I’ve been asked a few times about how I feed my family and what are our standard go-to products, so I am going to release several blog posts about just that. In this one, I’m going to concentrate on being WHEAT free. Not necessarily, gluten free, but wheat free. I am very, very grateful to those who are allergic to gluten. Without those wonderful eaters, we wouldn’t have as much alternatives at our disposal. The double edge sword is a thing: I hate that they have to eat that way, I love that we can jump aboard.
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Oh man, how I love bread. I used to be the girl who filled up on the bread basket at restaurants, who fought for the first slice of my mom’s freshly baked loaves, who would just be happy to eat bread and butter as a meal. Oh, my first love, bread, how I miss you.
But I don’t really. We have really great substitutes. We can purchase wheat free at the store, but we still need to take a microscope to the ingredients list. We are avoiding so many items that even though it doesn’t have wheat, it could not be safe.
Pre-made store bought bread
For sandwich bread, I love that I don’t have to make the bread from scratch. I have and have mixed my own flours to do so, but I didn’t get the bread making gene that my mom has and it was apparent when we took the first bite. So, I am very pleased that I can order pre-made breads. Our main stays are:
Schar Gluten Free Artisan Baker White Bread, 2 Count: this bread is soft but dense enough to put up with Hank’s dairy free butter, even when cold. Depending on what you need to avoid, this company has a full range of gluten free options that taste great and are kid approved. Buns, baguettes and crackers are amazing and all available through Amazon and our local grocer.
Katz Gluten Free Cinnamon Raisin English Muffins | Dairy, Nut and Gluten Free | Kosher (6 Packs of 4 Muffins, 11 Ounce Each): These English muffins also come in plain, however are currently unavailable through Amazon. Hank loves these with his dairy free butter. I have used them as hamburger buns, sandwich buns and they always get dissected so that he can eat the parts of the meal that he likes, separately. The Katz company has a full range of breads and desserts/snacks, including cupcakes, filled cakes and doughnuts. As we are able to (if we are able to) add additional ingredients, I am hopeful that we can introduce more from this company as they are delicious.
Again, read the label. I once bought gluten free ready-to-bake pizza crust and double checked that there wasn’t egg, milk or pea protein that I didn’t even see that it contained orange juice. Guess what? Hank is allergic to oranges, like – instant vom. I had gotten that sucker home and was so excited to use it and had the hubs double check and there it was: Orange juice. Boo.
Make your own bread
I’ve made my own bread before using my oven as well as a bread maker. Again, I didn’t get the magical bread making gene from my mother, but I have made *passable* bread by using the bread recipes in the book Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts.
Colette Martin is an amazing author but also a food allergy mom. She gets it. In her book, she gives tips and encouragement about moving into this new normal of living and cooking. She also teaches how to mix your own flour blends and shares tried and true recipes for everything from the basic bread to scones and doughnuts. She also gives you dairy free options and substitutions.
My best suggestion while using this book and mixing your own flours for other recipes is to measure by grams. I love the Cuisinart Weight Mate Digital Kitchen Scale. It is compact – which means easy to store off my counters. Since bread making is a magical endeavor (ok, not magic, but science), it is important that you measure by weight and not by cup, if the measurement isn’t exact you will get a Pinterest-worthy fail. Trust me, I’ve done it all. My favorite was the raw and runny middle with the burnt outside. That was a special day.
Now, since I don’t love mixing my own flour. I’d rather use a premix blend. My favorite flour is King Arthur Flour, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds (Packaging May Vary). Actually, I quite love King Arthur all together. When I post about sweets and mixes, I’ll have a whole section devoted to King Arthur.
As with anything, if you have multiple allergies like we do, check the label, call the company, and observe for any reactions.
Future blog posts will include pasta and sweets for being wheat free, I’ll also start pulling together our other favorite substitutes for dairy and eggs. Is there something that you want to know about? Drop me a message through Instagram or Facebook!