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

Dairy Free And gluten-free Butter?

VydorScope

Recommended Posts

VydorScope Proficient
VydorScope
Posted

Welp I want to try that gluten-free toll house recipe from Nestle, but it calls for butter. Since I am attempting to elminate milk from my diet to test for intolerence, what can I use in place of butter when baking?

Thanks!

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

If you don't mind soy, you can use Crisco. The butter-flavored sticks are great for cookies. For a soy-free alternative, Spectrum makes a solid shortening. I have found it at Whole Foods.

VydorScope Proficient
VydorScope
Posted
  • Author
If you don't mind soy, you can use Crisco. The butter-flavored sticks are great for cookies. For a soy-free alternative, Spectrum makes a solid shortening. I have found it at Whole Foods.

Hmm I have crsico, I use it for non-stick baking, I will have ot check it out. Would it be 1 for 1?

jerseyangel Proficient
jerseyangel
Posted

You would use Crisco 1 for 1 to sub for butter. What do you mean by non stick baking? Oh--you mean to grease the pan? (I'm a little slow on the uptake :( ) Yea, just straight substitute the Crisco for the butter.

Another thing about using Crisco vs. butter--the cookies come out chewier, and not so flat.

VydorScope Proficient
VydorScope
Posted
  • Author
You would use Crisco 1 for 1 to sub for butter. What do you mean by non stick baking? Oh--you mean to grease the pan? (I'm a little slow on the uptake :( ) Yea, just straight substitute the Crisco for the butter.

Another thing about using Crisco vs. butter--the cookies come out chewier, and not so flat.

Yep, grease the pan. :) Littel gluten-free flour helps too.

Canadian Karen Community Regular
Canadian Karen
Posted

If it turns out to be only a lactose problem, then I use Fleishmann's. They have a margarine that is both gluten free and lactose free.

Happy baking!

Karen

Kasey'sMom Enthusiast
Kasey'sMom
Posted

I used Spectrum Organic Shortening and Spectrum coconut oil/butter. I use the 1:1 ratio for both. I saw Kroger was carrying the shortening now. My mom made wonderful eggless, dairy free brownies for me the other day. She used Bob's Brownie Mix, Spectrum Organic Shortening and Ener-G Egg Replacer. They we're incrediable!!! :D

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


StrongerToday Enthusiast
StrongerToday
Posted

I use Smart Balance margerine, lactose and gluten free - but there's a bit of soy in it.

penguin Community Regular
penguin
Posted

No help from me on the butter issue, but as far as the shortening-in-cookie thing, Alton Brown had a Good Eats episode called "three chips for Sister Marsha" (can't tell I'm a fan, right?) and at least one of the recipes used shortening. If you could catch that episode, he'd explain all of the wonders of using different fats for different results. I think in all three recipes he used variations of the Toll House recipe!

The shortening one was the "puffy" cookie... :)

The episode will air on Food Network on these dates:

AIR TIMES:

March 25, 2006 10:30 PM ET/PT

March 26, 2006 2:30 AM ET/PT

April 01, 2006 5:30 PM ET/PT

April 02, 2006 4:30 PM ET/PT

VydorScope Proficient
VydorScope
Posted
  • Author
I use Smart Balance margerine, lactose and gluten free - but there's a bit of soy in it.

Might be latcose free, but its NOT dairy free. We have it here, and Whey is in the ingredients.

Mango04 Enthusiast
Mango04
Posted

Earth Balance is really really good. It is completely dairy and gluten free. It does contain soy though.

aaascr Apprentice
aaascr
Posted

There's always coconut oil..

mmaccartney Explorer
mmaccartney
Posted

If you can tolerate soy, we use Earth Balance. I've not found anything that doesn't work properly with Earth balance instead of butter.

Personally, we think it even tastes better then butter!! But then perhaps that is due to te fact that we haven't had butter in our house for 4 years now!!!

Becky6 Enthusiast
Becky6
Posted

We use Earth balance as well. And it is good!

teankerbell Apprentice
teankerbell
Posted

We use Earth Balance.

Jnkmnky Collaborator
Jnkmnky
Posted

So far, I've gotten away with olive oil. I even use it in mashed potatoes.... If you go to a store like WholeFoods, there are tons of flavored oils. We like the flavored Avocado oils. I also have walnut oil, grapeseed oil, but there are lots and lots to choose from. Maybe you couldn't get away with using oil in this recipe, but it may work for you in others that call for smaller amounts of butter. Maybe applesauce? maybe mashed bananas? Experimenting can be fun. What do they use in other cultures?

Open Original Shared Link

Maple butter sounds good.

VydorScope Proficient
VydorScope
Posted
  • Author

DUH! I was making it with crisco when the light dawned on me....

CHOLATE CHIPS HAVE DARIY IN THEM. Ah well...

Kasey'sMom Enthusiast
Kasey'sMom
Posted
CHOLATE CHIPS HAVE DARIY IN THEM. Ah well...

I hate when something like that happens!!

Here are the new chips I bought. They're a little small than the regular size chocolate chips. :)

Open Original Shared Link

VydorScope Proficient
VydorScope
Posted
  • Author
I hate when something like that happens!!

Here are the new chips I bought. They're a little small than the regular size chocolate chips. :)

Open Original Shared Link

COol, I'll look for them if this milk thing plays out ot be bad, but I think I will just wiat on making cookies for now.

Cheri A Contributor
Cheri A
Posted
COol, I'll look for them if this milk thing plays out ot be bad, but I think I will just wiat on making cookies for now.

Aww, bummer Vincent! I'll 2nd the vote for the Enjoy Life Chocolate Chips... top 8 free! And I just made cookies using Spectrum Shortening instead of margarine last night.

VydorScope Proficient
VydorScope
Posted
  • Author

Just back from Kroger, did not see any of the names mentioned in this thread, and everyone mention milk in some form.... :(

Carriefaith Enthusiast
Carriefaith
Posted

I use Earth Balance gluten and dairy free butter with no problems.

TCA Contributor
TCA
Posted

I found that the Walmart brand of margarine in the tub is dairy free. I've used it in a lot of baking and it works pretty well.

jenvan Collaborator
jenvan
Posted

Earth Balance---me too! Sticks in baking etc have worked great and I also do the tub 'butter' too.

Felidae Enthusiast
Felidae
Posted

I use Fleischmann's salt free, lactose free margarine. It is actually dairy-free and gluten-free.

Archived

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

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


  • Member Statistics

    • Total Members
      131,483
    • Most Online (within 30 mins)
      7,748
    mynameisself
    Newest Member
    mynameisself
    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

    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      @Celiac50, Most Celiac patients with a Marsh score as high as yours are more likely to suffer from fat malabsorption and deficiency in fat soluble vitamins, Vitamins A, D, E, and K.   Vitamin A toxicity does not cause Celiac disease.  Your Vitamin A toxicity was probably developed after your diagnosis and subsequent over-supplementation.  Fish contains thiaminases, chemical compounds that destroy thiamine, Vitamin B 1, making the thiamine unusable.  Excessive intake of foods containing thiaminases can precipitate low thiamine.   Low thiamine can also be a result of bacterial or yeast infections.  A high carbohydrate diet encourages Candida and bacterial infections.  High carbohydrate diets promote SIBO and Candida because they feed on the excess carbohydrates and suppress the beneficial bacteria.  Other types of bacteria can take advantage of this and set up housekeeping outside the gastrointestinal tract, including bacterial vaginosis. Thiamine Vitamin B 1 can alter the microbiome.  Thiamine has been shown to suppress Candida, SIBO, and other bacterial and viral infections, and favor the growth of beneficial bacteria.  My SIBO cleared once I supplemented with Benfotiamine, a form of thiamine that has been shown to promote intestinal healing, and a B Complex.  Thiamine works in concert with the other B vitamins and magnesium. Thiamine helps to lower histamine levels by calming mast cells that release histamine at the slightest provocation.   Following the Autoimmune Protocol diet also helped immensely in getting my digestive system calmed and able to tolerate more foods. Have you discussed with your doctor and dietician supplementing essential B vitamins while healing?  What is your Vitamin D level?  Vitamin D helps calm the immune system.  
    • cristiana
      Has anyone ever had Low Ferritin with Elevated MCHC levels?

      By cristiana · Posted

      Update - my Active B12 is 36.  Apparently lab results between 25 and 70 suggest a possible deficiency, anything below 25 is a confirmed deficiency, above 70 is normal.   I am thinking this could be the explanation for my elevated MCHC. Anyway, yet again I find myself bumping along the levels of low normal by British NHS standards, which isn't great, because from what I understand, in the UK our normal levels are set low and 'lower normal' levels would be considered a deficiency in such countries as Germany and Japan. Regarding B12 levels, it doesn't look as if my levels are low enough to be offered B12 injections.  That being the case, I remember reading that sublingual tablets can still be very effective but one particular type is better than another - I can't remember which type.  Can anyone help?
    • cristiana
      Unusual bright yellow but odourless discharge

      By cristiana · Posted

      Hi @Celiac50 If you are after a vitamin A test - sorry - I'm tired so not sure if I'm reading this correctly - perhaps you could try a home test?  I'm in the UK and am currently a bit perplexed about my own vitamin issue and thinking of going to a private lab for tests.  My issues is suboptimal Active B12 (only 11 marks off deficient) but no health professionals seem to be taking any interest in it although this is  my fault as last time I saw my Consultant I failed to mention my symptoms - I had so many other questions to ask him.  Anyway - here are the details for an A test: https://www.medichecks.com/products/vitamin-a-retinol-blood-test?gad_source=1&gad_campaignid=11996732820&gbraid=0AAAAAD9XHFyeAOrxlryOpWS_jXwZ8PCc1&gclid=EAIaIQobChMIyrjj2Pb2jwMVnJJQBh22CTkVEAAYASAAEgIGDPD_BwE
    • Scott Adams
      ointment .

      By Scott Adams · Posted

      If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      Diagnosed with potential Guillain Barre could it be celiac related?

      By Scott Adams · Posted

      This is a very complex and difficult situation, and your intuition about a potential link to celiac disease is medically plausible. While Guillain-Barré Syndrome (GBS) is often triggered by infections, it can also be precipitated by other immune system events, including a significant gluten exposure in a person with celiac disease. The timeline you describe—neurological symptoms appearing after the GI symptoms subsided—is classic for post-infectious (or in this case, post-exposure) GBS. Furthermore, there is a recognized, though rare, neurological condition directly linked to celiac disease called Gluten Ataxia, which affects coordination and can cause gait problems. However, the rapid onset of paralysis and cranial nerve involvement you experienced is more characteristic of GBS than typical gluten ataxia. It's also important to know that a negative EMG early in the course of GBS does not rule it out, and "Functional Neurological Disorder" (FND) is not purely psychiatric; it is a real and complex disorder where there is a problem with the functioning of the nervous system, not its structure, and it can be triggered by physical illness or stress. The most critical step is to continue working closely with your neurologists. You should absolutely bring up your celiac history and your theory, as it is a relevant piece of the diagnostic puzzle. They may consider specific antibody tests related to gluten neuropathy or ataxia to help differentiate the cause. 
×
×
  • 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.