• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Oria

Alternative For Mayonnaise?

Rate this topic

Recommended Posts

I love mayo but lately I can't eat more than a few bites of it without feeling nauseous. I've tried three different brands and it's all the same. :(  Anyone else like this?  Have any of you found a good tasting alternative? I really miss my salads!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Have you tried something soy free? Lots of people have soy problems and you could simply need a soy free mayo replacement.

Share this post


Link to post
Share on other sites

Mom used to make her own.

Share this post


Link to post
Share on other sites
Ads by Google:


hummus is a good option for replacing mayo on sandwiches and such.  Greek yogurt can be used to replace mayo for recipes like chicken salad.

 

There is also some replacements products buy Smart Balance (or Earth Balance) but I have never found them at my grocery store.

 

If your gut is damaged it could be a difficulty with the fat malabsorbtion, and that can get better as your gut heals.  If it is another food intolerance/allergy mayo has eggs in it and most of the time soy too.

  • Upvote 1

Share this post


Link to post
Share on other sites

Tahini sauce and tzatziki sauce are great on sandwiches, and I second using hummus. Lots of these sauces can also add protein, which a lot of us celiacs are deficient in.

Share this post


Link to post
Share on other sites


Ads by Google:


If it turns out to be the egg in mayo that is bothering you, there are egg-free mayo products on the market. One such is called Veganaise. There is also the possibility that the type of oil is the problem. Many mayonnaise products have soy and/or canola, both of which are known to be troublesome to many.

 

You can also make your own mayo, which is very easy to do. Then you'll know exactly what's in it, and you can experiment with the recipe if you need to. Homemade also costs less.

Share this post


Link to post
Share on other sites

EGGS! Facepalm moment for me here. lol I'm allergic to the yolks. Totally didn't think of that one!  Thanks, I'll see if I can find some. :]

 

Thanks for the replies everyone!

Share this post


Link to post
Share on other sites


Ads by Google:


I am not allergic to eggs, so have not tried this eggless mock mayo recipe.

 

1/2 teaspoon salt

1/4 teaspoon dry mustard

dash paprika

dash cayenne

1 Tablespoon vinegar

1 cup canola oil

1 cup water

2 teaspoons arrowroot

1 teaspoon xanthan gum

1 Tablespoon lemon juice

dash onion powder

 

Blend together until mayonnaise consistency, store as you would mayonnaise. Looks, smells, and tastes like the real thing. Use for pasta and bean salads.

Share this post


Link to post
Share on other sites

I am not allergic to eggs, so have not tried this eggless mock mayo recipe.

 

1/2 teaspoon salt

1/4 teaspoon dry mustard

dash paprika

dash cayenne

1 Tablespoon vinegar

1 cup canola oil

1 cup water

2 teaspoons arrowroot

1 teaspoon xanthan gum

1 Tablespoon lemon juice

dash onion powder

 

Blend together until mayonnaise consistency, store as you would mayonnaise. Looks, smells, and tastes like the real thing. Use for pasta and bean salads.

 

Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe. Alternatively, if you can have corn, there's Instant ClearJel, which does not require cooking.

Share this post


Link to post
Share on other sites

Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe. Alternatively, if you can have corn, there's Instant ClearJel, which does not require cooking.

 

Good suggestion. I have no idea where the recipe came from, but someone named Melissa Taylor suggested it. On ocassion I make my own mayo using eggs and and it is excellent. I have many food issues, including soy, and am so happy that I can purchase Best Foods Canola mayo at a reasonable price at Walmart.

Share this post


Link to post
Share on other sites

Here is another possible alternative.....this one posted by Suzin....perhaps on this website.

 

1/2 cup oil

1/2 cup water

1 Tablespoon apple cider vinegar

1 Tablespoon lemon juice

1/4 teaspoon dry mustard powder

1/2 teaspoon sugar

1/2 teaspoon salt

1 teaspoon sweet rice flour

1/2 teaspoon xanthan gum

 

Put all ingredients in a blender jar and blend for about 3 minutes. This is a basic recipe....I usually add some seasonings....1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon parsley flakes and a small pinch cayenne to make it a ranch dressing but you can add any seasoning you like. This keeps well in the frig, about 2 weeks.

