Who else deals with dairy allergies?

[jk21]

Wondering if anyone else also on this forum dealing with dairy allergies and looking for specific grocery items.

My current search is for a dairy-free stick margarine that I can use for baking. In the states there is always one or two brands (usually the cheap ones) that were all soybean oil. Hoping to make an apple crisp for a dairy allergic child for thanksgiving.

I have been searching the grocery stores and I am not even finding the stick margarine, just the tubs of air and water blended soft spreads.

Anyone know of an option?

[x9200]

We use coconut based fats:

1. Coconut oil (it gets solid already ~25 deg C)


2. Coconut spread (tastes like slightly salty margarine)


You can get them from many organic food shops, e.g. Brown Rice Paradise in Tanglin Mall.

[Beeroclock]

Can't help with "stick" margarine as we buy the tub variety, of which there are usually a few non dairy margarines if you hunt through the ingredient lists. For dairy allergy the high-end supermarkets naturally have a better range eg marketplace, Jason's. Cold storage also not bad but sometimes stocks run low, I'm always grabbing extra soy milk when my favorite brand is in supply. What I find really troublesome is eating out, where allergies are often not taken seriously and/or communication problems, taken together it's a disaster waiting to happen. Fortunately local food is almost entirely dairy free.

[jk21]

Thank you for replies. In addition to the coconut fat options, from another source will also try out Nuttelex which is a non-dairy, nut-free margarine from Australia.

"Nuttelex is good, I've used it for baking loads, and it has always worked well (even for frosting!). Not seen any in sticks though."

Now I am off on a fruitful search rather than feeling like I am on a wild goose chase.

[Chantikki]

No one here knows what a "stick" is, when i follow an American recipe I just google it to find out how much it weighs. (A stick is around 120 grams)

A "stick" such a funny measurement. I wonder how it originated?

I agree with coconut oil, we also make lard which is nice and natural and I have seen Crisco in Cold Storage which i am pretty sure has no dairy in it.

[jk21]

A "stick" of butter or margarine. A pound of margarine or butter is frequently sold in the U.S. as 4 individually wrapped sticks. The stick's wrapper has a measurement guide printed on the outside, showing where to cut depending on how many tablespoons or what fraction of a cup you need. So measuring for a recipe only requires a knife. It is more about packaging customs and I don't think that the term "stick" would apply to any other ingredient.

So many nuances in a language.

BTW, made our trial apple crisp. One very surprised and happy child.

[sundaymorningstaple]

[quote="jI don't think that the term "stick" would apply to any other ingredient.
[/quote]

I can only think of one. Cinnamon "sticks".

[x9200]

Fish/crab sticks?