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Special Diet Recipes

LOOKING for: lactose free recipes

19 years ago

I'm looking for recipes for good tasting dishes and desserts that simply do not contain dairy products. Not recipes that are trying to substitute something else for milk. Has anyone heard of a cookbook like this?

Comments (3)

notenoughroses
19 years ago
You might want to try vegan cookbooks as they don't eat any animal products, such as dairy or eggs. I have bought several vegan cookbooks due to my son's food allergies and have found many wonderful recipes. I have checked out dairy-free cookbooks from the library and found most of their recipes to be bland and unexciting, whereas the vegan cookbooks call for a lot of herbs, spices and fresh produce. One of my favs is The Mediterranean Vegan Kitchen for main dish recipes. I got a great chocolate pudding cake recipe from the How It All Vegan cookbook. (Cocoa is non-dairy.)
Have you tried some of the alternative milks? I use rice and soy in cooking, though I don't much care to drink either one of them straight. I had 15 people over for supper the other night and got brave and served a dip made with soy cream cheese and soy sour cream, plus fruit pizza made with soy cream cheese. Both got rave reviews, even though the guests knew that it was a non-dairy subsitute. They all said they they knew it was non-dairy (as they know I don't cook with dairy) but that they would never have guessed otherwise as they didn't notice any difference.
I do have a vegan dessert cookbook, though, that has recipes for non-dairy 'cheesecakes' which does gross me out! Don't know that I would go that far - though I have made an egg- and dairy-free pumpkin pie that was good.
If you go to Amazon and type in 'dairy-free cookbook' you will see that there are a number of cookbooks available on the subject. I have cooked dairy-free (and egg and nut free) for over a year now - use a lot of basic cookbooks and just know what can and can't be subsituted easily. But there are dairy-free margarines, dairy-free chocolate chips, etc on the market - it just takes some time grocery shopping to see what is available. ~ Suzie
superjan
16 years ago
"200 best lactose-free recipes" is the cookbook i like to use... some of the recipes are substitute ones like you mentioned but some get quite creative.. i bought it at chapters
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You can (sorta) "create" low-lactose several ways.... #1. Our adult son and now our granddaughter are both lactose intolerant and have used a low-lactose whey-based milk substitute called Morning Moo's (www.moosmilk.com) for many years. I make homemade pudding mixes with it, use it as a substitute for evaporated milk by making it "double" strength. I use the dry powder in mashed potatoes for really extra fluffy mashed potatoes. I add the powder to potatoes boiled in a small amount of water to make potato soup. I make flavored cocoa mixes using the dry powder and flavored non-dairy creamer powders, but it also comes in a chocolate flavor. This particular whey-based milk substitute has the best flavor of these types of whey-based products - nearly like milk. It's inexpensive per gallon when you purchase it in large bulk quantities (24.25# bucket - or larger). Our son (almost 31) has used a whey-based milk substitute "milk" since he was 4 years old on the advise of a pediatrition. Yes, there is some lactose, but most people who are lactose intolerant can consume low levels of lactose without any problems. #2. Another point to know... There is a percentage of lactose in dairy products (see link below). As a general rule of thumb, the higher the fat content the lower the lactose. The longer a cheese has aged, the lower the lactose. That's why most people who are lactose intolerant don't have any problems with consumption (in low to moderate amounts) of things like butter (0.8-1.0%) or cream. There's very little lactose in it. #3. Fermentation also alters the lactose. I make homemade kefir (using almost any kind of milk), and it reduces the lactose to a very low, very digestible, level. I use homemade kefir as a substitute for buttermilk and use it in our smoothies everyday (along with some kind of 100% fruit juice - 50/50 and other additions like flax meal, etc.). The longer you ferment the kefir, the thicker the curd gets. You can drain the thick curd like you would yogurt for yogurt cheese, and depending on how long it drains, I use it as a substitute for plain yogurt, cream cheese, sour cream, and even a cottage cheese type product. Do a Google search for - Dom's Kefir Insite - for more information about kefir. #4. Keep Coffee-Mate Single-Serve Portions (the size used for individual use in coffee/tea) on hand (I can get a box of 50 at Wal-Mart). They are lactose FREE and don't require refrigeration. Perfect for adding to oatmeal - as I found out during a recent ice storm when we were without electricity for an extended period of time. I could make instant oatmeal with water heated on our camp stove, and added the liquid from 2-3 creamers to the oatmeal. You can also mix the powdered non-dairy creamers with water and make "milk" for topping your morning cereal. -Grainlady Here is a link that might be useful: Lactose Percentages of Foods
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The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 Â½ c. water (105 degrees or a little less than hot) 2 Â½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 Â½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting Â the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina
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http://www.theglutenfreelifestyle.com/Gluten-Free%2520Baking%2520Invitational/PDF/Winning%2520Recipes.pdf http://www.luanekohnke.com/wp-content/upLoads/2010/10/Gluten_Free_Cookies.pdf http://www.frugalskills.com/pdf/Gluten-Free-Cookie-Recipes-by-Frugal-Skills.pdf from a web search, never tested myself
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grainlady_ks
16 years ago
Suzie's right - you can find lots of dairy-free recipes in every cookbook. There's also many great books that address food allergies, which include dairy-free recipes, such as:

1. "The Complete Food Allergy Cookbook" by Marilyn Gioannini

2. "The Allergy Self-help Cookbook" by Marjorie Hurt Jones, R.N.

3. "Not Milk... NUT MILKS!" by Candia Lea Cole

Have you checked your local library for cookbooks? That's a good place to start.

There are also very good substitutes you should apprise yourself of. Having a lactose intolerant son and granddaughter, I've been there, done that.....and lived through it. A quick look in my recipe collection will find lots of dairy-free recipes I've found, or developed, over the years from lots of sources.

We've used several brands of whey-based milk substitute products for over 25 years, which is a low-lactose product that works like milk. It was suggested by my son's doctor, and we've used it ever since because it's much cheaper than regular milk.

Another thing to point out about lactose intolerance, most people can consume some foods containing lactose in small quantities. Their bodies still can convert small amounts - how much and how often is an individual thing.

The general rule - the more fat there is in a dairy product, the less lactose there is. So you'll find most people can consume cookies, cake, or other baked good made with butter, because it's very low in lactose, as are other high fat products, like cream cheese, etc. These are things I discovered on my own doing a lot of research on the subject of lactose intolerance.

Cultured dairy products (kefir, yogurt, quark, etc.) are also very low in lactose (especially if you make them at home and control the fermentation process). Neither my son or granddaughter have a problem using my homemade kefir. Kefir fermentation converts most of the lactose in ordinary milk into far more easily digested components. The remaining lactose content is so low that most otherwise lactose-intolerant people find that, through kefir, they can enjoy milk again. I use kefir as a substitute for buttermilk, cream cheese, and sour cream.

-Grainlady

Here is a link that might be useful: Lactose Percentages of Foods

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