If you are avoiding casein, finding dairy substitutes that are gluten free can be tricky. A friend of mine with celiac disease who also avoids casein recently mentioned that she makes her own rice milk. Apparently, it’s a cinch. I did some more research and found the recipe on the website of Vegan Reader:

Ingredients and Supplies:
1 cup uncooked organic long grain brown rice
8 cups water for cooking
More water for diluting
1 tsp salt
Jars for storage
A Blender
Mesh strainer

Directions
Thoroughly wash the rice. Put 8 cups of water in a big pot and bring it to a boil over high heat. Pour in the rice. Cover the pot and lower the heat to let the water simmer. Cook for 3 hours.

You will end up with something that looks a bit like a soupy rice pudding. Add the salt.

In batches, fill your blender halfway with the rice mixture and halfway with water. Blend until very smooth. Strain twice through a fine mesh strainer into a mason jar. Continue on with the rest of the milk until you’re finished, filling jars and screwing the lids on good and tight.

Even with the extra water, the homemade rice milk ends up thicker- more like rice cream! You may want to dilute it further at the time of serving it. Just add a bit more water until it’s the desired consistency. Or if you would like it even creamier try adding 2 Tbsp of oil.

For a blended rice and nut milk: at the blending stage, add some blanched raw almonds or hazelnuts, or some cashews for an even richer, creamier, more nutritious milk.

Yum!

Source:

“How to make rice milk and stop supporting rice dream.” Vegan Reader: Thoughtful Reading for a Compassionate Planet. 17 May 2009. Web. 16 Feb 2010.