Gluten Free And Dairy Free And Sugar Free

[Canadian Karen]

I am realizing just how much more limited my choices are now....

I am trying to find a margarine I can put on my gluten-free toast in the morning. A lot of the choices listed on forum lists don't seem to be available in Canada.

I have found Fleishmann's Lactose Free Margarine. I called and the company said they would clearly state if any gluten ingredients were in their margarine, and to read the label. Problem is, in the ingredient section, it is all the scientific sounding ingredients that I have no clue as to whether contain gluten or not.

Has anyone heard of Fleishmann's Lactose Free margarine also being gluten-free?

Also, does anyone know if there are any sugar free jams available?

Thanks!

Karen

[strack2004]

Dear Karen, My understanding is that one should use butter rather than margarine. That may seem to be a problem with lactose intolerance, however, butter has almost all of the milk squeezed and washed out of it so only fat is left. I used to make butter at home by shaking cream in a jar, then I'm sure there was some buttermilk left in because I never had the patience to wash it as thoroughly as I suppose they do in factories. I, too, have been using margaring, (Fleishmans) and I like it very much, but have decided just not to use any of the spreads except peanut butter (the expensive kind that is gluten-free). I don't plan to make bread that is gluten-free since the flours are pretty expensive. Will attempt to get my fat from olive oil on salads and the peanut butter and some from meat. Not very much of the latter since I trim off all visible fat, cook the chicken, etc. in water, put in frig and skim off the hardened fat. I'll have to get my carbohydrates from carrots, beets and other vegetables and fruits. Bananas are a mainstay of mine. Also after awhile will try to add navy beans soaked as per the book "Breaking the Vicious Cycle" . I know that butter is allowed on that diet. I am also lactose intolerant and have trouble with the tomato,potato family. I am not much help with jams, but would guess that health food stores would have them. I think there is a recipe in the afor mentioned book for making sugar free jellies and jams, but I may have read that in another reference. Cheers, Ruth

[strack2004]

Dear Karen, My understanding is that one should use butter rather than margarine. That may seem to be a problem with lactose intolerance, however, butter has almost all of the milk squeezed and washed out of it so only fat is left. I used to make butter at home by shaking cream in a jar, then I'm sure there was some buttermilk left in because I never had the patience to wash it as thoroughly as I suppose they do in factories. I, too, have been using margaring, (Fleishmans) and I like it very much, but have decided just not to use any of the spreads except peanut butter (the expensive kind that is gluten-free). I don't plan to make bread that is gluten-free since the flours are pretty expensive. Will attempt to get my fat from olive oil on salads and the peanut butter and some from meat. Not very much of the latter since I trim off all visible fat, cook the chicken, etc. in water, put in frig and skim off the hardened fat. I'll have to get my carbohydrates from carrots, beets and other vegetables and fruits. Bananas are a mainstay of mine. Also after awhile will try to add navy beans soaked as per the book "Breaking the Vicious Cycle" . I know that butter is allowed on that diet. I am also lactose intolerant and have trouble with the tomato,potato family. I am not much help with jams, but would guess that health food stores would have them. I think there is a recipe in the afor mentioned book for making sugar free jellies and jams, but I may have read that in another reference. Cheers, Ruth

[burdee]

Hey Karen: When I learned from my Enterolab results that I was casein intolerant, I also asked the same gluten-free/DF margarine question. Mariann told me the following are okay:

Fleischmann's stick or soft, salted or unsalted margarines

Smart Balance

Smart Beat

Shedd's Willow Run Spread

Nucoa margarine

Earth Balance

When I asked which everyone preferred, they all RAVED about Earth Balance. I also tried and loved it, BEFORE I realize I could not tolerate soy either. I have NOT yet found a soy free/gluten-free/df margarine. But I have found gluten-free/df/sf nut butters.

There are LOTS of different brands of sugar free/gluten free/dairy free jams and fruit spreads. Many are fruit juice sweetened. Others are sweetened with Nutrasweet or Splenda. Smucker's makes both fruit and artificially sweetened varieties. Cascade and Polaner alse make fruit juice sweetened varieties. I'm not sure what brands you have available in Canada, so just read ingredients. Most fruit juice sweetened fruit spreads should be okay, but DO read the labels. I know our homemade jam (Certo or Surejell) recipe calls for a little butter to prevent excess foaming. But that little bit of butter is enough to set off my symptoms.

Good luck with your gluten-free/df jam & margarine search!

BURDEE

[Canadian Karen]

Hi!

Thanks for all the suggestions! I have found Fleishmann's Lactose Free Margarine which is also gluten-free. And Smuckers Jam with No Sugar Added (also gluten-free).....

At least I have something for my gluten-free toast and muffins!!

Karen