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 A Problem?


puggirl

Recommended Posts

puggirl Apprentice

I'm just starting a gluten free diet. Today was my First Full gluten free day! haha Im so proud. Just been reading posts, alot of people seem to have problem with dairy that has celiac. Is this something that is developed or something people have had before being diagnosed? I currently dont have a huge issue with dairy products. I really dont want to have to quit that too! and Im dieing for something sweet like chocolate or cookies! any suggestions? that taiste good...


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



Celiac.com Sponsor (A8-M):



countrypenny Newbie
I'm just starting a gluten free diet. Today was my First Full gluten free day! haha Im so proud. Just been reading posts, alot of people seem to have problem with dairy that has celiac. Is this something that is developed or something people have had before being diagnosed? I currently dont have a huge issue with dairy products. I really dont want to have to quit that too! and Im dieing for something sweet like chocolate or cookies! any suggestions? that taiste good...

All celiacs are different, but when you read the posts, you are correct that many have problems w/dairy. I had problems w/dairy before the celiac problems. I bake w/soy milk, but many here have problems w/soy. Unfortunately, have never been able to eat chocolate so my sweets take on a different note. Since you are new to the gluten free diet (and good for you) you will need to have some ready made sweets to curb your desire for the gluten ones. I found it was just as easy to shop for the correct flours as it was searching for gluten free goodies (and just try reading that small print) and freezing them. Recipe conversions taste different not necessarily bad. My g/daughter is always ready to try 1 of my treats. The participants on this sight offer many interesting recipes. Continued success on your gluten free diet journey.

Guest goldie

Hi

I am a vegetarian who loved chees e/dairy products but seemed to be having problems so went dairy free for a couple of years. My sister was diagnosed coeliac about 17 years ago and I was diagnosed ( still sort of in denial ) last year. Following the diagnosis I returned to dairy but to be honest although I love the taste etc don't feel it is helping. It's a bit of a chicken and egg situation. I have been told that some of the gut damage makes dairy intake difficult initially.

Comments welcome

MissyH Newbie

I don't have mush of a problem with dairy..

But..having said that when I went gluten-free over 5 years ago I decided not to have milk just in case.

I kept off it for about 2 years, then found some lactase drops by Biocare which take out/reduce the lactose in milk..so I stuck with that if I wanted milk.

Now, 5 years down the line I can drink milk, normal milk aand I do get a slight reaction but nothing to worry about.

I just found that quitting it altogether until:

A: my tum had recovered

and

B: I had much more of an idea what was safe for me to eat..just getting to know products which contain gluten

..was the best thing to do.

But in this time I would eat cheese and have chocolate and they didn't seem to cause me much harm..but then I would only have a small amount..maybe 2 cubes of a bar per week or something.

purple Community Regular

Someone posted that they ate the really dark chocolate and so only needed to eat a little to curb their chocolate craving. You could chop it up for cookies ;) Just be sure its "allergy free".

Bake a bunch of cookies and freeze them. You know you can have them anytime without having to bake often. Lots of good recipes on the "baking/cooking" section. If you need a recipe, meet us over there and post it, we "bakers" can find you some.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,279
    • Most Online (within 30 mins)
      7,748

    cruzio
    Newest Member
    cruzio
    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

    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any recommendations for recipes?  Thanks.
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like consistency.  Unfortunately, I have a bad reaction to avocados.
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity.  I've been using up the 20 ounce Bob's Red Mill teff flour too quickly.  Does anyone know of a good source for teff or soy flour?  Any recommendations where to get gluten free beans, peas or lentils?  I found some packages of gluten free beans at Sprouts but not much variety.  I've also been looking for lentil elbow macaroni and it seems like no one is making that now that Tolerant was bought out.  Any suggestions for safe sources for these types of ingredients.  Thanks.
    • chrish42
      All I can say is this site is great!
    • Scott Adams
      From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
×
×
  • Create New...