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Wheat free substitute
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 |
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Wheat free substitute
Boron Elgar > wrote:
> 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? Why not make a stuffing that uses rice? |
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In article >,
Boron Elgar > wrote: > 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? Quinoa is a good substitute. -- Seth Goodman |
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Boron Elgar wrote: > > 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 I'm allergic to wheat too so I understand... He might try pearl barley? Or oatmeal? If my family wants a bread dressing, I make one, then make a small portion of rice dressing for myself. :-) That way everyone is happy! K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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Wheat free substitute
Brown rice.
"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 > > |
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I second this suggestion. I've substituted quinoa for the bulgher in
tabouli and for the couscous in numerous dishes always with great results. --Lia Seth Goodman wrote: > In article >, > Boron Elgar > wrote: > > >>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? > > > Quinoa is a good substitute. > |
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Wheat free substitute
> wrote in message ... > Boron Elgar > wrote: > > 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? > > Why not make a stuffing that uses rice? Try buckwheat (kasha) - not wheat see below. Dimitri buckwheat A native of Russia, buckwheat is thought of as a cereal, but is actually an herb of the genus Fagopyrum. The triangular seeds of this plant are used to make buckwheat flour, which has an assertive flavor and is used for pancakes and as an addition to some baked goods. The famous Russian BLINI are made with buckwheat flour. Buckwheat groats are the hulled, crushed kernels, which are usually cooked in a manner similar to rice. Groats come in coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats, has a toastier, more nutty flavor. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
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On Tue, 25 Nov 2003 16:51:39 GMT, Seth Goodman >
wrote: >In article >, >Boron Elgar > wrote: > >> 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? > >Quinoa is a good substitute. I will pass that on. Thanks. |
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On Tue, 25 Nov 2003 12:06:52 -0600, Katra >
wrote: > > >Boron Elgar wrote: >> >> 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 > > >I'm allergic to wheat too so I understand... >He might try pearl barley? I suggested that to her (aren't the two of us smart!) and we decided that it woodlot take too long to cook through. Pre-cooking the barley was an idea, though. > >Or oatmeal? Steel cut was also suggested in out discussions, but we decided it would cook down too much toward mushiness. Boron |
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Wheat free substitute
On Tue, 25 Nov 2003 20:06:52 GMT, "Dimitri" >
wrote: > > wrote in message ... >> Boron Elgar > wrote: >> > 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? >> >> Why not make a stuffing that uses rice? > >Try buckwheat (kasha) - not wheat see below. > >Dimitri She tried it once & two things happened...one, the kasha got very "clumpy" and two, her friend's allergy extends to kasha. I Have offered her all the suggestion that posters have been kind enough to offer up this afternoon. I certainly learning in the process and I hope I have been able to pass on the expertise that abounds here. Boron >buckwheat > >A native of Russia, buckwheat is thought of as a cereal, but is actually an >herb of the genus Fagopyrum. The triangular seeds of this plant are used to >make buckwheat flour, which has an assertive flavor and is used for pancakes >and as an addition to some baked goods. The famous Russian BLINI are made >with buckwheat flour. Buckwheat groats are the hulled, crushed kernels, >which are usually cooked in a manner similar to rice. Groats come in coarse, >medium and fine grinds. Kasha, which is roasted buckwheat groats, has a >toastier, more nutty flavor. >© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD >LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. > |
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Wheat free substitute
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. |
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Boron Elgar wrote:
> > 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 Don't stuff the turkey at all. Make the bulghur as a separate dressing and make another pan full of cornbread-type dressing or rice/wild rice or oats. Use an egg to bind the ingredients. The textures won't be identical but it hardly matters. |
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On 25 Nov 2003 16:44:50 GMT, wrote:
>Boron Elgar > wrote: >> 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? I have no idea what result bulghur makes. But one can make homemade corn bread that is only corn. The first recipe on this page is the one I have: http://www.gfrecipes.com/cornbreads.txt >Why not make a stuffing that uses rice? I like it with wild rice better. Don <donwiss at panix.com>. |
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On Tue, 25 Nov 2003 16:02:58 -0500, Boron Elgar
