As I’ve mentioned on and off in this blog, my husband BD has a specific and rare food allergy to lauric acid, one of the fatty acids found in a wide range of fats. It significantly limits his (and by extension our) diet. One of things off-limits has been pastry, because it’s generally made with either lard, butter, or ‘vegetable shortening’, which usually contains at least one of the fats that have high levels of lauric acid.
But yesterday I found a pastry pre-mix at a bulk food store that is made with only soybean oil. Soybean oil is on the ‘ok’ list. So I gave it a try. (I’ve tried making pastry with a safe oil before, to less than edible results.) But this one worked! And last night – serendipitously at his 60th birthday dinner – we had apple pie for dessert. Lovely, clove-y, gingery (cinnamon is off-limits), apple and cranberry pie.
BD had apple pie for breakfast, too, this morning. I can’t say I blame him – if I hadn’t had pie for 5 years I would too! Now, we’re not going to start having pie a lot. It’s still not healthy. But for special occasions, yes. And I went back out this morning and bought quite a lot of the pastry mix. It’s in the freezer. Christmas isn’t that far off!