Ghee is very oily tasting but works okay in some GFCF recipes. It just doesn't cut it as a coating on bread...does grass fed butter have less casein? We can't do earth's balance because of corn ingredient..any suggestions that give one that buttery taste? Thank you!
Casein is a protein present in cow's milk no matter what they've been fed.
Easiest solution: quit eating bread.
try yam butter.
Cook a nice sized sweet potato or yam in the oven and let it cool down. Peel it and blend up in the food processor; add a little bit of olive oil to provide a smooth consistency (but don't add so much that it liquifies) and a pinch of salt. You can add whatever herbs you want and make it a "compound butter." This has a great texture and light taste. Give it a go.
For what it's worth I found this article about the relationship between gluten and dairy malabsorption. It's titled lactose intolerance but casein is also mentioned.
Although in the end it mostly gets you right back to g_'s "Easiest solution" (which I +1).
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