Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Dairy free Pizza cheese alternatives?

mystic

By mystic
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

mystic Enthusiast
mystic
Posted
  • Author

Just got off the phone with Wholefoods, person said only way I can possibly order it would be for me to contact a store which actually carries it and he recommended I ask you if you can give me the physical location of the store you get it from so I can contact the to see if they can ship to me?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted
1 hour ago, mystic said:

Just got off the phone with Wholefoods, person said only way I can possibly order it would be for me to contact a store which actually carries it and he recommended I ask you if you can give me the physical location of the store you get it from so I can contact the to see if they can ship to me?

OK odd but the one I shop at is Whole Foods on Park Lane in Dallas Tx. here is a picture of their non dairy cheese section lower half. Missed getting the shreds in the top half. You can see the Leaf Cusines tubs below the daiya next to the kit hill and the Miyoko Vegan Mozz below the tree line to the right, the tree line scallion is right next to the ricotta which if I might say my most marvelous find yet....but damn that pricing.  Open Original Shared Link
La1MjzK.webp

mystic Enthusiast
mystic
Posted
  • Author

Thanks but nothing else I can do here but seek some other option. Just called that store, they don't ship and directed me to the Amazon whole foods online store but same deal.

Ennis-TX Grand Master
Ennis-TX
Posted
22 minutes ago, mystic said:

Thanks but nothing else I can do here but seek some other option. Just called that store, they don't ship and directed me to the Amazon whole foods online store but same deal.

Shipping is expensive about $13 for flat rate medium 2 day box. BUT I can go and grab a large assortment of Diary free cheeses for you, load up a box with them and cold packs and ship it to you if you want to cover the cheese cost and the shipping. -_- At this point I think we have reached you should just get a big ole sampler of a bit of everything and try stuff out. They have more shreds on the top shelf I wish I had gotten picture of so you could pick and choose (they had 3 other brands of shreds but 2 used corn so I have never bothered).  

mystic Enthusiast
mystic
Posted
  • Author

I really appreciate that but won't be a long term solution as I will always need to order whenever in the future. So will need to get a source from which I will be able to order myself. 

I will try the Daiya cutting board version.

mystic Enthusiast
mystic
Posted
  • Author

Can you tell me which of these 2 tastes better as a spread on a slice of vegan bread please? The review is showing kite hill as the better option

Open Original Shared Link

 

Ennis-TX Grand Master
Ennis-TX
Posted
13 minutes ago, mystic said:

Can you tell me which of these 2 tastes better as a spread on a slice of vegan bread please? The review is showing kite hill as the better option

Open Original Shared Link

 

Kite hill by a long shot the daiya has a chemical flavor, I recognize it as artificially cream cheese flavoring I use in my flavor drops....I loved the kite hill so much...I kept eating it even though it made me puke after....just tasted that good. (I am intolerant to xantham gum which is in both of those but the kite hill was worth it) BTW their ricotta is xantham gum free...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mystic Enthusiast
mystic
Posted
  • Author

Thanks, will try the kite hill as a spread and will try the cutting board daiya for the pizza. I am confused with one thing though regarding the words "cutting board", you had said that is the better version than the regular. Daiya support had directed me to this product as the cutting board version but I am not seeing those words in the description:

Open Original Shared Link

 

Ennis-TX Grand Master
Ennis-TX
Posted
6 minutes ago, mystic said:

Thanks, will try the kite hill as a spread and will try the cutting board daiya for the pizza. I am confused with one thing though regarding the words "cutting board", you had said that is the better version than the regular. Daiya support had directed me to this product as the cutting board version but I am not seeing those words in the description:

Open Original Shared Link

 

This confuses me, I know the package will say the cutting board style....but without seeing the package I do not know. BTW if you get more of the non cutting board style I have the BEST cheesy bread recipe that works with their normal version of shred so as to not go to waste (I was planning on sending some if I got the chance to ship you stuff) anyway. I do have one other thought of something you might enjoy the Parma cheese sprinkle there...the bacon one is to die for and the others flavors are pretty good. You can contact parma directly for samples if you wish to do some prior.

mystic Enthusiast
mystic
Posted
  • Author

I have written to the Dave from Daiya support for clarity on the cutting board issue since as you've stated the package itself is not showing. Will look into the Parma.

