Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Help! Almond Meal As A Substitute For Dry Milk?


dawnas

Recommended Posts

dawnas Newbie

HELP! Can I use almond meal as a substitute for dry milk in a recipe? I am allergic to milk and had read somewhere that almond meal can be used in place of dry milk. I have never heard of this. Any ideas? I also thought about using almond breeze milk or ricedream milk as a sub and then decreasing the other liquid (like water) or increasing the flour if there are no other liquids. Does this sound right or make any sense?


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



Celiac.com Sponsor (A8-M):



bbuster Explorer
HELP! Can I use almond meal as a substitute for dry milk in a recipe? I am allergic to milk and had read somewhere that almond meal can be used in place of dry milk. I have never heard of this. Any ideas? I also thought about using almond breeze milk or ricedream milk as a sub and then decreasing the other liquid (like water) or increasing the flour if there are no other liquids. Does this sound right or make any sense?

Both the featherlight bread and pizza crust recipes I make regularly call out "dry milk or almond meal" as an ingredient. I normally use the almond meal, as it gives a great flavor.

jerseyangel Proficient

I use Vance's Dari Free as a substitution for dry milk. It comes as a powder that you mix with water.

Open Original Shared Link

The almond meal should work fine, I was just offering another option :)

ArtGirl Enthusiast

I am dairy sensitive and use almond meal in all my baked goods, especially if the recipe calls for powdered milk (in which case I use measure for measure). I believe it's the protein in powdered milk that is being introduced into the flour mix, and almond meal adds that.

I also use Almond Breeze in place of milk and don't find I need to adjust the amount of liquid. The only things I don't use it for that calls for milk are gravies and mashed potatoes, as the flavor is just not right - sort of tastes too sweet or something.

irish daveyboy Community Regular

Hi Dawnas,

Did a quick check on the internet for something suitable and found these.

.

Open Original Shared Link

.

Open Original Shared Link

.

Hope this is of some help !

.

Best Regards,

David

dawnas Newbie

Thanks alot! I'll try this stuff. It's sure different learning to cook with alternate ingredients.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,832
    • Most Online (within 30 mins)
      7,748

    Angie T
    Newest Member
    Angie T
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • lookingforanswersone
      Thanks everyone. I've decided to do a gluten challenge (4 slices of bread a day for 3 months) and then do a full gluten panel of all the tests that can be done, just to rule it in or out for sure. I think otherwise psychologically it will keep bothering me 
    • Suze046
      Thanks Scott. Those articles are really interesting. I’m cutting out gluten for 6 weeks but honestly I’m not sure I even want to reintroduce it! I ate at a restaurant for the first time on Wednesday and then Thursday was really uncomfortable and had a few trips to the loo.. wonder if there was some cross contamination 🤷‍♀️ if that’s how my body reacts after not eating it for 3 weeks I’m not sure it’s worth reintroducing it and re testing for celiac! It might have been a coincidence I realise that I’m not going to feel better all of a sudden and my gut is probably still trying to heal. Thanks for your supportive message! 
    • RMJ
      Reference range 0.00 to 10.00 means that within that range is normal, so not celiac. There are other antibodies that can be present in celiac disease and they don’t all have to be positive to have celiac.  I’m sure someone else will post a link to an article describing them! Plus, if you are IgA deficient the celiac IgA tests won’t be accurate.
    • cristiana
      Great to have another UK person on the forum!   Re: blood tests, it sounds as if you are being well monitored but if you have any further concerns about blood tests or anything else, do not hesitate to start a new thread. Cristiana  
    • Lori Lavell
      Julia530 - I have the same gene structure and most of the symptoms you have experienced plus more.....I agree with you whole heartedly!! There are approximately 10 (NOT TWO) genes that can predispose a person to having Celiac Disease. I read in Pub Med that HLA DQA1:05  can result in Celiac Disease in approximately 1 in 875 people. While it is obviously more rare it is NOT BENIGN and should not go unnoticed. Go get the book "NO GRAIN, NO PAIN" and I highly suggest you read it cover to cover. It is written by a Chiropractor who quit his medical education when the VA wouldn't allow him to treat the Veterans with debilitating arthritis with a grain free diet. I have been grain free for over 10 years now.....the facts are we are being lied to! There is a form or gluten in every protein in every grain on the planet of which there are 1000 or more. Just because all they are testing for is the Gliadin in wheat is no excuse to report only partial facts. I became a Certified Function Nutrition Counselor who specializes in Celiac Disease other Autoimmune conditions. Lavell Krueger, CFNC - lavellnutrition    aol
×
×
  • Create New...