Family, Life

Good thursday morning to you

Rusty’s sweet little breakfast face…
jam face


And then in other Sodeman news…

Christa + Gluten-Free baking = MASSIVE FAIL.

(they were supposed to be hamburger buns.)

Although I still argue that the real culprit is:
Organic Quinoa Flour (that cost 11.50 for a tiny bag!!!!) (!!!!) (oh and may I add: !!!!!!!!!!!!!!!)

That flour stinks and tastes gross. The brown rice flour isn’t much better, although I’m still holding out hope I can use it to make batter for fried chicken tonight.

So continuing our efforts with Juno’s diet… we are trying to go Gluten free and Dairy free this week. We really do think dairy is the culprit, as we saw some improvements over the last 2 weeks. But we aren’t disciplined people, and had some oopsies with the dairy thing. For example: when I came home from being out one day Jon proudly told me he had given her rice milk to drink… and PIZZA for lunch. (slaps forehead.) However! I am equally as guilty; having both given her milk covered cereal (in my pre-coffee morning stupor) and also adding milk to scrambled eggs. Creatures of habit we are.

In an effort to a.) be extra careful with her diet, there are often milk ingredients in wheat products and b.) rule out the potential that it’s both she is sensitive to, we are trying to be very careful and watchful this week. Originally, I thought the dairy free thing was harder than gluten free. WRONG. (although I still don’t want to imagine life without cheese) Perhaps it is just our limited knowledge and availability of gluten free options (and the price tag), but my 2 attempts at baking this week and our sampling of brown rice bread have left us incredibly grossed out and Juno a little irritable from lack of carbs! We did like the rice pasta last night and Juno likes the corn cereal, although when I saw the bland looking box I immediately remembered Jon teasing my mom over her healthy options (possibly behind her back, sorry Mom!), “Unflavoured for me!”. I’m sure they would argue they spend their money on a quality product, not on flashy advertising… still! I’m trying to sell this to a 2 year old people!

So yes! We think it’s the milk (and are crossing our fingers she can tolerate a little mozzarella cheese once in awhile!). Since going (mostly) dairy free, she has been sleeping through the night, her rashes have cleared up, her nose is not runny (for the first time since birth!!), and she is slightly less screamy in the afternoons. Oh and her poop is suddenly solid most of the time. Pretty clear, eh?

Oh and we bought a van over a week ago.  I’ll try to get pictures and expand on God’s provision in that aspect shortly.

Have a lovely day!!

We’ll try, but I’ve got the dreaded pink eye again.  Sarah, if you are reading this: STOP laughing.

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  • Reply Jon May 13, 2010 at 2:41 pm

    Those buns were an EPIC fail.

    It was especially funny when Juno thought they were cookies and grabbed them and tasted it and spat them out!!


  • Reply sharon a. kane May 14, 2010 at 11:40 am

    I can totally sympathize with dense, inedible bread. I experimented for a few years before I achieved some success. The result was that I combined old fashioned sourdough techniques with gluten free seed and grain flours and have come up with excellent, delicious breads, muffins and pancakes. They are also free of DAIRY, eggs, soy, yeast, sweeteners, gums and baking powder. Very suitable for sensitive digestions.

    I have posted a free download of the starter recipe plus pancake recipe:

    This type of baking takes some time to understand and master so it will not be for everyone. With planning it doesn’t have to be time consuming. For people able to take the time it’s well worth it as the breads are tasty, easy to digest and have an extremely long shelf life!

    My suggestion to you is to try my way before you waste more money on ingredients and mediocre recipes. I know I sound bold but the testimonials on my website are about moms feeding their children my bread and them loving it and getting healthier. Some of these kids are very picky eaters but end up loving the breads.

    I empower people to bake their own breads using simple pure food ingredients rather than highly processed, things grown in a lab.

    My complete, and continually growing recipe book, Art of Gluten Free Sourdough Baking, is available in pdf and print form on my website,

    Please contact me if you have questions.

    Good Luck and Eat Well!
    sharon a. kane

  • Reply admin May 14, 2010 at 10:51 pm

    posted the previous comment just in case anyone reading this is interested in a recipe source. Thanks Sharon for the info!

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