Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

I Need Some Ideas...


  • Please log in to reply

7 replies to this topic

#1

 
shadowicewolf

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,772 posts
 

Posted 02 October 2013 - 01:10 PM

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.

 

 

 


  • 0

Celiac.com Sponsor:

#2

 
notme!

    Advanced Community Member

  • Moderators
  • PipPipPipPipPipPip
  • 2,191 posts
 

Posted 02 October 2013 - 02:21 PM

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..........


  • 0

arlene

misdiagnosed for 25 years!
just as i was getting my affairs in order to die of malnutrition...
gluten free 7/2010
blood test negative
celiac confirmed by endoscopy 9/2010

 

only YOU can prevent forest fires - smokey t. bear

 

have a nice day :)

Celiac.com - Celiac Disease Board Moderator


#3

 
kareng

    Kiss me! I'm Irish!

  • Moderators
  • PipPipPipPipPipPip
  • 14,591 posts
 

Posted 02 October 2013 - 03:00 PM

A lot of people use quinoa instead of couscous.
  • 0

"We have always found the Irish a bit odd. They refuse to be English."

 

Winston Churchill

 

 

May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you’re dead. 

 
 
music-on-st-patricks-day-smiley-emoticon
 

 




 

 
 

 


#4

 
BridgetteIMcleod

    Community Member

  • Advanced Members
  • PipPipPip
  • 38 posts
 

Posted 02 October 2013 - 03:53 PM

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. 


  • 0

#5

 
LauraTX

    Advanced Community Member

  • Moderators
  • PipPipPipPipPipPip
  • 1,530 posts
 

Posted 02 October 2013 - 05:35 PM

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


  • 0
I am my husband's "Silly Yak Girl" :)
I was diagnosed with Celiac Disease in January 2013. I also have Lupus and Common Variable Immunodeficiency(CVID) for which I am on IVIG.

Celiac.com - Celiac Disease Board Moderator

#6

 
moosemalibu

    Moderator

  • Moderators
  • PipPipPipPipPipPip
  • 635 posts
 

Posted 04 October 2013 - 07:13 AM

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.


  • 0

Jamie

"We can't help everyone, but everyone can help someone." Ronald Reagan

 

Diagnosed Celiac via blood test 8-22-13

Dairy & gluten free in 8-22-13 then did gluten challenge in October

Endoscopy/Biopsy Oct-26-13 positive for Celiac

HLA-DQ2 positive

Vitamin D insufficiency confirmed 12-6-13

Dairy Added back in successfully 3-1-14

Normal Antibody Levels 3-19-14! 

Egg, sugar alcohols Intolerant 5-2014

Dairy removed again 10-2014 due to ongoing diarrhea symptoms

Diagnosed with Microscopic Colitis after colonoscopy 12-1-14

 

Celiac.com - Celiac Disease Board Moderator


#7

 
lpellegr

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 794 posts
 

Posted 06 October 2013 - 08:11 AM

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.


  • 0
Lee

I never liked bread anyway.....

#8

 
mbrookes

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 679 posts
 

Posted 07 October 2013 - 06:14 PM

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


  • 0




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: