Anonymous wrote:Thank you bread poster! I'm excited to try!

You're welcome! It's generally pretty fool-proof.

Check out Spring Mill breads. They have a few area stores but I buy mine at Whole Foods. I love the Honey Whole Wheat, which has around 5-6 ingredients. I buy a few loaves at a time and freeze them. It is delicious.

Thank you bread poster! I'm excited to try!

Shoot, that should be "unbleached bread flour"

Back with the bread recipe...if you're going to bake your own bread, you really need good bread pans. I swear I don work for Williams Sonoma, but their Goldtouch bread pans honestly make a fabulous loaf of bread. Slightly crisp on the outside and a little chewy on the inside. I bought one and even bought a second so I could make a double batch of bread.

King Arthur Flour Oatmeal Sandwich Bread
3 C King Arthur I bleached bread flour
1 C old-fashioned oats (not the quick cook kind)
2 Tb butter (I use Earth Balance soy-free baking sticks)
1 1/2 tsp salt
3 Tb brown sugar or honey
1 packet active dry yeast (not rapid rise)
1 1/4 C lukewarm milk (I use plain Silk coconut milk)

I mix all of the dry ingredients together first to ensure they are well blended. The butter has to be melted, so I warm the milk and butter together in a small pot on the stove. You can do this in the microwave, but I feel like I have better heat control with the stove.
Combine everything together until it forms a shaggy dough. Knead dough for 10min (by hand) or 5min (if using a mixer) until it is smooth. I don't use a mixer and just do everything in a large bowl by hand.

Place dough in greased bowl (I spray with olive oil), cover, and let rest for 1 hour. It might not be doubled, which is fine.

Coat baking pan with spray (Bak-Kleen ZT) or lightly grease. I've tried using olive oil to grease it and that did not work nearly well as the spray. (I swear that stuff is magic!).
Shape loaf and transfer to baking pan. Cover and let rest for 60-90min until it is about 1inch above the edge of the pan.

Bake in 350 degree oven for 35-40 min. I've never done this, but you can check the internal temp with a thermometer to make sure it's 190 degrees F.

Remove from oven and immediately remove from pan and let cool on a rack. If you let it cool in the pan it will continue to "bake" and you'll get a lot of moisture on the bottom as it cools off (i.e. soggy bread).

Anonymous wrote:

Anonymous wrote:Two of y kids put me through this. the good news is that it passes and they both are 100% cool with dairy/soy in their diets now.
I'd recommend:
Earth balance for "butter"
Almond milk or coconut creamer/milk for coffee
I ate a LOT of hummus
My Ped said goat milk was ok, so I made mac and cheese with goatmilk
Coconut milk ice cream or sorbet
good luck!

I'm the 13:39 poster - while most kids outgrow milk/soy protein intolerance (MSPI, a non-IgE allergy), not all kids do. Our allergist thought DS would be able to tolerate at least 1 of the 2 by now, but he still reacts very strongly to both.

Goat's milk has been known to also cause reactions in kids that react to cow's milk, so I would avoid it, but you might feel otherwise.

I'm the PP you quoted and I should have clarified - we didn't have a true dairy/soy allergy, just a "sensitivity" - I had two babies with huge gassy bloated bellies, hideous stinky farts, skin rashes, constipation, and RAGE. Oh the rage. So when my guys outgrew it, it was more like their bodies could finally handle it rather than outgrowing any actual allergy. Don't want to mislead you if your DC has an honest to god allergy.

Also, I kept the diet up for 15 months for each DC. Towards the end I started cheating here and there - like I'd eat dairy baked in bread or cookies and then started putting parmesan cheese on things...heaven.

On the up side, I was the skinniest I'd ever been in my whole life despite eating anything that I wanted. That, coupled with the big nursing boobs, was pretty sweet!

Anonymous wrote:Two of y kids put me through this. the good news is that it passes and they both are 100% cool with dairy/soy in their diets now.
I'd recommend:
Earth balance for "butter"
Almond milk or coconut creamer/milk for coffee
I ate a LOT of hummus
My Ped said goat milk was ok, so I made mac and cheese with goatmilk
Coconut milk ice cream or sorbet
good luck!

I'm the 13:39 poster - while most kids outgrow milk/soy protein intolerance (MSPI, a non-IgE allergy), not all kids do. Our allergist thought DS would be able to tolerate at least 1 of the 2 by now, but he still reacts very strongly to both.

Goat's milk has been known to also cause reactions in kids that react to cow's milk, so I would avoid it, but you might feel otherwise.

