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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Good Substitutes For Bulgur?
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6 posts in this topic

I make a couple of vegetarian stews/chilis (we're not vegetarian but I cook a lot of veggie things) that use bulgur to give them some body. What kind of non-gluten grain would be good for this? I was thinking quinoa, but wondered if there were other options. It needs to be something fairly sturdy. Rice would obviously work too, but one gets sick of rice....

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How about buckwheat? Not sure it would work well but I found up Wolff's Kasha at my local Wal-Mart (it was in the section with Jewish foods).

Lundberg also makes some interesting rice blends. I've had their Wild Blend and it's good.

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For bulgar based salads such as tabbouleh, my go to is quinoa.

I also frequently bulk things up with lentils.

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I found a roasted brown rice couscous and everyone loves it. I think it was Lundberg.

It wasn't "ricey" - it was very couscous-y.

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You can also use shredded cauliflower or zucchini in the salad-y recipes that call for bulgar.

I am mostly paleo, so I tend to go for the non grain alternatives.

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Wild rice?

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