0
ive

Dairy-free & Soy-free Butter / Margarine

Rate this topic

Recommended Posts

I am looking for a dairy-free and soy-free butter / margarine. I looked at all margarines in 3 stores nearby, but all of them have either soybean oil or whey powder in the ingredients.

Can you recommend any brand of DF/SF margarine? I really hope that such product exists.

I guess I should also mention that I live in Canada.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


The only thing I've found is Smart Squeeze, which is a very liquid form of "butter"--however, because it comes in a squeeze bottle, you can't use it for cooking/baking. I use it for things like butter on potatoes, waffles, shrimp scampi, veggies, etc. To bake I use coconut oil or shortening, depending on the recipe.

It tastes pretty good--a bit salty, in my opinion, but it gives that butter flavor I had been missing.

I hope you can find it up by you! I've also verified by the company (Smart Balance) that it is, indeed, soy, gluten, and dairy free.

Share this post


Link to post
Share on other sites

Ghee, which is clarified butter, is casein free.

For some things, people replace butter with Spectrum Shortening.

Share this post


Link to post
Share on other sites
The only thing I've found is Smart Squeeze, which is a very liquid form of "butter"--however, because it comes in a squeeze bottle, you can't use it for cooking/baking. I use it for things like butter on potatoes, waffles, shrimp scampi, veggies, etc. To bake I use coconut oil or shortening, depending on the recipe.

It tastes pretty good--a bit salty, in my opinion, but it gives that butter flavor I had been missing.

I hope you can find it up by you! I've also verified by the company (Smart Balance) that it is, indeed, soy, gluten, and dairy free.

I use that too. Wonderful stuff. For cooking/baking, I will usually use coconut oil or sometimes Spectrum shortening and a bit of imitation butter extract. The Smart Squeeze isn't sold everywhere. Here it is only sold at QFC.

Share this post


Link to post
Share on other sites

Ghee is not really "dairy" free since it comes from cows. It is cows butter that has been heated and had the stuff that floats to the top skimmed off. This supposedly is the casein and the lactose. However, one should not refer to it as DAIRY free. I cannot do dairy or get instantly constipated - and that includes ghee, unfortunately.

Two things to try for "butter": 1) freeze some olive oil. 2) coconut oil (virgin) with salt. I use the second one all the time as "butter", and it works very well. Additionally, it is good for you in other ways too.

Good luck.

Share this post


Link to post
Share on other sites
Ads by Google:


Mother's Margarine - kosher for passover, is dairy and soy free. But, it's ONLY available prior to Passover, and it's not always easy to locate. I found some last year and about 8 lbs of it to freeze and use throughout the year.

Mother's has other Kosher margarines, and the Kosher for Passover one is the ONLY one that's soy free. The others are KOSHER, but NOT ok for use during Passover and they are made primarily from soy. The non-soy version is made from cottonseed and coconut oil, if I remember correctly. (sorry, I don't feel like going to the freezer to look, LOL!) My kids are both soy and dairy free, it's the ONLY thing we can use.

Share this post


Link to post
Share on other sites
Mother's Margarine - kosher for passover, is dairy and soy free. But, it's ONLY available prior to Passover, and it's not always easy to locate. I found some last year and about 8 lbs of it to freeze and use throughout the year.

Mother's has other Kosher margarines, and the Kosher for Passover one is the ONLY one that's soy free. The others are KOSHER, but NOT ok for use during Passover and they are made primarily from soy. The non-soy version is made from cottonseed and coconut oil, if I remember correctly. (sorry, I don't feel like going to the freezer to look, LOL!) My kids are both soy and dairy free, it's the ONLY thing we can use.

Since I can't have dairy, corn or soy, I have really missed anything resembling butter. Would you mind posting the exact ingredients of the Mother's Margarine sometime? It's getting near the time when it might be available. Thanks!

Share this post


Link to post
Share on other sites

Could anyone who has some Mother's Margarine for Passover that is dairy, soy and corn free please post the exact ingredients from the package? I would sure appreciate it. Thanks!

