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

What Are Some Kid-Friendly Substitutes For

Blessedby3

Recommended Posts

Blessedby3 Rookie
Blessedby3
Posted

cheddar cheese for tacos and mozzarella cheese for pizza? All I can find are items that still use casein for whatever reason.

Also, what can I use for panko for recipes that are otherwise gluten free? I was thinking of crushed Chex cereal...

(We went gluten free a couple of months back and are still having episodes of symptoms so I also added a casein free diet)

Thanks so much for any imput you can give me~

Ohhh, just found this:

Open Original Shared Link

has anyone ever tried to make their own cf cheese like this one?

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

Celiac.com Sponsor (A8-M):


heatherjane Contributor
heatherjane
Posted

Daiya makes gluten free vegan cheese, so there's no dairy whatsoever in it. I'm not sure about the kid-friendly, but it may be worth a shot. It tastes pretty good to me. :D

I was going to suggest using crushed gluten free cereal (like chex) for the panko substitute, but I see you already thought of that. :)

Blessedby3 Rookie
Blessedby3
Posted
  • Author

Daiya makes gluten free vegan cheese, so there's no dairy whatsoever in it. I'm not sure about the kid-friendly, but it may be worth a shot. It tastes pretty good to me. :D

I was going to suggest using crushed gluten free cereal (like chex) for the panko substitute, but I see you already thought of that. :)

I'm so glad to hear there is a good tasting cheese out there-will go to Whole Foods tomorrow and see if I can find it so dd can have pizza!!

Also,can't wait to try the new recipe I found now that someone else thinks Chex might work well-ty :)

Cara in Boston Enthusiast
Cara in Boston
Posted

We use crushed cereal (chex, gluten-free Rice Krispees, etc.) all the time instead of Panko. It does taste different - maybe sweeter? I also use crushed gluten-free Pretzels . . . sometimes I mix the two for a balance. I bought a mini food processor just to make crumbs - it was inexpensive and works great. You can make a whole bunch and freeze it to use later.

Cara

StephanieL Enthusiast
StephanieL
Posted

I'm so glad to hear there is a good tasting cheese out there

Good is relative. I tried it when I had to go DF (nursing my little one) and it was BAD. Like I didn't finish what I made. We tried again a few weeks ago (I have been off dairy for 5 months now) and it was reasonably good. As with most subs, if you try them head to head, they won't every win. I think with some time (a month or two) you can pass it off with good results.

Also, I made "chip chicken" for the first time a while ago. I crush up corn tortilla chips. The kids LOVE it! My usual breading is 1 pk Mary's Gone Crackers and 2 pk. plain rice crackers with some salt and parsley added in. You can control how course you make it by how long you let it go in the processor.

Darn210 Enthusiast
Darn210
Posted

We use crushed cereal (chex, gluten-free Rice Krispees, etc.) all the time instead of Panko. It does taste different - maybe sweeter? I also use crushed gluten-free Pretzels . . . sometimes I mix the two for a balance. I bought a mini food processor just to make crumbs - it was inexpensive and works great. You can make a whole bunch and freeze it to use later.

Cara

Agreed on the Chex . . . I used in in my meatloaf. I didn't taste bad but it didn't taste right. I now use one part Glutino pretzels and one part Glutino crackers (the round ones/original flavor). Now my meatloaf tastes like it did before gluten-free.

Blessedby3 Rookie
Blessedby3
Posted
  • Author

Thanks for the great input-I think I'm going to do the tortilla chip or pretzel route. I forgot about the Chex being a tad sweet.

I'm still interested in making my own cheese-the only put off is that I feel like all I do now is cook/prepare from scratch. It would be nice to have something I don't have to do other than open the package! Think we'll try the Daiya "cheddar" in tacos first, that way there are other flavors to hide it if she doesn't like it...

