I need recipes for CKF, Celiac combined diet.
 

Help!!!! I need recipes for no salt, low potassium, gluten free, dairy free diet. Really need sauces, desserts.

Ok, I'm good at the CKF diet. My husband's father was a kidney patient, and passed away of renal failure in 2007. I'm going to give you a few pointers so that you can tweak recipes.

1. Instead of using milk in recipes, use Plain Non-Dairy liquid creamer. Works wonders.

A simple dessert that should fit both diets is a gelatin and fruit dessert, just don't use bananas. And top that dessert with Cool Whip, which is dairy free.

2. Cream cheese and cheese are not the same thing as far as a CKF diet is concerned. Cream cheese is allowed where regular cheeses aren't. You could make a homemade cheesecake and make the crust from soy flour.

Also, Betty crocker makes dessert mixes that are gluten free. Most of these would be alright for the CKF diet because they would not contain any whole grains, which are higher in potassium, etc. than plain flours.

3) Gravies, etc. can be made to fit both diets by using cornstarch instead of flour.

You can also do a google search for gluten free sauces and desserts and simply make substitutions for dairy, etc. Somewhere I have a cookbook that we got when we were caring for my FIL. It had some nice recipes in it.

I'll go through my recipe collection tonight and see what I can find that will help you out and I'll post some.

flhomeschoolmom, if you find your cookbook please let me know the name. Thank you for these suggestions. Did you have a barbeque recipe for your FIL?

I have a friend who can't have dairy (except goat) or gluten. Cooking for her is a challenge, but I've learned a few things:

Coconut milk makes an excellent and yummy substitute for whipped cream. No sugar needed! Open the can the day before and refrigerate it. When you're ready, skim the solidified layer off the top of the liquid and whip it just like cream.

Meringue-based desserts are wonderful. Here ya go:
http://family.go.com/food/recipe-ak-...gue-roulade-t/ Substitute that coconut for the cream. Or, I think Dream whip is dairy free. Cool Whip? Haven't looked.

My MIL taught me this one. It's a favorite, and we change up the fillings. http://allrecipes.com/recipe/strawberry-schaum-torte/

If you're not on Pinterest yet, think about it. I've seen tons of appropriate recipes, and you can search for them.

Good luck!

I can't do dairy products either. I use the nondairy powered creamer for everything that calls for milk. Works great for me. It is a lot cheeper to use the powered & mix your own rather than the liquid.

The cookbook was titled "Kidney Friendly Comfort Foods". It was given to him by his diatician at his dialysis center. It had a lot of info in the front of it for how to reduce sodium, potassium, etc. You can get a free copy of it here: http://www.aakp.org/aakp-library/comfort-foods/

Also, when dealing with the CKF diet, fluids are an issue. Kidney patients are on a fluid restricted diet. Also, they can drink soda's, but they can not have dark cola's. When doing sodas, use fruit flavored sodas, sprite, 7-up, gingerale, etc. As I recall, he could drink Rootbeer, but only did that rarely. Kool-Aid is acceptable for kidney patients.

Another dessert option is a rice pudding. That would actually have less fluid in it than the gelatin dessert. And rice is allowed on both the CKF diet and the Celiac diet.

I don't remember us making a special BBQ sauce for him. He would use regular BBQ sauce, but use it as a dip. You can check various brands to see which ones are lowest in sodium.

You can find recipes for the CKF diet here:
http://www.aakp.org/search/act_search.cfm

You can find recipes for Celiac (Gluten Free) here:
http://www.celiac.com/categories/Glu...dFree-Recipes/

All Recipes would probably have more recipes, especially gluten free ones. My youngest son has taken over my computer, so I haven't had a chance to look through my recipes. I'm having to use his homeschool computer to do anything online. LOL. He's in my room and I'm in his.

I forgot something in my previous post that is important. Potato starch is acceptable for a gluten free diet, but not a good choice for a CKF diet. People on a CKF diet can have potatoes, but the potatoes have to be specially treated. It isn't difficult to do, it's just time consuming. Two of my FIL's favorite foods were mashed potatoes and potato salad, and he could have both occasionally but we had to treat the potatoes first.

