Living a life without gluten, dairy, and eggs can be very overwhelming – especially when you are first starting out on this journey. I remember the first time I went to the grocery store after being diagnosed with my food sensitivities; it took me almost two hours to do my weekly shopping! Reading labels can be daunting at first, but once you learn code words for hidden ingredients (like “whey” means “dairy”), food shopping will become much easier.
Here is a list of my “go-to” products that taste delicious and are gluten-free, dairy-free, and egg-free.
This really tastes like real pasta! Follow the cooking instructions on the box and you won’t be able to tell the difference between gluten-free pasta or traditional pasta.
What I love about Califa Farms plant-based milks is that they are carrageenan-free. For anyone struggling with internal inflammation, carrageean is one of the most important things to avoid. My favorite Califa Farm product is the Toasted Coconut Almondmilk. Their coffee creamers are delicious, too!
Having to give up eggs was really hard for me. They are a great source of protein and there is nothing better than bacon and eggs for breakfast. For recipes that call for eggs, I use Ener-G Egg Replacer. It looks like baking soda or tapioca starch. One egg equals one and a half teaspoons of egg replacer combined with two tablespoons of warm water. Make sure to mix well, as it can get clumpy.
Any of Bob’s Red Mill products are a great addition to your pantry. When you are baking without gluten, you will need to use a mix of different flours to get the same results as those made with regular all-purpose flour. Bob’s Red Mill has a wide selection of products. They have even added Paleo flours, too.
There are a lot of coconut milk products available. I have found Native Forest Organic Classic Coconut Milk is the best for cooking. It’s creamy and doesn’t have a coconut flavor. It’s a great substitute for milk in things like casseroles and smoothies.
Bagels and cream cheese are a thing of the past. But when I need a sour cream substitute, I prefer Tofutti’s Better Than Sour Cream. The brand also has cream cheese and ricotta cheese. I haven’t tried either of these, but if it’s like the sour cream, it will taste the the real thing.
I try and avoid soy as much as possible because I also have an under-active thyroid. I prefer the butter spread made with olive oil, but I also buy the regular soy-free spread if I can’t find the olive oil product.
I was surprised to learn that so many cooking stocks add sugar and yeast to their broths. Kitchen Basics doesn’t add any fillers to the stock – the ingredients are what you would put in broth if you were making it at home.
When making gluten-free pizza, I use Daiya mozzarella style shreds. It takes a little longer to melt than dairy cheese, but it’s still a good substitute for cheese. I have also use the cheddar style slices for grilled cheese (on gluten-free bread, of course!).
Apple cider vinegar is a pantry staple. I use it in dressings and marinades, as well as drinking it (mixed with water and stevia drops). Make sure it’s “With the Mother”.
SweetLeaf stevia is pure stevia in water. It has zero calories and doesn’t contain any ingredients you can’t pronounce. You can use this anyplace you would add sugar, like coffee or tea. I add two to three drops to a large glass of water mixed with a shot of apple cider vinegar. The brand also has a variety of flavors, including lemon, coconut, and vanilla. I have the vanilla in my pantry and add a few drops to my coffee.
Fillippo Berio Extra Virgin Olive Oil & Olive Oil
Being of Italian heritage, I’m really picky about my olive oil. I have tried lots of brands (when trying to save a few dollars) and quickly learned I can’t compromise when it comes to olive oil. Both my grandmother and my mom use Filippo Berio and I’m continuing the tradition.
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