Several years ago, I was diagnosed with possible Celiac disease, as a
cause of my perceived reactions to wheat (mostly intestinal, lower
abdominal pain, etc.) I never bought into it completely, since, as I
explained to the doc, I could eat rye, oats, and even spelt with no
problem. I did cut wheat out of my diet almost completely, with much
improvement, but would periodically experience similar symptoms, even
when I knew my diet had been clean.

I eventually came to realize that I was much more sensitive to corn
than to wheat, and that was what was sneaking in on me. It appears
that it is only the starch (and perhaps the proteins that come with
it) that bothers me. Corn sugar, syrup, oil, are all fine, but
milligrams of corn starch, and I know it!

Besides the fact that corn starch creeps into so many products and
dishes it's tough to avoid, I still love - and miss - the taste and
texture of many corn dishes. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave