Dave wrote:
>
> 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

Barley, rye and oats can also be served up like polenta.

For thickening you can use arrowroot.