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      Frequently Asked Questions About Celiac Disease   09/30/2015

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I Need Some Ideas...
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8 posts in this topic

Before i went gluten free, for example, i loved cous cous. How would i replicate this?

 

What about beef stroganoff or something similar? I recently lost onions and butter (but i have no issues with milk or cheese). Any ideas?

 

I'll probably post back with more when i think of more.

 

 

 

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i sub brown rice for cous cous - my husband likes the 'delallo' orzo as a sub also.  hmmmm - just onions?  can you do any sort of onion?  is garlic included?  shallots?   how about just leave the onions out of stroganoff and see how it turns out>  i ususally cook mine for hours, anyway..   i use canola oil or olive oil  instead of butter to brown the meat, anyway..........

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A lot of people use quinoa instead of couscous.

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Amaranth, millet, and Quinoa  make a great substitute.  Beef stroganoff can be made with potato starch and I substitute rice instead of noodles.  Or I use rice pasta for the noodles. 

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I always loved the texture of couscous and quinoa fills that gap for me.  Cooks about the same, too.

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I've heard people use cauliflower and break it down in the food processor to make it a cous-cous texture. I've never tried it though.. I think you can google the cauliflower cous-cous and there are tons of recipes.

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I substituted hulled millet in cous-cous recipes with good success.  Same approximate size and texture.  And here's a recipe for that:

 

Sear the millet in a few T of olive oil until you get it to a number of different shades of brown, then cook it.  Let it cool and add:

 

Chopped celery

chopped scallions

shredded carrots

cashews or almonds

 

Mix and add:

1/4 c lemon juice

1/2 c olive oil

1 t cinnamon

a pinch of curry powder

1/2 t coriander

salt

pepper

garlic powder

 

Serve at room temperature.

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Losing the onions makes it hard. Can you use onion powder? That might be a possibility.

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