This is one of my favorite desserts of all time! It is very easy to make and the Italian flour seems to be a little easier on those of us who don't do well with wheat flour. Give it a shot! Cheers!
Allergic, shmergic!! Loukoumades are absolutely worth all pain and suffering and whatever other evil may come from eating them!! You’ve done it again, George!! Well, now I know what I’m doing today. Ordering italian flour. Oh, did I mention I’m diabetic....so thanks a lot, George! LOL Watching you felt like i was standing on line at one of the summer Greek fairs here on Long Island. Now i can just make my own! Hope to see you later or tomorrow at the restaurant my friend!! By the way is that organic pomace olive oil you used?
You might be reacting to the “enrichment”. I was. When I used the Italian flour I didn’t react. Finally I learned that the iron enrichment was iron shavings and they collected in my pancreas and impaired my liver by extension. That is a really costly diagnostic process and costly thing to live with. One size doesn’t fit all any YMMV. I also can’t do yeast out of a packet but can use ferments so I keep a store of sourdough in the fridge. (There’s always a way, right?)
Thank you for sharing that information Rose! there is always a way. And I believe that you are right about the enrichment, bromain's, additives that they put in flour that makes it so unpalatable. And undigestible! All the best!
In America, grain is bromated in the storage silos. I had frequent loose bowels as a young adult but not at all as a child and teen. After college 1968, I began to have problems. My husband and I went to Germany in 93 for 2 weeks. Suddenly no gut problems! 2 days after returning to USA, gut problems returned with a vengeance. Being a science teacher, I couldn’t let that pass and started researching the difference in flour between the two countries (I was a bread junky.) I found out that Germany has a pure food and beverage law since the late Middle Ages. In USA, however, we bromate the grain in the silos and THEN when the bread dough is made, bromine is added AGAIN as a dough “conditioner” whatever that means. Bromine no bueno. Now we have the additional problem of genetically modified grain so that it is “RoundUp ready” (glyphosate). You do the rest of the investigation. HINT: it has to do with the ratio of healthy to toxic bacteria in your gut. I can eat wheat now but only if if is certified non GMO and organic or if I go back to EU. We need to change things in this country. Vote with your purchases. Money talks louder than words.
The “gluten strands being smaller in Euro flour” is bogus. People who have celiac/gluten intolerance are probably having reactions due to glyphosate being sprayed on wheat crop in US. Most flour is not made without so it’s harder to avoid, therefore, more chances of inflammation. Could be wrong! But that’s my two cents!
You are not allergic to flour! The reason Italian flour doesn’t bother you is because America has freedom to poison you with chemicals in the flour (bromate being one of them). In civilized countries, very few left, they don’t bastardize their food supply like is done in the free country of America.
Great channel, love the videos! I will be trying this but with regular flour and will be sure to take my slippery elm before. ("Slippery elm contains mucilage, a substance that becomes a slick gel when mixed with water. It coats and soothes the mouth, throat, stomach, and intestines. It also contains antioxidants that help relieve inflammatory bowel conditions.")
I'm Subscribed, The bell is lit, but I haven't received a video in way over a month. Do you know why??? I hope you're having a really good Black Fish Season.
Wish I was! Haven't dive all summer. I have surfers ear and I am worried about getting an infection during covid. Check your settings on your phone and make sure that you are allowing RU-vid notifications. Cheers!
That is true: Gluten just refers to wheat and wheat related proteins. They can be structured differently. Ancient grains are far simpler and easier to breakdown. I can eat Emmer and Einkorn all day but not modern American wheat.
Thank you for sharing those two with me! I’m having a really hard time with wheat as of lately. So I have cut it out entirely. I’m gonna give them a try. Thank you! All the best!
i have wondered what these are called for years and wanted to find a gluten free version after testing positive for celiac disease in both a blood test and an endoscopy to check out my gi system.
Man i miss loukoumades.... sweet memories of past times.... we were boiling loukoumades in the syrup...softest and tastier loukoumades ive tasted.....and cinnamon powder on top. (wish the syrup was with honey) but boy that was heavenly..... i choose loukoumades, soutzoukakia and retsina instead of amvrosia and nectar i tell you that ;) thanks for the videos chef. Κράτα την "Ιθάκι στην καρδιά σου, δέν υπάρχει γυρισμός για μας"
I love these so much! Actually, bread in America hurts my stomach and bread in Europe doesn’t. I heard that even if a product says it’s from Europe, it is still made differently for Americans than Europe makes for its own people. This could also be because the USA has different guidelines for its food (radiate, preservatives, etc before entering our country). Something to consider!
Hey fellow Long Islander! I’m the same, not celiac but “gluten intolerant” and when I’m in Europe, their gluten doesn’t seem to bother me the same...thanks so much for your content!!
