Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

gluten-free Vanilla-flavored Rice Or Almond Milk


kempy99

Recommended Posts

kempy99 Apprentice

My 3-year-old was recently dx with casein intolernce (on top of the gluten intolerance). His doc suggested that we rotate soy/rice/almond milk with him. I'm wondering if there are any suggestions for a good-tasting vanilla-flavored ones.

Thanks!

Rebecca

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Carriefaith Enthusiast

Almond Breeze makes vanilla, chocolate, and plain almond milk. Natur-a makes vanilla and plain rice milk (They also make soy milk). Both products are gluten and dairy free.

Link to comment
Share on other sites
flagbabyds Collaborator

The almond breeze is really good. I absolutely detest the rice milk, it tastes horrible.

Link to comment
Share on other sites
jenvan Collaborator

pacific rice milk is good in vanilla or plain. its what i use every morning on cereal. lundberg and full circle orginial are gluten-free too. don't use rice dream (not gluten-free). i actually prefer rice over almond milk...its all about personal taste. soy milk is pretty good, but doesn't agree with me :)

Link to comment
Share on other sites
tarnalberry Community Regular

I agree - it's personal preference and you'll have to try them. I'm a fan of Almond Breeze, but for cooking, prefer to use unsweetened Silk Soy milk. I generally prefer that in my cereal too, and just use Almond Breeze for hot beverages like tea and cocoa because it's too sweet for cereal for me.

Link to comment
Share on other sites
lonewolf Collaborator

I also like Almond Breeze, but think the Vanilla is a little too sweet. They also make an "original" that is sweetened, but not much - only 8 carbs per cup and 2 varieties of unsweetened - regular and vanilla. I mix a carton of unsweetened vanilla with the regular vanilla and it's really good. The original is good for baking, because it isn't too sweet and doesn't have too much nutty flavor. My favorite use of the regular vanilla is to make hot "cocoa" using carob powder and peppermint flavoring. Dairy free and much lower in sugar than regular cocoa. (I try to limit my chocolate.)

Link to comment
Share on other sites
kempy99 Apprentice

Thank you so much for the suggestions :D

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Becky6 Enthusiast

We love the chocolate flavored almond breeze. YUM!

Link to comment
Share on other sites
Jen H Contributor

I like Pacific Vanilla Almond milk. I drink it straight up.

Link to comment
Share on other sites
mommida Enthusiast

We have been using the chocolate Almond Breeze and love it. I've just seen unsweetened Almond breeze listed as an option in my co-op. (vanilla and chocolate)

Laura

Link to comment
Share on other sites
  • 4 weeks later...
Laura Apprentice

On the subject of Rice Dream, I quote from a letter to Gluten-Free Living magazine and their response to it:

I've always had an issue with Imagine Foods "Rice Dream" drink, which now lists its gluten content as being less than .002%.

When I was newly diagnosed, about 10 years ago, there was no such indication on the label. At that time I drank more than a quart a day with no noticeable reaction. With the changed label, and after the recommendations of some medical "experts," I have long since stopped drinking "Rice Dream."

After reading the article [on how celiacs can use PPMs to decide if a food is safe], I did some math: .002%=.002/100=.00002=2/100,000=20/1,000,000=20ppm. If I've done that correctly, the amount on the label equates to less than 20ppm. That is the smallest amount of gluten that even the best methods can accurately detect.

I now applaud the makers of this beverage for their respectable labeling and I may even consider drinking an occasional glass. Thanks for the enlightening article.

And the response from the article's author:

[The] math is correct, and so is his conclusion that there is no reason to stay away from this product. This processor followed a very honest lableing method. They could have used a marketing approach and simply asked their suppliers whether their was any source of gluten in their ingredients. If the suppliers said "no," they could have assumed that there was no human error along the way and labeled the product as gluten free.

Instead, this processor chose a more honorable route and actually tested the product and reported the results in a scientifically valid way. They could just as reasonably have labeled the product as containing "no detectable gluten." This statement would be equally valid, since .002% or 20 PPM is about the smallest concentration that can be detected and saying the product contains less than .002% is equivalent to saying that the test detects nothing. (Don't forget that the processor is not saying the product actually does contain 20 PPM of gluten but that the product contains somewhere between 20 PPM gluten and zero gluten.)

Take-away message: Sounds like it's ok to have some Rice Dream if you want.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,036
    • Most Online (within 30 mins)
      7,748

    Davidt4667801z
    Newest Member
    Davidt4667801z
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Katiec123
      @RMJ it makes sense as it’s something I’ve experienced more than once. Currently 24 weeks and baby is doing well! Will be seeking more medical advice today 
    • Manaan2
      Thank you! This is great information and perfect timing because we have our first appointment for a second opinion tomorrow.  
    • trents
      Bright blood in the stool would indicate bleeding down at the lower end in the colorectal area as opposed to the small bowel below the stomach where celiac manifests damage to the villous lining. Are these blood stools persistent? It's not unusual for this to happen once in a while to most anyone when a small surface vessel breaks, kind of like a nose bleed. As Scott Adams said, you must continue to consume regular amounts of gluten if the specialist will be doing additional testing for celiac disease, which could include an endoscopy with biopsy of the small bowel lining.
    • Bev in Milw
      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
×
×
  • Create New...