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

I Don't Like Mayo! But I Want To Try To Like It...

GlutenFreeManna

Recommended Posts

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Since I became allergic to milk I have been missing cheese. I have always disliked mayo with a passion. But I'm finding without melted cheese many things are just not as...what is the word...rich as before. I feel like I eat very healthy, don't get me wrong, and I love to use avocadao and olive oil for my good fats, but for the first time in my life I think I would like to start eating mayo on my sandwiches and in casserole type dishes. The only recipe I have EVER liked using mayo is very simple:

Tilapa fillets

Mayo

Paprika

Smear about a Tablespoon of mayo on fish.

Sprinkle with paprika.

Bake at 400 degrees for about 10-15 min. (depending on thickness of fillets)

I made this recently using Smart Balance mayo which I discovered is soy free (as well as dairy and gluten free). Now I have a jar of mayo to use up. I can only eat so much tilapa so hit me with your best gluten free AND dairy free recipes using mayo...

ETA: I also recipes to be SOY FREE. For some things like casseroles that just use a tiny amount of soy sauce I can use coconut aminos but it is not identical to wheat free soy sauce or tamari in taste. Sorry to throw such a kink in all the suggestions. This is why I have trouble finding recipes by searching online. When I look for "dairy free" most of the recipes that come up are vegan and have soy in them. I don't need it to be vegan or vegetarian just dairy free, gluten free, soy free, mushroom free, shelfish free and pork free. I understand that's a lot to ask but I know this board is brillant and very helpful and can come up with some ideas. :)

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

Celiac.com Sponsor (A8-M):


RideAllWays Enthusiast
RideAllWays
Posted

I use Vegenaise. It's made with grapeseed oil and I find it creamy and tangy like mayo but not the nasty artery-clogging consistency of egg mayo.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I use Vegenaise. It's made with grapeseed oil and I find it creamy and tangy like mayo but not the nasty artery-clogging consistency of egg mayo.

Thank you for the suggestion but I just looked up the ingredients and it has Soy protein in it. I cannot have soy. I was looking more for recipes for the mayo I already have in my fridge.

Mango04 Enthusiast
Mango04
Posted

If you miss cheese try Daiya, recipes with cashews (blended into a creamy sauce), nutritional yeast and/or Parma (raw dairy-free "cheese")

sorry that doesn't help you w/ the jar of mayo...

Maggie Mermaid Apprentice
Maggie Mermaid
Posted

Add (to taste) tamari sauce to mayo and use as a dip for steamed broccoli or another steamed veggie. It's just something different if you like dipping veggies in a sauce.

CarolinaKip Community Regular
CarolinaKip
Posted

My local organic store ordered for me "The Ojai Cook Lemonaise" There are a few flavors plus a light version. The regular is so creamy with a wonderful lemon taste, not like regular mayo....but better! It is wonderful with chicken and fish! I'm not a big mayo person, but with this, I could eat the entire jar! Makes great egg salad as well. I'm pretty sure it is soy and corn free.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

If you miss cheese try Daiya, recipes with cashews (blended into a creamy sauce), nutritional yeast and/or Parma (raw dairy-free "cheese")

sorry that doesn't help you w/ the jar of mayo...

Thanks I have not yet seen Daiya in stores where I live but I DO have a local pizza place (Zpizza) that has Daiya as an option AND they have gluten-free crusts. So far I have not wanted to try it. I want to wait until I can no longer remember the taste of real cheese. I have had this chain's gluten-free crust before though and it was a decent thin crust pizza. I make much better gluten-free crust at home however.

I have not heard of Parma. I will have to look into it. I'm not really sure how I feel about the nutrtional yeast thing. I have a past history of yeast/candida. Although I have read nutritional yeast is not a risk for adding to a candida problem the thought of purposely eating yeast does not appeal to me. I have read up on the cashews too and will probably be making a cashew "cheesecake" in the future. But I really need to wait until I can't remember real cheese or I think I will be disappointed. I'm a former vegetarian (never went vegan but read lots about it and had friends that were) so I know how to make dairy free meals. I've been craving cheese big time however. When I had that fish it almost tasted like a cheesy topping so that's why I was hoping for some mayo casserole recipes I could try. I want that creamy texture I think...I don't know. Thanks for reading my rambling thoughts.

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Add (to taste) tamari sauce to mayo and use as a dip for steamed broccoli or another steamed veggie. It's just something different if you like dipping veggies in a sauce.

Thanks, but I can't do that either. I guess I should have specified in my original post I need soy free ideas as well. Thanks for the suggestiogn though maybe it will help someone else with my same problem.

