Lactose Intolerant Recipes (2)
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Lactose Intolerant Recipes
Lactose Intolerance
Although milk and foods made from milk are the only natural sources, lactose is often added to prepared
foods. People with very low tolerance for lactose should know about the many food products that may contain
lactose, even in small amounts. Food products that may contain
lactose include:
Bread and other baked goods
Processed breakfast cereals
Instant potatoes, soups, and breakfast drinks
Margarine
Lunch meats (other than kosher)
Salad dressings
Candies and other snacks
Mixes for pancakes, biscuits, and cookies
Some products labeled nondairy, such as powdered coffee creamer and whipped toppings, may also include
ingredients that are derived from milk and therefore contain lactose.
Smart shoppers learn to read food labels with care, looking not only for milk and lactose among the contents
but also for such words as whey, curds, milk by-products, dry milk solids, and nonfat dry milk powder.
If any of these are listed on a label, the item contains lactose.
In addition, lactose is used as the base for more than 20 percent of prescription drugs and about 6 percent
of over-the-counter medicines. Many types of birth control pills, for example, contain lactose, as do
some tablets for stomach acid and gas. However, these products typically affect only people with severe
lactose intolerance.
Almond Pound Cake
1 cup margarine
1/2 cup shortening
3 cups sugar, divided
5 eggs
2 tsp. almond extract
1 tsp vanilla extract
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1 tsp salt
1 tsp baking powder
3 cups flour, divided
3/4 cup liquid non-dairy
creamer
1/4 cup water
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Preheat oven to 325 degrees. Grease and flour a Bundt or tube pan. Cream together margarine and shortening.
Add 1/4 cup of the sugar and stir; add one egg and stir again. Repeat this process until all the remaining
sugar and eggs are stirred into the creamed mixture. Mix in extracts, salt and baking powder; add 3/4
cup of the flour. Continue to mix adding creamer and water alternately with remaining flour. Pour into
prepared pan and bake for one hour at 325 degrees. Reduce heat to 300 degrees and bake for 15 - 20 more
minutes. Cool completely. Invert onto serving plate.
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Coconut Sorbet
8 ounces coconut milk
16 ounces water
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1/4 cup toasted coconut
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Combine the coconut milk and water and chill for several hours in the refrigerator.Freeze the mixture
in an ice cream freezer according to the manufacturer'sinstructions. Add the toasted coconut to the frozen
coconut sorbet bystirring in using a spoon. Keep frozen until ready to serve.
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Lactose-Free Lemon Meringue Pie
1 9-inch packaged pie crust,
prebaked if frozen
Filling:
4 large egg yolks
3 large eggs
1 cup granulated sugar
cup fresh lemon juice
2 cups cornstarch
cup lactose-free butter,
cut into pieces
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Meringue:
4 large eggs
tsp. cornstarch
tsp. cream of tartar
cup superfine sugar
1 tsp. vanilla extract
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1) Preheat oven to 350 F. To prepare filling, in top of a double boiler, whisk together egg yolks, eggs,
sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly,
until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water.
Stir in butter. Pour into crust.
2) To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar
until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry peaks
form.
3) Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling
to edge of crust. Bake pie until meringue is golden, 12 to 15 minutes.
Tips: Make sure the meringue is piped right to the edge of the crust, to prevent the filling from seeping
out. When making meringue, it is important not to overbeat the mixture. Adding a pinch of cream of tartar
makes the egg whites less prone to overbeating.
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Lactose-Free Peanut Butter Cookies
cups Jif Creamy Peanut Butter
Crisco shortening
1 cups firmly packaged
brown sugar
3 tablespoons Edensoy vanilla
organic soy beverage
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1 tsp. vanilla
1 egg
1 cups all-purpose flour
tsp. salt
tsp. baking soda
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1) Heat oven to 375 F.
2) Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at a medium speed
of electric mixer until well blended. Add egg. Beat just until blended.
3) Combine flour, salt, baking soda, and add to creamed mixture at low speed. Mix just until blended.
Drop heaping teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Flatten slightly in a cris-cross
pattern with tines of a fork.
4) Bake at 375 F for 7-8 minutes, or until set and just beginning to brown. Cool for 2 minutes on a baking
sheet before removing to cooling rack. Makes 3 dozen cookies.
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Lactose-Free Cheesecake
Base:
1 cup graham wafer crumbs
cup sugar
cup melted lactose-free butter
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Filling:
500 grams lactose-free cream cheese
cup sugar
3 tablespoons flour 4 eggs (seperate yolk and white)
1 tsp vanilla
1 cup lactose-free milk
1 tsp gelatin
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1) Grease a round spring form pan.
2) Mix base ingredients and press mixture into bottom of pan. Set aside.
3) For filling, mix cheese with sugar and flour. Add egg yolks and mix.
4) Add lac-free milk. Mix (low speed on beater). Beat egg white and fold into cheese mixture. Egg white
should be stiff.
5) Pour into crust. Bake at 325 for 1 hour or until golden brown or developed a crack in the upper crust.
6) Before topping the cake, allow to cool for hour then chill in the fridge for 3 hours to set the gelatine.
Top and enjoy!
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Lactose-Free French Toast
1 egg
1 to 1 cups of Edensoy
vanilla organic beverage
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Cinnamon (to taste)
Bread
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1) Beat egg with a fork, then add Edensoy beverage. Mix well and add cinnamon.
2) Dip your favorite bread into mixture and cook in a non-stick skillet until brown on each side.
3) Sprinkle with powdered sugar, honey, syrup, or your favorite jelly.
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Lactose-Free Cinnamon Rolls
For Rolls:
Pillsbury Specialty Hot Roll Mix
yeast packet (comes with roll mix)
1 cup of hot water, 120 to 130 F.
cup and 2 tablespoons softened
lactose-free butter or margarine
1 egg
2 tablespoons of sugar
2 tsp. cinnamon
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For Glaze:
1 1/3 cup powdered sugar
1 to 2 tablespoons Edensoy
vanilla soy milk
tsp. vanilla
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1) Heat oven to 375 F. Combine roll mix, sugar, and yeast packet in a large bowl. Mix well.
2) Stir in hot water, butter, and egg until dough pulls away from side of bowl. Turn dough out onto lightly
floured surface. With greased or floured hands, shape dough into a ball.
3) Knead dough for 5 minutes until smooth. To knead, fold dough over towards you, press down and away
with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface
to reduce stickiness.
4) Cover dough with large bowl; lest rest for 5 minutes. To shape, roll dough into a 15 x 10-inch rectangle.
Spread cup softened butter evenly over dough. Sprinkle with mixture of 1/3 cup sugar and cinnamon. Starting
with 10-inch side, roll up tightly, pressing edges to seal.
5) Cut into 12 slices; place, cut side down, in a greased 13 x 9-inch pan. Cover loosely with plastic
wrap and cloth towel. Let rise in warm place for 30 minutes.
6) Uncover rolls and bake for 20 to 30 minutes or until golden brown. Cool 1 minute, remove from pan.
7) To glaze, combine powdered sugar, lactose-free milk, and vanilla. Blend until smooth and spoon over
warm rolls. Makes 12 rolls.
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Soy Cheese and Macaroni
tablespoon of soy
margarine
1/8 cup of flour
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1 - 2 cups soy milk
your favorite soy cheeses
your favorite cooked pasta
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Melt margarine and add flour, stirring and cooking until almost brown.Stir in milk and continue stirring
until thick. Add cheeses to taste.Continue cooking until cheese has melted; add to cooked pasta.
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