WHEN I FIRST turned vegetarian about, ooh, 28 years ago (gulp) it was pretty standard fare when eating out to get pizza with holes in it where the salami had been picked off, a plate of peas and potatoes while everyone else chomped on chicken and more baked beans than you could shake a farty stick at.
And in truth it’s only been in fairly recent times – say, the last five to ten years – that I haven’t always been faced with the same bloody meal every time I eat out.
I CAN SCARCELY believe it but we are on Day Nine of a taste challenge for wheat and a helping of two entire Weetabix for breakfast has heralded not even the whisper of a reaction.
Could he have outgrown his wheat allergy?
To be fair, Sidney’s allergist has long been of the opinion that he would lose this one sooner or later – I think he cited an 80 per cent probability – and he was surprised when our last oral challenge a year and a half ago saw Sid react to a tablespoon of Weetabix.
If I’m totally honest I’m a bit discombobulated. I’m not sure I quite know what to do next. We’re so well-versed in the art of avoiding wheat that it all feels a bit, well, odd. We’re almost institutionalised into the world of wheat free – I’m an expert at knowing which brands of pasta, bread and biscuits to look for. If I can go shopping for actual proper wheat versions I think I might flounder at the choice.
Of course we’re delighted, don’t get me wrong. It’s opening up a whole new realm of shopping and cooking and eating. I keep thinking of the things that, finally, Sidney can have: cous cous, for instance. Bulgar wheat. Actual proper pizza. Home-made bread (try as I might I’ve never mastered the art of gluten free bread baking). Surely making cakes will be easier, now? Ditto pastry. I think we can probably buy filo. We can all sit down together for a plate of pasta – just what I hankered for all those months ago when we first learned of his allergies.
On the other hand, I now almost feel like a fraud, as if losing the wheat allergy disqualifies us from proper allergic status. I wholeheartedly recommend starting off with as many infant allergies as possible – it means if you shed one or two along the way it feels like you’re barely having to deal with anything at all.
Of course, this is nonsense. We still boast severe, potentially anaphylactic, allergies to egg, nuts and sesame, and chickpeas, lentils and peas remain firmly on the list. Even if wheat is now possible we can’t risk buying fresh bread from our local bakery or eating it when out, because of the risk of cross contamination with eggs, seeds or nuts. And if we should ever pluck up the courage to order pizza or pasta from a restaurant we would have to preface any visit with a battery of questions about cross contamination, cleaning procedures, ingredients and more.
The thing is, wheat was probably one of the easiest of all the allergies to deal with. Not only has Sidney thankfully never been allergic to wheat by touch, only ingestion, but gluten free is such big business these days that it’s been the least of our concerns.
Then there’s the fact that many of the companies that make gluten free foods (Dove’s Farm for flour and biscuits, Nairn’s for porridge, Orgran for pastas, Dietary Specials for breads, Venice Bakery for pizzas) are all mega clued up when it comes to egg, nut and sesame allergy so the products are safe all round. Will ‘normal’ wheat products have such stringent processes in place?
Seriously, allergies can make you quite, quite nuts.
Wheat free, gluten free, egg free, nut free
THIS Dove’s farm recipe is as quick and easy as it looks.The biscuits worked a treat on first attempt – a rare find, I find.
I’ve made them as recommended with lemon zest and juice, and again with a little less lemon, ditching the zest and throwing in a handful of chocolate drops. Next time I’m going to try substituting the lemon for orange. Then we’ll go for a coconut version, too, I think. Ooh, the possibilities… Continue reading “Easy peasy shortbreads”
Egg free, wheat free, nut free, gluten free (optional: dairy free)
A SHORT while ago I posted about the wonderful barbecue at my Mum’s house, where, for the first time ever, we were able to turn up with Sid in tow but NO FOOD.
This was huge. It never happens when you’re parent to a food allergy kid. But everything Mum made was suitable for Sidney to eat, and it was amazing. Amazing for us not to have to cart over our tupperwares of pre-prepared safe snacks, and amazing for Sid to pilfer from our plates for the first time in his little life.
These beetroot and carrot fritters went down well, and with the addition of a sprinkling of salt the adults tucked in happily, too. Continue reading “Lovely beetroot & carrot fritters”
yesnobananas 