Critterfixer Posted January 6, 2012 Share Posted January 6, 2012 If you are gluten free--how do you know whether to go lactose free? Background: I've been eating gluten-free foods since the end of November. It's been great! My health problems of the last twenty years are just going away. But: I had not experimented with flours all that much. I've been eating mostly fruit, veggies, potatoes and grilled or pan-seared meats. I have also been eating cheese, which has never seemed to bother me. But, the other night I made a cream gravy for some steaks using tapioca flour and whole milk. (It was great--much better than the gravy I tried with rice flour.) But my GI tract was greatly, greatly upset with it, almost as bad as I've ever been when I was not gluten free. Question: Do I need to go lactose free? (Please say I can have my cheese! I don't care about the milk, but I love my cheese!) OR Could there have been gluten issues with the whole milk? This was a brand-name milk, and I did not check to see if it had been processed in a gluten-free facility. I honestly didn't think about that being an issue with milk. Quote Link to comment Share on other sites More sharing options...
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