There seems to be an underground debate as to the reasoning for the increase in gluten digestion problems. The quick fix solution is to eliminate all gluten-containing products. The problem with this is the replacements are loaded with just as many preservative chemicals and much lower in fibre. The problem lies in two key areas: modern wheat and modern industrial methods to make secondary wheat products. Wheat, as a plant, naturally hybridizes much more rapidly than any other plant. When you add that propensity for change with the artificial hand of industrial plant science, it can radically change wheat in ways that can’t be adequately tested. Season after season wheat has changed in ways that are more than the human body can adapt to.
The gluten protein normally has other elements surrounding it both inherently in the wheat plant itself, as well as in traditional sourdough methods that are largely gone in modern production. To be able to enjoy wheat one must seek out older, heritage varieties of wheat like spelt, Park wheat, or red fife. These grains haven’t be manipulated to a point where it is difficult for the human body to adjust to its digestibility. The key to its digestion is including an acidic component. One quick way to enjoy heritage wheat is hush puppies. Normally done with cornmeal, I decided to use a multigrain muesli-like cereal made by local Alberta farmer, Gold Forest Grains, called Sturgeon River Cereal, but any hot muesli cereal will do fine.
Sausage-Multigrain Hush Puppies
1 cup Gold Forest Grains Sturgeon River Cereal
1/2 cup Gold Forest Grains spelt flour
1 tsp hot Hungarian paprika
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
25g/1 oz (about 1/4 cup) smoked sausage (I used a leftover grilled smoked sausage from Budapest Deli, but any medium firm smoked garlic sausage will do)
25g/1 oz (about 1/4 cup) Sylvan Star Onion, Roast Garlic, Pepper Gouda, shredded
2 cloves Peas On Earth garlic, minced (about 1 Tbsp)
1 large Sunshine Organic egg
2 Tbsp Bles-Wold sour cream
2/3 cup 2% milk
1 Tbsp Mighty Trio Organics cold pressed flax oil
Mighty Trio Organics cold pressed canola oil, for frying (about 1-1/2 cups)
In a large bowl, whisk together the cereal, spelt flour, paprika, baking powder, baking soda, and salt. Add the sausage, cheese and garlic and work it into the dry mixture.
In a small bowl, whisk together the sour cream, milk and flax oil. Gradually mix into the dry mixture until a soft batter forms, but thick enough to spoon up.
Add the oil for frying to a medium pot or wok. Heat the oil over medium heat and when it gets to 185C/360F on a thermometer add teaspoonfuls of batter a few at a time and fry for about 90 seconds per side or until deeply golden. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining batter. They can be kept warm in a 90C/200F oven while preparing the rest of your meal.
Serves 4-6. Serve with Spicy Shrimp (recipe below) and Csabai Baked Beans (recipe here).
600g/1-1/2 lb shrimp, peeled and deveined
1 tsp, each, cumin seed, garlic powder, dry oregano and sweet Hungarian paprika
1/4 tsp dry red chillis
2 tsp Mighty Trio Organics cold pressed canola oil
In a spice grinder or food processor, grind the cumin seed, garlic powder, dry oregano, sweet paprika and dry red chillis until a fine powder is achieved. Add the spice mix to a medium bowl along with the shrimp. Toss the shrimp in the spice mix to coat completely.
Preheat a large skillet or nonstick pan over medium high heat. Add the oil and when the oil is hot, add the spiced shrimp and pan fry for 60-90 seconds per side. Serves 4.