Allergies continued!

Allergies!

What a drama they are! It seems to continue to become more difficult with reactions to things that I had been able to eat still happening.

At Christmas time I made some lovely Cocoa Butter Chocolates and in just a few added a Hazelnut. They were yum and we enjoyed them after Christmas lunch. A couple of weeks later (after the Allergy Specialist had informed me that I had no 'True' food allergies) while sitting with my family I ate one of the Hazelnut Chocolates and immediately started coughing and feeling very alarmed. We found a doctor and after two injections and much distress, I was informed that I had an Anaphylactic reaction to Hazelnut! Very bizarre since I have enjoyed a variety of nuts all my life with no adverse reactions whatsoever! It was a scary experience, one I hope I never have to go through again! I now carry an Action Plan and a Epipen which in itself is both a comfort and a little alarming!

The expensive Immuno Cap ISAC test that I had done, of which I expected to show my Pollen Food Allergies and help me determine a few more problem areas, was entirely disappointing and only showed my Dust Mite Allergy. I talked to the Pathologist who did the testing. He was helpful and told me not to despair as I am not alone and that the number of Adults with Food Allergies is on the increase especially in the last 5 to 10 years. He also said that just because I did not come up with allergies on the test does not mean I don't have them. Through my research I had already come to that conclusion but was grateful to hear it from him as well. There are several different Allergy Responses and the Allergy Tests only test for the most common IgE Allergy response. Which it seems I do not have. That should not have come as a surprise to me since my family has a tendency to do everything the hard way and have the most rare of conditions making nothing ever easy or within 'normal' ranges.

I still need to find a Allergy Specialist who is willing to help me! In the mean time I am not game to eat anything nut related and am still reacting to new things the latest being Quinoa.... that changes everything! Now I need to rethink my flour options and work out how to cook with only Potato Starch, Arrowroot Starch and Coconut Flour! It's never simple!


What is anaphylaxis?
Anaphylaxis is the most severe form of allergic reaction and is potentially life threatening. It must be treated as a medical emergency, requiring immediate treatment and urgent medical attention.
Anaphylaxis is a generalised allergic reaction, which often involves more than one body system (e.g. skin, respiratory, gastro-intestinal and cardiovascular). A severe allergic reaction or anaphylaxis usually occurs within 20 minutes to 2 hours of exposure to the trigger and can rapidly become life threatening.

COMMON SYMPTOMS

Mild to moderate allergic reaction

•Tingling of the mouth

•Hives, welts or body redness

•Swelling of the face, lips, eyes

•Vomiting, abdominal pain

Severe allergic reaction- ANAPHYLAXIS

•Difficult/noisy breathing

•Swelling of the tongue

•Swelling or tightness in the throat

•Difficulty talking or hoarse voice

•Wheeze or persistent cough

•Persistent dizziness or collapse

•Pale and floppy (young children)

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Grain, Nut & Legume Free Flour Mix

There are many differing mixes of Gluten free flours available but none which work for me. Most incorporate rice, corn/maize and various forms of legumes including beans, soy and peas. Nut flours/meals are also popular. I am allergic to all of those as well as guar gum which is also legume. Tapioca Starch is sometimes labelled as Arrowroot as they are very similar in their use but not in their plant family. So if you react to Tapioca like I do make sure you check that your Arrowroot is Arrowroot!

This is the flour mix I have come up with that I use as a general purpose plain flour mix.

To make Self Raising Flour add 1/2 teaspoon of bicarb soda and 1 teaspoon of Cream of Tartar per Cup of Flour.

I start by using the method described here to make Quinoa Flour.


In your Thermomix (or blender or if you don't have either a big bowl and then mix together!)
Add
300 grams of Quinoa Flour
300 grams of sulphur free Arrowroot Starch
600 grams of sulphur free Potato Starch
Using the Thermomix spatula through the hole in the lid
mix on speed 10 for 20-30 seconds
Tip into an airtight container.
I keep mine in the freezer - an old habit from living in north Queensland.

