In article >,
Katra > wrote:

> Miche wrote:
> >
> > In article >,
> > Katra > wrote:
> >
> > > Erica wrote:
> > > >
> > > > Boron Elgar > wrote in message
> > > > >. ..
> > > > > I have a friend who makes a stuffing with bulghur, but is having a
> > > > > guest who is allergic to wheat. Is there some other grain that will
> > > > > hold its texture & produce a similar result?
> > > > >
> > > > > Boron
> > > >
> > > > How about a bread stuffing made with spelt bread? You can get it at
> > > > most health food stores.
> > >
> > >
> > > Spelt is a type of wheat... For those with TRUE wheat allergies, you
> > > can't eat that either...
> >
> > You beat me to it.
>
> I'm allergic to wheat. ;-)

So am I.

> Wheat-free cooking is one of my "obsessions".
> And it's an ongoing learning thing!

Isn't it just.
>
> I do miss custard filled donuts, and pizza. <sigh>
>
> I have been thrilled with De Bol's brand rice and corn pastas!!! :-d
> Sun Harvest carries them.

Ah, me. They're not available where I live.
>
> >
> > And for some, oats may be a problem too. It's worth checking to see
> > whether your guest has a problem just with wheat or all
> > gluten-containing grains. If the latter then rye, barley and oats are
> > out too. (Try rice?)
> >
> > Miche
> >
>
> Excellent post. :-)

Thanks.

> I was personally not sure about oats since I've not eaten them in such a
> very long time...
>
> Barley too? I did not know that, thanks! I'm still getting used to this.
> <grumble whine>.

I'm OK with barley, rye and oats. I do know people who aren't.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"