Gluten free/dairy free rice pudding/cream of rice cereal?
#15532 - 07/30/03 07:45 AM
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Has anyone found a dairy free AND gluten free rice or tapioca pudding that's dairy free? My nutritionist wants me to eat this...but I can't find it (I looked at whole Foods). Thakns guys!
Love,
Ruchie
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Formerly known as Ruchie
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Hi - I don't know of any brands, but this would be easy to make. Try the dreamy lemon rice pudding web page here and just use rice milk for soy. You could also eliminate the sugar (and if you do, increase the lemon peel which will make things taste sweeter - do NOT use lemon juice instead of zest). I actually can't imagine you'd find an unsweetened commercial brand of pudding.
You could make tapioca pudding from the recipe on the box, using rice milk for dairy and 2 egg whites for each whole egg. Should work just fine.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Any ideas for an egg substitute? No eggs...even the whites...for this girl!
The N (nutritionist) said that it seems to be the protiens I have a prob with in egg, wheat (gluten) and milk (casein). She actually suggested I might be able to eat the olk...but the yolk makes me gassy. Yuck--no eggs, no corn, no sugars, no gluten, no dairy--what's left? 
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Formerly known as Ruchie
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Hi Ruchie,
I'm sorry you can't have sugar or eggs. I think there are some posts on what to use instead of eggs. It's frustrating when your food choices shrink!
I just checked out a book on cooking with stevia, I can't remember if you said that was something you could use instead of sugar. I'm sorry I'm not much help. I too am having difficulties figureing out what foods to eat and not eat. I've never been a good cook. 
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Egg Substitution List
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Ruchie, try this: web page. Use rice milk instead of soy milk. Use whatever sweetener you can tolerate. Is cornstarch okay? If not, use potato starch or arrowroot powder. Skip the egg whites. And make the rice variation. There, is that complicated enough? Hope this helps!
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I feel like a broken record....I LOVE THIS BOARD! Thanks Amelia, you made my day!
*hugs*
Ruchie
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Formerly known as Ruchie
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You're so sweet, thank you for thinking of me! Stevia is a no for me...I guess I'm just gonna have to get used to life (at least for a little while until we get more answers about my situation), without the sweet stuff...any of it! What pains ya only makes ya stronger!  At least I'm eating--that's what counts, right!? (Can you tell I'm giving myself a pep talk) I hope you feel better soon and get things figured out! When you do, let me know! 
*hugs*
Ruchie
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Formerly known as Ruchie
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Hi Heather, I have made the recipe on the box for the tapioca pudding several times using rice milk, and it won't set up.
I think we should use the recipe for the fruit juice tapioca, using rice milk instead of juice. It's a cup lower in liquid and that should make all the difference. I'm out of state now so I can't try it myself till Sunday.
So if anyone makes tapioca pudding, use less if you're using rice milk and let us all know.
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I make tapioca pudding with rice milk and add one tablespoon cornstarch to it. It sets up when fully cooled. I also add one tablespoon vanilla instead of the one teaspoon suggested.
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Do the best you can each day, don't worry about the rest!
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Wow, thanks! And, welcome to the boards!!!
Do you know of a substitute for the cornstarch...I can't have anything with corn either 
It's great to have you on board--keep posting!
-<3-
Ruchie
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Formerly known as Ruchie
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Maybe flour?  Flour is used as a thickener sometimes.
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As I mentioned above, try potato starch or arrowroot powder--the clerk in a good health food store ought to be able to tell you if it's a 1:1 substitution (I think it is).
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Thanks for the hint, now that I'm home I'll try it!
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