{Hope for the Home}: (Gluten Free) Pumpkin Donuts

When Ben and I adopted our little Judd man, we had no clue how to deal with, navigate through, or 

prepare in any way for food intolerances. In fact, we really didn't know anything about them. We were adopting a 7 year old boy from a mental institution in Eastern Europe with the diagnosis of Down Syndrome. That was pretty much the extent of our knowledge.

Neither of us were experienced in special needs. None of our children had ever had so much as a learning disability or allergies to foods (that we knew of). And when you adopt a child that you know has not received anywhere near what he or his little body has needed to grow and heal properly and who seems desperately hungry at all times, you just want to feed them. Anything, everything. Watching him eat, and smile, and get full brings you immense joy.

But after months of tummy issues, and many doctors, and many tests for parasites, we were still no where near finding a solution. He also had many skin issues. We had treated him twice to get rid of the scabies he had, but his poor face and bottom were constantly breaking out and itching. Refusing steroids and treating with lavender oil did help alot, but was not the cure!

One day I just woke up and made a decision, which I attribute to God. I decided to go dairy and gluten free for Judd. Overnight. Here we go. No clue how to do it, but we were off to see the Wizard!

Although I had read that children with DS can be much more 

apt to have Celiac's, Judd had tested negative. And I know I had a blog reader mention to me months prior that the testing for Celiac's can be tricky, but I really paid no mind to any of it. Until that morning!

Judd had a routine doctor's appointment that same week and I informed the Doctor of what I was in the process of doing. He laughed at me! He said that Judd's tests for Celia'cs were negative and that removing both items was not wise. He then laughed and said his gut feeling was that if there was any issue at all it was the dairy. Laughing at me makes me more determined!

Within 2 weeks of removing these items Judd had his first solid (if you know what I mean)

in 8 months! Within 6 weeks he was completely toilet trained, a HUGE issue resolved. HUGE!

And after about 4 solid months on this diet, I added back in a few things to see the reaction. He can handle a little Yogurt and cheese causes IBS type symptoms, so we keep mostly to our non-dairy diet. And gluten causes his skin to go haywire, not to mention the tummy issues and the most-likely behavior issues as well. Those can be hard to determine because we have so many things going on and Judd for the most part is non-verbal. 

I could go on and on. And many of you reading may be very familiar with gluten sensitivities,

and food allergies and issues. But since our decision we have met many parents that ask us questions like...

- How did you get Judd's skin so clear? 
- How did you get him toilet trained?

I tell them, beg them practically, to remove these items from their children's diets to see if it helps.

Usually their response is "Oh that would be too hard!" But if I can do it, anyone can do it! I'm not the most organized, goal-oriented or disciplined person around. Just do it. The results could be life changing! 

Your child may not have DS, but gluten especially, can cause many negative reactions in children and adults alike....behavioral, skin, health, learning, etc. Not everyone will test positive for Celiac's, but gluten sensitivity is just as real.

Now, on to the good stuff! Here is our new, favorite recipe for Gluten Free Pumpkin Donuts!

These are delicious and EASY, and the ingredients are some of the easier ones to find.

1 Cup Sorghum Flour

1 Cup Potato Starch

1/2 Cup Almond Flour

1 Cup brown sugar

1/4 Cup cane sugar

1 1/2 tsp. baking soda

1 tsp. xanthan gum

1 tsp. Sea salt

1 tsp. ground cinnamon

1/4 tsp. ground ginger

Mix all above ingredients, sifting flours.

3 eggs beaten

2 tsp. Vanilla

1/2 cup expellar pressed canola oil

Beat together and add to dry ingredients.Then add 1 14oz can of Pumpkin.

Fill a donut pan 2/3 full and bake on 350 for approx 18 minutes. Make sure to spray pan with non-stick cooking spray.

(I found my donut pan at Bed Bath and Beyond for less than ten bucks!)

Original Recipe from Gluten Free Goddess.

We frosted half of the donuts with our favorite cream cheese frosting!

4oz cream cheese

4 oz butter

2 tbs Vanilla

2 cups powdered sugar

Beat with hand mixer until nice and creamy.

Random Houshold Tip: 

I just read in one of my favorite Magazines (Mary Jane's Farm) to store a sheet set in one of it's pillow cases! Brilliant!

Go here for more ways to make God apart of your everyday life and home!

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About the Author: Melanie Hartman blogs about her life on the farm and her family's rescue adoption over at Happy Hartman Farm. Her, her husband Ben, and their 5 children are just an average American (Military) family trying to serve Our Lord and Risen Savior, hoping not to live their lives in vain, with hearts that are burdened for the orphan crisis in this world.