I would like some dip recipes though. I wonder if coconut aminos would do the same thing as the tamari?

ciavyn Contributor
ciavyn
Posted

It depends on what kind of recipe. :) Tuna salad, chicken salad, egg salad. I used to love to make tuna casserole -- make tuna fish salad with mayo, and add pasta and peas, carrots, etc. Very tasty. If you do a google search, you may be able to find some ideas, too. I can't say I use mayo much, so those are the only ones that come to mind.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

It depends on what kind of recipe. :) Tuna salad, chicken salad, egg salad. I used to love to make tuna casserole -- make tuna fish salad with mayo, and add pasta and peas, carrots, etc. Very tasty. If you do a google search, you may be able to find some ideas, too. I can't say I use mayo much, so those are the only ones that come to mind.

Thanks those are all good ideas! I never made a lot of mayo-based salads so I guess I was having a mental block trying to think of things to make. I will do a search and see if I can find one that I like. My mom always made tuna casserole and I didn't really like it but I might try it again now with gluten-free pasta. My taste buds have certainly changed since going gluten/soy/dairy free. I may like these types of things now. My typical meal is meat, cooked veggies and starch (potatoes or rice) and I'm getting bored. I do make a lot of Asian, Indian and Middle-Eastern inspired dishes without dairy but my friends don't all like ethnic things and I'm always looking for recipes I can both share and eat myself.

love2travel Mentor
love2travel
Posted

Have you tried making aioli? Quick and easy and vastly superb to bought mayonnaise.

Interested in roasted red pepper/walnut dip? How about hummus? Or sundried tomato pesto? You can add a touch of mayo to those things, too, to dip or spread on proteins. If interested let me know. I teach classes on this type of thing. :)

rosetapper23 Explorer
rosetapper23
Posted

I recently discovered Smart Balance, too, and was overjoyed because I missed mayo terribly. Like you, I can't tolerate soy, and a few years ago soy began to appear in many products that I'd formerly loved...like mayo. Anyway, I like to use mayo for dipping artichoke leaves. I also make tuna salad sandwiches and egg salad sandwiches. However, what I love MOST are tuna melts. Now I know that the "melt" part refers to cheese, but it can be made without it.

To make a tuna melt, simply use some soy-free tuna (like from Trader Joe's or Whole Foods), add a tablespoon or so of mayo, add some mustard to taste, add finely chopped onion and maybe even some finely chopped celery, add a dash or two of balsamic vinegar, and that's the filling for your hot sandwich. Place the filling between two slices of gluten-free bread (I prefer Udi's because it holds up well when heated), butter each outer half and place on a grill. Simply grill until the bread is nicely toasted and the filling has warmed up. It's scrumptious! For those of you who can tolerate cheese, add some cheddar or other favorite on top of the filling before grilling.

angel9165 Newbie
angel9165
Posted

I recently discovered Smart Balance, too, and was overjoyed because I missed mayo terribly. Like you, I can't tolerate soy, and a few years ago soy began to appear in many products that I'd formerly loved...like mayo. Anyway, I like to use mayo for dipping artichoke leaves. I also make tuna salad sandwiches and egg salad sandwiches. However, what I love MOST are tuna melts. Now I know that the "melt" part refers to cheese, but it can be made without it.

To make a tuna melt, simply use some soy-free tuna (like from Trader Joe's or Whole Foods), add a tablespoon or so of mayo, add some mustard to taste, add finely chopped onion and maybe even some finely chopped celery, add a dash or two of balsamic vinegar, and that's the filling for your hot sandwich. Place the filling between two slices of gluten-free bread (I prefer Udi's because it holds up well when heated), butter each outer half and place on a grill. Simply grill until the bread is nicely toasted and the filling has warmed up. It's scrumptious! For those of you who can tolerate cheese, add some cheddar or other favorite on top of the filling before grilling.

What does regular mayo have in it that celiac's can't have? :unsure:

rosetapper23 Explorer
rosetapper23
Posted

Just about every mayo sold in the U.S. contains soy, and many of us who have celiac can't tolerate it. Otherwise, it's safe for people with celiac to eat many brands of mayo.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I recently discovered Smart Balance, too, and was overjoyed because I missed mayo terribly. Like you, I can't tolerate soy, and a few years ago soy began to appear in many products that I'd formerly loved...like mayo. Anyway, I like to use mayo for dipping artichoke leaves. I also make tuna salad sandwiches and egg salad sandwiches. However, what I love MOST are tuna melts. Now I know that the "melt" part refers to cheese, but it can be made without it.

