Grandma's Apple Pie

I love Thanksgiving but I don't love pumpkin pie. I always looked forward to eating my Grandma's apple pie. I helped her make them when I was little. Shortly after I was married, I asked her to make apple pies and I wrote down every step. I don't know if she ever had a receipe - I hadn't seen her use one ever. I tested out the receipe and was able to duplicate Grandma's apple pie and it became a yearly tradition to make a bunch of apple pies, freeze them, and have the at holidays.

Leading up to this year's Thanksgiving, I was really craving apple pie. The apple pies in the freezer were soy-free, but contained dairy and gluten. I made some substitutions and the soy-free, dairy-free, and gluten-free apple pie turned out really well.

Pie Crust:
2 cups of all-purpose gluten-free flour
1/2 tsp of xanthum gum
1 cup of palm oil shortening (lard would also work)

Blend with a pastry blender (see photo at right).

Make a cup of ice water on the side and let it chill. Add a teaspoon of apple cidar vinegar to a 1/2 cup measuring cup.

Pour ice water into the 1/2 cup with the vinegar already in it to fill it.

Add the water & vinegar mix to blended flour and shortening. Mix with a strong fork until smooth.

The crust was the most challenging part of the receipe. The texture of the dough was not quite as elastic as I was used to and it would not roll out smoothly. The dough mix would normally make two pies, including the bottom and top crusts for both pies. Based on the consistency of the dough, I decided to make two pies, but only with bottom crusts. A crumb topping was used for the top crust (more on this later).

So I greased the pie tin with the palm oil shortening, formed the dough into a ball and split the dough into two sections. Using one of the sections, I pressed it into the pie tin.

Pie Filling:

In a bowl, mix the following:

1/3 cup all-purpose gluten-free flour

2/3 cup sugar

1/2 teaspoon cinnamon

Sprinkle a little of the sugar mix on the bottom of the crust.

Peel and cut up the apples. I prefer Honeycrisp or MacIntosh apples. Layer the apples in the pie crust and sprinkle more of the sugar mix on the apples as filling the pie. Not all of the sugar mix should be used - it should be enough for two pies. When the pie is filled, sprinkle a few drops of lime juice over the apples.

Crumb Topping Crust:

For one pie, mix the following with a pastry blender until crumbly:

1 cup all-purpose gluten-free flour

1/4 tsp xanthan gum

1/2 cup dark brown sugar

1/2 cup palm oil shortening

Spread crumb mixture over the top of the pie.

Bake at 400 degrees for 10 minutes, then bake at 350 degrees for 40 minutes.

IBS and Depression

I had a interesting conversation while helping out at Zach's school the other day. I was talking with his teacher's assistant, who monitors the allergy table in the lunchroom. She asked how we figured out our allergies. In the process of telling my story, I mentioned that I was told for 15 years that I had IBS and I was depressed. She told me that a teacher she knew has been having stomach "issues" and had been told it was IBS. The symptoms have continued to get worse and the only answer the doctor had was to increase the dose of anti-depressants.

I encourgaged her to tell the teacher to consider finding an allergist and get tested for food allergies. I also mentioned it may not be an allergy but could be a food intolerance as well. I do believe that IBS exists. However, IBS is what is diagnosed when nothing else is found on the testing for gastrointestinal problems. The literature on IBS will suggest that there are trigger foods. However, these trigger foods are not the typical allergy foods. I know when I was having the most severe IBS attacks, I would make buttered pasta or eat cheese and crackers. Dairy and wheat - two foods that I have found I have intolerances to.

I really don't understand why there isn't more links being made in medicine to the food we eat. One of Zach's classmates Grandma was also helping out that morning. She told me of a toddler she often takes care of. The toddler had complained of headaches and stomach aches, was sick often, and was underweight. Recently, the mother had sought some help for the child and the child is now on a special diet, avoiding several of the common food allergens. The Grandma told me of how amazed she has been at the transformation in the child. The child is gaining weight and is so much happier.

I am fascinated by all these stories. I encourage anyone who is frustrated with not getting full answers or help with their IBS to at least consider the possibility of a food intolerance or allergy. Seek medical advice for following an elimination diet (its not easy to figure out on your own) and request testing. I felt like I did everything I was supposed to do to treat my IBS and it continued to get worse. The allergy testing was the one last stone to overturn, and it changed my life. I do get frustrated that I can't eat certain things, but overall, my life is so much better. I have more energy and don't worry about where to find a bathroom all the time. I still take anti-depressants, but hey, I'm still figuring things out and adjusting. And I noticed the difference there; they help me and I feel better. Isn't that the ulimate goal?

