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

Going Dairy Free

Guest gfinnebraska

By Guest gfinnebraska
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest gfinnebraska
Guest gfinnebraska
Posted

I have been gluten-free for a while now, and am considering cutting dairy as well. My symptoms just don't seem to be going away like I thought they would. Does anyone know of a good milk sub. so I can still enjoy cereal? I see soy milk next to the reg. milk ~ would that work? Any brands better than others? Reading through the posts...it just seems like I am having symptoms that would disappear if the dairy disappeared as well! Any help you can give me would be greatly appreciated!! Thanks :D

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

Celiac.com Sponsor (A8-M):


Guest imsohungry
Guest imsohungry
Posted

Hi!

I am also striving to be dairy/casein free. What kind of regular milk do you drink now? Whole, skim, 2%??? The reason I ask is that I primarily drink skim, and I found soy milk to be very "thick." Nothing like skim or 2%. However, I tried rice milk/beverage and I think it tastes much more like milk. It is a little sweet, and I have also found it in a regular and 2%-like formula (made by Kroger). The store brand tastes just as good, and it is cheaper too! Be careful though, some rice beverages are not gluten-free (just check the label)...also, if you want it to taste like milk, don't get the "flavored" kind. I accidently picked up "original vanilla" flavored...it is NOT what I meant to buy! :rolleyes: In addition, some of them say "enriched," this just means vitamins/minerals have been added that you may be missing by not drinking milk. Good luck as you try to become CF! -Julie B)

Guest gfinnebraska
Guest gfinnebraska
Posted

Thank you for your advice ~ I currently drink skim milk. I will have to try some soy varities and hopefully find one I like! I doubt my small town store carries rice milk. Will have to see on my lunch hour. Thanks again!!

tarnalberry Community Regular
tarnalberry
Posted

I go with soy milk - my preference being unsweetened Silk, but everyone's tastes are different. You can also try rice milk (not Rice Dream, it's not gluten-free), almond milk, or DariFree (based on potatoes).

dbuhl79 Contributor
dbuhl79
Posted

My better half is lactose intolerant, and he LOVEs his Lactaid milk. I think Soy is great though (unfortunately he's allergic to soy). Particularly the chocolate soy, yum. They make great smoothies too with some fruit thrown in!

Good luck with your DF /CF experience!

Guest barbara3675
Guest barbara3675
Posted

The health food store I go to also has almond milk either plain or vanilla. It is really good and gluten-free. I really don't like the flavor of soy and some people don't digest is well. Rice and almond are much milder.

Barbara

gf4life Enthusiast
gf4life
Posted

I've been dairy free for over a year now, and my kids for about 9 months. We have pretty much tried all the above choices. I can't say that I have all the answers, but here is what works for us.

My kids don't like soy milk and I am allergic to soy, but Silk was the best one we tried.

No one at my house really liked the rice milks. They were too watery for our liking and we already eat so much rice based products!

We like the Blue Diamond Almond Breeze drink, the plain and chocolate varieties, NOT the vanilla. The chocolate tastes really good, smooth and creamy like chocolate milk should be, good cold or hot. We tried the Pacific brand almond milk and it was not as good.

Vance's DariFree is the main "milk" we drink. Works for cereal just fine. We buy it by the case directly from Vance's website and we go through about 2 qts every 3-4 days. So a case of six will last us about 2 1/2 months. We are about to try the chocolate flavored, but I find it is just as easy to mix it with chocolate syrup or non-dairy cocoa powder. I'm only trying it because a friend of mine is buying a case and is going to let me try a carton of it.

For baking I have used the DariFree, but I have had better results from Mocha Mix. I take the regular Mocha Mix and water it down to a milk consistency, 1 part MM and 3 parts water. Then I use it just like milk in any recipe that calls for it and have had great results. This also works for creamed soup recipes. I do NOT recommend soy, rice or almond for baking. They either do not come out right or they leave an aftertaste that changes the flavor of your food.

God bless,

Mariann

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

Celiac.com Sponsor (A8-M):


dkmb Newbie
dkmb
Posted

I prefer the Silk brand soymilk. They even have a nog they make that is better than most commercial brands because it is thinner and not so loaded with spices.

It is not fortified with calcium though like most of their varieties. I have used it on my morning cereal for a different flavor. I also like the chocolate, which is quite sweet so I save it for once in a while.

DK

cynicaltomorrow Contributor
cynicaltomorrow
Posted

I've tried the Wild Oats brand of rice milk and Silk soymilk.. and really couldn't tell much of a difference. But, maybe that's just me. I think they're both a little too sweet. But, the chocolate Silk is pretty good. I haven't tried the almond milk. Is it any more expensive than the soy or rice milks? Has anyone found a decent cheese? And, one more question. For the bakers, what have you used when you have to substitute for evaporated milk? Thanks!

FreyaUSA Contributor
FreyaUSA
Posted

For cereal and coffee I use the No Sugar Added Silk soymilk. I really like it, though it does take a little getting used to, especially if you're used to the sweetened soymilks (which I can't use at all now. Way too sweet!)

Also, I just found (at Wholefoods) Westsoy Brand makes a No Sugar Added chocolate soymilk. This is sooooo good. Even to drink straight. It is not thick like the sweetened kinds and has a wonderful mild chocolate flavor that I use regularly in coffee and chai. Apparently, it is pretty popular since they run out very quickly.

Mariann (gf4life), where do you find Vance's DariFree? I've been trying to use less dairy (since I know I'm having problems with it, maybe lactose, maybe not...) and really only have it when baking (and with using a little cheese...I feel like it's an evil vice now. Lol!)

Guest gfinnebraska
Guest gfinnebraska
Posted

Thank you!!! All so much for all the information. I tried our local store brand of soy milk... NOT a good first try!! I will try and find the Silk brand next. I am sure this is one more adventure to add to my already exciting eating life!! :) Again, thank you all for your input.

gf4life Enthusiast
gf4life
Posted

FreyaUSA,

Vance's DariFree is available online at a lot of specialty shops, like Gluten Free Pantry, Gluten Solutions, Shop-By-Diet, etc. But I have found it is cheaper to buy directly from Vance's. Here is a link to their site: Open Original Shared Link

They also sell a soy-based drink mix, but as I am allergic to soy I have not tried it.

gfinnebraska,

Silk soy milk is usually found in the dairy case right next to the milk and creamers. At least that is where it has been at every store I have ever been to. And I believe Costco also sells it by a case of half gallons and by the individual serving case.

God bless,

Mariann

lilliexx Contributor
lilliexx
Posted

silk is the one i use!! it has added calcium, tastes good, and foams up good ( for lattes)

kozmik bloo Newbie
kozmik bloo
Posted

I have bad reaction to all brands of soy milk, so I use Chocolate Almond milk on my cereal. Yum! I get it at Whole Foods.

Guest gfinnebraska
Guest gfinnebraska
Posted

ONE more question... what is cocoa butter?? Is that considered a "dairy" product?? Help!! Thanks!!

YankeeDB Contributor
YankeeDB
Posted

I'm soy intolerant too, so I drink Rice Dreams or Better Than Milk Rice Drink. The latter tastes better and is cheaper but it's a powder you have to mix with water (ok I'm lazy). I tried Almond milk and Hazelnut and they are both good but unfortunately they include soy. I was a major milk drinker most of my life but now I don't miss it at all.

tarnalberry Community Regular
tarnalberry
Posted

Rice Dream isn't gluten-free - it's filtered with barley.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.