On Sep 13, 12:23 pm, "Dee Dee" > wrote:
> "Dave" > wrote in message
>
> ps.com...
>
>
>
> > 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
>
> Can you eat rice; brown rice?
> So simple. Perhaps you mentioned it, but I missed it.
> Dee Dee

Yes, rice is fine - thank God!
How about cracked rice, either cereal or the Vietnamese rice porridge?
I could make that up with chicken broth (about 1 in 5 varieties has no
corn or "modified food starch"!)

Dave