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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Homemade Mayo
0

37 posts in this topic



Ads by Google:

Mom made all of her condiments from scratch even before she was diagnosed with celiac. My Dad had asthma and was allergic to all of the artificial coloring, flavoring, and preservatives in foods. Mom was a fabulous cook and all of my friends used to complain that THEIR Moms couldn't cook like mine.

1

Share this post


Link to post
Share on other sites

Mom made all of her condiments from scratch even before she was diagnosed with celiac. My Dad had asthma and was allergic to all of the artificial coloring, flavoring, and preservatives in foods. Mom was a fabulous cook and all of my friends used to complain that THEIR Moms couldn't cook like mine.

That's awesome!

It's been 2.5 hours since I ate my mayo with tuna and I'm really queasy. Dang it. Could it be the Canola oil? Do Celiacs have problems with that? Or could I have developed an intolerance to tuna?

0

Share this post


Link to post
Share on other sites

That's awesome!

It's been 2.5 hours since I ate my mayo with tuna and I'm really queasy. Dang it. Could it be the Canola oil? Do Celiacs have problems with that? Or could I have developed an intolerance to tuna?

tuna can contain soy oil , did you check your tuna for soy?

0

Share this post


Link to post
Share on other sites

What brand of tuna was it? Did you read the label? From what I have read, some tuna has vegetable broth in it and that broth contains soy.

I used to love tuna as a school kid. I ate it every day. When I found out that there were dolphins caught in the nets and processed right along with the tuna, I gave it up. Years later when they started having "dolphin safe" tuna, I started eating it again but only for a while. I found that I was getting queasy from it. I don't know if it was because of soy or what. I just don't bother eating it anymore.

0

Share this post


Link to post
Share on other sites




tuna can contain soy oil , did you check your tuna for soy?

What brand of tuna was it? Did you read the label? From what I have read, some tuna has vegetable broth in it and that broth contains soy. I used to love tuna as a school kid. I ate it every day. When I found out that there were dolphins caught in the nets and processed right along with the tuna, I gave it up. Years later when they started having "dolphin safe" tuna, I started eating it again but only for a while. I found that I was getting queasy from it. I don't know if it was because of soy or what. I just don't bother eating it anymore.

Kirkland brand: White tuna, water, salt. Pyrophosphate added. No soy, no broth.

Do you have a problem with soy? Or just tuna?

0

Share this post


Link to post
Share on other sites

I eat Costco's tuna all the time; in fact it's the only tuna I eat.

0

Share this post


Link to post
Share on other sites

I DO have trouble with soy, but my reactions are usually skin related. The tuna made me sick to my stomach. But that could have been psychosomatic. Maybe I was still thinking about the dolphins.

But getting back to you - maybe it WAS the canola oil. Not that it has gluten or anything, but until you heal completely, just about anything might set you off. (Personally, I no longer like the taste of canola oil. I can actually tell if a potato chip was cooked in it by the taste.) Maybe you can try making mayo with a different kind of oil next time. I like sunflower oil the best, but everyone is different.

0

Share this post


Link to post
Share on other sites

bartfull has a good suggestion. I won't eat canola either unless I am desperate. Why don't you try using light olive oil? It doesn't have the strong taste of regular extra virgin olive oil. Sunflower is okay but I think we all get enough omega-6.

0

Share this post


Link to post
Share on other sites

I, too, make my own condiments and such from scratch. Using regular olive oil, as Mushroom suggests, is by far the best oil for making aioli. Believe me - I've made it countless times using different oils, methods, etc. Though I love my extra virgin olive oils, they are just too much for aioli. Regular olive oil has what is called a better "mouthfeel" in vinaigrettes and aiolis.

Canola oil would also be my very last scraping-the-barrel choice but as I have about 13 kinds of oil, that won't happen. ;)

0

Share this post


Link to post
Share on other sites
I DO have trouble with soy, but my reactions are usually skin related. The tuna made me sick to my stomach. But that could have been psychosomatic. Maybe I was still thinking about the dolphins. But getting back to you - maybe it WAS the canola oil. Not that it has gluten or anything, but until you heal completely, just about anything might set you off. (Personally, I no longer like the taste of canola oil. I can actually tell if a potato chip was cooked in it by the taste.) Maybe you can try making mayo with a different kind of oil next time. I like sunflower oil the best, but everyone is different.

bartfull has a good suggestion. I won't eat canola either unless I am desperate. Why don't you try using light olive oil? It doesn't have the strong taste of regular extra virgin olive oil. Sunflower is okay but I think we all get enough omega-6.

I'll look for sunflower oil. (My sister made the same mayo with olive oil, and it did not taste good.)

Maybe I should try eating just tuna with nothing on it (ick) and see if I get sick again. But not right away...

