Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Special Diets >
Dec 3, 2006 04:23 AM

Gluten and lactose free

Gluten free is hard enough. Lactose intolerant is hard enough .. but my friend is now on a lactose and gluten free diet (bad sinus problems). Any suggestions/recipes for desserts?

  1. Click to Upload a photo (10 MB limit)
  1. You can find lots of good GF mixes (be sure to check that they are diary free- some aren't) for cakes and brownies, then just substitute rice/soy milk for milk.

    I made a yummy pumpkin bundt cake using the Nameste Spice Cake mix and pumpkin puree and egg replacer for a vegan friend over Thanksgiving. It was really good.

    Fruit crisps are yummy- using GF flours/oats.

    Good Luck,

    1. Hey SLO, my husband has Celiac and also avoided dairy for awhile. You can make simple almond meringue cookies and fill with melted semisweet chocolate or raspberry jam.

      Cherrybrook Farms is a brand of baking mixes that has some tasty options. They have them at whole foods and maybe Mrs. Greens.

      I also have a recipe for a very simple dessert that is NOT pretty, but really addictive. They are called babe ruth bars (named after the candy, but have no strong resemblence). I'll post anything you'd like.

      I know I have others, I'll post as I remember them.

      4 Replies
      1. re: chocolate chick

        Thanks.. meringues are a great idea. If you don't mind posting the babe ruth bars recipe, I'll give it a try.
        The combo of gluten and lactose free is tough.
        Thanks for all your help

        1. re: SLO

          Babe Ruth Bars:
          6-7 cups gluten free corn flakes (if the box doesn't say gluten-free, it's not) or buckwheat flakes (arrowhead mills)
          1 cup peanuts (roasted or raw)
          1 cup chocolate chips

          1 cup corn syrup
          1 cup peanut butter
          1/2 cup white sugar
          1/2 cup brown sugar

          mix 1st 3 ingredients in large bowl. In medium saucepan, combine remaining ingredients on med/low heat. Stir occasionally until melted and smooth. Do not boil. Immediately pour PB mixture over corn flake mixture and stir to evenly coat. Pour into greased 13x9 pan, press down firmly and cool in fridge. Cut into bars and serve.

          Really embarrassing recipe, but truly addictive. Enjoy!

          1. re: chocolate chick

            Chocolate Chick, Can you say CRACK?!?!? Holy cow! A friend of mine made these for me and they are soooooooooooo good! Everyone who tasted them LOVES them! Thanks for posting! I'm going add a link to my blog & fb page Thanks for a great recipe!

            1. re: chocolate chick

              These look awesome! I'll be making these right now but using almond butter and maybe sunflower seeds due to peanut allergies but mmmmmm thank you!

        2. I have Celiac and GF desserts are plenty - check out some of the the recent threads - search for gluten and wheat free. Here are a couple:

          One thing you should check is how much dairy the person is avoiding. Lots of lactose intolerant people can handle butter cooked into baked goods, while some avoid all traces of dairy (including many chocolates).

          A trick I used when I couldn't have any dairy (it is common in first dxed Celiac pts, but disappears after awhile), is using coconut milk for creaminess. It does add the coconut flavor, but is so yummy. You can make a "custard" or even a sorbet out of coconut milk, and it adds back that creamy contrast so many of us love using flavors that are usually not offensive or new.

          I also preferred almond milk to soy or rice milk, but that is just me.

          3 Replies
          1. re: jsaimd

            Yes, I make a delicious rice pudding made with lite coconut milk. That's one I forgot to add.

            1. re: jsaimd

              You can find dairy free chocolate chips now...

            2. Pamela's Gluten-free Pancake mix is really good!

              There's a gluten-free baked chicken (looks and tastes like fried chicken) recipe that I found on the side of the Quaker Oats Cornmeal bag. I generally avoid those recipes found on the side of food packages but this one is quite good and very simple. It works well with fish fillets too.

              Chestnut flour is pretty amazing for baking. I purchased some fresh ground Chesnut flour (from a Michigan farmer) at a Farmers Market on Division Steet in Chicago over the summer. It's great in pancakes, brownies, and lots more.

              5 Replies
              1. re: amoncada

                Do you use chestnut flour straight or mix it with rice flour for baking (or flour blends?) I was going to make chestnut dessert crepes for Christmas.

                1. re: jsaimd

                  You can use pure chestnut flour or blend it with Garbanzo flour, rice, flour, etc. I absolutely love rice of any variety but as far as using pure rice flour, it's a bit bland. In general, I find that pure rice or garbanzo, brown rice, or any other (except for chestnut) flour is best when mixed with other flour varieties.
                  I'll bet back to you regarding the chestnut grower's info. They bake with chestnut flour on a regular basis so they would be a great source for recipes, etc.

                  1. re: amoncada

                    Thanks - that would be great. I always blend my flours, but my son has started complaining sometimes about the "garbonzo-ey" flavor in some flours. I think it is because I have been using Bob's Red Mill GF flour blend, which relies a lot on garbonzo, rather than my own blend of sorghum, bean, tapioca, etc. I'll do a test run with pure chestnut and blended with rice flour and see what works best. I dislike the graininess of rice flour in a lot of recipes, but I just put some in some muffins for my sons b-day party and it worked out well.

                    1. re: jsaimd

                      Here's the link for the Chestnut flour that I use;


                      Whole foods sells an Italian Chestnut Flour that is quite good as well.
                      I haven't used this wonder flour to it's full potential yet. Give it a try, you'll love it.

                      Yeah, that's it, rice flour is grainy. My sister also has Celiac
                      Disease and turned me on to Chestnut flour. I prefer Pamela's flour mixes over Bob's Red Mill. Have you tried Pamela's GF flour mixes?

                      I'm happy to see many Chicago and Chicago suburban restaurants creating GF menu's. I've heard of a couple of Italian restaurants that make mostly GF food as well. Are you able to find what you need in your area as far as GF food goes?

                      1. re: amoncada

                        I haven't tried Pamela's but have heard great things. I just end up making my own mixes and don't bake too much of the "mock gluten" type things. I tend to stick to things which are naturally GF, besides a few things for my son because he wants to be like the other kids. We use nut flour a lot. We are in the bay area, so there are a ton of GF resources! Thanks for the link!

              2. bob's red mill has a lot of tasty GF sets. i have their GF hot cereal a lot in these winter days, but they also have some GF cake and bread mixes. these often contain somewhat unusual things like agar agar, guar gum, etc. but experiment and give it a shot!