Wee reader had his annual (weird to call something annual when he’s not yet two) allergy skin test on Friday. This time we checked for eggs, wheat, tree nuts and peanuts. His first skin test, on his first birthday last year (good scheduling on my part there), was for a variety of things including wheat. A blood test when he was about 9 months had shown the high likelihood of a peanut and egg allergy already and they didn’t want to do a skin test in case of a bad reaction.
And so happily watching a Thomas the train DVD (the clinic is well stocked) and clutching his Duplo car, he got his back scratched up well and good with all the different samples. Then a 15 minute wait began. The welts appeared pretty quick and it was painful to watch. Not because it hurt – although it did itch a little – but because I had been hoping for some sort of good news. I know that many children outgrow egg allergies and wheat allergies so I was hoping for either one to be a non-reaction. Nope. Not this year.
The good news though is that his wheat allergy reaction is the same as last year’s and his allergist gave us the go-ahead to gradually try some wheat products, like bread. Of course keeping a constant eye on the ingredients as many wheat products, like breads, are made in places where there are nuts. I was happy for any sort of good news!
And we discussed the possibility of bringing him in for a baked egg product food challenge (many egg allergy sufferers can consume baked egg products) when he’s older and hopefully having outgrown his wheat allergy. So who knows, there might be some hope for the future. The nut allergy though is hard to outgrow, from what I understand, so it is something we will have to continue to be careful about!
Don’t worry, it’s not all allergies news this blog post.
I’ve been making more forays into the Bread Bible. I first tried the basic soft sandwich bread and then a couple of weeks ago baked the raisin bread, which is quite similar to the sandwich bread recipe.
This time, I gave the beer bread recipe a try. It was the first bread I’ve made with wholemeal flour (although it uses just a small amount compared to the bread flour in the recipe) and I must say that it gave a nice texture to the beer bread. I’ve tried two other beer bread recipes previously and those turned out to be more cake-y than I liked. So this was a nice change as it was a firm sliceable bread and had a good flavour too (didn’t taste of beer in case you’re wondering!).
As I’m making my way through the Bread Bible, I’m appreciating all the comments and tips that Rose Levy Beranbaum has added. I’ve gotten far better at shaping a loaf (thanks to her step-by-step instructions and illustrations) but, as you can see, I have to work on my slashing! Perhaps my knife isn’t sharp enough. Maybe a razor blade….
I also made some muffins in an attempt to use up some frozen peach and mango slices! The King Arthur Flour basic muffins recipe was quick and easy and didn’t require a mixer. And it’s pretty adaptable too – next time I might try this with bananas and/or chocolate chips.
Do you have a favourite muffin recipe?
Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs