Jump to content

  • 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 Our Content
    eNewsletter
    Donate

Alternative For Mayonnaise?

Oria

Recommended Posts

Oria Rookie
Oria
Posted

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!

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

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

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

bartfull Rising Star
bartfull
Posted

Mom used to make her own.

JNBunnie1 Community Regular
JNBunnie1
Posted

Smushed avocados?

Takala Enthusiast
Takala
Posted

Did somebody say "smushed?"  :lol: 

 

https://www.celiac.com/forums/topic/100165-instant-mayonnaise-spread-from-avocado/

mommida Enthusiast
mommida
Posted

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.

kittty Contributor
kittty
Posted

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.

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

Celiac.com Sponsor (A8-M):


Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

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

RiceGuy Collaborator
RiceGuy
Posted

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.

Oria Rookie
Oria
Posted
  • Author

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!

Ginsou Explorer
Ginsou
Posted

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.

stanleymonkey Explorer
stanleymonkey
Posted

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

RiceGuy Collaborator
RiceGuy
Posted

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.

Ginsou Explorer
Ginsou
Posted

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.

Ginsou Explorer
Ginsou
Posted

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.

RiceGuy Collaborator
RiceGuy
Posted

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.

  • 1 month later...
NiceNurse Newbie
NiceNurse
Posted

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

kareng Grand Master
kareng
Posted

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.

love2travel Mentor
love2travel
Posted

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

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

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.