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

Substitute For Sour Cream?

Claire

By Claire
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Claire Collaborator
Claire
Posted

Has anyone found anything to use instead of sour cream? It needs to be Gluten-free Casein-free and no soy

Sounds impossible doesn't it? Claire

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted
Has anyone found anything to use instead of sour cream? It needs to be Gluten-free Casein-free and no soy

Sounds impossible doesn't it?  Claire

<{POST_SNAPBACK}>

What are you using it for? You might be able to make yogurt out of rice or almond milk that could serve it's place in some uses.

kevsmom Contributor
kevsmom
Posted

I am only gluten free - not Gluten-free Casein-free, so I don't know if their are any, but how about plain yogurt?

quantumsugar Apprentice
quantumsugar
Posted
I am only gluten free - not Gluten-free Casein-free, so I don't know if their are any, but how about plain yogurt?

<{POST_SNAPBACK}>

kevsmom--yogurt would not work, casein is the protein in dairy products, so no dairy at all.

Claire--I don't have a clue.... adding a bit of vinegar to something might give it a bit of the "sour" taste, I've heard it works for "buttermilk". Depends on what you're using it for, though. You may try e-mailing the The Food Allergy & Anaphylaxis Network <faan@foodallergymail.org>, they've been helpful for me before.

Also, for all the GFDFSF people--has anyone figured out cream cheese? I really want to make a carrot cake with cream cheese frosting, but... yeah. And do any of you know of a website/forum/anything that specifically addresses a diet free of all three of these? All the Gluten-free Casein-free sites I've seen seem heavily dependent on soy.

RiceGuy Collaborator
RiceGuy
Posted

I think I found something you can use. It's rice sour cream, and seems to meet your dietary requirements:

Open Original Shared Link

I've only tried their soy cheese, which is excellent IMHO.

RiceGuy Collaborator
RiceGuy
Posted
Also, for all the GFDFSF people--has anyone figured out cream cheese?  I really want to make a carrot cake with cream cheese frosting, but... yeah.  And do any of you know of a website/forum/anything that specifically addresses a diet free of all three of these?  All the Gluten-free Casein-free sites I've seen seem heavily dependent on soy.

<{POST_SNAPBACK}>

You may be in luck! The link I posted for the sour cream also shows cream cheese!

Claire Collaborator
Claire
Posted
  • Author
I am only gluten free - not Gluten-free Casein-free, so I don't know if their are any, but how about plain yogurt?

<{POST_SNAPBACK}>

That is what I used before I went CF. Now it's a no no. Thanks. Claire

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Rice Guy, Thanks for the link to Galaxy Foods. I've been looking for dairy substitutes that don't use soy.

Claire Collaborator
Claire
Posted
  • Author
kevsmom--yogurt would not work, casein is the protein in dairy products, so no dairy at all.

Claire--I don't have a clue.... adding a bit of vinegar to something might give it a bit of the "sour" taste, I've heard it works for "buttermilk".  Depends on what you're using it for, though.  You may try e-mailing the The Food Allergy & Anaphylaxis Network <faan@foodallergymail.org>, they've been helpful for me before.

Also, for all the GFDFSF people--has anyone figured out cream cheese?  I really want to make a carrot cake with cream cheese frosting, but... yeah.  And do any of you know of a website/forum/anything that specifically addresses a diet free of all three of these?  All the Gluten-free Casein-free sites I've seen seem heavily dependent on soy.

<{POST_SNAPBACK}>

Tofutti Cream Chesse - very good but it is soy so off limits for some. I drink soy milk without a problem and can eat a small amount of soy. I just have to limit the amount as well as how often I use it. By the way soy milk sours very well (vinegar may cause curdling). You can just let it sit out for a day or so or heat the oven to about 200 degrees, turn it off and leave the milk in overnight. Serves as a substitute for buttermilk which gives baked goods a lighter texture. Claire

Claire Collaborator
Claire
Posted
  • Author
I think I found something you can use. It's rice sour cream, and seems to meet your dietary requirements:

Open Original Shared Link

I've only tried their soy cheese, which is excellent IMHO.

<{POST_SNAPBACK}>

Thanks you much. Claire

Guest bren
Guest bren
Posted
Has anyone found anything to use instead of sour cream? It needs to be Gluten-free Casein-free and no soy

Sounds impossible doesn't it? Claire

I know this sounds crazy but have you tried making cashew sour cream. I don't have the recipe on me but I recently made it and it worked perfectly. I think I got the recipe from a dairy free or an allergy cookbook. The following web site has other nut based dairy substitutes:

Open Original Shared Link

I will try to remember to post the recipe for the sour cream soon.

bren

Claire Collaborator
Claire
Posted
  • Author
I know this sounds crazy but have you tried making cashew sour cream. I don't have the recipe on me but I recently made it and it worked perfectly. I think I got the recipe from a dairy free or an allergy cookbook. The following web site has other nut based dairy substitutes:

Open Original Shared Link

I will try to remember to post the recipe for the sour cream soon.

bren

Sounds intriguing. Thanks. Claire

RiceGuy Collaborator
RiceGuy
Posted

Hmmm...

Actually, looking at the galaxy foods site again, it doesn't say casein-free, but lactose/soy/gluten free etc.

The vegan ones are casein-free, buy have soy:

Open Original Shared Link

Seems it's one or the other. Bummer.

elisabet Contributor
elisabet
Posted
What are you using it for? You might be able to make yogurt out of rice or almond milk that could serve it's place in some uses.

Hello Tiffany,

can you please give us a recipe for these yogurt?

thanks

tarnalberry Community Regular
tarnalberry
Posted
Hello Tiffany,

can you please give us a recipe for these yogurt?

thanks

I wish I had a recipe! There are some to be found on the internet if you google it, but I haven't tried making it yet, as dairy free starter can be hard to get. (Someone posted a link in response to my asking about it the other day in another thread.)

I second the idea earlier about cashew sour cream. I make "ranch dressing" from cashews all the time, and it's not the same, but it is tasty.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,847
    • Most Online (within 30 mins)
      7,748
    L.Garcia24
    Newest Member
    L.Garcia24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.