I also use Coconut Flour sometimes on its own and sometimes added to the above flour mix.
Just depends what I am making!

Links to Recipes using Grain, Nut & Legume Free Flour Mix
Mock Fish (Potato)
Kisses
Pikelets

Gluten Free Company Sulphur Free Potato & Arrowroot Starch available from...
Wray-Organic-Supermarket-Cafe-Newmarket
www.wrayorganic.com.au
Flannerys Chermside
www.organicsaustraliaonline.com.au

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Quinoa ("keen-wah")

Quinoa (Chenopodium quinoa)  is an ancient seed originating from the Andes and the Inca people. It is closely related to species such as beets & spinach. Quinoa is a small seed which comes in White, Red or Black. It grows to 1-2 meters high with beautiful big flower heads that contain the seeds.

Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal. Quinoa's protein is high in lysine, methionine and cystine. Quinoa is rich in manganese, magnesium, potassium, phosphorous, copper, zinc, Vitamin E, B6, riboflavin, niacin and thiamine and has more calcium than cows milk, is an excellent anti-oxidant, rich in dietary fibre and has a very high iron content. It also has a low glycemic index level and is completely gluten free.

Quinoa has a light, fluffy texture when cooked, and has a mild, slightly nutty flavor.

Quinoa has a coating of bitter residue of saponins, a natural occurring plant-defense. The Saponin has a very bitter flavour so its best to rinse the Quinoa well under running water to remove as much as possible of the saponins. Wash and stir 3 or 4 times in water, or wash till water is clear. Never soak Quinoa before washing. The bitterness will be absorbed by the seed and you will never get the bitterness out. The first 2 washes are very important - the first wash will be dark and frothy; the second wash is not as dark as the first. The water will get clearer with every wash. 

I purchase Tasmanian Organically Grown Quinoa from Honest to Goodness

When my Quinoa arrives I place the bag in the Freezer for 3-5 days to kill any bugs that may be in there. After that you can safely store in the pantry. 

Quinoa Flour

 

I grind my own Quinoa Flour. That's one of the added benefits of being a Thermomix owner! It also saves a lot of money since it is one of the few Flours that I can use. 

First rinse Quinoa under cold running water until it runs clear. I do this by using a muslin cloth lined mesh strainer over a bucket in the sink. That way I can tip the water onto the pot plants so as not to waste any! As above it will take a few washes for the water to be clear.

Spread the rinsed Quinoa onto paraflexx lined Dehydrator trays. Dry the Quinoa using your dehydrators recommended settings. If you don't have a dehydrator you could do this in an oven on a very low temp.

I have a Excalibur Dehydrator from Excalibur Australia.

While the Quinoa is still warm add to Thermomix bowl to just below the highest blade.

Grind on Speed 10 for 3 minutes or until a nice fine flour. I allow a little cooling time between batches. Tip the Flour into a bowl and let cool before putting into a airtight container.

Quinoa Flour is best mixed with other flours or starches.

Cooking Quinoa

I use my Thermomix to cook Quinoa. First rinse well as detailed above.

Fill Thermomix Bowl to the 1 litre mark with Filtered Water.

Put the Quinoa in the Rice basket and then into the TM Bowl.

Cooking time depends on the amount of Quinoa.

Cook on Varoma 15 minutes Speed 4. Check the Quinoa and stir a little.

When the Quinoa is cooked it will have puffed up some and a tiny white spiral will appear encircling the grain. If its not yet done replace lid and cook on Varoma for a few more minutes or until it looks cooked. 

Leave sit in the Thermomix with lid on to keep warm till ready to serve or place into Thermoserver. Cooked Quinoa will keep in the fridge for several days.

Quinoa Information
Honest to Goodness - Australian Organic Quinoa product info
Kindred Organics - Quinoa
Grains & Legumes Nutrition Council - Quinoa
Quinoa Recipe Books by Rena Patten

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