Yeast-Free Challenge

Yeast-free pizza has been my latest challenge. I had made soy-free pizza and even found a couple of places that made soy-free pizza. However, since having to be gluten-free, dairy-free, and yeast-free, pizza just had too many of the ingredients I need to avoid.

After about a month, I really started craving pizza. I started researching receipes. There are plenty of gluten-free pizza crust reciepes, but they all called for yeast. The other night, I decided to search again and found a few reciepes that called for mixing in olive oil, water, and baking powder to replace the yeast. I needed to add much more water and oil than the receipe called for to get the gluten-free flour to start forming into dough. The consistency of the dough felt more promising than the mix I had tried once (that called for adding seltzer water in place of yeast). The pizza looked good and smelled good but when we tried to cut slices, it was almost impossible to cut through. It was tough and chewy, which doesn't seem possible except that the crust baked into two separate layers. The crust was still better than the mix, but I don't think I'll make it again.

I've been using corn tortillas as a replacement for bread. I did not eat much bread when I was growing up; probably because it bothered my stomach. When I figured out my soy-allery and had trouble finding bread at the store, I went to visit my Grandma to learn how to make hamburger buns. My Mom also bought bread makers and tried several receipes. I used her receipe, but rarely used the bread maker. I found it easier to mix up a four-batch version and bake in bread pans. I started to love bread. I was amazed at the difference.

The bread receipe calls for yeast of course. I have not tried making yeast-free bread yet. I found one flat bread receipe, but it requires 4 hours of cooling in the oven after baking. Perhaps this weekend I'll find some time to test the bread receipe. Maybe if the flat bread is good, I can use it to make pizza. Keep in mind, its a cheese-less pizza. I tried rice cheese and just didn't like it enough to eat it again. Extra pepperoni and more veggies work just fine.

The two things I have had the hardest time finding replacements for are yeast and cheese. There are lots of gluten-free products, although many of them will contain one of the other allergens such as soy or tree nuts (such as Bob's Red Mill gluten-free flour). King Arthur gluten-free flour is free of the other allergens. Rice milk has been an easy replacement for milk. Cocunut oil and palm oil shortening have worked for butter for making cakes or desserts. Many replacements for butter and other dairy items are soy-based, which I can't have. There seems to be a lack of items that are safe for multiple allergies.

One last comment on yeast. I had acne the past two years that wasn't responding to anything, even prescription medicine. It improved some when I went on the elimination diet, and seemd to improve the weekends we were camping. I would break out when I returned to work. What was the difference? I wasn't wearing make-up on the camping weekends but I would wear it to work. I got the results of the interolerance testing about that time and read the ingredients of my makeup. The makeup foundation I was using contained yeast. Since I've stopped using the makeup, I have had few new breakouts, but it will take quite a while for the scars to disappear.

I'm feeling optimistic that I'm figuring out all the sources of the problems, but I do get frustrated with how many things I have to avoid.

Trick or Treating

Halloween is not the most friendly holiday to the food allergic individual; especially those with peanut, tree nut, dairy, wheat/gluten, and soy allergies. Luke, my three year old son, was very sweet to me and my five year old son, Zach. At each house while trick-or-treating, Luke would inform the person who answered the door that his brother is allergic to peanuts. I tried to tell him not to worry about it and that we would sort through all the candy and figure out what was safe, but he continued to tell everyone. I didn't know whether Zach was happy or upset by his brother's attempts. I think he was conflicted. I know I felt that way. It's always a challenge to decide how much to explain to everyone around you about your allergy. Sometimes I feel like its a constant topic.

More Issues

I have recently figured out that I have food intolerances/sensitivities to yeast, gluten, and dairy in addition to my food allergy to soy. This complicates matters some, but not too much different than being soy-free.

I am hosting a bridal shower next week and wanted to make a cake that I could eat too. I took a favorite Hershey's Perfectly Chocolate Receipe and modified it to be gluten, dairy, and egg free (on top of soy-free and nut-free). It turned out quite well. The bride to be said it was amazing (hopefully she wasn't just trying to be nice). I was worried about what to substitue for butter for the frosting, but used coconut oil (not melted) and it really was a one of the best frostings I have ever had.

People tell me I should write a cookbook. I'm not so sure. I take other cookbooks and receipes and just do modifications. I wouldn't mind figuring out a way to teach classes on this stuff or baking cakes for others. Not sure there really is a market out there or we all just figure it out as we need to.