Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Alternative For Mayonnaise?
0

19 posts in this topic

I love mayo but lately I can't eat more than a few bites of it without feeling nauseous. I've tried three different brands and it's all the same. :(  Anyone else like this?  Have any of you found a good tasting alternative? I really miss my salads!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Have you tried something soy free? Lots of people have soy problems and you could simply need a soy free mayo replacement.

0

Share this post


Link to post
Share on other sites

Mom used to make her own.

0

Share this post


Link to post
Share on other sites

Smushed avocados?

0

Share this post


Link to post
Share on other sites




hummus is a good option for replacing mayo on sandwiches and such.  Greek yogurt can be used to replace mayo for recipes like chicken salad.

 

There is also some replacements products buy Smart Balance (or Earth Balance) but I have never found them at my grocery store.

 

If your gut is damaged it could be a difficulty with the fat malabsorbtion, and that can get better as your gut heals.  If it is another food intolerance/allergy mayo has eggs in it and most of the time soy too.

1

Share this post


Link to post
Share on other sites

Tahini sauce and tzatziki sauce are great on sandwiches, and I second using hummus. Lots of these sauces can also add protein, which a lot of us celiacs are deficient in.

0

Share this post


Link to post
Share on other sites

I have taken to frying or poaching an egg to pop on top of a salad :)

0

Share this post


Link to post
Share on other sites

If it turns out to be the egg in mayo that is bothering you, there are egg-free mayo products on the market. One such is called Veganaise. There is also the possibility that the type of oil is the problem. Many mayonnaise products have soy and/or canola, both of which are known to be troublesome to many.

 

You can also make your own mayo, which is very easy to do. Then you'll know exactly what's in it, and you can experiment with the recipe if you need to. Homemade also costs less.

0

Share this post


Link to post
Share on other sites

EGGS! Facepalm moment for me here. lol I'm allergic to the yolks. Totally didn't think of that one!  Thanks, I'll see if I can find some. :]

 

Thanks for the replies everyone!

0

Share this post


Link to post
Share on other sites

I am not allergic to eggs, so have not tried this eggless mock mayo recipe.

 

1/2 teaspoon salt

1/4 teaspoon dry mustard

dash paprika

dash cayenne

1 Tablespoon vinegar

1 cup canola oil

1 cup water

2 teaspoons arrowroot

1 teaspoon xanthan gum

1 Tablespoon lemon juice

dash onion powder

 

Blend together until mayonnaise consistency, store as you would mayonnaise. Looks, smells, and tastes like the real thing. Use for pasta and bean salads.

0

Share this post


Link to post
Share on other sites

Nay inside is good, I think they now have a soy free

0

Share this post


Link to post
Share on other sites

I am not allergic to eggs, so have not tried this eggless mock mayo recipe.

 

1/2 teaspoon salt

1/4 teaspoon dry mustard

dash paprika

dash cayenne

1 Tablespoon vinegar

1 cup canola oil

1 cup water

2 teaspoons arrowroot

1 teaspoon xanthan gum

1 Tablespoon lemon juice

dash onion powder

 

Blend together until mayonnaise consistency, store as you would mayonnaise. Looks, smells, and tastes like the real thing. Use for pasta and bean salads.

 

Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe. Alternatively, if you can have corn, there's Instant ClearJel, which does not require cooking.

0

Share this post


Link to post
Share on other sites

Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe. Alternatively, if you can have corn, there's Instant ClearJel, which does not require cooking.

 

Good suggestion. I have no idea where the recipe came from, but someone named Melissa Taylor suggested it. On ocassion I make my own mayo using eggs and and it is excellent. I have many food issues, including soy, and am so happy that I can purchase Best Foods Canola mayo at a reasonable price at Walmart.

0

Share this post


Link to post
Share on other sites

Here is another possible alternative.....this one posted by Suzin....perhaps on this website.

 

1/2 cup oil

1/2 cup water

1 Tablespoon apple cider vinegar

1 Tablespoon lemon juice

1/4 teaspoon dry mustard powder

1/2 teaspoon sugar

1/2 teaspoon salt

1 teaspoon sweet rice flour

1/2 teaspoon xanthan gum

 

Put all ingredients in a blender jar and blend for about 3 minutes. This is a basic recipe....I usually add some seasonings....1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon parsley flakes and a small pinch cayenne to make it a ranch dressing but you can add any seasoning you like. This keeps well in the frig, about 2 weeks.

0

Share this post


Link to post
Share on other sites

Here is another possible alternative.....this one posted by Suzin....perhaps on this website.

