2 Bigs + 4 Littles under 1 Midsize Roof = Life As We Know It
Random header image... Refresh for more!

Loafing Around

My 9-year-old son, Kellen, let me know this past summer that he wanted to learn how to cook. So, being the “capture-the-teachable-moment” kind of homeschooling mom that I am, I said, “No problem. We’ll make it part of your curriculum this year.” (Hey, it’s good reinforcement for working on fractions—and it’s kind of related to chemistry, which also happens to be on his current list of study subjects. And I figure it’s a skill that will serve him well if he happens never to outgrow those pesky food allergies.) I decided we’d start with something absolutely essential: his gluten-free, dairy-free, egg-free bread. It’s tough to keep enough of it on hand for him. He easily polishes off a loaf a week—and there are weeks when I just can’t get around to the job of baking it. He’s a good sport when he has to go without it for a little while, and he’s so grateful when he gets some. (I’ve never known another kid to be quite so thrilled about the possibility of having a turkey sandwich for lunch!)

For awhile now, his favorite bread has been one I make from a modified version of a recipe for Potato Sandwich Bread published by Rebecca Reilly in the August/September 2008 issue of Living Without, a magazine for people with food allergies and sensitivities. For his first loaf, I mostly just introduced Kellen to the ingredients and let him add them to the mixing bowl. I talked him through the techniques of measuring accurately, outlined the steps involved in following a recipe, allowed him to operate the mixer and preheat the oven, and explained some of the safety precautions required for working in the kitchen. I think it will take a lot of practice for all of those things to really sink in—not to mention a lot more time for us both to be comfortable with him flying solo on this or any other cooking endeavor. But we’re off to a good start!

Kellen first loaf of breadBread mixes

While we were at it, we mixed up just the dry ingredients for several more batches of the bread and stored them in plastic zipper bags so that we’d have a head start on making future loaves—both for Kellen and for friends who have similar food allergies. It’s a goal of mine to have our pantry stocked with such mixes for the staple items we bake. And I think I know just the student whose lesson plan will include that particular line item from now on. 🙂

This post is part of the Tuesday Twister blog carnival hosted by www.gnowfglins.com. To link to today’s Tuesday Twister on that site, click here.

August 24, 2009   2 Comments