You can not use instant mashed potatoes. You have to use regular potatoes. You peel them, cut them, and then soak them in water for an hour or two. Drain the water that you soaked the potatoes in. This process leaches out a fair amount of the potassium that is in the potatoes. Then boil your potatoes and again drain the water off. This leaches out more of the potassium. Once done this way, turn them into potato salad or mashed potatoes. Use non-dairy creamer and margarine in the mashed potatoes or to make them special, blend in some softned cream cheese. Also, if you're doing a pot roast, the potatoes in the pot roast have to be treated the same way.

Another acceptable pie crust can be made with corn chex or rice chex. Crush them like you would to make a graham cracker crust.

I am not familiar with the CKF diet but i have lots of 'cooking without' recipes which i can look through for you if you tell me what you need to exclude.

My favourite coeliac desert is orange and almond cake. ( the one where you boil whole oranges and liquidise them, skin and all!) i dont know if it meets your other criteria.

The diet cannot have wheat, gluten, dairy products, salt, only very low potassium foods. This leaves out almost all citrus, tomato, most fruit, beans, and soy products. All herbs have to checked to be sure they don't affect his medicines.

Wow- that IS a challenge!

No dairy plus no soy rules out a lot of my desserts. Can he have coconut milk and/or coconut cream? I have a tasty icecream recipe using them if you want it.
I have lots of gluten free baking recipes but most call for baking powder. The lo sodium powder i know has potassium. Let me know if you have an acceptable baking powder and if so i can post something.

Otherwise, these brandy snaps might work ( if he can have ginger)?
Qtr cup margarine
Qtr cup caster/superfine sugar
2 tbsp corn syrup
One third cup white rice flour
1 level tsp ground ginger
1 tsp brandy
If he can have lemon rind, add rind of half a lemon

Line baking sheets with wax paper. Melt marg with sugar and syrup in small saucepan over low heat. Remove from heat and stir in flour, ginger, brandy and grated rind.
Place small spoonfuls of mix 2 inches apart on trays. Cook at 350 F (180 C) until golden and bubbly. Remove from oven.
Cool for 30 seconds and, while still soft, pick up with a palette knife and press into desired shape (use an oiled cup to make an icecream cup, or roll around an oiled wooden spoon handle to make tubes)
Cool and carefully slide onto plate.
Store: airtight container

I have used alot of the resources from http://glutenfreesociety.org. It's a fantastic site and you will really learn alot.

I just remembered something else! I once developed a great alternative to tomato sauce when I had lunch guest who could not tolerate tomato. I didn't have a recipe but I started out as if I was making a tomato sauce- fried some chopped onion and garlic in olive oil. I might have put some other flavour in (pinch of cayenne pepper makes everything tastier! Black pepper ditto- does not need salt). Put that to one side.

Take some red peppers/capsicums and remove the skins by grilling them under a hot grill (is this what Americans call broiling? I never know) until the outer skins blacken and blister. Cool in a sealed ziplock bag and rub off skins. The heat will have roasted them and they will be deliciously oozy, sweet and soft, as well as being just the right colour for your "tomato" sauce. I also boiled up a carrot or two. Add herbs as desired.

Tip everything into the bender and whizz until smooth. Simmer until you like the look of it. It is not tomato sauce but it looks like it and it is a healthy veggie sauce with a nice taste. I used it in a lasagna type dish but I think it would be good on just regular gluten free pasta as well. You might have to experment a bit to get the taste and texture as he likes/needs it.

I once made a white sauce with dried mushrooms as well, as an alternative to cheese sauce. Do you get those dried mushrooms in a plastic jar where you are? They are very tasty- not sure if they add salt to them when they dry them though.....

You can buy dairy free pesto- not the same, but better than nothing. Or you can make your own pesto with fresh Basil (or some people use rocket), good olive oil, lightly roasted pinenuts (if he can can have those, or cashews) and heaps of garlic! I would miss the cheese, but hey, its something to try once maybe if you are really bored with the same stuff.

