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I use the Vanilla rice milk for cereal. And someone mentioned using the original unsalted Fleischman's margarine. I tried it and I very sparingly use it on toast without any problems but I'm pretty stable so that probably helps. For cooking egg whites and such I use Pam. Just experiment to see what agrees with you. And give your taste buds time to adjust to new flavors like the milks or cheeses. Good luck and Welcome!
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Franny
IBS/D
Celiac
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I use that if I need a solid fat, if not I use crisco or store brand spray canola oil... and I try very hard to use as little as possible.. for buttering bread, etc I use roasted garlic... or salsa or just eat it plain...
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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For a butter substitute, use "Smart balance light", I think it
tastes really good too, though others disagree. For milk, as
Kate mentioned, use "Rice dream", and I'd get the vanilla
flavor, it's a bit tastier. -Bob
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<img src="http://www.math.mtu.edu/~rwkolkka/BritPicA.jpg">
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