Share this post


Link to post
Share on other sites

I had seen on this site that Ghee is considered casein and gluten free and the other products out there don't even come close to making me happy. So...I found the Ghee at a Whole Foods Market and....it is fantabulous!!!

Actually tastes like the real thing.

Even though it is made from milk the solids are removed making it casein free--it is even listed as a safe substitue in the Autism/ADHD book.

Really, Really, Good Stuff--Pricey, but oh, so worth it!!

Share this post


Link to post
Share on other sites


Ads by Google:


Could anyone who has some Mother's Margarine for Passover that is dairy, soy and corn free please post the exact ingredients from the package? I would sure appreciate it. Thanks!

I pulled a few tubs of Mother's passover margarine out of the freezer tonight and here are the ingredients:

Original (blue tub) = Partially hydrogenated cottonseed oil, water, salt, vegetable mono & diglycerides, potassium sorbate (a preservative), artifical flavor, citric acid, vitamin a palmitate added, annatto (color)

Sweet Unsalted (orange tub) = Partially hydrogenated cottonseed oil, water, vegetable mono & diglycerides, potassium sorbate (a preservative), artifical flavor, citric acid, vitamin a palmitate added, annatto (color)

Both are labeled gluten free & dairy free and kosher for passover, pareve.

Share this post


Link to post
Share on other sites

The only one I'm aware of is Fleischmann's Unsalted, which is made from corn. Thing is, all the margarines I've seen are partially hydrogenated (trans fats).

I always recommend coconut oil in place of butter/margarine anyway. It's so very yummy, and healthy too. If you can afford it, here's the very best I have every tasted.

Share this post


Link to post
Share on other sites

Hi,

I am gluten, casein, and soy free as well. The only margarine I can use is Fleischmann's Light,

in the tub. Although the package says contains soy, I spoke with the company. It s made

on the same lines as their other margarines which all contain soy. They clean the line in

between, but cannot guarantee that there isn't a trace of soy cross contamination. That is

what I was told. I react pretty fast to soy, and I use this all the time. It is good as a spread or on baked potatoes, but not really suitable for frying or baking.

When I bake and need butter I use the Spectrum Palm Oil Shortening with a little McCormick imitation butter flavor.

Share this post


Link to post
Share on other sites

Does anyone know if Imperial margarine is gluten-free & casein-free?

I have allergies to gluten, dairy & eggs. Not sure yet about beans, (legumes) in general. Some of them I can handle. Still investigating ;)

Thanks

Jerry

Share this post


Link to post
Share on other sites
Does anyone know if Imperial margarine is gluten-free & casein-free?

I have allergies to gluten, dairy & eggs. Not sure yet about beans, (legumes) in general. Some of them I can handle. Still investigating ;)

Thanks

Jerry

Last I saw, Imperial had whey in it, so it would not be casein-free, nor lactose-free for that matter.

Earth Balance is gluten-free and dairy-free, though I think it has canola, and soy in it.

Share this post


Link to post
Share on other sites
Last I saw, Imperial had whey in it, so it would not be casein-free, nor lactose-free for that matter.

Earth Balance is gluten-free and dairy-free, though I think it has canola, and soy in it.

Thank you RiceGuy, I didn't know this about Imperial. It's also the only margarine I've ever eaten before, although it has been years since I tried it.

I'm ok with canola, I'm pretty sure I have a legume problem though but still checking that out, but I'll give the Earth Balance a try. Thanks again for the help.

Jerry

Share this post


Link to post
Share on other sites

I have been diagnosed with irritable bowel syndrome. I have been gluten-free for 3 years, and 3 weeks ago, my doctor told me I needed to stay away from dairy and nuts. Soy and eggs have also been giving me problems. Is there a brand of butter that is dairy and soy free, if so where can I find it? I live in West Michigan. Also, what do I do for cheese?

Twila

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   19 Members, 3 Anonymous, 590 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.