Guest guest Posted July 11, 2001 Report Share Posted July 11, 2001 Here is a link with a video demonstration of clarifying butter. http://www.foodtv.com/video/clarifybutter/0,2146,,00.html Some say that ghee is okay, some don't. There is no general consensus. I use it, and my son has no reaction, but I make my own, so I know how well it's clarified. We need to start rotating soy, so we will be using ghee even more now that we can't regularly use a soy margarine. I also use real butter in baking without any problems. It's one of those things where you cound try it and see if your child has a reaction. If they do, I guess it's comforting to know that casein only stays in their system for a few weeks (or so I've been told). Sampson --- susan smith wrote: > I know recently there was some discussion on using > ghee, but I had to delete alot of the digests. > > Is ghee okay? I used to make it all the time, and > feel that it was ok -- I think I read about having > to > be careful about something in it---does the process > eliminate the casein if it's done right?? How do > you > do it right? I'm making a birthday cake today and > -- > H E L P !! I need frosting/topping for NO gluten, > casein, eggs, soy, canola, hydrogenated. > any ideas?? susan > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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