No Dairy, No Gluten, No Food?
Jun 20, 2018, 7:03 am
#46
Join Date: Jun 2018
Location: Germany
Posts: 71
Over here there are some very good options to substitute milk with. I'm lactose intolerant so I have tried most of them for the days I don't want to swallow lactase pills or do the math in how many I need to take or when I eat with a friend who is completely dairy free due to her also reacting to milk protein.
They aren't all made equal and a lot of the time you have to adjust for them tasting like slightly sweetened milk. I'm not sure about the choices in your local grocery store as I live in Europe.
Over here it's almond milk which doesn't work for you and oat milk which I'd check due to possible gluten contamination and soy milk, rice milk ainotoconut milk.
In recent years they've started selling smaller containers of those for cooking that are unsweetened which helps when I want to do food that doesn't go well with that.
I'd go for it and (after reading labels) try using them. Personally I think they make a pretty good lactose free yogurt but most dairy free yogurts shouldn't even be called nogurt because they might look like yogurt but the texture and taste of real yogurt relies on the chemical process of milk to yogurt that none dairy products still can't reproduce.
I've had much better luck with the milk substitutes though I rarely use them pure (the fact that my body reacts to lactose always made me hate the taste of pure milk. I can do a sip to check if it tastes close enough to substitute in what I want to do or add cocoa though)
It'll take some time of trial and error before you know what products work for you but don't give up after one fake yogurt.
A friend had a pack of bread mix for home baking at their place and it's gluten free dairy free and nut free (mix of corn and rice flour)
I agree you'll probably have to add more fish and meat to your diet to combat the loss of protein sources but you won't have to live off only that. I'd also get a baking automat where you only need to add the ingredients and baking mix and it'll do the kneading and baking for you. We used to have one and it was fast and convenient.
It'll take time; I remember when my friend got the misdiagnosis a good decade and a half ago when gluten and dairy free wasn't as easily available as it is now but a few months into it we even managed to figure out food for a camping trip. It'll take you ages of reading labels and probably wandering big grocery stores getting familiar with the labels pm familiar products and the while range of gluten free and vegan products but you'll get there! The transition will get to the point where it isn't that hard anymore.
I agree if you can visit a nutritionists who specializes in taking care of these kind of cases it should help you figure out how to do a balanced diet on the new restrictions a lot faster and easier.
They aren't all made equal and a lot of the time you have to adjust for them tasting like slightly sweetened milk. I'm not sure about the choices in your local grocery store as I live in Europe.
Over here it's almond milk which doesn't work for you and oat milk which I'd check due to possible gluten contamination and soy milk, rice milk ainotoconut milk.
In recent years they've started selling smaller containers of those for cooking that are unsweetened which helps when I want to do food that doesn't go well with that.
I'd go for it and (after reading labels) try using them. Personally I think they make a pretty good lactose free yogurt but most dairy free yogurts shouldn't even be called nogurt because they might look like yogurt but the texture and taste of real yogurt relies on the chemical process of milk to yogurt that none dairy products still can't reproduce.
I've had much better luck with the milk substitutes though I rarely use them pure (the fact that my body reacts to lactose always made me hate the taste of pure milk. I can do a sip to check if it tastes close enough to substitute in what I want to do or add cocoa though)
It'll take some time of trial and error before you know what products work for you but don't give up after one fake yogurt.
A friend had a pack of bread mix for home baking at their place and it's gluten free dairy free and nut free (mix of corn and rice flour)
I agree you'll probably have to add more fish and meat to your diet to combat the loss of protein sources but you won't have to live off only that. I'd also get a baking automat where you only need to add the ingredients and baking mix and it'll do the kneading and baking for you. We used to have one and it was fast and convenient.
It'll take time; I remember when my friend got the misdiagnosis a good decade and a half ago when gluten and dairy free wasn't as easily available as it is now but a few months into it we even managed to figure out food for a camping trip. It'll take you ages of reading labels and probably wandering big grocery stores getting familiar with the labels pm familiar products and the while range of gluten free and vegan products but you'll get there! The transition will get to the point where it isn't that hard anymore.
I agree if you can visit a nutritionists who specializes in taking care of these kind of cases it should help you figure out how to do a balanced diet on the new restrictions a lot faster and easier.
Jun 20, 2018, 9:51 am
#47
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Original Poster
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,042
Over here there are some very good options to substitute milk with. I'm lactose intolerant so I have tried most of them for the days I don't want to swallow lactase pills or do the math in how many I need to take or when I eat with a friend who is completely dairy free due to her also reacting to milk protein.
They aren't all made equal and a lot of the time you have to adjust for them tasting like slightly sweetened milk. I'm not sure about the choices in your local grocery store as I live in Europe.
Over here it's almond milk which doesn't work for you and oat milk which I'd check due to possible gluten contamination and soy milk, rice milk ainotoconut milk.
In recent years they've started selling smaller containers of those for cooking that are unsweetened which helps when I want to do food that doesn't go well with that.
I'd go for it and (after reading labels) try using them. Personally I think they make a pretty good lactose free yogurt but most dairy free yogurts shouldn't even be called nogurt because they might look like yogurt but the texture and taste of real yogurt relies on the chemical process of milk to yogurt that none dairy products still can't reproduce.
