"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 hope you know that there is a lot more to gluten than just wheat. Rye,
spelt and barley all contain gluten. You can buy gluten free oats. All
other oats may or may not be okay. The issue there as I understand it is
cross contamination in the way the oats are grown, stored and transported.

> 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!

Corn is in everything. But I wonder why only the starch would bother you?
That doesn't make sense.
>
> 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? ???

The only one of those I've tried is quinoa. I like it. Tastes rather like
rice to me. Some needs to be rinsed after cooking or it can be bitter. The
brand I buy says it requires no rinsing. I prepare it like I would a pilaf
with some cooked vegetables added.