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

Casein Free Products


Kelleybean

Recommended Posts

Kelleybean Enthusiast

Hi -

We are transitioning my 2 year old to a casein free diet, and I was wondering if anyone could suggest some alternatives for us.

1) A Gluten-free Casein-free yogurt - we got the Ricera and he hated it. Anything else?

2) Is there a decent boxed mac and cheese type thing? Right now we use Annie's gluten-free mac and cheese which obviously won't work now b/c of the casein. It doesn't even have to taste especially like mac and cheese - I think it's the texture of the noodles as well as the salty flavor that he is more attached to than the cheese.

3) A substitute for sour cream for recipes?

4) A way to make a good frosting without butter? His birthday is coming up and I want to bake him cupcakes.

We have discovered Amy's rice pasta with rice cheese which he actually likes, and he also likes the Tofutti cream cheese so that helps. He is SO picky, which makes this process tough.

Thanks!


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



Celiac.com Sponsor (A8-M):



Takala Enthusiast

1. Coconut yogurt (So Delicious )

2. Any sort of rice type elbow macaroni pasta you boil yourself, rinse well, then sprinkle with extra salt. The spice tumeric adds a lovely yellow shade. It will just need a cheese substitute sauce you can use one of the cheeses like Daiya for, with some white sauce base (take cooking oil, heat it, and add some gluten free flour to it to make a roux, salt and pepper, and then add whatever liquid works, then add cheese product.)

Or something like this Open Original Shared Link

3. Commercially made vegan gluten free sour cream products, or this homemade one made out of soaked cashews, salt, vinegar, and the juice of a lemon, which is then whirled in a food processor Open Original Shared Link

4. For frosting, you can use the Tofutti cream cheese and/or coconut oil or Spectrum (palm) shortening, with flavorings such as chocolate or vanilla

GFreeMO Proficient

I like the So Delicious yogurt too.

Roads End Organics makes a Gluten-free Casein-free mac and cheese. Open Original Shared Link

They have a lot of Gluten-free Casein-free things there.

Simona19 Collaborator

There is one whip cream that is casein and gluten free. You can use it instead of icing. I found it between the Jewish food.

It is Rich's Richwhip, Non-Dairy Topping. It tastes almost like the real thing.

Open Original Shared Link

Nor-TX Enthusiast

When you are shopping, look for the word "Parve" which should be right in the front of the label towards the side. Parve means there is no dairy in the product. No lactose, and no casein. It is a designation used in Jewish/Kosher foods to indicate the absence of dairy. It can be the whole word written out or just a letter P in a circle, or sometimes just the letter P.

Almost everything I buy is parve which means I am not eating diary.

The So Delicious yogurt is very good. The chocolate is absolutely decadent. I take a little and dip fresh strawberries in. Smart Balance margarine (the Light one) is parve.

It takes a little practice, but when you shop you will begin to notice the Parve symbols.

Noomers Rookie

Hi -

We are transitioning my 2 year old to a casein free diet, and I was wondering if anyone could suggest some alternatives for us.

1) A Gluten-free Casein-free yogurt - we got the Ricera and he hated it. Anything else?

2) Is there a decent boxed mac and cheese type thing? Right now we use Annie's gluten-free mac and cheese which obviously won't work now b/c of the casein. It doesn't even have to taste especially like mac and cheese - I think it's the texture of the noodles as well as the salty flavor that he is more attached to than the cheese.

3) A substitute for sour cream for recipes?

4) A way to make a good frosting without butter? His birthday is coming up and I want to bake him cupcakes.

We have discovered Amy's rice pasta with rice cheese which he actually likes, and he also likes the Tofutti cream cheese so that helps. He is SO picky, which makes this process tough.

Thanks!

1) So Delicious is pretty good (Coconut based). Their ice creams are to die for! Especially the cookie dough, which is gluten-free I believe.

2) No clue - we just use pasta and "butter." Best Life Buttery Spread is super cheap and gluten-free/CF too.

3) Depending on what you're making, you could just use plain coconut yogurt.

4) Shortening should work for frosting. I wonder if Best Life would work too...

  • 2 weeks later...
alex11602 Collaborator

Hi -

We are transitioning my 2 year old to a casein free diet, and I was wondering if anyone could suggest some alternatives for us.

1) A Gluten-free Casein-free yogurt - we got the Ricera and he hated it. Anything else?

2) Is there a decent boxed mac and cheese type thing? Right now we use Annie's gluten-free mac and cheese which obviously won't work now b/c of the casein. It doesn't even have to taste especially like mac and cheese - I think it's the texture of the noodles as well as the salty flavor that he is more attached to than the cheese.

3) A substitute for sour cream for recipes?

4) A way to make a good frosting without butter? His birthday is coming up and I want to bake him cupcakes.

We have discovered Amy's rice pasta with rice cheese which he actually likes, and he also likes the Tofutti cream cheese so that helps. He is SO picky, which makes this process tough.

Thanks!

For the sour cream I saw that Tofutti makes a sour cream...its called Sour Supreme.


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



Celiac.com Sponsor (A8-M):



Kelleybean Enthusiast

For the sour cream I saw that Tofutti makes a sour cream...its called Sour Supreme.

Great! We love their cream cheese.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,023
    • Most Online (within 30 mins)
      7,748

    Tubbybooboo
    Newest Member
    Tubbybooboo
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.