After thirty years of marriage we discovered that my husband, John, has a dairy allergy. What does that mean? It means that lactose pills and lactose-free dairy products do not work. Anything containing the slightest bit of dairy makes him sick; the kind of sick that sometimes makes me want to rush him to the hospital. He's been to doctors who all say the same thing, "stay away from dairy." (duh!) As for the rest of my family, two of my three children are lactose intolerant; this is different than an allergy. They lack the enzymes to digest lactose so they take lactose pills or consume lactose free dairy products and they're back in business.
(Photo Credit: overthrowmartha.com)
#ImAClosetConsumerOfCheesyNachos
(Photo Credit: gottagetbaked.com)
I personally do not have a beef with dairy. (See what I did there.) I love a-la-modes, cheesy enchiladas, cheesecake, mac and cheese... you get the picture. If it's creamy or cheesy, I love it! So, when we found out that John had a dairy allergy, it not only changed his life but mine as well. It changed the way I cook, bake, and shop. I have to read the ingredients label on every item I purchase from the grocery store. Eating out, if we're not vigilant, can turn his relaxing meal into a sleepless night.
We usually call ahead before going to a new restaurant, making sure they can accommodate his dietary needs. Many places are happy to work within his restraints but we have run into a couple of establishments that refused to clean a small section of their grill to cook his food; we usually walk out of those places and don't return. There are, of course, restaurants that are completely off limits. Not that they wouldn't be willing to accommodate but, their entire menu revolves around dairy, such as The Cheesecake Factory. There are plenty of other restaurant to choose from and, for the most part, neither one of us have any complaints. We just "simply" adjusted our lifestyle.
Chocolate Hazelnut Crunch... Yum!
(Photo Credit: thecheesecakefactory.com)
One thing I need to mention with regards to John's allergies, he is also allergic to red dye 40 and caramel color. I had never even given these ingredient a second look until we found out that they were also on the "do not consume" list. It was shocking to find how many foods actually contain these ingredients. According to Consumer Reports caramel color is "the most common coloring in foods and drinks - and it can contain a potential carcinogen." Red dye 40 is another evil additive found in many foods. According to EatingWell magazine, "...red 40 - contain[s] compounds, including benzidine and 4-aminobiphenyl, that research has linked with cancer."
(I've posted the links to the articles at the end of the blog.)
No Bueno!!
(Photo Credit: slideshare.net)
I can't say I'm sad to see these ingredients gone from our lives but it has definitely proved to be a challenge when grocery shopping; no dairy, no red dye 40, and no caramel color! We aren't health freaks (not that there's anything wrong with that) or foodies, just plain ol' Americans who like a tasty meal! So how do I cook or bake? Well, that's what this blog is all about. I have been experimenting for awhile with recipes that traditionally ask for dairy but, I substitute non-dairy products; sometimes it works and sometimes it gets tossed in the garbage, then we head out to a restaurant.
The other day I made raspberry sweet rolls from a recipe I found through one of the blogs I follow at twopeasandtheirpod.com. Ah! They came out so soft and delicious.
After thirty minutes of rising
(Photo Credit: Me)
The ingredients for the dough were simple... flour, yeast, brown sugar, and fresh raspberries, just to list a few. (NO dairy!!)
Fresh Out of the Oven
(Photo Credit: Still Me)
The filling, however, called for butter and the frosting called for cream cheese and butter. I substituted the butter by using Smart Balance, a non-dairy butter substitute, and omitted the cream cheese in the frosting which made it more like a glaze.
Soft, Warm, and Gooey-filled with raspberry goodness!
(Pic taken just before consumption)
The aroma of sweet baking bread wafted through the house and had our mouths watering. These rolls were so soft with just the right amount of sweetness and the raspberries added the perfect amount of tartness. John went back for seconds!
This recipe is a definite keeper. I've posted the link to the original recipe. You can decide to use it as is or make substitution like I did. Enjoy!
This is the butter I used:
