Tag Archives: corn-free

Thanksgiving Part I

A Gospel Primer, by Milton Vincent, continues to help me focus on the glories of God’s love. As we approach Thanksgiving Day this year, I remember God’s many blessings to me. Topping my list is God’s meeting my spiritual needs through Christ. I am also thankful for Brody and for improved health for both of us. We are thankful for our families and friends as well as the jobs God has given us. We are also thankful for a loving church family at Bible Church of Buena Park.

I experience countless other blessings each day which I know I take for granted. I pray I will notice God’s kindnesses toward me more readily each day. Since we discovered how much Brody’s health improves when he avoids even trace amounts of gluten, oats, corn, potatoes and onions, we have grown in our appreciation for recipes which 1) don’t make Brody sick, 2) are economical, 3) taste at least somewhat appealing, and 4) have a texture that is, at the least, not appalling! 🙂

 So, when I tried a new dinner roll recipe for him recently, and it turned out well, we were very thankful! Using a similar thought process as described in detail in A Recipe for Survival, I converted a normal gluten-filled recipe from Better Homes and Gardens New Cookbook,* to make these gluten-free crusty dinner rolls. On my second experiment, I wanted to try a little more tapioca flour to see if the rolls would be a little more fluffy. The second experiment was well-received by my taste-testers last night, so now, I am willing to share the recipe with you! If the Lord wills, we’ll one day publish another book with more recipes. By that time, I imagine this recipe will have improved even more (I will try adding rice bran and flaxseed for my next experiment), but for now, we are thankful for this recipe! I hope you enjoy it, too – if you tweak it to meet your needs, I’d enjoy hearing what you did to make it work for your particular special food needs.

Crusty Dinner Rolls

Dry Mix:

¾ tsp xanthan gum

¾ tsp salt

½ cup rice flour

1 ½ cup tapioca flour

1 ¼ tsp yeast

 Wet Mix:

1 cup goat milk

1/3 cup raw cane sugar

1/3 cup butter

1 tsp yeast

Final Additions:

2 beaten eggs

1 cup rice flour

1 cup tapioca flour

 Combine the Dry Mix in a bowl and stir well. For the Wet Mix, warm the milk, sugar and butter in a sauce pan until the butter is almost melted. Stir in the 1 tsp yeast. While the yeast is warming up in the Wet Mix, prepare the Final Additions by beating the eggs and also combining the rice flour with the tapioca flour in a bowl. Also, lightly butter a cast iron skillet for extra crusty rolls, or butter 18 standard-sized muffin tins for clover-leaf rolls.

Pour the Wet Mix into the Dry Mix. Using a hand mixer, mix well. Add in the Final Additions; you will likely have to finish stirring the dough by hand with a wooden spoon. Form the dough into a sphere in the bowl.

Melt 1 Tbsp of butter and then spread it on the top of the dough and as much as possible, spread some down the sides of the sphere of dough. The dough is quite sticky and more moist-looking than “regular” dough.

Cover the bowl with a moist towel and allow the dough to rise in a warm place for 1 hour. Divide the dough into half and let it rest for 10 minutes. Form little spheres of the dough to make clover-leaf shapes if using the muffin tins, or place the spheres into a cast iron skillet. Cover the dough with a moist towel and allow it to rise for 30 minutes.

Spread a little melted butter on top of the rolls and bake them at 375 F for about 30 minutes, or until the tops are a golden brown. Immediately remove the rolls from the pans and cool them on wire racks. We enjoy these with butter and honey.

*Better Homes and Gardens New Cookbook, 11th Edition, Copyright 1996, Meredith Corporation, Des Moines, Iowa, p. 102.

Continuing to Celebrate Sweetness

I’ve started reading Milton Vincent’s A Gospel Primer for Christians Learning to See the Glories of God’s Love and understand why so many people refer to it in other books or when speaking at conferences. If you don’t have a copy, you may want to get a copy to keep on your bookshelf so you can refer back to it after reading it the first time. The book will help you see how Gospel truths permeate your entire life…. In recent days, I have struggled with my attitude about my daily grind, keeping up with responsibilities in the midst of back and neck pain. Vincent’s Gospel Primer has reminded me that my difficulties in this world pale compared to the eternal judgment I justly deserved from God due to my sin against Him. I am quick to thank God for His kindness instead of complaining about my pain when I remember that God chose to demonstrate His love for me in that while I was still a sinner, Christ died for me. When I focus on what God has already done for me spiritually and that Jesus has gone to Heaven to prepare a place for me, then my earthly difficulties do not overshadow my outlook and attitude.

 One challenge that arises regularly when cooking for special diets is the lack of convenience food. Sometimes both of us are quite tired and hungry, and the thought of exerting lots of energy to prepare a meal, totally from scratch, can put us into shutdown. There have been times in the past when I chose to skip a meal for me rather than exert the energy to cook. I reasoned that even if I skipped one meal, I was still eating more on a daily basis than people who were imprisoned around the world for their faith in Christ. Furthermore, I was more interested in resting than in eating.

 Now that Brody is healthy enough to help with the cooking in addition to working full time, I don’t go to bed hungry as often. 🙂 Additionally, since we have a better handle on what he can and cannot tolerate, we are willing to prepare larger batches since we are more confident that he will be able to eat the food that we are preparing. So, now we can cook large batches of Meatless Minestrone (page 131), Chicken Italiano (page 119), and chicken marinated with Tangy Garlic Marinade (page 160), some beans, rice and broccoli and have many meals of a variety of flavors waiting in the refrigerator for reheating.

 The last time we made Fried Chicken (page 125,) we made an extra large batch and froze part of the supply for future meals. We were pleased that the frozen nuggets “re-crisped” very well in the oven (roughly 15 minutes at 350 F). For variety in flavor, we used the Orange Sauce (page 153) this time instead of the Sweet and Sour Sauce from Scratch (pages 156-157). The result was another tasty, satisfying, economical meal that doesn’t make us sick! Yay! God is faithful – His people never face a challenge without Him, and He provides the way for them to bear up under the challenge.