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

I Need Help Going Dairy Free.

frenchiemama

Recommended Posts

frenchiemama Collaborator
frenchiemama
Posted

I must cut dairy. I don't want to, but I must. My eczema is getting so bad. I know that it's dairy causing most of the trouble, but I've just ignored it up until now because I didn't want to give up my beloved cheese, but it's getting too bad to ignore anymore.

I have tried to look up websites for dairy free products etc, but of course nothing is gluten-free on those lists. I need help finding gluten-free/df foods. The main thing I'm looking for right now is a butter substitute, but I'm sure more things will crop up in the next couple of weeks.

Also, is Blue Diamond almond milk 100% dairy free? Hope so because I love it.

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

Celiac.com Sponsor (A8-M):


kabowman Explorer
kabowman
Posted

Fleishman's Light "used" to be dairy free but I haven't checked since I gave up soy. Don't know about the milk sorry - it does get better, same as going gluten-free.

For baking, I use oil and lard (I can't have palm oil or crisco) for substitutions for melted or non-melted butter and with good results.

jenvan Collaborator
jenvan
Posted

Carolyn-

Here are some of my favorite gluten-free/cf products below: (Blue Diamond looks cf from the label...I think Tiffany drinks it, you could verify with her, as she is cf too).

My favorite gluten-free/cf "butter" alternatives are Earth Balance sticks and spread. Sticks work perfectly as a sub for regular butter in cooking. Both taste great! First and Fifth items on this page: Open Original Shared Link

Good soy yogurt, Whole Soy company. Read the back of the label--it will say gluten-free/cf: Open Original Shared Link I use it in cooking.

The only gluten-free/cf "cheese" line I've found in stores is Soyco's Vegan line. Nothing cf is going to be the same as real cheese, but this is pretty good. Open Original Shared Link

I also just found this gluten-free/cf soy-based whip cream that is really good! Great Rediwhip substitute: Open Original Shared Link

tarnalberry Community Regular
tarnalberry
Posted

Quite frankly, I don't do a lot of dairy substitutes. I eat whole, unprocessed foods, and it's pretty easy to tell that apples, bananas, carrots, and bell peppers don't have dairy. :P

When I do have something that is subing for dairy, here's what I use:

1. sweet baking/cooking - Almond Breeze

2. savory cooking/baking - Unsweetened Silk Soy Milk

3. yogurt - Whole Soy or Silk

4. cooking fat - olive or canola oil

5. baking fat (where I really really can't sub oil, like I need to beat w/ sugar) - Earth Balance

6. ranch dip/dressing - I make a raw dressing w/ raw cashews

Seriously, check out the raw recipes for dairy subs; they've got some good ideas.

You do get used to avoiding cheese. Maybe not happy about it, but used to it. <_<

The lasagna recipe I posted Sunday night has no cheese, and doesn't need it! It's fab just as it is.

jerseyangel Proficient
jerseyangel
Posted

Hi Carolyn--I use Vance's Dari Free as a milk sub--

Open Original Shared Link

I also use Spectrum Organic Shortening for baking. I most often use olive oil, but if I absolutely need a "butter", I use Smart Balance (not often)

Guest Robbin
Guest Robbin
Posted
:) I am dairy/casien free as well and am happy to find the tips-thank you for this thread. I use clarified butter too (ghee) and no problems since it is just the fat and no proteins. I also use rice milk and almond milk. Tried to experiement with making a dairy/soy/nut free- fake cream cheese substitute with rice milk and gelatin and seasonings--had my hubby try it (he will eat anything and has a cast-iron stomach) and he nearly vomited, so back to the drawing board! :blink: If any of you have an idea for that one --please post it!!! It is surprising what you can live without when you need to, but I really do miss cheese too! Take care and good luck :)
taz sharratt Enthusiast
taz sharratt
Posted
Quite frankly, I don't do a lot of dairy substitutes. I eat whole, unprocessed foods, and it's pretty easy to tell that apples, bananas, carrots, and bell peppers don't have dairy. :P

When I do have something that is subing for dairy, here's what I use:

1. sweet baking/cooking - Almond Breeze

2. savory cooking/baking - Unsweetened Silk Soy Milk

3. yogurt - Whole Soy or Silk

4. cooking fat - olive or canola oil

5. baking fat (where I really really can't sub oil, like I need to beat w/ sugar) - Earth Balance

6. ranch dip/dressing - I make a raw dressing w/ raw cashews

Seriously, check out the raw recipes for dairy subs; they've got some good ideas.