TA~cheryl

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

Celiac.com Sponsor (A8-M):


slee Apprentice
slee
Posted

My son likes the Dayia cheese-

He's been dairy free since 18 months- so it is very "normal" to him. He's almost 6 now.

He also likes the tofutti slices for things like grilled cheese, or on crackers, it's like the velveeta slices (to him anyway)

He also likes Veganella (sp?), it comes in a brick and you shred it yourself. The texture is kind of funny- so I'd recommend it only for things you are going to melt- like pizza. It melts better than most dairy free cheese though- and then the texture seems more normal.

He likes all of these, but I do agree- none of them taste like cheese we are used to. It takes some getting used to. Depending on how old your daughter is she may adjust quickly, or it may take longer.

pricklypear1971 Community Regular
pricklypear1971
Posted

This isn't a grated cheese, but a sauce. I haven't tried it but I may.

Open Original Shared Link

heatherjane Contributor
heatherjane
Posted

Good is relative. I tried it when I had to go DF (nursing my little one) and it was BAD. Like I didn't finish what I made. We tried again a few weeks ago (I have been off dairy for 5 months now) and it was reasonably good. As with most subs, if you try them head to head, they won't every win. I think with some time (a month or two) you can pass it off with good results.

Also, I made "chip chicken" for the first time a while ago. I crush up corn tortilla chips. The kids LOVE it! My usual breading is 1 pk Mary's Gone Crackers and 2 pk. plain rice crackers with some salt and parsley added in. You can control how course you make it by how long you let it go in the processor.

Yeah, you really can't go into "fake" cheese expecting it to taste exactly like the real thing. It's an acquired taste. :D

Kelleybean Enthusiast
Kelleybean
Posted

Not exactly what you are looking for but there's a recipe on the Spunky Coconut for "5 Minute Mac and Cheese" using cashews in the sauce. My super picky 4 year old eats it. Also not sure about Panko exactly, but when a recipe calls for bread crumbs I just run the heels of my Udi's bread through the food processor. Works really well. I've also done crushed potato chips which obviously changes the flavor of your recipe but we liked it.

kbtoyssni Contributor
kbtoyssni
Posted

You could try using creamed corn instead of cheese on tacos. It gives that additional texture and flavor you're missing when you don't use cheese. I've been doing this for a few years now as I've worked to cut down on the amount of dairy I consume, and it's delicious.

jenn42 Explorer
jenn42
Posted

I thought Rice Krispies were gluten free. Am I wrong?

We use crushed cereal (chex, gluten-free Rice Krispees, etc.) all the time instead of Panko. It does taste different - maybe sweeter? I also use crushed gluten-free Pretzels . . . sometimes I mix the two for a balance. I bought a mini food processor just to make crumbs - it was inexpensive and works great. You can make a whole bunch and freeze it to use later.

Cara

alex11602 Collaborator
alex11602
Posted

I thought Rice Krispies were gluten free. Am I wrong?

There are regular Kellogs Rice Krispies that have barley malt in them, they also make a gluten free one that has Gluten Free in huge letters on the front and the box is a bit of a different color.

celiacandglutenfreehealth Newbie
celiacandglutenfreehealth
Posted

I have used gluten-free pretzels, crushed in the food processor, also. I find they work well, though a little salty for my taste (I generally use no salt, just out of preference). I like the chex idea though....must try it today. LOL! Incidentally, I have successfully used crushed pretzels as a gluten-free substitute for graham cracker crumbs in crumb crusts, since until recently gluten-free graham cracker crumbs were not available where I live.

momtok&m Explorer
momtok&m
Posted

My LO hated dairy free cheese, she prefers tacos without cheese anyway. Also the dairy free mozz we tried didn't melt so it was gross on pizza. We recently tried the glutino bread crumbs and really like them, for meatloaf we use rolled (gluten-free) oats and LOVE it!

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. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Get tested for vitamin deficiencies. Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    2. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    3. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    4. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    5. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • 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.