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

Struggling To Find A Milk Substitute


katifer

Recommended Posts

katifer Apprentice

My son and i were diagnosed in Nov with Celiac --but in the process of elimination we have found we cannot tolerate dairy( casein), soy, beans, yeast, or obviously gluten....we were drinking Rice Dream but still getting stomach aches and they do something with barley though they say there isn't a possiblitiy of gluten in their product... just wondering what others might do in this situation?


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



Celiac.com Sponsor (A8-M):



confusedks Enthusiast

Rice Dream used to say on the container that it contains a certain percent of barley extract. Apparently Rice Dream then decided to change the packaging saying that it's gluten-free but they never changed the formula.

I use either Almond Milk, Hemp Milk or Trader Joes/Whole Foods brand Rice Milk. Trader joes (if you have one near you) has their own brand of Rice Milk that says "soy free, gluten free, dairy free" and is free of many other things.

It tastes exactly the same as Rice Dream, to me.

jerseyangel Proficient

Rice Dream uses barley in the processing of their rice milks.

I use Pacific Brand Rice and Almond Milks--the plain and vanilla varities of both. They are very good :)

Healthy Girl Explorer

You may want to try Almond Breeze by Blue Diamond. The vanilla unsweetened does not contain sugar also, and is pretty tasty.

I need to avoid wheat,sugar,soy, and many other things and this has been working out well for me. It may be hard to find--I get mine at Whole Foods. Good Luck!!!

:)

RiceGuy Collaborator

If you can have nuts, you can make your own nut milk with a blender or food processor. I suppose rice milk can be made in a similar fashion. For a sweetener, try Stevia, which is natural, zero carbs and zero sugars. Just be sure to get the pure powder.

dbmamaz Explorer

I enjoyed the 360 brand rice milk (cheaper) and the blue diamond almond milk - the vanilla was a treat in my coffee! Now i'm off rice and almonds (grr), and i've started with the vance's darifree potato milk. Its not as good as rice and almond, but its not as strong as soy milk, which i could NOT find a brand I liked. i havent tried hemp milk yet, but i believe its expensive. My sons also liked the rice and almond.

bakingbarb Enthusiast

For a sweetner a lot of people prefer agave nectar. Open Original Shared Link isn't the same across the board, you really have to experiment with it because each product and each batch can be at a different strength.

Open Original Shared Link is very good for you to from what I have read oh and it is supposed to be easier to use.


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator
For a sweetner a lot of people prefer agave nectar. Open Original Shared Link isn't the same across the board, you really have to experiment with it because each product and each batch can be at a different strength.

Open Original Shared Link is very good for you to from what I have read oh and it is supposed to be easier to use.

It is true that the cheaper Stevia products vary in quality and taste. I did a lot of research, tested a few brands and types, and settled on the pure powder from Stevita. All the other brands that I've found have an aftertaste, and seem to be made in China :o

Agave is primarily fructose, which some folks obviously need to limit, such as when dealing with candida. While not as bad as sucrose (ordinary sugar), I for one don't care for the idea of a candida regrowth. I haven't looked into any other possible concerns, though I suppose it would be along the same lines as eating a bunch of fruit. But to each his or her own.

mesmerize Apprentice
You may want to try Almond Breeze by Blue Diamond. The vanilla unsweetened does not contain sugar also, and is pretty tasty.

I need to avoid wheat,sugar,soy, and many other things and this has been working out well for me. It may be hard to find--I get mine at Whole Foods. Good Luck!!!

:)

Doesn't Almond Breeze contain soy lecithin? I know the new "reformulated" version of Pacific Foods almond milk has soy lecithin in it too. I don't always go out of my way to avoid lecithin, but I know some people have to...

I switched to Westsoy rice milk a few months ago and I like it sooo much better than almond milk. It is soy-free and has a really good flavor. :)

-Sara-

irish daveyboy Community Regular
My son and i were diagnosed in Nov with Celiac --but in the process of elimination we have found we cannot tolerate dairy( casein), soy, beans, yeast, or obviously gluten....

.

Hi 'Katifer',

I'm surprised nobody suggested 'Darifree' as a substitute it's a potato based milk alternative!

.

Here's a link. Open Original Shared Link

Best Regards,

David

jnclelland Contributor
Doesn't Almond Breeze contain soy lecithin? I know the new "reformulated" version of Pacific Foods almond milk has soy lecithin in it too. I don't always go out of my way to avoid lecithin, but I know some people have to...

Yeah, I was pretty peeved when Pacific added soy lecithin to their almond milk. But their hazelnut milk is still gluten/dairy/soy-free, so I still use that. I also like Living Harvest's vanilla hemp milk, but it's a good deal more expensive than the hazelnut milk.

Jeanne

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,682
    • Most Online (within 30 mins)
      7,748

    Amber1rose
    Newest Member
    Amber1rose
    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
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      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
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      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
      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.