Guest guest Posted February 10, 2006 Report Share Posted February 10, 2006 > > Have any of you been able to find a soy/rice/almond or oat milk on the > market that doesn't have carageenan or gums in it ? West Soy Lowfat is carageenan and gum free but it has " extract of corn and barley " in it. I feed it to my type A children but dont drink it myself. Maybe some of the other West Soy products might have better ingredients? -Robin ps , I keep meaning to e-mail you on the Immunics board, but keep getting interrupted! I gotta stop being so long winded! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2006 Report Share Posted February 10, 2006 Did Soy Dream reformulate their 32 oz shelf-stable boxes? I haven't seen any of those with carageenan added where I am, so far it seems to just be the refrigerator cartons and the single serving box. Might be worth a look if you haven't already. non dairy milks Have any of you been able to find a soy/rice/almond or oat milk on the market that doesn't have carageenan or gums in it ? I am bummed that the one brand I used (soy dream) has changed their formula to now contain avoids. (I know,, soy's not a great choice, but it's better than reg. milk) thanks guys! ps. I'd rather not make it from scratch !! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 Good news! I went to the store yesterday (Fred Meyer for those of you in the Western United States) and found Soy Dream " Original Classic " in the shelf-stable soymilks. It's got a nice simple ingredients list. Couldn't find any rice milk of any kind without either gums or safflower oil or both. Sigh. BTW, making milk isn't as bad as it sounds if you make nut milk. I cook with watered down nutbutters regularly. One of my cookbooks gives this recipe for Almond Milk: 1 1/3 cup almonds, blanched 4 cups water 1 to 2 Tbsp molasses or honey Grind nuts to a powder in a blender. Gradually add water, blending at high speed until smooth. Strain through a cheesecloth. Squeeze out all liquid. Return pulp and a little almond milk to blender, sweeten to taste and reblend. Strain again. Chill milk and use the strained pulp in baking recipes. Or even easier: Sesame Milk 1/2 cup tahini 3 1/2 cups water honey or rice syrup to taste Whisk or blenderize everything. Chill. -Robin Quote Link to comment Share on other sites More sharing options...
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