I have been lactose intolerant for half of my life. I typically eat dairy products but take a lactase supplement. Sometimes it works and other times it doesn't. Now, my husband and I are trying to see if our daughter may be lactose intolerant as well. She has almost always had mushier diapers, but the past few weeks they have been really runny. We cut out dairy and the next day she had some solid diapers. My problem is that I'm so used to using dairy in all my recipes I don't know what to make. She (and I) love cheese and ice cream, so it's hard to cut those out. I know that there are Lactose-free milks out there and we plan to try that after going dairy free for a few weeks. When I've looked for dairy free recipes, I usually find gluten-free as well. Do any of you mamas have any great resources that are dairy free (websites and/or cookbooks) that you would recommend?
Hi! There's a great website called godairyfree.com. All of the recipes are dairy free, and some are also free of other allergens. There is also a cookbook by the same name. Hope this helps! I've been dairy free for awhile now, and I've never felt better. Good luck!
Well I would personally just get a good vegan cookbook. There are tons of good ones. All the way from rather "fruity" ones to ones that a meat and potato kind of person can appreciate. Just go shop your local borders and look through them for a few hours while you sip coffee. I can recommend some but I have no idea what sort of person you are so maybe my recommendations would be pointless to you. It's best if you just go explore them yourself.
With regard to making dinner just replace all milk with either soy, rice, almond, or hemp milk. Replace butter with either "butter" flavored shortening and earth balance margarine that is completely dairy free. Cheese well cheese is harder because alot of cheese alternatives are very different in texture and taste than dairy cheese... plus be careful alot of these cheese's, like soy and rice, have dairy components still in them which you wouldn't think but they do. I just buy Rice cheese that specifically says vegan on it. Just make sure your cheese says vegan and you should be good. Like I said it melts and such but tastes much different than real cheese. I got use to it but not everyone will. You just have to play around with vegan cheese. No one seems to agree on which are good and which aren't so good. So just experiment and see what works for you. If you have a local Whole Foods/Wild Oats Market, or health food store they will usually stock a huge variety. I have a great recipe for a parmessan cheese replacement that is nuts and nutritional yeast. I have a great replacement for melted cheese for dips that is easy as well. So those are easy to replace. Veganiese replaces Mayo. They have soy yogurt that is actually better than true yogurt. I have a recipe for sour cream that I make all the time. It's super easy otherwise you can buy the "I can't believe it's not sour cream" stuff. Most of this stuff can be found at any health food store or even just the health food section of your local grocery store. Here all of it can be bought at Hy-vee's and Baker's even in their health food sections.
Now with baked goods that should be much easier. If you get a vegan cookbook of those sorts, and there are some awesome ones, it will be all egg free as well. It might still be useful in learning how to make frostings though. Anyways I just do all my baking with earth balance margarine and butter flavored shortening. I replace all milk with soy milk. And you can mimic buttermilk with vinegar and soymilk perfectly. Baking is really the easy thing!
Anyways my whole family made the transition for me and my daughter and we've gotten quite use to it but it takes time. Good luck!
"How it all Vegan" is a great vegan cookbook! My husband and I were vegans for 4+ years and I used it almost daily!
My son had a dairy sensitivity, so we were dairy free for almost 3 years (he out grew it). I tried vegan cookbooks, but found that many of them called for ingredients that were hard to find or not very young child friendly. So, I just adapted recipes by using soy milk, yogurt, or sour cream in place of the dairy versions with good results. I replaced butter with butter flavored shortening, but found I needed to use a little less shortening and add a little soy milk because butter has more liquid than shortening. I made soy "buttermilk" by adding 1T lemon juice to 1c soy milk and letting it sit for 5 minutes. Dairy free can be tough--good luck!
Also experiment with using soy or rice milk as a substitute in your normal recipes. I've not had many problems with using them in baking, etc. You can also find veggie cheese and other "dairy" products in most supermarkets or health food stores. I know they're not exactly the same, but it is nice for every once in a while when you want that cheesy component in a recipe.
Hi L.,
For a little while breastfeeding I had to take all dairy and soy (MSPI) from my diet. I have a dairy-free/egg-free cookbook for kids in a word document. Let me know if you'd like me to send it to you. Not sure how that works via mamasource.
A.
My son was lactose intolerant for the first 2 1/2 years of his life. We found that he did better with foods lower in lactose.
For a list of what has more or less lactose visit Steve Carper's website:
http://ourworld.compuserve.com/homepages/stevecarper/guid...
and
http://ourworld.compuserve.com/homepages/stevecarper/perc...
