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Oh Great Chemistry Council - Please help me find a way to get to eat pumpkin pie despite all the allergies
TL;DR: see questions below, thank you!
I *adore* pumpkin pie. If I could eat only one food in my life, I would choose pumpkin pie. I want to eat so much pumpkin pie that my blood is the filling and my body is made of dough.
However, I have allergies and intolerances. A great, great many. To basically everything except the pumpkin and the spices. In the past few years, I have usually managed to free one weekend, bake a classic pumpkin pie, take allergy medication, eat it, and suffer through the awful consequences of the intolerances.
I fully understand that sometimes we just have to give up on things. The world doesn’t cater to us. Bean soup and everything. Yet, my broken heart holds out its yearning hand, one last time, indomitable in its spirit, immeasurable in its greed, to experience the blissful eden of euphoria at last.
Now, while I‘m a great cook, I‘m an awful baker. I‘ve tried to follow several alternative recipes over the years and the failures were alway spectacularly sad. Because I absolutely don’t know or understand chemistry enough to know what I‘m doing.
So I come before thee, oh great council, experts of chemistry, knowers of alchemy, rulers of recipes, to ask the following. Answer all, answer one, answer none, you have my gratitude.
\- What do eggs do, chemically and structurally, and how can I best replace them? If the answer is aquafaba (?), how do I know how much and what consistency to achieve?
\- Oat milk has a very different texture than milk, do I have to add anything for it do the same? What does milk do exactly?
\- I can’t have butter and wheat, and whole wheat, but I could make a spelt dough, does spelt behave differently than wheat?
\- I am also allergic to nuts and soy, so most butter alternatives are out of question, could margarine work? Does it need something added? Do I need to freeze it?
\- Some recipes use condensed milk, is that somehow replaceable with anything? Can I make condensed oat milk somehow?
\- Is it just time to give up on this beautifully, deliciously toxic food?
EDIT WITH (RELEVANT) ALLERGY LIST:
\- no eggs
\- no soy (no tofu either)
\- no milk protein or milk sugar (oat milk is easiest and most eco-friendly in Switzerland, where I live)
\- milk-derived products like butter etc
\- no nuts except peanuts and cashews
\- no pork fat
\- no wheat or whole wheat, I am not celiac however and don’t have to eat gluten free per se
\- if possible no additives or preservatives, though they ‚just‘ give me a stomach ache, not violent diarrhoea
\- no mung beans
I‘ll try to get to replying to comments soon, thank you so much for your insights and help!!
2nd Edit to add: thank you so much everyone for your comments, suggestions, and answers, I appreciate it so much! Unfortunately, I‘m a little overwhelmed, I thought I‘d get maybe one or max two comments, I don’t think I‘ll able to reply to everyone, but I‘ve written down all suggestions and recipes in a little document and will hopefully be back at some point with a little slide show of all the fun experiments!
I‘d also like to add that while I have a MA in English, it’s not my first language , so it’s always so much fun to learn new words! ‚Ramekins’ and ‚shortening‘ are both words I‘d never heard before today!
#food #drink
source
TL;DR: see questions below, thank you!
I *adore* pumpkin pie. If I could eat only one food in my life, I would choose pumpkin pie. I want to eat so much pumpkin pie that my blood is the filling and my body is made of dough.
However, I have allergies and intolerances. A great, great many. To basically everything except the pumpkin and the spices. In the past few years, I have usually managed to free one weekend, bake a classic pumpkin pie, take allergy medication, eat it, and suffer through the awful consequences of the intolerances.
I fully understand that sometimes we just have to give up on things. The world doesn’t cater to us. Bean soup and everything. Yet, my broken heart holds out its yearning hand, one last time, indomitable in its spirit, immeasurable in its greed, to experience the blissful eden of euphoria at last.
Now, while I‘m a great cook, I‘m an awful baker. I‘ve tried to follow several alternative recipes over the years and the failures were alway spectacularly sad. Because I absolutely don’t know or understand chemistry enough to know what I‘m doing.
So I come before thee, oh great council, experts of chemistry, knowers of alchemy, rulers of recipes, to ask the following. Answer all, answer one, answer none, you have my gratitude.
\- What do eggs do, chemically and structurally, and how can I best replace them? If the answer is aquafaba (?), how do I know how much and what consistency to achieve?
\- Oat milk has a very different texture than milk, do I have to add anything for it do the same? What does milk do exactly?
\- I can’t have butter and wheat, and whole wheat, but I could make a spelt dough, does spelt behave differently than wheat?
\- I am also allergic to nuts and soy, so most butter alternatives are out of question, could margarine work? Does it need something added? Do I need to freeze it?
\- Some recipes use condensed milk, is that somehow replaceable with anything? Can I make condensed oat milk somehow?
\- Is it just time to give up on this beautifully, deliciously toxic food?
EDIT WITH (RELEVANT) ALLERGY LIST:
\- no eggs
\- no soy (no tofu either)
\- no milk protein or milk sugar (oat milk is easiest and most eco-friendly in Switzerland, where I live)
\- milk-derived products like butter etc
\- no nuts except peanuts and cashews
\- no pork fat
\- no wheat or whole wheat, I am not celiac however and don’t have to eat gluten free per se
\- if possible no additives or preservatives, though they ‚just‘ give me a stomach ache, not violent diarrhoea
\- no mung beans
I‘ll try to get to replying to comments soon, thank you so much for your insights and help!!
2nd Edit to add: thank you so much everyone for your comments, suggestions, and answers, I appreciate it so much! Unfortunately, I‘m a little overwhelmed, I thought I‘d get maybe one or max two comments, I don’t think I‘ll able to reply to everyone, but I‘ve written down all suggestions and recipes in a little document and will hopefully be back at some point with a little slide show of all the fun experiments!
I‘d also like to add that while I have a MA in English, it’s not my first language , so it’s always so much fun to learn new words! ‚Ramekins’ and ‚shortening‘ are both words I‘d never heard before today!
#food #drink
source
