Gluten-free, Dairy-free Products of Interest in the Kitchen

Remember when there was hardly any choice in flour and some items, like cream cheese (or any cheese!), were completely out?  Times they are a changing.  With “healthy”-eating trends, increased food allergies, and increased food intolerances, companies are becoming more aware of the need for products that are gluten-free, dairy-free, soy-free, etc.  It’s not just the top 8 either; you can find corn-free and others as well.  Finding the ones that work for you may still be difficult, but at least there is something to look at!

fyi, I’ll update this list periodically when I find something new or realize there’s a product I left off accidentally 🙂

Here are some that work for us:

  • butter substitute:  Soy-free Earth Balance buttery spread
  • butter substitute:  Smart Balance (now dairy-free)  This may have minimal corn-derived products, but I don’t use much of it or use it often enough to cause any noticeable problem in my son who is mostly corn-free.  (He used to have a huge intolerance to corn; now it’s still there, but a bit better.)
  • Cool Whip/Reddi Wip substitute:  Non-Dairy Reddi Wip – a cool whip/Reddi Wip substitute, available in either coconut or almond.  These are obviously not for those who can’t have the substitute, but they’re a nice option if the food-sensitive person can have one of them.  We most often see the coconut one.  Do be aware that the shelf-life, once opened, is not as long as the regular, dairy Reddi Wip.
  • cheese substitute:  Daiya shreds – too melty for pizza imho (and my oldest son’s; he prefers just leaving off the cheese), but great for manicotti or chili rellenos casserole. (I will eventually put up a new post for the chili rellenos casserole that is df, gf, etc and my manicotti recipe – yummmmmm 🙂
  • chocolate syrup:  It’s fairly easy to make your own, but Hershey’s Simply 5 is a good alternative
  • coconut cream: Thai Kitchen’s coconut cream – this is NOT the same as coconut milk.  The ingredients are coconut, water, and guar gum.  It adds a lovely creaminess *without* coconut flavor.  I’m going to try this in my pumpkin pie this year as a substitute for evaporated milk.  Works great for flan when used with unsweetened almond milk.
  • crackers: Crackers can be surprisingly difficult to make and burn easily.  I have had success tho and will post once I have a better feel for them.  Meanwhile, here are some store bought crackers to check out. Always check the ingredients and “processed on equipment” lists! 🙂
    •  Back to Nature (check ingredients; some are wheat!!  They do have some that are gf and not processed on the same equipment as wheat:  Sesame Seed and Multi-Seed are gf, df; White Cheddar are good if you can have dairy.
    • Good Thins
    • Simple Mills
    • Nut Thins are fine if you can have dairy
  • cream cheese substitute:  Daiya cream cheese! – This is great for cream cheese cookies or on toast
  • flours:
    • Bob’s Red Mill 1-1 Baking Flour – awesome.  Think sugar cookies, cakes, muffins, etc.
    • Bob’s Red Mill All-purpose Flour – An “all-purpose” flour which has beans that I still use for apple fritters and sometimes chocolate chip cookies.  It’s not as light as the 1-1 Baking Flour, but still has its place.  I use it in combination with Bob’s Red Mill 1-1 Baking Flour to make a delicious pasta.
    • rice flours:  brown rice flour, white rice flour, sweet rice flour – I use Bob’s Red Mill. I’ve heard that Authentic Foods makes a nice, very fine, brown rice flour. Bob’s Red Mill has always worked well for me
    • starches:  tapioca starch/flour, potato starch, arrowroot  (remember, potato flour is NOT the same as potato starch; potato flour is for things like gravy for Turkey at Thanksgiving). I don’t use arrowroot a lot as it is very expensive tho I did find a better price for Anthony’s Arrowroot online.
    • other flours:  almond flour, millet, sorghum, quinoa (You can buy whole and then use your blender to make flour if the price of the flour is crazy.)
  • pasta:  Jovial pasta – the best gluten-free, corn-free pasta out there (one of the few as well).  Many of the gf pastas have corn.  Others that don’t have corn have amaranth (sorry, but I don’t like licorice flavor in my pasta! egads).  Tinkyada is another that is just brown rice flour, but the texture isn’t right.  Daiya makes a mac n cheese mix that works well with the Jovial macaroni noodles.  If you can have corn, I understand there are some nice options out there.  The absolute best pasta?  homemade 🙂

Author: thebakingbooth

I love to bake and teach; seems like a great combo for a food blog :)

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