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!
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Casein is a protein present in cow's milk no matter what they've been fed. Easiest solution: quit eating bread. |
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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. |
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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. http://perfecthealthdiet.com/?p=262 Although in the end it mostly gets you right back to g_'s "Easiest solution" (which I +1). |
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