Food Allergy’s, Gluten, and Various Grains and Bean Recipes

We were visiting our daughter awhile back in Utah and  as always we got started talking about storage and all the wheat our families have.  All of us think that with wheat we can survive an emergency because we can make different food items with wheat.

But as we got talking about different flours she told us about her sister in law and how she had been sick on and off for sometime with stomach problems. Now this person did all her cooking from scratch and all her baking. She has some wonderful bread recipes that we have shared with you. Well she finally went to the doctor and found out she had Celiac disease.

I think my husband has written about this before, but I am amazed how many children have similar allergies to wheat and other foods.  Parents keep their children inside so much now they have no resistance to germs. I have been reading about this more and more lately. No more cowboys and Indians, now its computers and hand held devices to keep them entertained

So my point is how many of you only have wheat storage and no other means of making flour out of grains? We did a video on milling different grains and beans and found that we are missing out using these resources on an everyday basis, even though we have many beans and other grains stored.  Many of you have tried using the bean flour we suggested and found you liked it. The families with children are going to be the hardest hit, if they don’t try using these foods before an emergency. We have this problem in our own family and I worry about it a lot.

So what are your children, grandchildren or our children going to eat? And don’t just say, if they are hungry enough they will eat anything, you might, but kids and the elderly are another story The food you will be fixing will not taste like that fast food take out you pick up on the way home because your too tired to fix dinner, so plan ahead and see what they are allergic too now before it’s to late.

Try this recipe and don’t tell anyone you used garbanzo flour; this recipe only serves one 12 inch pizza, so you can use different items on the pizza according to their likes

Chickpea Flour Pizza

  • 2/3 cup garbanzo flour
  • 1/3 tsp salt
  • ½ cup water
  • ½ tsp, rosemary finely chopped
  • 3 tbsp virgin olive oil
  • 2 tbsp chopped tomatoes
  • 1 tbsp onion, finely chopped
  • 3 tbsp parmesan cheese, grated or packaged
  • ¼ tsp black pepper
  1. Preheat the broiler or oven.
  1. Sift the flour with salt into medium bowl.
  1. Slowly add ¼ cup of water, stirring constantly to form a paste.  Beat with a wooden spoon until smooth.  Stir in the remaining ¼ cup water and let the batter stand at room temperature for 30 minutes.
  1. Stir in the rosemary.
  1. Heat 1 tbsp of olive oil in a 12-inch nonstick pan or cast iron frying pan.
  1. Stir the batter once, pour into the skillet and drizzle the remaining 2 tbsp of olive oil to cover top.
  1. Cook the pizza over moderately high heat until bottom is golden and crisp. Cook 2-3 minutes, until top is almost set. Burst any big bubbles with tip of knife.
  1. Sprinkle on the topping of your choose or use the one in the recipe. Place skillet under broiler and cook pizza for 4-5 minutes until golden and crisp.
  1. Slide onto platter or counter and slice.
We will be posting more bean and various grain flour recipes in the future.

Preparedness Mom

 

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4 Responses to Food Allergy’s, Gluten, and Various Grains and Bean Recipes

  1. Violet says:

    My husband was diagnosed with Celiac Disease a few years ago. I was well into my food storage and it was quite a blow. At first you think, okay, we’ll just quit buying bread. It goes so far beyond that. Wheat is found in everything from canned soups to soy sauce and breakfast cereals. Celiac Disease is not just an allergy to wheat. If left undiagnosed, Celiac Disease can lead to different types of cancers. After sticking to a very strict no-gluten diet for a few years, my husband unwittingly ate some flour based tortilla chips at a Mexican restaurant a few months ago. He assumed they were corn. He was extremely sick throughout the night. I have adapted to this gluten-free lifestyle as well. I tried to buy both gluten and gluten-free products in the beginning, but that was just too expensive and time consuming. I did have to donate most of my stored wheat flour, canned soups, soy sauce, etc. to a local food bank. When the time comes to live off of our food storage, we can’t risk my husband becoming violently ill on top of everything else. Now we store brown rice flour, tamari sauce and gluten-free oats among other things. It’s a bit more expensive and there is quite a learning curve, but if someone in your family is diagnosed with Celiac’s, you can transform your food storage to accommodate them. I’m just grateful we found out before TSHTF.

  2. Scott says:

    Just for the sake of keeping things as accurate as possible, to date there is zero reliable evidence (statistically significant, scientificly sound) that allergies have a causal relationship to play habits (inside vs outside, electronics vs ‘cowboys & Indians’).

  3. admin says:

    Scott
    You may want to read the article, “The Secret Life of Dirt” page 40 in the April 2013 issue of the Smithsonian Magazine. It lends some credibility to the idea that lack of exposure to dirt when young may contribute to allergies.
    Howard

  4. Jose Estrada says:

    Recently found this website, so, am playing catch-up with all the articles. After reading this one and the replies, I had to put my two cents in. I grew up in a very poor family and I was born in the early 50’s. I spent my younger years (til the age of 18) practically living outside and “playing in the dirt”. My mother had to call out to me to get me to come inside. As a teen, I knew I had allergies to grass pollen. I was the kid that got all itchy and runny nosed from rolling in the grass. I finally got tested for allergies in my thirties. The allergist explained that, from his experience, there were three types of people: those with no discernible allergies, those that grew out of their allergies, and those that grew into their allergies. I am in the third category. I am now allergic to everything seasonal, cats/dogs, and even some medicines. Every time I read an article on why people become allergic, I just smile. I don’t believe the medical profession really understands the “why” of allergies. They just focus on narrow examples that they believe they can explain and grow hypotheses from that. I guess that’s why they call it a “medical practice”.

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