Thanks for your cream experimenting update, rustyc.

Alia

adding arrow root or any compliant flour could also do the trick, I believe.

Butter vs. cream

As an O, butter is a neutral, as pure cream (here in New Zealand anyway) is the only ingredient in pure butter, why isn't pure cream allowed?  Just a query?

I am learning so much, thank you all

pollyb63,
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dairy is not a good choice for Os.

whey contained in the dairy products is an issue as well as the milk sugar -D Galactose- which is the part of the B antigen.

butter has a churning process which rids it of the whey.

ghee is a better choice in general.....

Quoted from pollyb63

Butter vs. cream

As an O, butter is a neutral, as pure cream (here in New Zealand anyway) is the only ingredient in pure butter, why isn't pure cream allowed?  Just a query?

I am learning so much, thank you all

I think you raise an important Q  - cream is NOT in the type base.

In the danish pages it shows very clearly that there is very little whey in cream - due to the high fat content..
this does NOT mean that cream is a good thing for O´s...!!!
BUT maybe a lesser evil than milk.

My healthy O is allowed small ammounts of cream in weekends
Normally her enzema blushes up everytime she has milk  but with cream there is not a problem.

The way I handle the no cream problem in gravies/sauces/ creamy soups/ creams
are simple- I use ricemilk( sometimes almondmilk if it is a sweet cream)
( maybe some ricestarch if there is wine or other acid in or it seperates)
AND A big dollop of butter ( or ghee)
- That way you get some fat into this gravy/sauce and the good taste from butter that ricemilk lacks. I have cheated several people to believe that my oyster mushroom sauce was made with cream.