New baking adventures...

We recently received the results of a new allergy screening done for Corey. As is common, his sensitivities have changed over time. Some old reactors are now low/non-reactive - he can now tolerate CHEESE! We are going slow - he gets a bit here and there, and he is so happy to have cheese back in his rotation! However, Corey has some new sensitivities to address - we have now eliminated soy and baker's yeast from his diet, along with a bunch of other low to moderate reactive foods (eggs, pineapple, berries...) that we have cut temporarily so we can monitor any reactions as we add them back in.

What all this means is that I am re-inventing a bunch of Corey's food. Bread, cookies, taquitos, pizza dough, chicken strips - all need to be modified now. Bread is a challenge to do gluten free/milk free/soy free/egg free and yeast free - let me tell you. I am getting close, but still need to work on it a bit more. Cookies and such are much easier to modify, so I am feeling pretty comfortable there. I am making taquitos from scratch to avoid the soy, etc. that seems to be in every brand I can find in stores. Chicken strips are now conquered. Now - Pizza! Corey was so happy to get pizza from Promise Pizza recently, but with the latest yeast elimination, that is off the menu for him now. So - I have made it a priority to make him pizza that does comply with his current dietary needs. First attempt was last night, and I have to say it was pretty good. The crust needs a bit of work - more focaccia-like than I want, so I need to work on making it a bit more chewy/crunchy, but Corey was happy. It was fun to make him a pizza with real mozzarella cheese!

Here are pics of the pizza and the latest loaf of bread. We are getting close...