Graveyard Dirt: Two Worlds and In-between

Imbolc's Oatmeal Soda Bread

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Here's how well you can know someone, but not know them at all: after 13 years of being together (Italics and I hooked up when we were both 16, we're 29 now) it's only been in the last several months that either of us realized that Italics' body can't handle gluten.

For a Ukrainian homemaker whose favorite past time is baking bread from scratch the revelation came with a mixed bag of emotions (notably relief (Italics has been a lot less depressed, physically sick and has more energy than he's had in years), and then exquisite despair - my husband, the UNTIL DEATH DO US PART guy, the partner who I said "YES, FOREVER!" to can't touch the one thing Ukrainian women are internationally known for working with, and what makes food even worth eating - gluten).

Even worse than a Ukie woman's husband not being able to eat wheat or anything gluten laced? A Ukie woman whose autistic reaction to things lessened once she partially adopted a gluten-free diet. (Apparently gluten, dairy and I think something else - excessive sugar? - can exacerbate autism, and once I stopped eating REAL bread and REAL pasta and REAL COOKIES Italics noticed a drastic improvement in my mood.)

As much as I want to run around the house screaming "NO! NO! NO!" to the thought of a mostly gluten-free diet (I MEAN, HAVE YOU HAD ANY GLUTEN-FREE BREAD? 98% OF THE SHIT OUT THERE TASTES LIKE //IT DOESN'T HAVE A SOUL//) I've had to suck it up for the sake of Italics' health (both physical and mental). Within the past few weeks it's become pretty official - there's a bag of plain gluten-free flour where the plain white flour once sat, and that bag's been replaced several times.

The only limitation I've really found is making bread - PROPER YEAST BREAD - with gluten-free flour. (It was a Thanksgiving disaster. Well, "disaster" for a gluten junkie who really, really wanted fluffy buttermilk blue ribbon rolls for dinner.) Even the blends for making yeast bread leave A-FUCKING-LOT to be desired; we attempted a batch of gluten-free white bread using the recipe ON THE BACK OF THE FUCKING BAG OF FLOUR and we ended up with a homemade brick in a red silicon loaf pan.

After two failed attempts at "yeast" breads I took a step back from baking loaves to work on simple basics/staples of everyday cooking to get a feel of what gluten-free flour will and won't do. Will: thicken sauces, make pancakes, make Yorkshire pudding, make cookies, make crepes, make brownies, make cakes, make dumplings, make potato pancakes and make "quick" breads. Won't: make yeast based breads. (<- Despite the seeming ability to do almost everything else, the one "won't" still manages to inflame some ire.)

For me, sitting down and breaking bread at a celebratory meal is hella important. Regardless of my health I always bake something fitting for the sabbat/festival out of respect for my ancestors whose livelihood depended on wheat.

(Fuck, I've even started ritually GROWING MY OWN WHEAT for veneration purposes, which is CRAZY FUCKED UP when you consider that I'm effectively "worshiping" the one thing my husband's body can't process. Although, in terms of MAGIC and WITCHCRAFT, it's CRAZY FUCKED UP FITTING since the divine king is wheat and the agricultural year - resurrected/reborn at Spring, harvested/killed in Fall. I can't eat rabbit for spiritual reasons, but Italics was MADE to not be able to eat wheat.)

To ensure that Italics and I could break bread together we baked two different kinds for Bride's Day/Imbolc - Bride's Braid (gluten-rich) and an oatmeal soda bread (gluten-free, sort've, since oats can be a bit "iffy" to some, but Italics seems to be able to process it along with spelt). The soda bread came out beautifully, although it turned out to be a little too sweet to be eaten with a corned beef dinner (it's gorgeous toasted with melted butter and jam, though).