  • 6 months later...
mystic Enthusiast
mystic
Posted
  • Author
On 11/27/2017 at 1:58 PM, Ennis_TX said:

 

Hi, been a while. Just writing back to say that the local Shoprite had the Daiya cheese line all this time in the store, just didn't reflect it on their site.

 

i must say both the cheese slices and spread tastes really great. Only issue i have with the spread is the cover doesn't snap on so is loose all the time.

Ennis-TX Grand Master
Ennis-TX
Posted
4 minutes ago, mystic said:

Hi, been a while. Just writing back to say that the local Shoprite had the Daiya cheese line all this time in the store, just didn't reflect it on their site.

 

i must say both the cheese slices and spread tastes really great. Only issue i have with the spread is the cover doesn't snap on so is loose all the time.

Good to hear... I miss it lol, I started reacting to all daiya cheese quite bad, and ran out of my frozen stocks of the old stuff prexantham gum era. Called them to find out the reason and checked all ingredients...the citric acid and xantham gum they use is from corn....a allergy of mine.

I been playing with Miyoko for pizza, and leaf cuisine spreads on everything else. I even found way to make Miyoko stretch like the crazy mozzarella they load on pizzas...trick was to Melt it in 12oz of warm water, then mix in 3tbsp coconut flour, and 1-3tsp psyllium husk...it even stretches when cold lol Adjust ht husk powder to get your texture 3 is almost a goo....and it changes the flavor...a bit more like string cheese.
 

mystic Enthusiast
mystic
Posted
  • Author

Yes I remember you are allergic to corn, sorry. I haven't done the pizza yet, will give it a try during the winter.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,008
    • Most Online (within 30 mins)
      7,748
    Kateobrien1313
    Newest Member
    Kateobrien1313
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      Ortiz-Sánchez JP, Cabrera-Chávez F, de la Barca AM. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Nutrients. 2013 Oct 21;5(10):4174-83. doi: 10.3390/nu5104174. PMID: 24152750; PMCID: PMC3820067. AND SEE: Oats Intolerance in Celiac Disease. PLoS Med. 2004 Oct;1(1):e23. doi: 10.1371/journal.pmed.0010023. Epub 2004 Oct 19. PMCID: PMC523841. AND ALSO SEE: Bascuñán KA, Orosteguí C, Rodríguez JM, Roncoroni L, Doneda L, Elli L, Araya M. Heavy Metal and Rice in Gluten-Free Diets: Are They a Risk? Nutrients. 2023 Jun 30;15(13):2975. doi: 10.3390/nu15132975. PMID: 37447301; PMCID: PMC10346754. Celiac disease is one of the most common autoimmune gastrointestinal diseases; over the last decades, its prevalence indicates a mean annual increase in frequency currently calculated at 7.5% per year [23]. celiac disease is triggered by gluten present in the diet and the disease involves autoimmune and inflammatory damage to the small intestine in genetically susceptible individuals. To develop celiac disease a person must inherit the genetic predisposition; however, about one third of the population carries the risk genes and only ~1% of the population develops the disease, indicating that genetics is not sufficient to explain the condition. The environment participates by providing the triggering factor, i.e., gluten, and the disease is activated by environmental factors which, until now, have not been fully understood, among which changes in eating habits and the intestinal microbiota are considered to be significant factors [24,25]; yet, current knowledge is insufficient to explain the mechanisms involved. Currently, the only treatment for celiac disease is a GFD for life. AND ALSO SEE: Dr. Osborne: Although rice is considered gluten-free based on the definition set forth by the FDA, rice does contain a different form of gluten prolamin called orzenin. In my experience, those with known celiac disease or non celiac gluten sensitivity issues do better when avoiding rice.
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
×
×
  • Create New...