You do get used to avoiding cheese. Maybe not happy about it, but used to it. <_<

The lasagna recipe I posted Sunday night has no cheese, and doesn't need it! It's fab just as it is.

am freakin out at mo, im lactose intolerant and my doctor said i could still have butter as it only contained a small amount of lactose in it, ( dont tell me she got another thing wrong, GOOG GOD ) would explain why im still getting problems .

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

Celiac.com Sponsor (A8-M):


shai76 Explorer
shai76
Posted

Blue Diamond Almond Breeze milks are dairy free. I would probably try them out if I wasn't allergic to tree nuts too. :/

There is no good substitute for cheese. Sorry.

If your eczema is too bad you might want to try some tar ointment to speed up the process. It really helps.

CarlaB Enthusiast
CarlaB
Posted

I just left it out and didn't substitute, except for butter. I use Ghee and coconut oil. I mix them together for popcorn.

If I'm dying for a latte, I'll get one made with soymilk at Starbucks.

For salad dressing in a restaurant, I ask for lemons and olive oil. At home, I've always made my own from olive oil, maple syrup, lemon juice, garlic, and mustard (gluten-free of course).

jnclelland Contributor
jnclelland
Posted
My favorite gluten-free/cf "butter" alternatives are Earth Balance sticks and spread. Sticks work perfectly as a sub for regular butter in cooking. Both taste great! First and Fifth items on this page: Open Original Shared Link

I second the recommendation for Earth Balance! It was the only "regular" (i.e., not low-fat) one I could find when I was first looking for dairy-free butter substitutes. Fortunately, it's yummy, and I've been very happy with it.

Jeanne

frenchiemama Collaborator
frenchiemama
Posted
  • Author

Thanks for all the tips guys, that answers my questions...for now! I'm sure I'll be back.

Nancym Enthusiast
Nancym
Posted

For me soy is also an issue. It was easier for me to change my entire diet than try to substitute around it. I found a great cookbook called "The Garden of Eating", adopted my diet to a Paleolithic (pre-agricultural) type of diet and also decided that SE Asians have great recipes that are closest to matching my needs.

jenvan Collaborator
jenvan
Posted
For me soy is also an issue. It was easier for me to change my entire diet than try to substitute around it. I found a great cookbook called "The Garden of Eating", adopted my diet to a Paleolithic (pre-agricultural) type of diet and also decided that SE Asians have great recipes that are closest to matching my needs.

So you are doing a Paleo diet right now?

Kris Fisher Rookie
Kris Fisher
Posted
Seriously, check out the raw recipes for dairy subs; they've got some good ideas.

What is "Raw Recipes"?

tarnalberry Community Regular
tarnalberry
Posted
What is "Raw Recipes"?

their recipes for raw foods - foods that don't get cooked. google "raw recipes" and you'll find a bunch. since it's food that never gets heated or cooked, there's pretty much never any dairy in any of the foods. ever. so there's usually substitutes using raw nuts that get ground up with water. the recipes aren't always easy, sometimes require a variety of kitchen gadgets, and often require a fair amount of time, but are also usually gluten free.

frenchiemama Collaborator
frenchiemama
Posted
  • Author

Just a little update, I've been 100% dairy free for 3 days now and my hands are totally clear. I want cheese, but I sure do like having clear skin on my hands (and it was also starting to spread to my left elbow and ankles).

Lymetoo Contributor
Lymetoo
Posted

Smart Balance is gluten-free.....I THINK it's dairy free as well..??

tarnalberry Community Regular
tarnalberry
Posted
Smart Balance is gluten-free.....I THINK it's dairy free as well..??

nope, it has whey.

frenchiemama Collaborator
frenchiemama
Posted
  • Author

I have to taste-test whey protein concentrate and sugar lactose as part of my job, just a little bit and I don't swallow it. Do you think that will cause me problems?

jenvan Collaborator
jenvan
Posted
Just a little update, I've been 100% dairy free for 3 days now and my hands are totally clear. I want cheese, but I sure do like having clear skin on my hands (and it was also starting to spread to my left elbow and ankles).

Great news!

I have to taste-test whey protein concentrate and sugar lactose as part of my job, just a little bit and I don't swallow it. Do you think that will cause me problems?

Personally, not eating dairy myself, I would not put any dairy even in my mouth. But I'm sure others would risk it... What is your job?

frenchiemama Collaborator
frenchiemama
Posted
  • Author

Quality control at an infant formula and clinical nutrition manufacturing plant.

Archived

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

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


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    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
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.