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

Dairy-free, Soy-free Whipped Topping


lonewolf

Recommended Posts

lonewolf Collaborator

I would really like some type of whipped topping for a couple of desserts I'm planning to make over the holidays. I can't find anything in the stores that is dairy-free and soy-free. I've tried the cashew thing, but thought it was gross.

Does anyone have any ideas? Has anyone tried whipping coconut milk?


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



Celiac.com Sponsor (A8-M):



Green12 Enthusiast
I would really like some type of whipped topping for a couple of desserts I'm planning to make over the holidays. I can't find anything in the stores that is dairy-free and soy-free. I've tried the cashew thing, but thought it was gross.

Does anyone have any ideas? Has anyone tried whipping coconut milk?

I haven't tried whipping coconut milk, but I've thought about it!

There's a special gadget advertised on tv that will whip air into any liquid and turn it into "whipped" whatever. I immediately thought of coconut milk when I saw this.

I don't know if it will work with just a hand blender but it might be worth trying.

Mom23boys Contributor
Does anyone have any ideas? Has anyone tried whipping coconut milk?

I read about it somewhere just this morning. You pour off the separated watery part and whip the creamy part. Make sure it is cold (fridge overnight).

lonewolf Collaborator

Okay, I'm going to have to try the coconut milk. I got a bunch of it on sale (full-fat, organic) and I am up for an experiment. Now, I hope no one from the diet thread peeks in here. Maybe I'll make it and let my kids try it.

jmd3 Contributor
I would really like some type of whipped topping for a couple of desserts I'm planning to make over the holidays. I can't find anything in the stores that is dairy-free and soy-free. I've tried the cashew thing, but thought it was gross.

Does anyone have any ideas? Has anyone tried whipping coconut milk?

I know it exists somewhere - The Glutnney bakery in Pittsburgh uses dairy free whip topping on their goodies,, but not sure about soy free. I had one of their iced cookies, about 1 month ago, it was great.

I don't eat many treats anymore.

Mango04 Enthusiast

Ooh, I really want to try this. Let's all go whip some coconut milk, then compare results :lol:

I know it exists somewhere - The Glutnney bakery in Pittsburgh uses dairy free whip topping on their goodies,, but not sure about soy free. I had one of their iced cookies, about 1 month ago, it was great.

jmd3 - this has nothing to do with whipping dairy and soy-free things, but is that the twelve apostles in your avatar? I have a very similiar photo (except your avatar is much prettier)

Now that I'm all off-topic I feel the need to add something relevant :rolleyes:. Here's a recipe:

Open Original Shared Link

Green12 Enthusiast
Now that I'm all off-topic I feel the need to add something relevant :rolleyes:. Here's a recipe:

Open Original Shared Link

:lol:

This recipe looks promising!


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



Celiac.com Sponsor (A8-M):



Judyin Philly Enthusiast

thanks so much

going to try

judy

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,536
    • Most Online (within 30 mins)
      7,748

    CAMV
    Newest Member
    CAMV
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
    • Michael McDonald
      It’s been 3 days so far. I think I might be on the mend, but every time I think that, I go on rewind.  Thanks for your reply, I appreciate it.    
    • trents
      Welcome to the forum, @Michael McDonald! That's going to be a hard question to answer because of individual differences. I would think in most cases a few days to a couple of weeks to completely return to normal. How long are you into it now?
    • Michael McDonald
      How long should it take to recover after a significant cross contamination situation?
    • Pat B
      I was very surprised to read the following in the link below: Medications and Gluten | FDA What types of ingredients that may contain gluten are in oral drug products? The majority of oral drug products either contain no gluten or virtually no gluten. Based on information available to the Agency, we are aware of no oral drug products currently marketed in the United States that contain wheat gluten or wheat flour intentionally added as an inactive ingredient. We would expect any such product, if it existed, to include wheat gluten or wheat flour in the list of ingredients in its labeling. FDA has identified very few oral drugs that contain wheat starch as an ingredient. Starch can also be used as a starting material for manufacturing various ingredients found in oral drugs. Starch used for this purpose is often corn starch or potato starch, not wheat starch. Even if wheat starch were used, either as an ingredient or as a starting material, there would be very little gluten, if any, expected to be present in the ingredient or the drug product. Very few, if any, oral drug products contain ingredients derived from barley or rye. Typically, how much gluten is in a drug product? The vast majority of oral drug products either contain no gluten or virtually no gluten. In the very rare cases where gluten may be present, we estimate based on drug formulation information that wheat starch and other ingredients derived from wheat would contribute no more than 0.5 mg gluten to a unit dose of an oral drug product. This amount is less than may be found in a single 30-gram serving of food labeled gluten-free according to FDA’s regulations.    Does this mean we no longer have to be so particular in what manufacturers we use?  I'd be interested in everyone's thoughts. Thanks!
×
×
  • Create New...