Coping with Food Intolerances

zippychick

EstherH wrote: »

I dont think it's lactose intolerant. I just know that it's cows milk, eggs and yeast plus a few other things such as cashew nuts and cranberrys ... things that I can live without. Is the lactofree milk cows milk with the lactose removed or something else?
Just had a quick look at the recipes from the links above and they all have yeast or eggs in even if they don't have milk. I can have one portion of soya a day, so some soya milk or a yoghurt etc. I dont know if you can substitute soya milk for buttermilk in the soda bread. I suppose I shall have to just try it and see what happens.

You can make buttermilk from normal cow milk - you curdle it with vineegar or lemon juice so you could always try that?

Try googling vegan cake recipes - gold mine for you!


I know you can get rice milk and almond milk . I have something about it in a detox cookbook, ill look in it and see if there is anything for you

kittykat500

If you're lactose intolerant then you may be able to eat hard cheese such as cheddar as the production method using lactase enzymes to convert lactose into glucose removes most, if not all of the lactose from it, as does the yoghurt making process. A very high percentage of adults have an intolerance of varying degrees to lactose in cow's milk, especially as they get older.

http://news.bbc.co.uk/1/hi/health/6397001.stm

zippychick

Ok, my book says almond, rice or sesame milk is alternative.You can make your own almond milk by soaking a handful of blanched almonds overinght in 300ml water - use bit more if you prefer thinner. Remove skins, whiz in a blender and add optional vanilla for flavouring.

Baking recipes, there is what looks like a rich fruit cake, almond shortbread, cranberry muffins , honeyed vanilla pears, and apple and blackberry crumble. There is a date apple and walnut cake but it includes 2 eggs and serves 12

All these recipes are dairy free, wheat free and animal trace free (the cake with eggs is a rare feature). let me know if you want any and I can type up for you. May have to pm as Im not sure if its ok to put up recipes froma book? (is it? Or am i being paranoid?)

Gigervamp

zippychick wrote: »

You can make buttermilk from normal cow milk - you curdle it with vineegar or lemon juice so you could always try that?

The OP can't have cows milk or buttermilk. She was wondering if she can use soya milk instead of buttermilk in a recipe.

zippychick

Gigervamp wrote: »

The OP can't have cows milk or buttermilk. She was wondering if she can use soya milk instead of buttermilk in a recipe.

Yes, i was suggesting she try curdling her dairy alternative, the same way you would normal milk (even though not worded well)

Gigervamp

Aah, I get you!

greenbee

Have a look at the vegan thread for ideas on milk & egg free cooking.

I'd also suggest visiting your local independent health food shop, as they should stock a wide variety of alternatives (personally I use rice milk more than any other kind - including cow's milk, and I'm neither intolerant nor vegan, I just prefer it!).

You may find it easier to change your diet radically than to dry to adapt what you normally eat within these restrictions. It's not unusual to become intolerant to things you eat too much of (I'm sucrose intolerant, which I suspect tells you as much as you need to know about my sweet/chocolate/biscuit/cake/ice-cream eating habits!). Wheat intolerance (intolerance as opposed to coeliac disease, which is something very different), is common in women who tend to live on bread and pasta.

If you can start to re-educate yourself and have a healthy, varied diet excluding these foods, you may find that when you reintroduce each item that you can keep your consumption to levels that you can tolerate. You'll soon learn what the thresholds are.

You're lucky with the time of year - although we're in the 'hungry gap' for fruit & veg, with the old season stuff all but gone, and very little new season stuff about, it's the right kind of weather for light, healthy meals with plenty of fruit and veg.

I'd suggest starting with something like:

Breakfast - either porridge made with rice/soya/oat milk or even water and stewed apple/fruit OR muesli with fruit & yogurt OR toast with vegan margarine & jam/marmite/marmalade

Lunch - salad (tomatoes, radishes, cucumber, spring onion, mixed leaves, beansprouts, avocado etc) with either pasta, potato or grains (millet, pearl barley, quinoa), a handful of pumpkin seeds, and some goats cheese or smoked mackeral or flavoured tofu

Snacks - fruit, almonds, sunflower seed. Homemade flapjacks or shortbread

Supper - Soup (so many kinds!); risotto (if you need carbs) with lots of veggies; casseroles or mince dishes made with oats/pearl barley to make them go further

Obviously you would need to adapt these depending on what your calorie intake needs to be

Pitlanepiglet

I'm intolerant to milk and to corn (amongst other things), corn is a real pain in the neck as things like glucose are corn derivatives.

I've found that it's really difficult to replicate milk products, most of the dairy alternatives are full of cack (although it's been years since I tried any so maybe they are better now?) and I just learnt to have other things.

I'm lucky that I can tolerate enough now that I bake normal cakes and as long as I don't overdo it then I'm OK, plus I'm OK'ish on eggs - I wouldn't eat an omelette but I'll eat a poached egg with breakfast now and again.

kafkathecat

here is a recipe for little chocolate muffins
1 and 1/4 cups flour
1/3 cup cocoa
1 cup sugar
1 tsp baking soda
a pinch of salt
3 tbs veg. oil
1 cup of water (you could half and half with any milk you are not allergic to)
1 tsp vanilla essence
1 tbs vinegar (I use cider vinegar)

Oven GM5 or 190 degrees
Mix dry ingredients together. Mix wet ingredients together.
Mix wet and dry together. Add a little bit more water if too dry.
Then spoon into little cake tins or cases and cook for about 20 minutes.
Last time I made these I got 24 little cakes.

Also in baking I often use a banana as an egg replacer.

eselt

Hi

Sorry to hear about your allergies- why not ask your GP to refer you to a dietition. When I was diagnosed with coeliac disease I was referred and she and I worked out a monthly diet based on what I could tolerate and what sort of things I liked to eat. It was really useful. She also gave me lots of advice about vitamins and minerals and where to get them from etc. Might be worth a try?

Best of luck with it- hope you find a diet thats right for you and that you enjoy.