Changes all around...

Well, we have certainly been undergoing some changes around here. Wellspring changed locations and we are back at the movie theaters at Broadway at the Beach. We are excited about this move and what God is going to do at this location... pictures & stories to come soon.

More diet changes are underway as well. Jon is currently being further tested for a number of things related to his diet and tummy problems. He lives with bumps on his face (after he eats anything processed) and still has horrible diapers. His energy level is fine, however Trey and I are ready to know what is safe for him to eat and not eat. We are looking at the costs of going completely organic and cutting out all gluten, wheat, dairy, eggs, peanuts, and as many preservatives as possible. Our most recent scare happened this week when he seemed to have a reaction to a McDonald's hashbrown (contained milk):

(taken with my cell phone)

This was more than an hour after the reaction, trip to the doctor and medicine had been administered. In other words, he looked much worse when it first happened. Thankfully, his tongue didn't swell and his breathing was fine, but it is apparent he is not outgrowing his milk allergy. I am in full planning mode to figure out a diet he can enjoy and we can all eat. Next on my list of things to try is this...

Mark Engelberg’s Gluten-Free, Vegan Bread

Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one

Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed. Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.

In a large mixing bowl combine:

1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil
3 1/4 cup warm water (not hot)

Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes. The bread dough will be more like cake batter than traditional bread dough.

Two options for the rising:

For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two nonstick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.

Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc.

We'll see how it goes... Jon is quickly checking off more allergens he is not tolerating. He also can not wear "normal" diapers anymore. He seems to react to the chemicals and we are now purchasing Seventh Gener@tion brand and "simple" wipes.

We are up for the challenge and pray for Jon to be as healthy as possible very soon!