Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 I am so close to cutting all dairy out of my diet but there is still some things I am struggling with. Because of allergies I can not have soy or textured vegetable protein or anything that is premade, I can only have things I make myself from base ingredients. So I was wondering, what can I use for texture? Right now as an example of what I am using is skim milk powder...I made a home made tomato sauce and tossed some in and it broke into fine chunks and gave a really great texture to the sauce. But it is a dairy product so I do not want to continue using it. I do know how to make my own wheat gluten from flour and water but it is too difficult to break it into small enough chunks that it ends up being just small chunks of gluten instead of simple texture (which is also good stuff but not what I need in a simple tomato sauce for example). Does anyone have any suggestions? -Abbey =) _______________ Add photos to your messages with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=dept/features & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.\ com%2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 Abbey--How about potato flakes, or DariFree powder? DariFree is a kind of sweet milk substitute made from potatoes. It is sold by Vance's Foods (don't have the web addy offhand, but if you do a search, it pops right up). Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 Oh man! No corn, soy, OR potato? Hmmm....I have heard that bean flour makes a good thickener in certain circumstances, like soups or stews. Can you have sweet potatoes? Maybe they'd do sometimes. I'd contact one of the for multiple severe food allergies, or call the Ener-G company. Ener-G Foods make a LOT of alternative products, more than I've seen anywhere else, and they might be able to steer you to something. Or maybe Living Without magazine. If you , or go to their website (which I believe is www.livingwithout.com ), they may have other suggestions for you. HTH! MarilynMom of eight VERY interesting kids, and proud grandma-to-be of Michael and Angel Damian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 Oh man, potatoes are the one vegetable I can not have lol Actually that's not true, potatoe and corn products. I use arrowroot powder in place of cornstarch but that is just a thickener not a texture. Sorry I forgot to mention that...do you have any other ideas ) >sahmomof8 > > >Re: question: adding texture >Fri, 27 Feb 2004 09:32:35 EST > >Abbey--How about potato flakes, or DariFree powder? DariFree is a kind of >sweet milk substitute made from potatoes. It is sold by Vance's Foods >(don't have >the web addy offhand, but if you do a search, it pops right up). > >Marilyn _______________ MSN 8 helps eliminate e-mail viruses. Get 2 months FREE*. http://join.msn.com/?page=features/virus & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn\ ..com%2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2004 Report Share Posted February 28, 2004 A good substitute for mashed potatoes is mashed cauliflower. Bowl up a bag of frozen cauliflower, or cook a fresh one. .Mash it with a bit of veggie broth.. actually preferably do it in a food processor, season to taste. If you get it smooth enough it really has a texture like mashed potoatoes and the same "mouth feel". Not sure it helps your thickening problem but sure is tasty. For texture what about using finely chopped up mushrooms and other veggies (peppers, onions, zuchinni) fried up in a sort of "ground beef" size. You said you can't have soy products like TVP.. but are you able to eat fresh tofu (I have no idea how to make it, I just buy it in an oriental supermarket) ? If you can .. freeze it, thaw it .. and then use it. It has a nice texture after its been frozen , just chop it up finely Yvonne sahmomof8 [sahmomof8]Friday, February 27, 2004 3:01 PM Subject: Re: question: adding texture Oh man! No corn, soy, OR potato? Hmmm....I have heard that bean flour makes a good thickener in certain circumstances, like soups or stews. Can you have sweet potatoes? Maybe they'd do sometimes. I'd contact one of the for multiple severe food allergies, or call the Ener-G company. Ener-G Foods make a LOT of alternative products, more than I've seen anywhere else, and they might be able to steer you to something. Or maybe Living Without magazine. If you , or go to their website (which I believe is www.livingwithout.com ), they may have other suggestions for you. HTH! MarilynMom of eight VERY interesting kids, and proud grandma-to-be of Michael and Angel Damian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 29, 2004 Report Share Posted February 29, 2004 No I can't have any soy products, tvp, corn, potatoes. But your idea of grinding up veggies might work...now to think of veggies that won't do too much with the flavour, I bet zucchini would work. Thanks for the suggestion, you got the gears turning in my head ) -Abbey =) _______________ Tired of spam? Get advanced junk mail protection with MSN 8. http://join.msn.com/?page=dept/bcomm & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.com\ %2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.