Posted 03 July 2005 - 12:30 PM
Posted 04 July 2005 - 04:35 AM
I know it's really tough for people with multiple food issues. We're running into the same situtaion with cheese. The rice cheese that I've looked at also have milk protein in it. My daughter loves organic, unsalted butter. She seems to crave it and could eat it all by itself The olive oil idea is great! I had some coconut oil and I didn't know if it would work for baking?
Posted 14 July 2005 - 04:57 AM
Unsalted Fleischmann's - Comes in sticks. Free of all dairy and gluteningredients, but does include Soy.*** so not what you want, however-
Light Fleischmann's - Comes in tubs. Dairy-free, Gluten-Free and Soy-free, it is derived from Corn and Canola Oils.
How to Substitute
1. Use 1/4 to 1/2 cup more Fleischmann's than butter, shortening, or margarine in a recipe.
Example: 1/2 cup Butter, Margarine, or Shortening = 3/4 cup Fleischmann's.
It is important to melt the Fleischmann's in the microwave for 30 seconds to properly measure it.
2. Because Fleischmann's contains more water content than butter you will probably need to REDUCE any liquid ingredients such as water or milk that the recipe requires. Do this by first adding the Fleischmann's and then slowly mixing your batter. Add the other liquids slowly to the recipe, keeping in mind you will probably reduce it by approximately 1/4 cup.
3. Follow the recipes instructions on baking temperature and time.
A naturally saturated, unhydrogenated, unrefined vegetable fat. It is stable which makes it ideal for baking and sautéing. Coconut butter is the same as coconut oil. Use as a substitute for shortening and butter in recipes such as pancakes, cakes and cookies. Unlike other substitutes it may lend a slight ‘coconut’ flavor to finished products.
Example: 3/4 cup coconut butter = 1 cup butter
The only type of oil that is solid naturally at room temperature. This means it does not require processing and hydrogenation like shortening. It has a mild to no flavor and is perfect for baking. Use it interchangeably with traditional shortening. It is generally found in natural foods stores or by special order.
Example: 1 cup Palm oil = 1 cup shortening.
Posted 14 July 2005 - 07:03 AM
Everything I have found has soy...I use canola or olive oil for baking and I have not had any problems. However, if a receipe calls for solid instead of melted then you need to use a solid oil to replace it with.
Also, I have heard and from personal experience, if you have a problem with casein, stay away from goats milk products.
gluten-free since July 2004
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Posted 14 July 2005 - 10:40 AM
Posted 01 April 2009 - 07:28 PM
Posted 02 April 2009 - 08:04 AM
Posted 02 April 2009 - 08:06 AM
We have gluten, dairy and soy issues. Is there a prduct that dosen't contain these things? I've used a couple of butter substitutes but they have soy in them. Is there such a product? Anyone have any ideas?
It's Passover season so i'd try and find some Mothers Margarine. You can find them at local Kosher stores or even the Kosher aisle of your grocery store. You might be able to order them online too.
Posted 02 April 2009 - 01:45 PM
J.L. - celiac & hashimoto's since 2005
gluten, dairy (cow) and soy free
mostly grain, sugar and preservative free
Posted 02 April 2009 - 04:04 PM
Posted 03 April 2009 - 09:01 AM
Gluten free 3/08
Negative blood work/positive endoscopy
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