Hi all! Well, I made my first gluten-free, dairy-free, egg-free, corn-free (almost) chocolate chip cookie from scratch yesterday! And the miraculous thing??? It was actually good!! Many thanks to Adventures of a Gluten-Free Mom for the recipe which I only slightly modified. She used baking powder, which has cornstarch, so I used 1/2 tsp baking soda and 1/4 tsp cream of tartar instead of a tsp of baking powder. I also used crisco buttery stick because it was the closest I could find to a corn-free, butter flavored baking stick to use. Even then it’s possible that the “flavoring” has corn, but it worked for my son so I’m ok with it for a first try. It was a 4 on a scale of 1-10 on his stomach. My goal is all 1s and 2s, but since he was ok with a 4, well, so was I 🙂
My son’s head and stomach pains are still there, but much reduced, since he started his elimination diet. We’re trying to add some foods back in, with mixed success. it’s going to be a long road, but I’m very hopeful.
I’m going to start baking again. It’s like learning to bake all over again. So far I’ve learned I need xanthum gum or something similar to help replace the gluten that is not in the flours I’m using. Based on these cookies, I’m guessing that rice flour is about as close as I’m going to get to all-purpose flour. Sorghum is used to give a sweeter (nuttier?) taste to bake goods, and tapioca flour (also called tapioca starch) is great for tenderizing. There’s more, but I’ll save that for later.
Around the World-wise, I expect these meals to resume in a month or so, when I’ve done a little more research and when finances are on a better footing (I’m job interviewing!).
Hope everyone is well and I’ll see you here again soon. I’ll post pics of the choc chip cookies when I get pics up.