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

Milk Substitute In Recipes?

CMCM

By CMCM
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

CMCM Rising Star
CMCM
Posted

Has anyone found a good substitute for liquid milk in recipes...something that doesn't affect taste or add some weird new taste to things?

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

Celiac.com Sponsor (A8-M):


Mango04 Enthusiast
Mango04
Posted

I use 365 Organic rice milk from Whole Foods and it works great!

tarnalberry Community Regular
tarnalberry
Posted

depends on the recipe and what you think 'weird' is. I'm totally serious. for making rice pudding, for instance, I'll use almond milk (vanilla). for making a cream soup, however, I'll use soy milk (unsweetened). for making pumpkin pie, I'll use almond or rice milk.

Carriefaith Enthusiast
Carriefaith
Posted

I use soy milk or rice milk.

CMCM Rising Star
CMCM
Posted
  • Author
depends on the recipe and what you think 'weird' is. I'm totally serious. for making rice pudding, for instance, I'll use almond milk (vanilla). for making a cream soup, however, I'll use soy milk (unsweetened). for making pumpkin pie, I'll use almond or rice milk.

I guess I'm looking for something similar to milk. I used to try rice milk on cereal but didn't like it. I tried soy milk in coffee and it had an added flavor I didn't particularly like. I've never tried almond milk....does it taste a lot like almond? Or like almond flavoring? Otherwise, I'd like to find something to substitute that won't change flavor to become totally different, I guess, if that's possible. When I would make cakes etc. if they had milk in them, you didn't necessarily get a "milk" flavor anywhere, but I'm not overly fond of soy, so I wouldn't want that flavor to dominate.

I wonder if water would be OK or if that would mess up texture etc.

gf4life Enthusiast
gf4life
Posted

Have you tried Vance's DariFree? It is a potato based milk and when mixed and chilled it tastes very good poured on cereal. Works great in most recipes too. I think I even made pudding with it and it came out good.

You can order it at various online stores like Gluten Solutions, Gluten Free Pantry and Ener-G and more...

I started ordering it by the case directly from Vance's for my family of 4 when we were all dairy-free for a year.

Open Original Shared Link

I wouldn't bother with the chocolate Dari-Free, it is easier and cheaper just to make your own chocolate milk with a dairy-free cocoa powder mixed with the regular Dari-Free.

God bless,

Mariann

jerseyangel Proficient
jerseyangel
Posted
Have you tried Vance's DariFree? It is a potato based milk and when mixed and chilled it tastes very good poured on cereal. Works great in most recipes too. I think I even made pudding with it and it came out good.

You can order it at various online stores like Gluten Solutions, Gluten Free Pantry and Ener-G and more...

I started ordering it by the case directly from Vance's for my family of 4 when we were all dairy-free for a year.

Open Original Shared Link

I wouldn't bother with the chocolate Dari-Free, it is easier and cheaper just to make your own chocolate milk with a dairy-free cocoa powder mixed with the regular Dari-Free.

God bless,

Mariann

I just ordered some this past week. Hasn't arrived yet, I'm looking forward to trying it. I called Vance's directly and was able to order 1 carton to try. I hope to be able to use it for pudding, hot chocolate, etc. I'm allergic to almonds and lately even rice milk has not agreed with me. No soy, either! When I saw it was potato based, I jumped on it :D

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

Celiac.com Sponsor (A8-M):


Kasey'sMom Enthusiast
Kasey'sMom
Posted

We're no soy, almond or dairy. My dd became allergic to these and she has adjusted with substitutions well. I rotate between Vance's, rice milk and coconut milk depending on what I'm fixing. I've also noticed that I can sometimes substitute water, like in pancakes. The coconut milk is wondering for making creamy smoothies. I have also done great cream sauces and chowders with Vance's. :)

tarnalberry Community Regular
tarnalberry
Posted
I guess I'm looking for something similar to milk. I used to try rice milk on cereal but didn't like it. I tried soy milk in coffee and it had an added flavor I didn't particularly like. I've never tried almond milk....does it taste a lot like almond? Or like almond flavoring? Otherwise, I'd like to find something to substitute that won't change flavor to become totally different, I guess, if that's possible. When I would make cakes etc. if they had milk in them, you didn't necessarily get a "milk" flavor anywhere, but I'm not overly fond of soy, so I wouldn't want that flavor to dominate.

I wonder if water would be OK or if that would mess up texture etc.

well, check the flavor on the soy milks - you can get a lot of them. (I prefer silk unsweetened for cereal, otherwise it's just too sweet.) Rice milk doesn't work for cereal for me because I find the consistency too thin, and most of them are sweetened. Almond milk doesn't really taste like almonds (definitely not like almond extract or anything like that either), but is usually vanilla flavored. Recipes that call for a lot of milk may or may not work well with just water as the substitute. Unless your baking-chemistry saavy (which I'm not yet), you'll have to try it to see. You may be able to do half and half, and you may find that you don't notice the flavor of soy is a more flavorful cake.

Felidae Enthusiast
Felidae
Posted

It really depends on the brand of soy too. The best one in my opinion is Silk.

lonewolf Collaborator
lonewolf
Posted
I've never tried almond milk....does it taste a lot like almond?

Otherwise, I'd like to find something to substitute that won't change flavor to become totally different, I guess, if that's possible. When I would make cakes etc. if they had milk in them, you didn't necessarily get a "milk" flavor anywhere, but I'm not overly fond of soy, so I wouldn't want that flavor to dominate.

I wonder if water would be OK or if that would mess up texture etc.

Plain almond milk (not the vanilla flavored) can taste slightly bitter. I don't like it in recipes - I can always taste it. Rice milk (I use Pacific Foods plain) works great in pancakes, muffins, cakes, etc., but it's too sweet for things like mashed potatoes. Water would affect the flavor and texture of baked goods - you'll have much better luck with rice milk. You can't taste it at all in baked goods, and it's even good in French Toast (at least my kids think so - I don't do eggs). I've been using it for 10 years.

Cheri A Contributor
Cheri A
Posted

We like the Vance's Darifree here for baking as well. You can make it creamy or thin. My dd will not drink it alone, but I bake w/it and make smoothies for her.

I have also just subbed water instead of milk too. Depends on what you are making and how much liquid.

Guest mvaught
Guest mvaught
Posted

Silk makes soy coffee creamer - i wonder if mixing a little with soy milk would make a thicker substitute - haven't tried it so don't know, but i guess worth a shot.

Jen H Contributor
Jen H
Posted

I have used applesauce in place of milk in a spice cake before. It tasted really good, but that was in spice cake. It probably depends on what you're making.

Archived

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

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

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.