A dish of roast veggies is always nice as an accompaniement to meat- its not a sauce, but it adds flavour and nutrition. I love mine with butternut squash, zuchinni, red onion, capsicum, whole garlic gloves, asparagus spears and whatever else I can find!

Mmmm. I am hungry now.

The CKF diet stands for "Chronic Kidney Failure". That diet alone can have gluten, but not whole grains like whole wheat, oats, etc. Basically, the whole grains have too much phosphorus and potassium. And when a person's kidney's are not functioning properly, they can not filter these products from the blood which causes an excess build up which will make them ill, and cause them to itch uncontrollably. Sodium increases fluid retention in the body, and creates more "water problems" (including drowning) when the person's kidney's are not removing the excess fluid by the natural elimination process. Most kidney patients have to take pills known as "phosphate binders" every time they eat. Phosphate/phosphorus is in ALL foods, even meats. Too much calcium in the body that isn't properly eliminated starts a calcification of the heart valves, and leads to Congestive Heart Failure. My FIL developed this complication. A CKF diet is extreamly limited and strict. And to add to that that what is needed for the recipes shared in this thread is to also eliminate all gluten, that makes it even harder.

My FIL was a kidney patient for several years and he was a severe diabetic. He underwent dialysis 3 days a week. In January 2007 it was discovered that he had developed liver cancer that could not be treated due to his kidney failure and heart problems. In February 2007 he chose to stop his dialysis and no longer follow his CKF diet. Basically, he decided to end his own life, and once he made that decision he ate and drank whatever he wanted, including a very large can of boiled peanuts after his last dialysis treatment. He went to dialysis on a Friday...that was his last one. The following Thursday (day after Valentine's day) he passed away. He did not want to be embalmed, so his funeral and burial was the day after he died. One Friday he was taking dialysis, the next Friday we were burrying him. What these people eat and drink combined with dialysis, etc. can literally be the diffrence between life and death.

I also have Celiac Disease and found some cookbooks at Amazon. The websites for those with Celiac are good too.

Thank you all for your advice. We have been doing fine for a couple of years on the gluten free diet, diabetic diet. The new no salt, very low potassium restrictions are very hard to adjust to. I appreciate all the recipes and advice especially from those of you who have cooked for renal patients.

One quick word of advice on the "no salt", don't use the salt substitues like "no salt" (I think that's the name of it) as it contains a lot of potassium. What my FIL had to use was the Mrs. Dash seasonings because those are simply herbs that flavor foods and not actual salt or potassium. Also, if you must use some salt, use Sea Salt because you can get away with using less of it than regular table salt and it still has a "salt" taste. We would use that when preparing things for special occasions like holiday's, etc. And we would make a note of which items had more sodium, potassium, etc. than others since all of our holiday gatherings are a "pot luck" kind of thing where everyone brings something.

I found my cookbook!
Are you still looking?
I know there are lots of kidney recipes out there (Davita site is an education- they even have a roasted red pepper "tomato sauce" a bit like mine!), so I thought I'd just post what my book says about substituting for wheat flour- "for 6oz/1.25 cups of wheat flour, substitute 4oz/0.75 cup of cornmeal OR 5 oz/0.75 cup of rice flour.

And here is a gluten and dairy free white sauce, which you can flavour up whatever way you like:

2 level tbsp cornstarch
1 level tsp mustard powder
0.5 tsp lemon rind (not sure if this is too much for him?)
0.25 tsp nutmeg
1 bay leaf
black pepper
2 cups rice milk

In a pan, mix cornstarch, mustard and a little rice milk until smooth
Add remaining milk and all other ingredients
Bring to the boil, stirring constantly.
Simmer 2 minutes
Remove bayleaf

Use this as is, or add whatever herbs or vegetables he can have, and enjoys, to ring the changes. You could also substitute a stock for some of the milk to make a more velvety sauce.

HTH

Thank you for looking these up for me.