Share this post


Link to post
Share on other sites


Ads by Google:


Here is another possible alternative.....this one posted by Suzin....perhaps on this website.

 

1/2 cup oil

1/2 cup water

1 Tablespoon apple cider vinegar

1 Tablespoon lemon juice

1/4 teaspoon dry mustard powder

1/2 teaspoon sugar

1/2 teaspoon salt

1 teaspoon sweet rice flour

1/2 teaspoon xanthan gum

 

Put all ingredients in a blender jar and blend for about 3 minutes. This is a basic recipe....I usually add some seasonings....1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon parsley flakes and a small pinch cayenne to make it a ranch dressing but you can add any seasoning you like. This keeps well in the frig, about 2 weeks.

 

Yes, I've seen this one (or something very much the same) on this forum before, and the sweet potato flour would of course also need to be cooked first. It's not a big deal to do, but it seems to be left out of the directions most of the time. A raw flour/starch simply doesn't thicken nearly as much as a cooked one. Incidentally, from all my experiments with making mayo, lemon juice makes for a stiffer result than vinegar, but of course there is a difference in taste. Some brands of mayo use one of these, while others use both.

Share this post


Link to post
Share on other sites

Just curious, as mayonaisse is gluten free why are you making it? 

 

 

When I read the responses - some make it because they can't find a soy free one where they live or an egg free one they like.  Has nothing to do with gluten.  Just thier other intolerances or allergies.

Share this post


Link to post
Share on other sites

Just curious, as mayonaisse is gluten free why are you making it? 

Homemade is vastly tastier! That is why I make it.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,390
    • Total Posts
      941,023
  • Member Statistics

    • Total Members
      66,404
    • Most Online
      3,093

    Newest Member
    Victoria Justine
    Joined
  • Popular Now

  • Topics

  • Posts

    • We have also noticed wait staff carrying glasses or coffee cups 3 or 4 at the time by putting a finger down inside each one & then grasping them altogether. This just after picking up dirty dishes from other tables. Certainly weren't back in the kitchen long enough to wash their hands before grabbing the glasses or cups. We used to, before celiac, try to shrug it off as a few germs won't hurt you & you need to be exposed to things once in a while in order to strengthen your immune system. It always still grossed us out though! Now is a whole other matter. Gluten fingers inside glasses & cups. No, just no!
    • Looks like Cycles beat me to it.  I was going to say use cardboard and frost it, add candies etc.  that's the fun part anyway.  
    • I found out how to make gluten free/grain free protein based gram crackers awhile back, and I cut them to shape before baking them. Tech you could use this method to preshape/make the sides and roof then stick it together with a icing. Alternatively you can try making one with gluten free gramcrackers from the store and icing. The powder I used has that deep nutty flavor, expensive at $49 for 2.5lbs or $79 for 5lb but you can make alot more then one house with it and gramcrackers I make with it are healthy protein treats low on carbs, >.< bit of a acquired taste but I love them. 2/3 (75g) Cup Sancha Inchi Protein https://julianbakery.com/…/pegan-protein-powder-sacha-inch…/ 
      1 tbsp chia seeds
      1-2tsp cinnamon
      2tsp Erythritol/sugar of choice
      1/4tsp pure monk fruit or uncut stevia
      1/2 cup warm water
      2tbsp coconut oil 1. Preheat oven to 375F with a Pizza stone or baking sheet in it.
      2. Prepare a sheet of foil with a bit of oil on it
      3. Whisk your dry ingredients til well incorporated, then add in your liquid and whisk well. then transition to a spatula to fold the dough a bit and dump onto the foil sheet.
      4. Using wax paper over the top flatten out the dough into a even sheet, then thinner the crisper, thicker you get chewier. Then using the spatula or dough knife (nothing sharp) Make lines cutting the sheet into 1.5-2" squares. Or shapes/sizes of choice
      5. Place the foil on top of the pizza stone/sheet in the oven and bake for about 20mins then turn off the oven open to check on it then shut it again and leave it in their to crisp up for 20-45mins.
    • I used to take sinutab for my sinus issues. 
    • If you think the cause if your headache is allergies, consider taking an antihistamine.  Try to solve the root cause instead of just relieving the symptom.  
  • Upcoming Events