Rice Milk Brands safe for Tree Nut allergies

[disfan07]

I am cross posting this in Disabilities as well but I thought some people here might know as well.

I cannot find Rice Milk that does not have a "may contain" or made on the same line warning as Almond milk.

It looks like I may have developed a dairy allergy. In the least, I have become very intolerant to dairy. After wating dairy I always have a runny nose, my face and chest turns red and itches and my GI problems get worse. So even though I tested negative a couple of months ago, I am taking out dairy as a trial to see what happens (baked goods seem to be okay...just no cheese, milk, yogurt, etc)

The problem is, I am also allergic to soy, coconut, and tree nuts (almonds are one of my worst). So that leaves rice milk. The problem is, all the brands I have found of rice milk carry a cross contamination concern with almond milk. My allergist has told me to avoid those brands because of the servity of my almond allergy.

So I was wondering if anyone here had any ideas of rice milk brands that I could possibly check to see if they are safe.

If I have to go dairy free in baked goods, I really need to find a replacement for milk!!

 

[clanmcculloch]

I frequently use apple juice instead of milk in baked goods.

I've never looked at the allergen statments for it, but have you looked at any of the hemp milks? I'm pretty sure I remember seeing a few brands at Whole Foods Market in the past.

There are simple recipes available online for making your own rice milk. That may be your best option.

 

[mistysue]

I second using apple juice in baked goods. I also havent run into any milks that wont have some cross contamination potential but I know that people who make their own milks say it really easy and cheap.

 

[disfan07]

Thanks. I'll have to try the apple juice when I bake this weekend.

I did find mothers margarine which is dairy free/soy free and no cross contamination issues so I'm going to replace the butter with that this weekend.

I'm just frustrated. The only Top 8 allergen I'm not allergic to is fish. And then in addition I can't have oats, sesame, broccoli, coconut or any raw fruits and veggies. So I'm getting really discouraged. Especially since I am still having allergic reactions (my allergist diagnosed me with idiopathic anaphylaxis) and my GI problems just keep getting worse.

 

[mistysue]

You might want to check on Earth Balance, they have a soy free version- http://www.earthbalancenatural.com/product/soy-free-buttery-spread/
I'm not sure if these oils are ok for you and it has pea protein, but if that would work we use a lot of that. It may be worth testing out apple sauce for butter. I usually watch your reviews because my son's allergies are a subset of yours (before I've said to myself it's a subset plus dairy...) but for the most part baked goods at our house are flours + seasonings + apple sauce. I've made cookies before by mixing applesauce, cinnamon and some flours until the consistency seemed ok and even my non-allergy kids thought they were good.
Can you have applesauce? I know when we make it, it is cooked but I've never thought about whether commercial stuff was cooked or a puree.

This inspired me to look it up and apparently making rice milk you just put 4 cups of water and one cup of cooked rice in a blender. Then you can sweeten or add vanilla if you want. No wonder people do it themselves.

 

[disfan07]

You might want to check on Earth Balance, they have a soy free version- http://www.earthbalancenatural.com/product/soy-free-buttery-spread/
I'm not sure if these oils are ok for you and it has pea protein, but if that would work we use a lot of that. It may be worth testing out apple sauce for butter. I usually watch your reviews because my son's allergies are a subset of yours (before I've said to myself it's a subset plus dairy...) but for the most part baked goods at our house are flours + seasonings + apple sauce. I've made cookies before by mixing applesauce, cinnamon and some flours until the consistency seemed ok and even my non-allergy kids thought they were good.
Can you have applesauce? I know when we make it, it is cooked but I've never thought about whether commercial stuff was cooked or a puree.

This inspired me to look it up and apparently making rice milk you just put 4 cups of water and one cup of cooked rice in a blender. Then you can sweeten or add vanilla if you want. No wonder people do it themselves.

I'm getting conflicting information about earth balance spreads because while there's no warning on their packaging, they do make nut butters and when my allergist called them about it they couldn't give her a straight answer about croas contamination so she said that it wouldn't be a good idea for me to try it.

Luckily, we have a kosher grocery store that my mom goes to every Friday to pick up stuff for our synagogue and they carry Mothers Margarine which is soy free and dairy free so she is picking some up today. I'm crossing my fingers that it works in the pie crust I usually make.

I can have applesauce. It worked great in my pancakes last week instead of using egg replacer.

My thing is, I love to bake and I love to cook and all of these new allergies and continued GI problems have made me really hate the kitchen right now. My only saving grace was the fact that I found a baking book that is free of the top 8 allergens that is amazing but I was always able to use dairy products. Now with no dairy, it's just frustrating.

And as my allergist told me last month, in her opinion, it's worse to develop allergies as an adult than to have them as a child because you know what you are missing. In a 4 year time period, I went from only being allergic to peanuts, to being allergic to peanuts, eggs, shellfish, oats, wheat, coconut, tree nuts, sesame, soy and dairy. Add on to that my oral allergy syndrome plus an IgE of 2000 and it's insane.

 

[mistysue]

My thing is, I love to bake and I love to cook and all of these new allergies and continued GI problems have made me really hate the kitchen right now. My only saving grace was the fact that I found a baking book that is free of the top 8 allergens that is amazing but I was always able to use dairy products. Now with no dairy, it's just frustrating.

And as my allergist told me last month, in her opinion, it's worse to develop allergies as an adult than to have them as a child because you know what you are missing. In a 4 year time period, I went from only being allergic to peanuts, to being allergic to peanuts, eggs, shellfish, oats, wheat, coconut, tree nuts, sesame, soy and dairy. Add on to that my oral allergy syndrome plus an IgE of 2000 and it's insane.

I completely agree it is much worse as an adult. It sucks and I'm really sorry it's happening to you. My son is great about it and openly tells people he doesn't want things because they make him sick, and I am thankful every day that he doesn't really have to know what he is skipping.

You would probably get along well with my husband, he is the baker in our house and I sometimes wonder if this is worse for him than our son. When he finds a recipe that turns out well sometimes we are drowning in pastries. He occasionally goes on some rant about various dairy replacements and pie crust (mathematician, loves making double layer pies and calling the tau's) and I know he is a much bigger fan of margarine's and even lard. Yes, that sounds gross, but at some point he started working with lard and it can be a much better ingredient than dairy fats.

 

[nfceagles]

This may not be the answer you want, but you can buy a soy milk maker and make rice or other types of milks yourself.

http://www.amazon.com/Soyajoy-G3-So...qid=1359840072&sr=1-1&keywords=soy+milk+maker