IgG Food Antibody Assessment
About 5 to 10 percent of the population has delayed food reactions. These reactions can cause serious illness and even death. They often go undiagnosed. I happen to be living with a person who has been diagnosed with serious IgG Food Antibody reactions to several common foods, including especially gluten (wheat, soy, oats, barley and rye), and also with moderate IgE food reactions (immediate) to cow’s milk and hen’s eggs. Those who are interested in the topic should talk to a physician who has the competency to work with such a system. Also, one lab that does the test is Geneva Diagnostics; that is the one Stephen has used.
My purpose in bringing up this topic here is not to sell anyone on the concept or test, but rather to speak as a person who cooks in a family where there are food sensitivities to contend with. Believe me when I say that as a traditional USA cook, I was frustrated and stymied at first in trying to deal with this challenge. I also have at least 3 other friends who are contending with some version of this problem—that is, with either gluten or dairy sensitivities or both. This morning, I cooked a reasonably successful breakfast of biscuits and sausage gravy (vegetarians, we’ll have a discussion another day). In addition, the food contained no gluten, eggs or dairy with one exception which I will explain. Perhaps my article can encourage others in a similar situation.
The Sausage Gravy
I found making gluten, dairy and egg free sausage gravy to be the most successful of the two experiments this morning. First, it is good to review what it takes to make a good gravy. Four ingredients, in the right proportions, and cooked in the right way, will always produce success. These ingredients are: 1) liquid, 2) fat, 3) thickening agent, and 4) flavoring. In the case of standard American-type gravy, the liquid is milk or broth or a combination of the two, the fat is meat drippings or some kind of oil or butter, the thickening agent is flour (or sometimes cornstarch), and the flavoring is from the meat being cooked, or vegetable stock, or also some spices, including salt and pepper.
The gluten, dairy and egg free version that I prepared this morning is shown on the left, with the fried sausage included. It looks, tastes and smells as good as the standard version.
Jim’s Gluten and Dairy-Free Sausage with Gravy
1/2 lb. mild or medium sausage, stir-fried and spoon-chopped
with 1 tbs. red onion, finely chopped
1 c. goat’s milk
1/3 c. almond milk
2 tbs. cornstarch
1/2 tsp. salt
1/8 tsp. white pepper or pepper
Stir the milks and the cornstarch together until dissolved. Add the milk mixture to the cooked sausage and onion mixture, turn the heat to medium high, and cook and stir until thickened. Add the spices to taste.
First I will give you the recipe for buttermilk biscuits that I took off the back of an Ener-G Potato Starch Flour box, and then I will comment on it.
Energ-G Buttermilk Biscuit
1 1/3 c. Ener-G Pure Rice Flour
2/3 c. Ener-G Pure Potato Starch
1 t. salt (optional)
1/2 t. Ener-G Xanthan Gum
1 t. baking soda
1/2 t. baking powder
3 tbsp. shortening
1 c. buttermilk
Preheat oven to 400 degrees F. Mix all dry ingredients together. Add shortening (solid not melted). Pour in buttermilk and mix briefly. Roll into a firm ball. Press down. Bake at 400 degrees F. for 15 to 16 minutes.
As you can see, I substituted Bob’s Brown Rice Flour for the Ener-G brand. Bob’s also has an amazingly diverse selection of gluten-free products and these products are available at most supermarkets. I used a commercial ghee for shortening. Ghee is butter that is clarified of the liquid milk products through heating. It is much less expensive to make your own ghee, and not too difficult. But do remember to use solid shortening, otherwise the biscuits will be tough. Also, either cut the shortening in with a pastry blender, or do what I do, which is to play with the mixture until the mixture is crumbly. Finally, you can make a good substitute for buttermilk with goat’s milk, by making the last tablespoon of the cup of liquid be cider vinegar. Finally, I would say that this biscuit is a little heavier than I like my biscuits. Maybe that was due to the brown rice flour, or maybe that’s just the way it is. Also, I could have rolled out the biscuit a bit thinner, between 1/4 and 1/2 inch.
Have a good cooking day!