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gluten and lactose intolerance

Tiktea

By Tiktea
in Introduce Yourself / Share Stuff

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Tiktea Rookie
Tiktea
Posted

It is really hard for me to find gluten/lactose free product such as cookies, bread, etc.

Please share your experiences if you have lactose intolerance as well and how you deal with.

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GFinDC Veteran
GFinDC
Posted

Hi Tiktea,

Udi's millet-chia bread is dairy free.  I think some Kinickkinick prudcts are df but not all.  Enjoy Life makes some products that are free of the top 8 allergens, including dairy.  Mi-Del makes some gf/df cookies.  Flourless peanut butter cookies are easy to make, and don't need any dairy.  Mission corn tortillas are dairy gf/df/sf too.  Daiya cheese sub is df/sf/gf.

It's good to take a multi-vitamin with calcium every week if you are dairy free.

I like to make corn muffins sometimes.  I also eat Quaker brand rice cakes, some of them are marked gf.  Some have diary though so check ingredients.  Almond milk and coconut milk or rice milk are good dairy free milk subs.  I avoid soy milk since it doesn't like me.

I am dairy free completely, as I don't tolerate casein either.  If you are just lactose free, you should be able to eat hard cheeses, as they have little lactose in them.  You can also get calcium from sardines (small bones) or bone broth.  Some veggies have a little calcium also.

Welcome to the forum Tiktea! :)

 

 

Ennis-TX Grand Master
Ennis-TX
Posted

I have been lactose intolerant for over a decade, and gluten free for over 3 years. It Enjoy life is good for dairy free cookies few other brands. I wll leave a list of foods and places to get them.

https://www.celiac.com/forums/topic/117090-gluten-free-food-alternatives-list/

^ Some sites you can order from others give you a idea of what they make, check ingredients on them, Ians and a few others give you the option to check box allergens. I normally make my own, and eat more whole foods. But I understand the sometimes needing a quick craving fix -_-. I like the soft bake cooking from enjoy life, and the so delicious coconut yogurt is part of my daily regime. The cheeses from lisanatti, daiya, and follow your heart have been a fix for me when I need something solid. Other wise I have a whole list of homemade cheese sauces/dips I make at home from scratch.  I can PM you some recipes for cheese sauces, baked goods etc. if you would like. I like  to use nut milks like Cashew, Almond, Macadamia, Flax, etc a lot and they are normally enriched with nutrients found in milk. I do suggest keeping the the refrigerated ones as they tend to have better consistency and flavor,

kareng Grand Master
kareng
Posted

What types of things are you looking corn that are gf df?  Many gf things are also df.  If you live in a bigger city, you might even find a gf bakery that's makes some or all things dairy free.  Also, look for gf  things that say " vegan"  because those would be dairy free.  Canyon Bakehouse , a national brand, has at least some that are dairy free.  

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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