I've had much better luck with the milk substitutes though I rarely use them pure (the fact that my body reacts to lactose always made me hate the taste of pure milk. I can do a sip to check if it tastes close enough to substitute in what I want to do or add cocoa though)
It'll take some time of trial and error before you know what products work for you but don't give up after one fake yogurt.
A friend had a pack of bread mix for home baking at their place and it's gluten free dairy free and nut free (mix of corn and rice flour)
I agree you'll probably have to add more fish and meat to your diet to combat the loss of protein sources but you won't have to live off only that. I'd also get a baking automat where you only need to add the ingredients and baking mix and it'll do the kneading and baking for you. We used to have one and it was fast and convenient.
It'll take time; I remember when my friend got the misdiagnosis a good decade and a half ago when gluten and dairy free wasn't as easily available as it is now but a few months into it we even managed to figure out food for a camping trip. It'll take you ages of reading labels and probably wandering big grocery stores getting familiar with the labels pm familiar products and the while range of gluten free and vegan products but you'll get there! The transition will get to the point where it isn't that hard anymore.
I agree if you can visit a nutritionists who specializes in taking care of these kind of cases it should help you figure out how to do a balanced diet on the new restrictions a lot faster and easier.
They aren't all made equal and a lot of the time you have to adjust for them tasting like slightly sweetened milk. I'm not sure about the choices in your local grocery store as I live in Europe.
Over here it's almond milk which doesn't work for you and oat milk which I'd check due to possible gluten contamination and soy milk, rice milk ainotoconut milk.
In recent years they've started selling smaller containers of those for cooking that are unsweetened which helps when I want to do food that doesn't go well with that.
I'd go for it and (after reading labels) try using them. Personally I think they make a pretty good lactose free yogurt but most dairy free yogurts shouldn't even be called nogurt because they might look like yogurt but the texture and taste of real yogurt relies on the chemical process of milk to yogurt that none dairy products still can't reproduce.
I've had much better luck with the milk substitutes though I rarely use them pure (the fact that my body reacts to lactose always made me hate the taste of pure milk. I can do a sip to check if it tastes close enough to substitute in what I want to do or add cocoa though)
It'll take some time of trial and error before you know what products work for you but don't give up after one fake yogurt.
A friend had a pack of bread mix for home baking at their place and it's gluten free dairy free and nut free (mix of corn and rice flour)
I agree you'll probably have to add more fish and meat to your diet to combat the loss of protein sources but you won't have to live off only that. I'd also get a baking automat where you only need to add the ingredients and baking mix and it'll do the kneading and baking for you. We used to have one and it was fast and convenient.
It'll take time; I remember when my friend got the misdiagnosis a good decade and a half ago when gluten and dairy free wasn't as easily available as it is now but a few months into it we even managed to figure out food for a camping trip. It'll take you ages of reading labels and probably wandering big grocery stores getting familiar with the labels pm familiar products and the while range of gluten free and vegan products but you'll get there! The transition will get to the point where it isn't that hard anymore.
I agree if you can visit a nutritionists who specializes in taking care of these kind of cases it should help you figure out how to do a balanced diet on the new restrictions a lot faster and easier.
For now, I'm focusing on trying to avoid dairy, although it's not working for breakfasts. I'll worry about gluten a bit later.
Jun 20, 2018, 9:52 am
#48
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Original Poster
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,042
Today's fauxgurt taste test
In today's fauxgurt experience, I tried daiya, which they claim is, "deliciously dairy-free". It is dairy- and gluten-free.
I believe a coworker's comment sums it up quite nicely, after she heard it hit the bottom of the trash can.
"I hear that one's a thumbs down"
It was like eating an unhusked coconut that had been rolled in strawberry seeds.
Strike 2 for fauxgurt. Let's hope the Stonyfield fauxgurt that I"ll try tomorrow is better.
I believe a coworker's comment sums it up quite nicely, after she heard it hit the bottom of the trash can.
"I hear that one's a thumbs down"
It was like eating an unhusked coconut that had been rolled in strawberry seeds.
Strike 2 for fauxgurt. Let's hope the Stonyfield fauxgurt that I"ll try tomorrow is better.
Jun 20, 2018, 12:30 pm
#50
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,243
In today's fauxgurt experience, I tried daiya, which they claim is, "deliciously dairy-free". It is dairy- and gluten-free.
I believe a coworker's comment sums it up quite nicely, after she heard it hit the bottom of the trash can.
"I hear that one's a thumbs down"
It was like eating an unhusked coconut that had been rolled in strawberry seeds.
Strike 2 for fauxgurt. Let's hope the Stonyfield fauxgurt that I"ll try tomorrow is better.
I believe a coworker's comment sums it up quite nicely, after she heard it hit the bottom of the trash can.
"I hear that one's a thumbs down"
It was like eating an unhusked coconut that had been rolled in strawberry seeds.
Strike 2 for fauxgurt. Let's hope the Stonyfield fauxgurt that I"ll try tomorrow is better.
And whatever you do, stay away from the nondairy sour cream and cream cheese. Absolutely putrid.
