our precious 'discarded', in -25 degree weather, 14 years ago, kitty cat), apples, pre-biotics, celery, pro-biotics and the 'plays' of government have all taught me that we must listen and learn while taking nothing for granted. ... What do clinical trials really mean? And who are the test subjects, anyway? Do they know? And who is in charge? Are they qualified, any day of the week? Are results being fudged?

I'm suspicious of everything now. Is our 'Mr. Wiggles' a cute pink retriever or the newest daughter I've always wanted. Oh, My. I am so silly. Which brings me to the end. Read, read, read and think some more. Ask the questions that need asking. Never stop thinking. Then ask questions of the answers you were given. Do they sound plausible? Do they all make sense? Scientists are lifelong masters of the question and get paid to do it. We should be, too. Never waste the skill. It really matters, more than we could have ever 'thought'.

Gluten-Free and Wheat?

Gluten-free, processed foods and wheat share a comfortable place in today's diet. All have entrenched themselves into our lives, for better or for worse. I grew up in a non gluten-free environment, with minimally processed foods and salads galore. Rye bread was my #1 go-to food for all things yummy. We ate home made foods and never ate out - ever. Oh my. How times have changed.

In the latter part of 2015, I wrote about fermentation and the dietary harm of some 'white' breads whose gluten 'strands' were not being given sufficient time to 'evolve' to become a healthy baked product in our diet. In the 50's, bread took two shifts to make. Nowadays, it is less than two hours, I have since learned. Then I learned of the benefits of sourdough bread whose gestational period, taking up to 3 or more days to make, made the bread a supreme healthy alternative for all. Keeping our gut healthy is the name of the 'maybe we can eat wheat, again' game. We can do it. (Pizza could be at stake).

Several books, authored by respected doctors in their field of expertise, attest to the fact that we are harming ourselves by eating wheat. I believe we are also harming our thyroid gland that master manipulator of our metabolism, the ruler of our health. We must pay attention and choose minimally processed foods, (organic or NON-GMO), 'suitable' raw choices with pro and pre-biotic foods, yummy things we can all enjoy. Who has the time, energy or ability to obtain a food chemistry degree for grocery shopping? The 'brain' doctor alerted us to the effect grains were having on command central, our brain. Then another illustrious man of medicine cautioned us against eating wheat, period! We were becoming fatter and sicker because of it. Oh, My! We were then reassured that eating good fat would help us to become thin and healthy according to doctor #3, the functional medicine man. Then doctor #4 came along to tell us, in his newest book, that it was possible to eat wheat again - (organic, of course) - after healing our digestive tract. It all made sense. Each doctor was saying virtually the same thing. Organic basics, NON-GMO were here to stay; the 'other stuff', questionable.

Are we being lead to dietary slaughter because of whole scale changes to farming, agriculture and commercial baking? Are we being 'fed' a bill of goods while being advised to eat clean to bring us back to restorative health. (We are continually being distracted). Not all foods are created equal. That we know. I was a hospital food service supervisor once upon a time, then a high school foods teacher and finally mom of three and pet owner to many over 4 decades. There was no web back in 'my' day. The information age was found in a book or at the library. It now seems we've returned to the beginning, being told it is possible to eat wheat, safely and scientifically, in this cautionary tale of hope. Is optimism here to stay? Since I use organic wheat flour, along side gluten-free grains and flours, my baked products are healthier. (I hope). I experiment often, hoping to find perfection in all the things I make, cook or bake.

Food comes in so many guises that it seems like a bizarre puzzle to solve, each time we go shopping. It shouldn't be. Sugar was never meant to be our constant dietary source of calories. When we are not craving foods, not overeating, profits are being impacted. Companies have found numerous way to tinker with the chemicals out there in order to tinker with our bodies in here. Their mission: eat more food. Are some food conglomerates lessening the time between creating their product line and getting it to market? It is all about their bottom line, sadly, not necessarily ours!

Eating seasonally, involving all our taste centers: bitter, salty, sweet and sour, endeavours to bring a level of satisfaction to our daily eating routine that does not easily allow sugar and its 'sweet' taste to enter our bodies as it seems to do now. 'It' must compete with its 'cousins'. The elimination of sugar seems impossible when it exists, at the 'front' of the line, in all its guises, 'hidden', in the 'processed' foods we buy. It is placed there, deliberately, fooling us into thinking it is not there. Ha. Ha. But it is. Sugar is found naturally in the foods grown by mother nature, encapsulated within the fiber in which it was born, while tasting awfully yummy, too. Returning to eating wheat (organic) once our gut has healed, can be done. In the summer, eating locally grown fruits, vegetables and salads, whenever possible, is step #1.  It is officially the growing season, a time when fresh is king and hunger can be shut down, easily. 'Processed' (junk food?), however, requires more of its calorie laden excesses to satisfy our hunger and only temporarily. (Freezing summer's bounty makes health and economic sense). When Canada's winter season arrives, foods that are slow cooked: legumes, beans, lentils, should take priority.When the seasons change the diet should follow.

We're not food chemists, just plain ordinary folk, looking to buy healthy food with our after-tax dollars. (Then we get taxed - again - on those food items considered take-out.) It never ends. We should be eating more frozen foods as fresh can appear tired, old and wilted during the non-growing seasons. The fresh being sold probably came a long distance, maybe strewn with pesticides and with its accompanying loss of valuable nutrients. More 'greenhouse' produce is now beginning to appear, on store shelves, making it easier to eat fresh, all year long. A new phenomenon called Non-GMO is also appearing on packaging, in the produce aisle, our destination for health and longevity. I am so happy! I am so pleased!

When our digestive tract - our gut - speaks to us, we must listen. With the elimination of processed carbs, junk food, a more wholesome body is achieved through this primary delivery system, our digestive tract, I learned. Our dietary 'reactions' to certain foods are a response to an unhealthy digestive tract, its inability to function, a failure of duty. Ha. Ha. I get it. Let's get healthy. Gluten-free and wheat can now coexist in our kitchen pantry. Thank you, Dr #4. ...

In the final analysis, it is the duty of all food companies to provide the marketplace with healthy foods, every step of the way and our job to make sure they do it. There should be no hidden agenda, here. Consumer backlash is a most powerful tool that can alter the dining/retail landscape. Enough of food intolerance. When I was little girl 'it' simply wasn't a problem. Now it is. What has changed? I think we know.

Next: Momsey's symbiotic wheat/gluten-free world. (After the 5th 'anniversary' blog)