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Seems like all the options out there are either soy or canola based. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> I know coconut oil and palm kernel oil will work for shortening type stuff like baking and frying. But I guess I'm just craving that buttery taste, and I want something to melt over my veggies and fry my eggs in.
 

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Any animal fat should give you a rich flavor like butter does. None of them will taste like butter, though. Lard, duck fat, goose fat, schmaltz, tallow. I like to mix animal fat and coconut together.<br><br>
For frying your egg, I usually go for coconut oil, although again any of your animal fats work nicely. I actually cooked DHs eggs in duck fat yesterday (it was left in the pan from dinner the night before), and he was in heaven.
 

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I have a friend who's son is GFCF and she uses Indian Cow Ghee which is basically clarified butter, which is butter with the milk solids removed. I found it in the International isle at our local grocery store. Or you can clarify butter yourself, it's very very easy. Just google clarified butter, and you should easily be able to find the instructions. Good Luck!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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I'll second lard. It's wonderful on pancakes.
 

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<div>Originally Posted by <strong>paquerette</strong> <a href="/community/forum/post/12366612"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Seems like all the options out there are either soy or canola based. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> I know coconut oil and palm kernel oil will work for shortening type stuff like baking and frying. But I guess I'm just craving that buttery taste, and I want something to melt over my veggies and fry my eggs in.</div>
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We occasionally use a certified casein-free ghee, but we don't have actual allergies to dairy. It seems like lots of allergic people can't tolerate ghee, even the kinds that are tested to be casein-free.<br><br>
We use bacon (cut into little bits) for eggs, and I never really did lots of veggies with butter so I haven't had to try to find a good substitute for that.<br><br>
That said... there are a few things that I've decided are worth compromises in healthfulness in order to just be yummy and make me happy, so for an occasional thing, using one of the less-healthy options may be worth it to your overall happiness level.
 

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We use Purity Farms certified casein-free ghee. Dh and I both eat it (dh is casein sensitive, but I am not). Ds still can't tolerate it, but we hope he will be able to. He has the most gut damage, too, so far as we can tell.<br><br>
You might be able to tolerate it and might not. It really depends on your reasons for avoiding casein. And how sensitive you are. And probably also how healed your gut is.<br><br>
For ds, we cook things in CO. Chicken fat is also very good and flavorful. We don't eat pork anymore, but I remember bacon fat was very good, too. We put CO on winter squash. Sauteed greens are so good cooked in chicken fat. I'm sure bacon grease would be great, too.
 

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Discussion Starter · #7 ·
thanks! <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/joy.gif" style="border:0px solid;" title="joy">:<br><br>
the gf is for me, dairy free is for baby. i've been off gluten for about 6 weeks after ramping it down slowly about a month before that, as my gut went wacky this pregnancy and it seemed the most likely candidate.<br><br>
my last dd was dairy sensitive too and I thought that was likely to repeat so I was dairy free since birth, tried a little when she was a week old and she started having symptoms. I may try again with a little butter in a few weeks. or maybe I'll try the ghee thing first, hadn't thought of that. I used to use ghee when I was on an Indian kick a few years back.<br><br>
but i'm also thinking of trialing barley and rye, wondering whether it was gluten or just wheat that was my bane.<br><br>
bacon would be a good idea. dh has been getting the nasty cheap nitrate stuff lately and i'm not about to eat that fat! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/irked.gif" style="border:0px solid;" title="irked">:
 

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Mmm. I want to make schmaltz for this very reason. I can do raw milk, and butter, but when I don't have that available I miss buttery stuff. I think schmaltz would be a good bet!
 
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