A recent development in my life is that I can no longer eat gluten or milk products. I have been suffering with various health issues for several years but for just short of a year these issues have escalated and through several visits to GP’s, Gastroenterology appointments, blood tests, samples and elimination diets the doctors have diagnosed intolerance to milk and gluten. I am still awaiting a second set of blood test results for Coeliac disease (coeliac disease is an autoimmune disease that causes your immune system to attack your intestines when you eat gluten) but we have discovered so far that for whatever reason milk and gluten makes me ill. So currently I have been advised to eat a gluten and dairy free diet and I am waiting for further appointments with a dietitian.
This is a big life style challenge, especially when you already live with a child who has pretty much the exact opposite diet to you and has food aversions. Dinner time is no small feat in our house.
I’ve discovered that at home it is much easier to adjust to than when out and about, the majority of convenience food, restaurant food and cafe food contains milk or gluten in some way, so when on the road it’s a lot more difficult.
At home though, we are used to cooking from scratch anyway as it is one of our hobbies, so with a few adjustments we are still managing to eat quite tasty meals, particularly in the evening.
Here is a recipe that I made this morning that even Joseph ate with relish, (and he is a child who wont eat a chip if it has a pointy end…..) it’s tasty, contains fruit and is dairy and gluten free (although it does contain egg so vegans will need to use an egg substitute)
I served mine with maple syrup and extra bananas and Joe had honey and bananas with his, but you could add whatever topping you like, or you could add in chocolate chips or fruit to the batter if you prefer.
You could make this with normal flour and milk if you have no food sensitivities.
- 60g plain gluten free flour
- 1/2 tablespoon caster sugar
- 1 teaspoon (gluten free) baking powder
- dash of salt
- 1 egg, beaten
- 100ml dairy free milk (I used KOKO dairy free milk)
- 1 tablespoon oil (I used olive but you could use vegtable or coconut)
- 1 ripe banana, mashed
- Combine flour, caster sugar, baking powder and salt. In a separate bowl, mix together egg, milk, oil and banana.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan (I used Vitalite dairy free spread to grease my pan) over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Cook until pancakes are golden brown on both sides; serve hot with toppings of your choice!