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

Gluten Free And Dairy Free?

vintagegyrl

By vintagegyrl
in Coping with Celiac Disease

Recommended Posts

vintagegyrl Rookie
vintagegyrl
Posted

I just recently went gluten-free due to enterolab results. I know for sure one of my children needs gluten-free and the other 2 react to dairy, but not sure about vice-versa yet.

Does anyone eat dairy free and gluten-free? do you cut out everything that has a bit of milk or just main ingredient of milk?

;) Or did u find that gluten-free helped the dairy issue and now u can eat it?

THANKS!

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

Celiac.com Sponsor (A8-M):


CMCM Rising Star
CMCM
Posted

I just recently went gluten-free due to enterolab results. I know for sure one of my children needs gluten-free and the other 2 react to dairy, but not sure about vice-versa yet.

Does anyone eat dairy free and gluten-free? do you cut out everything that has a bit of milk or just main ingredient of milk?

;) Or did u find that gluten-free helped the dairy issue and now u can eat it?

THANKS!

I spent my entire life thinking I was unable to handle dairy, didn't suspect gluten even though my mom has celiac disease. Doctors always made it seem so unlikely that I would have celac too, especially since I didn't react in the severe way she did. And we always thought my issue was dairy.

When I finally got tested and realized I had severe gluten problems if not also celiac disease, I went gluten free. I had Enterolab test casein too, and they said I was sensitive to it and to avoid it completely. So I did that for 6 or 7 months. I actually found it harder to avoid dairy than gluten! Anyhow, after that time away from dairy, I put a little bit of dairy back into my diet to test the waters and found I actually COULD handle modest amounts of dairy. So now I do have it, but I really limit it. As a minor ingredient in things, it doesn't bother me. A small bit of half and half in coffee doesn't bother me. A bit of cheese here and there is fine. But as I said, I'm careful, and I seem to do OK with it on that basis. A bowl of ice cream, for example, also yogurt, that's too much and I'll have problems with that amount.

AKcollegestudent Apprentice
AKcollegestudent
Posted

There are a ton of threads on the subject of eating dairy free (also known as casein free) and gluten free--you might want to do a quick search.

But for me personally, going gluten free actually acerbated my issues with dairy. I went from no obvious issues (though I did, looking back, have symptoms) to breaking out in hives. And while you're healing from gluten, many go off of dairy for a while before adding it back in anyway.

I don't cook with any form of dairy--not butter, not milk, not cheese. Some on the board use ghee (clarified butter), but I've been leery about trying it, even if I can find it. I tried goat's cheese, since it looked like my issue was primarily cow based, but continued to have issues. (Though not hives.)

Karina's site, glutenfreegoddess.blogspot.com, has dairy free and gluten free recipes (most are also egg free).

Hopefully, that helps.

tarnalberry Community Regular
tarnalberry
Posted

Lots of us are dairy free.

How dairy free you are depends on what your problem is. If you're lactose intolerant (common in the early stages of healing, before the villi have recovered), then it's avoiding milk, and/or taking a lactase enzyme when you have dairy. If you're casein intolerant, degrees of intolerance vary. Some people avoid any dairy strictly. I personally don't worry about something like butterfat in some chocolates or small amounts of butter in a recipe.

Lgood22573 Rookie
Lgood22573
Posted

I am gluten free and dairy free (I'm intolerant to Casein). I found it much easier to give up the gluten than the dairy. How I love a chunk of cheese! All my recipes and casseroles I've been cooking for 20 years have dairy. It's not easy. I'm trying to find some good recipes for both and it's not easy. I cut out absolutely everything with any milk in it. I can tell if I ingest the tiniest bit of milk. I use Almond milk in my coffee, cereal, and when I was a "milk" taste. For cheese- I'm just bummed. All dairy free cheese that I've seen has Casein in it- even the soy cheese. Like I said- I just want some cheese! lol Good luck.

AKcollegestudent Apprentice
AKcollegestudent
Posted

I am gluten free and dairy free (I'm intolerant to Casein). I found it much easier to give up the gluten than the dairy. How I love a chunk of cheese! All my recipes and casseroles I've been cooking for 20 years have dairy. It's not easy. I'm trying to find some good recipes for both and it's not easy. I cut out absolutely everything with any milk in it. I can tell if I ingest the tiniest bit of milk. I use Almond milk in my coffee, cereal, and when I was a "milk" taste. For cheese- I'm just bummed. All dairy free cheese that I've seen has Casein in it- even the soy cheese. Like I said- I just want some cheese! lol Good luck.

There are a couple of totally vegan cheeses, especially on the soy side of the equation. (Finding a decent rice cheese is one of those things I gave up on.) If I remember correctly, Galaxy was decent, though it's soy based. I can't eat it because of soy issues. Follow Your Heart's Vegan Gourmet cheeses (also soy) appear to be decent. And they too have no casein in them. The trick with finding truly dairy free cheeses is to look for vegan cheese.

And Turtle Mountain (Purely Decadent) has some awesome dairy-free, gluten-free ice creams. So does Good Karma (and theirs is soy free consistently, so I can eat them.)

vintagegyrl Rookie
vintagegyrl
Posted
  • Author

Lots of us are dairy free.

How dairy free you are depends on what your problem is. If you're lactose intolerant (common in the early stages of healing, before the villi have recovered), then it's avoiding milk, and/or taking a lactase enzyme when you have dairy. If you're casein intolerant, degrees of intolerance vary. Some people avoid any dairy strictly. I personally don't worry about something like butterfat in some chocolates or small amounts of butter in a recipe.

I don't know which DD and DS are. How Do i find out? All I know is they have stool issues when consuming milk products like milk or ice cream. We let them have milkshakes, just to see and the problems came back. It took about a week to clear up in DD. I guess i just need to try different things. How do you differentiate between casein & lactose items?

I will check out the threads, thanks!

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

Celiac.com Sponsor (A8-M):


Kanney Newbie
Kanney
Posted

I am dairy free and Gluten free. The Dairy issues didn't show up until I went gluten free. I don't know if I have issues with casein or lactose or both. I avoid all dairy. I have however discovered I can tolerate Goat cheese and sheep's milk cheese. A total blessing because I LOVE cheese and none of the soy or rice based cheese I could find worked for me. And I agree going diary free was way harder than being gluten free!

GFinDC Veteran
GFinDC
Posted

I don't know which DD and DS are. How Do i find out? All I know is they have stool issues when consuming milk products like milk or ice cream. We let them have milkshakes, just to see and the problems came back. It took about a week to clear up in DD. I guess i just need to try different things. How do you differentiate between casein & lactose items?

I will check out the threads, thanks!

If it is lactose intolerance you can give them Lactaid brand lactase pills when they eat dairy. Watch out for generic alternatives because some of them have gluten. Or give them Lactaid milk to drink. If they are ok then it is a lactose problem. If they still have issues it is more likely to be a casein problem. You can also take them to the doctor for a hydrogen breath test (for lactose intolerance). But that is more expensive and doesn't tell you any more. Another thing is hard cheeses are mostly lactose free. So if they can eat them ok that is another indicator it is probably a lactose problem.

Of course there is no reason they can't have both a casein and a lactose problem too.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.