 

1/2 cup oil

1/2 cup water

1 Tablespoon apple cider vinegar

1 Tablespoon lemon juice

1/4 teaspoon dry mustard powder

1/2 teaspoon sugar

1/2 teaspoon salt

1 teaspoon sweet rice flour

1/2 teaspoon xanthan gum

 

Put all ingredients in a blender jar and blend for about 3 minutes. This is a basic recipe....I usually add some seasonings....1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon parsley flakes and a small pinch cayenne to make it a ranch dressing but you can add any seasoning you like. This keeps well in the frig, about 2 weeks.

 

Yes, I've seen this one (or something very much the same) on this forum before, and the sweet potato flour would of course also need to be cooked first. It's not a big deal to do, but it seems to be left out of the directions most of the time. A raw flour/starch simply doesn't thicken nearly as much as a cooked one. Incidentally, from all my experiments with making mayo, lemon juice makes for a stiffer result than vinegar, but of course there is a difference in taste. Some brands of mayo use one of these, while others use both.

0

Share this post


Link to post
Share on other sites

Just curious, as mayonaisse is gluten free why are you making it? 

0

Share this post


Link to post
Share on other sites

Just curious, as mayonaisse is gluten free why are you making it? 

 

 

When I read the responses - some make it because they can't find a soy free one where they live or an egg free one they like.  Has nothing to do with gluten.  Just thier other intolerances or allergies.

0

Share this post


Link to post
Share on other sites

Just curious, as mayonaisse is gluten free why are you making it? 

Homemade is vastly tastier! That is why I make it.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,354
    • Total Posts
      920,509
  • Topics

  • Posts

    • Yes it most certainly could be a false negative, and I would bet you a dozen donuts that it is (gluten free, of course.   )  At the very least you can be sure it is related to gluten.  These gluten rashes take forever to clear up.  I don't know about you, but whenever I start to doubt my gluten intolerance, I just look at my skin, and the old blood stains on my sheets, and I am reassured that it's not all in my head, and I need to avoid gluten as if it were a bucket of battery acid.
    • Hello, My fiance and I are going to Singapore for our honeymoon next year and I was wondering if anyone knew any cafes/restaurants etc that have gluten-free dishes? We previously went two years ago and enjoyed ourselves so much that we definitely wanted to go back our our honeymoon. Catch is I got diagnosed as being gluten intolerant a few months ago, negative for Coeliac though. If I eat gluten I have bad nausea, bloating, diarrhea etc. Not pretty for a honeymoon :-) I am more than happy to eat fruit at breakfast and make do with steamed rice at dinner etc but if anyone has any ideas on anywhere I can safely eat that would be much appreciated. I don't care how much it costs! Also is it possible for me to bring packaged gluten-free food into Singapore from Australia? I am not sure on the rules. Thank you!!
    • Went in and talked to the manager of our pm and asked about the gluten free pizza, and he told me he can't guarantee its 100% gluten free because of the flour in the air from the other crusts being made.  I value the honesty.   The other employee also mentioned changing gloves.   I was thinking wow great, until I walked out and got to thinking about cross contamination from everyone grabbing the toppings out of the same bins and spreading the sauce with the same utensils.    My son was just diagnosed this week so we are new to the whole lifestyle.   So any help or info is greatly appreciated.    Thanks  
    • Before i was diagnosed 2 years ago i had a severe chronic itchy scalp.  It would develop minor pimple like blisters then turn in to sores from the intense scratching.  At the time the dr i saw did a punch biopsy on the original sore, it came back with a florescent pattern and micro abcessing.  i saw a dermatologist who said it was a staph infection (wasn't checking for dh) sent me home with cream and a steroid lotion, didnt work. Shortly after i was diagnosed with celiac and went back to the dermatologist.  He did a punch biopsy BUT he took it from the top of my butt cheek saying that was the most common spot for dh to manifest.  My results were negative.   my question is...   Can this be a false negative due to the punch biopsy not being taken from skin adjacent to the lesions? since being gluten free the intensity has subsided but is still there.
    • Hi Morna.  I will have to add Tom and Chee's to my list.  I have found so many new restaurants on this forum.  My family's birthday season is coming up (I swear, everyone was born between September-December), so I am going to have to check out the bakery on Campbell Station.  Sneak in some gluten-free cake and goodies and see if anyone notices.  I miss cake.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,423
    • Most Online
      1,763

    Newest Member
    Kimmieellis
    Joined