Easy Nutrient-Dense Custard Recipe for the GAPS Intro Diet (2024)

FAQs

What are the 4 components of custard? ›

Acceptable GAPS foods include: eggs. meat, fish, and shellfish (fresh or frozen only) fresh vegetables and fruit.

HONEY. The GAPS recommends choosing honey as the sweetener of choice.

Texture: Custards made with whole eggs tend to be firmer and more set due to the additional proteins in the egg whites. Custards made with only egg yolks are typically smoother and silkier, resulting in a creamier texture. Flavor: Egg yolks have a higher fat content and contain more flavor compounds than egg whites.

Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Downsides of the GAPS Diet

The GAPS diet is extremely restrictive, which has several consequences. For starters, this makes it time-consuming to plan and cook meals. More concerning, however, is that the diet was originally developed to help children suffering from behavioral and digestive issues.

Other cheeses that are allowed on Full GAPS: Asiago, Blue, Brick, Brie, Camembert, Cheddar, Colby, Edam, Gorgonzola, Gouda, Havarti, Limburger, Monterey Jack, Muenster, Parmesan, Port du Salut, Roquefort, Stilton, Swiss, Romano, un-creamed cottage cheese (dry curd).

Fruits in the GAPS Diet are only allowed in moderation: Apples. Banana. Berries.

Foods to Avoid (or Limit)

Grains, including cereal, oats and wheat. Sugar, honey, agave syrup, and molasses. Starchy vegetables such as potatoes, parsnips, yams and sweet potatoes.

Can you eat bacon on GAPS diet? ›

Selecting the right bacon is important: GAPS does not recommend smoked meats as they normally contain nitrites or other substitutes that are even worse than nitrites with alleged cancer causing agents so store bought bacon is out (including some nitrate free commercial brands).

FOOD FOR GAPS DIET STAGE 3

In the original GAPS Book, Dr. Natasha Campbell McBride recommends nut butter at this stage. In recent conversations, she now believes that, for most people, it is a good idea to wait to introduce nuts until Full GAPS.

Cornstarch, potato starch, arrowroot powder, and tapioca starch can all be used as egg replacements when whisked with water into a smooth paste. For one egg, use two tablespoons of your desired starch mixed with three tablespoons of water.

The differences between them: Pudding is made with sweetened milk or cream-based mixture thickened with corn starch or flour that is cooked on the stove. Custards are milk or cream-based and uses eggs. Custard is usually has to be baked with a water bath.

The more you heat the egg proteins, the more they shrink until they eventually become so tight they can no longer hold the water in - the preparation you're making splits and you end up with little hard pieces of yellow in water (if it's a custard) or a rubbery bread pudding/quiche with water in the bottom.

Usually consists of 1 egg, 1 cup milk and 2 tablespoons sugar. The custard will become thicker and richer if egg yolks are added, or cream is used instead of milk. Pastry cream is made from eggs, sugar, milk and flour. Adding flour to the custard gives it a firmer consistency and prevents curdling.

Beat together egg and sugar in a baking dish. Add milk and mix. Add vanilla, if using and mix thoroughly. Set baking dish in a shallow pan of hot water.

Definition: Custard dessert: Custard is a based on a cooking a mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill pastries.

Custard is a creamy, light dessert or sauce made from boiling or baking an egg-and-milk mixture. Custards are of two types—stirred or baked. They are used as desserts, sauces, bases for other desserts, and some savory dishes, such as a quiche or a frittata.