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So yesterday I wanted sushi, and I’ve been looking for pickled ginger and it all either had citric acid (corn), vinegar (never said what kind) or nutrasweet (yuck, and also a corn derivative) so I made some myself. It was FANTASTIC. We had avocado and (cooked) shrimp sushi. I used a peeler to get it the right thickness. I was so motivated by that, that this morning I got up early and made bread. It’s the old recipe, but by changing the almond milk to water and the guar gum (a legume which my son doesn’t tolerate) to karaya gum (from a gum tree), I’ve made it safe for everybody again. And now I’ve got mustard seeds soaking in vinegar in the fridge so that I can make mustard tomorrow. It’s an experimental week!

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You’re currently reading “New,” an entry on Kathy’s Recipe Box

Published:: 6.17.09 / 8am

Category:: Kathy's Blog

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Chef Mom 6.29.09 / 11pm

Where do you get karaya gum? And what is it classified as, if not a legume? My daughter does not tolerate soy, beans, lentils, so we are avoiding all legumes for now.

Your bread picture looks amazing. I think I will give it a try with rice instead of sorghum and buckwheat.

Kathy 6.30.09 / 8am

Wilton (the cake decorating people) sell Karaya Gum under the name “Gum-Tex”. I got it for half price when a craft store was going out of business. I googled it, and apparently it’s from a gum tree, so as far as I can tell, it’s not a legume. Amazon.com sells it. My son and daughter are both toleratint it (my son can’t have green beans, soy, peas, or guar gum though he can do chickpeas and black eyed peas). My son can’t do rice, so I don’t use rice flour much.

Let me know how it turns out with the rice flour!

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