Jun 20, 2018, 1:39 pm
#51
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Join Date: Jun 2004
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Posts: 51,042
Jun 20, 2018, 3:14 pm
#52
Join Date: Nov 2004
Location: NYC
Programs: A bunch of pretty little colored plastic cards.
Posts: 333
I have celiac disease and Mc Donald's fries and hash browns are definitely not gluten-free in the U.S. There is both wheat and dairy in the "natural" flavoring.
Last edited by MichaelJFK; Jun 20, 2018 at 3:21 pm
Jun 20, 2018, 5:36 pm
#53
Join Date: Jul 2017
Location: FL
Programs: AA ExPlat | UA Gld | DL Gld
Posts: 85
I did Whole30 which is an elimination "diet" and now I choose to eat gluten-free and dairy free. I have now been eating this way for the last 2 years now. It's pretty much paleo.
I was in the same boat I actually used to eat yogurt almost every day for breakfast and with whole30 I stopped. I've never felt better my whole life after cutting it out.
You said you want fast? How fast is fast? You can def make breakfast sausages in the morning but seems like that takes too much time. So I'd prob cook the whole package in one go night before and just heat them up in the morning, same with bacon. Or you premake smoothies the night before, grab and go. If you look up whole30 breakfast recipes I'm sure you'll find a fast one you can make on top of lunch and dinner recipes.
I was in the same boat I actually used to eat yogurt almost every day for breakfast and with whole30 I stopped. I've never felt better my whole life after cutting it out.
You said you want fast? How fast is fast? You can def make breakfast sausages in the morning but seems like that takes too much time. So I'd prob cook the whole package in one go night before and just heat them up in the morning, same with bacon. Or you premake smoothies the night before, grab and go. If you look up whole30 breakfast recipes I'm sure you'll find a fast one you can make on top of lunch and dinner recipes.
Jun 20, 2018, 8:15 pm
#54
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Original Poster
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,042
I did Whole30 which is an elimination "diet" and now I choose to eat gluten-free and dairy free. I have now been eating this way for the last 2 years now. It's pretty much paleo.
I was in the same boat I actually used to eat yogurt almost every day for breakfast and with whole30 I stopped. I've never felt better my whole life after cutting it out.
You said you want fast? How fast is fast? You can def make breakfast sausages in the morning but seems like that takes too much time. So I'd prob cook the whole package in one go night before and just heat them up in the morning, same with bacon. Or you premake smoothies the night before, grab and go. If you look up whole30 breakfast recipes I'm sure you'll find a fast one you can make on top of lunch and dinner recipes.
I was in the same boat I actually used to eat yogurt almost every day for breakfast and with whole30 I stopped. I've never felt better my whole life after cutting it out.
You said you want fast? How fast is fast? You can def make breakfast sausages in the morning but seems like that takes too much time. So I'd prob cook the whole package in one go night before and just heat them up in the morning, same with bacon. Or you premake smoothies the night before, grab and go. If you look up whole30 breakfast recipes I'm sure you'll find a fast one you can make on top of lunch and dinner recipes.
Jun 21, 2018, 4:09 am
#55
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Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,243
All this talk of breakfast is making me hungry.
Jun 21, 2018, 5:29 am
#56
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Join Date: Jun 2004
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I think you need to retrain yourself. Finding something that fits your requirements and eating it every day sounds like a long shot. Like the previous poster, I will cook a whole package of sausage the first time refrigerate leftovers and eat for several days with a few seconds in the microwave or a minute in the pan.
All this talk of breakfast is making me hungry.
All this talk of breakfast is making me hungry.
There are days where I get so involved in work immediately that I don't eat my yogurt until 10 or 10:30.
Jun 21, 2018, 9:17 am
#58
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Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,243
I get easily distracted with work once I'm at work, so it's either something I can grab and take with me without reheating, cooking each morning, or saying I'll be miserable if I go to no dairy and no gluten, so I'll just reduce it the best I can. As far as why I eat at work, if I eat at home, I'm hungry before lunch.
There are days where I get so involved in work immediately that I don't eat my yogurt until 10 or 10:30.
There are days where I get so involved in work immediately that I don't eat my yogurt until 10 or 10:30.
Jun 21, 2018, 11:46 am
#59
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Join Date: Jun 2004
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I'm not fussy, I'm just particular. I'd so buy it if it was gluten, nut, and dairy free!
Jun 22, 2018, 1:45 pm
#60
Join Date: Jul 2004
Location: Bellevue, WA, USA (and sometimes Melbourne, VIC, Australia)
Programs: UA, AS, Starwood, Marriott
Posts: 36
Bananas are easy and very transportable. Dried fruit. Hummus and papadum chips.
Papadum chips are extremely easy to prepare:
https://www.thespruceeats.com/safe-a...flours-1451156 is a guide to GF flours.
Papadum chips are extremely easy to prepare:
- Take disk out package
- Place in microwave
- Cook on high until expanded and crispy (20-90 seconds,depending on microwave)
- Break into preferred size for dipping.
https://www.thespruceeats.com/safe-a...flours-1451156 is a guide to GF flours.