0

Share this post


Link to post
Share on other sites

I, too, make my own condiments and such from scratch. Using regular olive oil, as Mushroom suggests, is by far the best oil for making aioli. Believe me - I've made it countless times using different oils, methods, etc. Though I love my extra virgin olive oils, they are just too much for aioli. Regular olive oil has what is called a better "mouthfeel" in vinaigrettes and aiolis.

Canola oil would also be my very last scraping-the-barrel choice but as I have about 13 kinds of oil, that won't happen. ;)

I've never liked extra virgin olive oil. I've always heard it was the best, so I assumed it would taste better than regular. Maybe I'll look into the regular (or the light that Mushroom suggested).

Could it be the Canola oil that made me sick? Or is it more likely the tuna?

0

Share this post


Link to post
Share on other sites

I really can't imagine either of them being a problem, per se. I just happen to not like canola oil and also the fact it is genetically modified stuff always turns me off. As I say, I eat Costco tuna all the time.

The only way to figure out if you do have a problem with either is to try them separately.

0

Share this post


Link to post
Share on other sites

I've never liked extra virgin olive oil. I've always heard it was the best, so I assumed it would taste better than regular. Maybe I'll look into the regular (or the light that Mushroom suggested).

Could it be the Canola oil that made me sick? Or is it more likely the tuna?

Brands vary like crazy, too. Some Greek EVOOs are soooo mild. I prefer Italian or my favourite, Croatian. Good EVOO oils should be either in tins or dark glass and say "cold pressed". I get mine from specialty stores and olive groves on our travels. But I do buy my regular olive oil from grocery stores.

I dislike canola oil for the same reasons Mushroom cites. I wonder whether it was the tuna that got you sick. Was it packed in water or oil? Either way, sorry you aren't feeling well! :(

0

Share this post


Link to post
Share on other sites

Brands vary like crazy, too. Some Greek EVOOs are soooo mild. I prefer Italian or my favourite, Croatian. Good EVOO oils should be either in tins or dark glass and say "cold pressed". I get mine from specialty stores and olive groves on our travels. But I do buy my regular olive oil from grocery stores.

I dislike canola oil for the same reasons Mushroom cites. I wonder whether it was the tuna that got you sick. Was it packed in water or oil? Either way, sorry you aren't feeling well! :(

Thank you! It was packed in water.

0

Share this post


Link to post
Share on other sites

Maybe you are reacting to the raw egg yolk. I can eat eggs only if they are baked in something. Raw eggs or even just cooked eggs make me very sick. My brother and nephew have this same problem.

0

Share this post


Link to post
Share on other sites

My family has always made our own mayonnaise (it's common to do this in Spain and France). Super-easy. This is our recipe:

Ingredients

2 eggs (can also use 1 egg for smaller amount, but beginners should start with 2 as it will blend more easily)

1 tablespoon lemon juice (from 1/2 a lemon), or to taste

Salt

About 2 cups olive oil (use regular olive oil, NOT extra virgin, or it will taste too strong) - about 1 to 1 1/2 cups if you're using 1 egg.

Splash of red wine vinegar (optional)

Procedures

1. Place eggs, lemon juice, and salt in the bottom of an immersion blender cup.

VERY IMPORTANT: Make sure the cup is clean and completely dry. Water can mess up the emulsification process. If this happens, you just get liquid instead of thick mayo. This is why so many of the commenters in the original recipe complained about getting a liquidy mess.

2. Pour oil on top. I don't measure it, but usually go just over halfway up the cup, or about 2 cups, or slightly less than halfway up the cup if using 1 egg.

COUNTER-INTUITIVE: The more oil you add, the THICKER the mayo will come out.

3. Place head of immersion blender at bottom of cup and switch it on.

4. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.

5. Season mayonnaise to taste with vinegar (just a few drops).

6. Store in a sealed container in the refrigerator. I can't vouch for how long it lasts - it never lasts more than a few days in my household! :)

0

Share this post


Link to post
Share on other sites

Maybe you are reacting to the raw egg yolk. I can eat eggs only if they are baked in something. Raw eggs or even just cooked eggs make me very sick. My brother and nephew have this same problem.

Interesting. I still feel poorly and it's been nearly 24 hours.

0

Share this post


Link to post
Share on other sites

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....

0

Share this post


Link to post
Share on other sites

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....

Have you tried it with out the Xantham gum?

I can not do the xantham gum I wonder how it would turn out with out it ??

0

Share this post


Link to post
Share on other sites

Have you tried it with out the Xantham gum?

I can not do the xantham gum I wonder how it would turn out with out it ??