To make a tuna melt, simply use some soy-free tuna (like from Trader Joe's or Whole Foods), add a tablespoon or so of mayo, add some mustard to taste, add finely chopped onion and maybe even some finely chopped celery, add a dash or two of balsamic vinegar, and that's the filling for your hot sandwich. Place the filling between two slices of gluten-free bread (I prefer Udi's because it holds up well when heated), butter each outer half and place on a grill. Simply grill until the bread is nicely toasted and the filling has warmed up. It's scrumptious! For those of you who can tolerate cheese, add some cheddar or other favorite on top of the filling before grilling.

Thank you for the ideas. that tuna "melt" sounds great even without cheese!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Have you tried making aioli? Quick and easy and vastly superb to bought mayonnaise.

Interested in roasted red pepper/walnut dip? How about hummus? Or sundried tomato pesto? You can add a touch of mayo to those things, too, to dip or spread on proteins. If interested let me know. I teach classes on this type of thing. :)

I would love the roasted red pepepr and walnut dip recipe and the sun-dried tomato pesto recipe. I do make hummus quit often and I love it. What is aioli?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

What does regular mayo have in it that celiac's can't have? :unsure:

I have never seen a mayo that was unsafe for celiacs. I guess some brands *might* have malt vinegar but it would have to be labeled in the ingredients. Most mayos these days do have soy in them. I am also intolerant of soy and allergic to milk. I asked the question here because many other celiacs here have additional food issues liek me and I thought they might have good ideas.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I tried a new recipe tonight that was a hit. I took inspiration from this recipe: Open Original Shared Link

But instead of Italian bread crumbs I used crushed gluten-free corn flakes (Nature's Path) and cajun seasoning. It was wonderful! I couldn't even taste the Mayo.

Tommorow I am going to try to convert this recipe: Open Original Shared Link

to gluten and dairy free.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
    3. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      2

      Heat intolerant... Yikes

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium. Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend...
    4. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      Related issues

      I am so sorry you are going through this; it sounds incredibly overwhelming and disheartening to be dismissed by the very medical professionals you're turning to for help. It is completely understandable that you feel lost and exhausted, not just from the relentless physical symptoms like the leg pain, stomach issues, and profound fatigue, but from the psychological...
    5. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      23

      Headaches / Migraines and Hypoglycaemia

      Some people have difficulty processing tyrosine. Cut out the nuts and cheese and see if there's any difference. Everyone is different. This study shows that tyrosine can affect our brain with detrimental effects as we age. Neuro-Cognitive Effects of Acute Tyrosine Administration on Reactive and Proactive Response Inhibition in Healthy Older Adults ...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,149
    • Most Online (within 30 mins)
      7,748
    dvyoung
    Newest Member
    dvyoung
    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
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
    • Scott Adams
      Heat intolerant... Yikes

      By Scott Adams · Posted

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Related issues

      By Scott Adams · Posted

      I am so sorry you are going through this; it sounds incredibly overwhelming and disheartening to be dismissed by the very medical professionals you're turning to for help. It is completely understandable that you feel lost and exhausted, not just from the relentless physical symptoms like the leg pain, stomach issues, and profound fatigue, but from the psychological toll of being told it's "just IBS" or that you need a therapist when you know your body is signaling that something is wrong. While it's true that a normal tTG test can indicate that celiac disease itself is being managed from a dietary perspective, it is a major oversight for your doctors to ignore your other diagnoses like SIBO, a hernia, and Barrett's esophagus, all of which can contribute significantly to the symptoms you describe. You are absolutely right to be seeking a new Primary Care Physician who will listen to your full history, take your Barrett's diagnosis seriously, and help you coordinate a care plan that looks at the whole picture, because your experience is not just in your head—it's in your entire body, and you deserve a medical team that acknowledges that. I had hernia surgery (laparoscopic), and it's not a big deal, so hopefully you can have your new doctor give you some guidance on that.
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Some people have difficulty processing tyrosine.  Cut out the nuts and cheese and see if there's any difference.  Everyone is different. This study shows that tyrosine can affect our brain with detrimental effects as we age. Neuro-Cognitive Effects of Acute Tyrosine Administration on Reactive and Proactive Response Inhibition in Healthy Older Adults https://pmc.ncbi.nlm.nih.gov/articles/PMC6084775/ "In conclusion, we show age-related effects of tyrosine administration especially on proactive, not reactive, response inhibition, accompanied by signal changes in dopamine-rich fronto-striatal brain regions. Specifically, we observed that tyrosine’s effect on brain and cognition became detrimental with increasing age, questioning the cognitive enhancing potential of tyrosine in healthy aging."
×
×
  • 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.