The wheat and dairy intolerance thread...
Now I know there aren't likely to be many contributors to this thread as it's quite niche, but thought I would try and find some other people with the same issues and maybe get some recommendations of good alternative food products.I recently (Jan 2018) got diagnosed with a mild intolerance to dairy (casein protein not lactose), wheat and brazil nuts. The latter not being an issue, but practically everything I used to eat had wheat or dairy in it. Finding good alternatives has been hard, so I thought I would share some of my findings and allow others to share theirs.
OK, so milk. I now solely have Oatly (oat milk). This is a good all rounder that I use anywhere I would have had cows milk. I don't drink milk on it's own any more (gutted about that!) as the alternatives just don't hit the spot. The nut milks split in tea, but Oatly doesn't.
I have mostly been eating Schar brown ciabatta roles as an alternative to bread. They are prety good, better toasted and are a good alternative if you really want some bread. I've tried a quite a few others but I always come back to these.
I eat Nairn's crackers and biscuits. All wheat and dairy free as made from oats.
Flora dairy free spread is nice, but I still (very naughtily) will have lurpak instead. Small amounts "appear" to be ok-ish.
Heck sausages are gluten free, so ticks the wheat free box.
I eat manchego, peccorino or various goats cheeses. Nice but not a patch on a vintage cheddar though. Peccorino is a good Parmesan alternative.
The biggest things I miss are pizza, fresh bakery bread and good cheeses.
There are dairy free pizzas (gross cheese) or gluten free pizzas (OK bases but use cows milk cheese). I have now bought a pizza oven to attempt to make my own.
Foolishly I still eat milk chocolate. I like dark chocolate, but there is only so much you eat of that and I looooooove chocolate.
I'll continue to add as I think of more. Make your own? How to Make Chocolate
Cocoa Powder Method (Beginner)
1 3/4 cups (595g) cocoa powder3/4 cup (170g) butter, softened at room temperature (substitute with dairy free spread?)
1/2 cup (100g) sugar2/3 cup (150ml) milk, room temperature (substitute with Oatly?)
1/4 cup (30g) powdered sugar1 cup (235ml) water Thanks, but I am also a food snob. If it's not great, I tend not to eat it, and I guarantee I won't be able to make chocolate as nice as the stuff I like to eat.
Coop sell a dairy free chocolate that is OK, but after a while the consistency just doesn't cut the mustard, so I stopped eating it.
Milk chocolate is something I still regularly eat, that I clearly shouldn't, but don't have the will power to stop! data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 Have you tried spelt bread as an alternative?
I know it’s not wheat free but supposedly suitable for people who aren’t really badly allergic to wheat.
We sell loads in our bakery more and more popular Interesting. I just googled it and it says you should still avoid, however the grain is more easily broken down due to be water soluble and it is higher in fibre than regular wheat, and fibre helps the breakdown as well. I'll give it a go. Yes like I said I’m not a dr but we sell it as suitable for wheat intolerance rather than full blown coeliac, it’s very light and supposedly as you say easily digested, it’s also really tasty ! Lactose intolerant here. Gotta be careful when eating out, you wouldn’t believe the number of pub/restaurant meals that have milk in. Yep. And for me, if no milk, there is wheat in there somewhere! I've bought from Cocoa Runners in the past - their gift boxes are really cool.
They have loads of interesting chocolate but I was still surprised they have a dairy free milk chocolate made from coconut milk.
Might be worth a try?
Forever Cacao Coconut Milk Chocolate 55% - Cocoa Runners
They appear on Sunday Brunch now and then which is a guilty pleasure in our house data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
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