This is going to be a shorter post than I originally planned, because I’ve literally spent the whole last week recovering from my trip to Arizona. I usually only visit Phoenix in the winter and 100+F temperatures and I don’t agree with each other any more.
So, a short bit about substitutions.
Over the years, I tried to find things with which to replace wheat, because, while I am not gluten intolerant, I am sensitive to the wheat used predominately here in the US. (More on that in a future post.)
I used to make lovely pancakes from almond meal or hazelnut meal, until I started developing sensitivities to those nuts. Walnuts have always bothered me. So there went that.
Because I had to have my gall bladder out a few years ago due to an inherited condition, I’ve now become sensitive to oils. By taking digestive enzymes, I can get by with a tiny bit in a salad dressing. Just enough to get the vinegar to cling to the leaves, which is all right by me, because I love vinegar.
However, I’ve also discovered that I have no such problem with butter. So, if baked goods call for oils, I just use melted organic butter. I never touch margarine of any type. Not only is margarine usually made of inferior oils, the process used to make it is unhealthy.
Two things my cousin and my daughter have experimented with recently are variations on pesto and BBQ sauce.
My cousin can’t eat basil, so she makes pesto from arugula, or rocket as they call it in the UK. My daughter took a traditional Texas Style BBQ Sauce recipe and turned it into a tomato-free delight. Both those recipes will be appearing here in the coming weeks.
On a final note, if like me, you have problems with foods high in sulfur, I’ve found that I have much less trouble if I use garlic and onion granules in recipes in moderation, rather than using the fresh items. It’s sad, because I adore both fresh garlic and onions.
I’ve also found that I tolerate shallots and leeks better than onions and white onions better than red, which are, of course, my favorite. And it’s often completely possible to greatly reduce the amount of fresh onions or garlic and still come out with a delicious dish
Never be afraid to experiment.