> wrote: >On 25 Nov 2003 16:44:50 GMT, wrote: > >>Boron Elgar > wrote: >>> 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? >> >>Why not make a stuffing that uses rice? > >My friend said she tried it with rice and it did not have the same >texture, but thank you. You might try farro. If you use farro perlato you don't have to soak it. But I don't think you should expect that any substitute will produce exactly the same texture. Rodney Myrvaagnes NYC J36 Gjo/a "Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia |
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Wheat free substitute
In article >, Rodney Myrvaagnes
> writes: >Boron Elgar > wrote: > >>On 25 Nov 2003 16:44:50 GMT, wrote: >> >>>Boron Elgar > wrote: >>>> 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? >>> >>>Why not make a stuffing that uses rice? >> >>My friend said she tried it with rice and it did not have the same >>texture, but thank you. > >You might try farro. If you use farro perlato you don't have to soak >it. But I don't think you should expect that any substitute will >produce exactly the same texture. Every year some some pinhead asks the same question and every year I respond with kasha (buckwheat) and every year the pinheads continue to masturbate... http://www.wolffskasha.com/recipes/kashaapple.htm ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Wheat free substitute
Boron Elgar wrote: > > On Tue, 25 Nov 2003 12:06:52 -0600, Katra > > wrote: > > > > > > >Boron Elgar wrote: > >> > >> 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 > > > > > >I'm allergic to wheat too so I understand... > >He might try pearl barley? > > I suggested that to her (aren't the two of us smart!) and we decided > that it woodlot take too long to cook through. Pre-cooking the barley > was an idea, though. > > > >Or oatmeal? > > Steel cut was also suggested in out discussions, but we decided it > would cook down too much toward mushiness. > > Boron I used brown rice myself this year, and the texture came out quite well. I pressure cooked it and the kernels "popped". It came out nice and sticky, just like a bread dressing would have. :-) I added celery, onion, garlic, rosemary, sage, and thyme. I cooked the entire mess in low sodium canned chicken broth, then quick fried fresh sliced mushrooms, shredded crab and medium salad shrimp in LOTS of butter and stirred that in. I was pleased with the final result... :-) Steel cut oats very seldom get "mushy". <G> Try a test run just steaming them in a pan on the stovetop using 1 1/2 cups water per 1 cup of steel cut oats. Those are YUMMY served with a little butter, brown sugar and heavy cream! K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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Wheat free substitute
Boron Elgar wrote: > > On Tue, 25 Nov 2003 12:06:52 -0600, Katra > > wrote: > > > > >I'm allergic to wheat too so I understand... > >He might try pearl barley? > > I suggested that to her (aren't the two of us smart!) and we decided > that it woodlot take too long to cook through. Pre-cooking the barley > was an idea, though. > Or pressure cooking it... Mom always cooked pot roast in the pressure cooker, and pearl barley was part of her recipe. It always went on the bottom of the pot. > Boron -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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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... K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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Wheat free substitute
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. 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 -- If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant" |
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Wheat free substitute
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. ;-) Wheat-free cooking is one of my "obsessions". And it's an ongoing learning thing! 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. > > 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. :-) 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>. K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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Wheat free substitute
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" |
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Wheat free substitute
PENMART01 wrote:
> In article >, Rodney > Myrvaagnes > writes: > >> Boron Elgar >> > wrote: >> >>> On 25 Nov 2003 16:44:50 GMT, wrote: >>> >>>> Boron Elgar > wrote: >>>>> 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? >>>> >>>> Why not make a stuffing that uses rice? >>> >>> My friend said she tried it with rice and it did not have the same >>> texture, but thank you. >> >> You might try farro. If you use farro perlato you don't have to soak >> it. But I don't think you should expect that any substitute will >> produce exactly the same texture. > > Every year some some pinhead asks the same question and every year I > respond with kasha (buckwheat) and every year the pinheads continue > to masturbate... > Every year/day you respond with utter contempt. Ya thinks that maybe folks ignore/forget your drivel as fast as you can post it:? Ken. |
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Ken Davey wrote:
> Every year/day you respond with utter contempt. > Ya thinks that maybe folks ignore/forget your drivel as fast as you can post > it:? Well the ones that have him killfiled do... or at least *try* anyway... but then someone such as yourself comes along and quotes every post he makes... Kinda defeats the purpose dontcha' think? ~john! |
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