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Dairy Free/casein Free Sub. For Butter

GFreeMO

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GFreeMO Proficient
GFreeMO
Posted

What can I use in place of butter in recipes or on toast or veggies etc.? I have recently given up dairy. I think I was reacting to casein. I bought some Smart Balance light which is Gluten-free Casein-free but it has some soy. I don't have a problem with soy but I was wondering if there was anything else. I live in a tiny place with one grocery store so no health food stuff.

I did use Crisco Shortening for the no butter instructions on the Betty Crocker gluten-free website for my banana bread and it turned out great! I don't want to put Crisco in veggies though. gag!

Thanks!

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kwylee Apprentice
kwylee
Posted

Purity Farms makes a clarified butter (ghee) that is certified casein free. I purchase it at the local grocery but I'm sure you can find it online. If you've never had ghee, it's just butter with all the milk solids removed. You can actually make it yourself - I've seen procedures online - but it takes time and I'm not sure how I'd test to be sure all the solids are removed.

If someone else has done this with good results that are non-reactive, perhaps they'll post.

Ginsou Explorer
Ginsou
Posted

Earth Balance dairy,soy free spread works out fine. Your grocery store may be able to special order it for you.I also use coconut oil as a butter substitute...great on veggies and corn-on-the-cob.

come dance with me Enthusiast
come dance with me
Posted

We use Nutellex.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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