Two of y kids put me through this. the good news is that it passes and they both are 100% cool with dairy/soy in their diets now.
I'd recommend:
Earth balance for "butter"
Almond milk or coconut creamer/milk for coffee
I ate a LOT of hummus
My Ped said goat milk was ok, so I made mac and cheese with goatmilk
Coconut milk ice cream or sorbet
good luck!

Thanks PPs. Would love bread recipe.

Anonymous wrote:to the PP, where do you find Earth Balance baking sticks?

I'm not doing soy free but this is my second time doing dairy free. I like Almond Coconut milk (not sure of the brand) in the refrigerated section. I even like it in my coffee (didn't like the straight up coconut milk or the almond milk in my coffee). I also like the Coconut milk creamer you can get at natural food stores. TJ has a vegan cream cheese which is ok. I've been obsessed with the schoolhouse cookies from TJ and the maple cream cookies from TJ.
Oreos are dairy free if you need a treat!

There are lots of websites out there with good advice for ready made products, as well as chain restaurants and dishes that are ok.
Good luck!

I get the Earth Balance Soy-free baking sticks at Whole Foods.

...Oreos are dairy-free, but they are not soy-free!

to the PP, where do you find Earth Balance baking sticks?

I'm not doing soy free but this is my second time doing dairy free. I like Almond Coconut milk (not sure of the brand) in the refrigerated section. I even like it in my coffee (didn't like the straight up coconut milk or the almond milk in my coffee). I also like the Coconut milk creamer you can get at natural food stores. TJ has a vegan cream cheese which is ok. I've been obsessed with the schoolhouse cookies from TJ and the maple cream cookies from TJ.
Oreos are dairy free if you need a treat!

There are lots of websites out there with good advice for ready made products, as well as chain restaurants and dishes that are ok.
Good luck!

PP again...Califia Farms does make an almond milk latte in several flavors that you can buy at Safeway and WF. Blue Diamond Almond milk also makes an almond milk mocha latte.
Both are in the refrigerated section.

We're almost 4yrs into eating like this, so I feel like I have a good handle on what we can/cannot buy.

Use olive oil in a mister to spray pans on the stove (Pam contains soy)
Williams Sonoma makes a baking spray that is dairy/soy free
Earth Balance (all products are vegan): olive oil spread (now soy free!), regular soy-free spread and baking sticks, coconut spread (good on toast and pancakes); "cheddar" squares, "cheddar" puffs (they're really good!), and they now make a macaroni and cheese
SoDelicious products (referring to coconut milk or almond milk only): yogurt, ice cream, barista-style creamer (boxed, in non-refrigerated section at WF), also creamer in the fridge section
Daiya (vegan cheese, dairy/soy free): I only like the cream cheese. Their other "cheeses" taste NOTHING like real cheese
Trader Joe's British-style English muffins
Archer Farms (Target) take and bake rolls
Middle East Bakery pita pockets (Safeway, WF)

Coconut oil can be used in place of butter or oil for most recipes. Also, the Earth Balance baking sticks
Canned coconut milk or plain coconut milk can be used in place of regular milk for recipes. I don't find that it leaves a "coconut" taste
I use the bread recipe on the bag of King Arthur bread flour- I can post it later if you're interested

Most recipes can easily be converted to dairy/soy free using 1 or more of the above products.
Post again if you have any questions!

I went through this twice. I'm sorry you need to do it. My diet was very limited as we cooked everything from scratch since soy is in almost all processed foods. If you cook from scratch, you really only need to worry about dairy substitutes. This can still be tough as most dairy substitutes are made of soy, but there are dairy and soy free butter and milk substitutes. Sorry I don't have any recipes to suggest, but my husband does most of the cooking.

I do have a few warnings for you: Dairy free creamers contain milk products. The label really means they don't have lactose which is not what your baby is reacting to. McDonald's French fries contain milk products. Restaurants often put butter on steaks.

My babies reacted almost every time I ate out, no matter how careful I tried to be about what I was ordering. We cooked at home and we cooked from scratch.

I don't think you will find any latte's out there that you can purchase that would be soy and dairy free. But you could make your own with Almond or Coconut milk. I didn't like either of these to drink, but they weren't bad to use when cooking or on cereal. Coconut milk ice cream was yummy. If

Any favorite recipes or resources for my new diet? Breastfeeding my little one and that necessitates a change.

Particularly struggling with breakfast and my beloved lattes.