Could you use guar gum

0

Share this post


Link to post
Share on other sites

Could you use guar gum

I was wondering if that would work.I will have to research guar gum and see what it is / where it comes from.
0

Share this post


Link to post
Share on other sites

I make my own aiolis, dressings, vinaigrettes and so on all the time (cannot recall when I even bought it last) and have never had the need to add Xanthan or guar gum. There are other ways of emulsifying without using them, such as adding some Dijon mustard in addition (or instead of) mustard powder.

0

Share this post


Link to post
Share on other sites

I make my own aiolis, dressings, vinaigrettes and so on all the time (cannot recall when I even bought it last) and have never had the need to add Xanthan or guar gum. There are other ways of emulsifying without using them, such as adding some Dijon mustard in addition (or instead of) mustard powder.

Thanks!

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....

Thanks! What kind of oil and what kind of vinegar do you use?

0

Share this post


Link to post
Share on other sites

I'm also allergic to soy. I buy Costco's Kirkland brand and do not have a problem with it, and use Spectrum or Hellman's/Best canola mayo. On occasion I also make my own mayo. At one time I was able to use the Polar brand tuna, purchased at Smart and Final, but haven't been near any Smart and Final stores for almost a year. If a can of tuna says vegetable oil is an ingredient, beware!

Guess the gremlins are in my computer, don't know why the post is all underlined.

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
      103,608
    • Total Posts
      918,336
  • Topics

  • Posts

    • How do you know what's causing what?
      I am in same boat, yesterday my stomach was churning and bloated and I don't know what the cause was.  How about keeping a food diary? Just note what you ate and how you feel. A few days may be sufficient to discern a pattern, either some rogue product or a previously unknown intolerance. I have read that after gluten is removed further intolerances which were hidden can become apparent.  I don't know whether you could cut yourself some slack from a full vegan approach whilst your body heals? If not, maybe you could substitute say milk with coconut milk or similar to give your body a break whilst keeping calcium levels high? If you join coeliac uk you can check your sauces etc on their gluten-free database, they'll also send you a book which became my bible until I got a hang of which brands I could eat safely. Finally, have you excluded cross contamination from pots and pans, toasters, shared condiments etc?  Good luck!
    • Blood results - odd
      My results were similar – Low ferritin but normal B12. Although my ferritin levels were low, my Iron serum levels were normal. So might be worth getting your iron levels checked out to see if you have any deficiency in Iron. Also I was deficient in Vitamin D, which is perhaps more of a problem in England rather than the US - Our milk isn’t supplemented with vit D and we obviously have less sunshine.
    • How do you know what's causing what?
      Hi Kam, If you are going to continue the celiac testing with an endoscopy, you need to keep eating gluten until it's done. It can be hard for vegetarians to keep their vitamin D levels up.   This Vitamin D  Council link has some good info on ways to boost your levels. https://www.vitamindcouncil.org/about-vitamin-d/
    • Blood results - odd
      Your ferritin was very low!  My result was a 2 when I was diagnosed.    I hard a hard time breathing and the fatigue was awful due to low hemoglobin levels.  But after going gluten free and taking iron for a few months, I quickly recovered from iron-deficiency anemia.  I still have hemologobin levels that are slightly below range due to Thalassemia which is genetic and my body has adjusted for it.   My B12 and folate levels are  super high.  My B12 is over 2000!  Yeah, I googled and ruled out cancers, etc.  Looks like some of us do not process man-made B12 often included in supplements.  I opted for natural sources of B-12 and folate and my levels have come down a bit.   Let us know your results.  Read the Newbie 101 section under "Coping" within this forum for tips.   Be patient.  It can take months, to years to feel good.  But it will happen!    
    • How do you know what's causing what?
      Welcome to the forum!   Well.....in theory you should be able to heal within a few months (grow new villi, etc.).  The reality is that it takes so much longer -- like a year or two (I kid you not!)  Why?  celiac disease can damage more than just the gut.  Depending on what was damaged (nerves, bones, etc) can impact healing time.  The gluten-free diet has a very steep learning curve.  It's not just giving up gluten.  It's avoiding cross contamination.  Becoming an expert in reading labels.  Learning to avoid foods processed on shared lines in a facility.  Then there are intolerances that most celiacs develop.  The most common ones is lactose.  Why?  The villi tips release the enzymes to digest lactose.  No villi tips?  Then you can not digest lactose.  Often this is temporary, but if you are one of the many adults in this world, you might already be lactose intolerant or might become so as you age.   Other intolerances that members often report include corn or soy.   Some celiacs react to oats, even gluten free.  So avoid oats for six months.  So, try cutting out dairy for a few days and see how you feel.  Then add in those items that have the least lactose:  hard cheese, butter, yogurt and see how you feel.   Avoid eating out for six months until you have seen some improvement.   Read our Newbie 101 thread under coping for more ideas!  Hope you feel better soon.   
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      60,707
    • Most Online
      1,763

    Newest Member
    Ree8080
    Joined