Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Substitute For Wheat Berries In Kutya Recipe...

Agee

By Agee
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Agee Newbie
Agee
Posted

Hey there -

I am going to make kutya as one of the dishes at my annual Christmas eve party. Kutya is a traditional Russian Christmas eve dish that I believe is like a hot cereal. The main ingredient is wheat berries - you're supposed to cook them three hours then add nuts and fruit and poppy seeds and honey.

I have never had it, but since I have a son adopted from Russia I wanted to add something Russian to our (Polish) holiday party.

Does anyone have any suggestions? I was wondering about buckwheat (although I don't really like the flavor of that) or maybe quinoa? Since I've never had it I'm not sure what would be appropriate.

Agee

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pamelaD Apprentice
pamelaD
Posted

Agee,

I would go with buckwheat... kasha is buckwheat, right? I think that would be very similar to wheat berries.

I'm not sure about a) finding buckwheat/kasha that is not contaminated with wheat and B) how the cooking times would compare.

Good Luck!

Pam

tarnalberry Community Regular
tarnalberry
Posted
Hey there -

I am going to make kutya as one of the dishes at my annual Christmas eve party. Kutya is a traditional Russian Christmas eve dish that I believe is like a hot cereal. The main ingredient is wheat berries - you're supposed to cook them three hours then add nuts and fruit and poppy seeds and honey.

I have never had it, but since I have a son adopted from Russia I wanted to add something Russian to our (Polish) holiday party.

Does anyone have any suggestions? I was wondering about buckwheat (although I don't really like the flavor of that) or maybe quinoa? Since I've never had it I'm not sure what would be appropriate.

Agee

kasha (roasted buckwheat) is an alternative, but I'd go millet over quinoa since quinoa is very small. you might even try short grain brown rice.

lonewolf Collaborator
lonewolf
Posted

How cool! I have an adopted son from Russia too! I haven't made Kutya, but we make Pelmini for lots of special occasions. No one even notices it's gluten-free. I figure that if I spend that much time making it, I'm going to eat it too! Sorry I can't help you with the Kutya - I'd try buckwheat or millet if I were you.

Good luck!

Liz

Agee Newbie
Agee
Posted
  • Author

Thanks for the responses.

I have some buckwheat that I used for kasha and it didn't seem to bother me, although I also didn't like it very much! I am going to try the millet. Someone else suggested using cream of rice because some recipes call for cream of wheat, but I get the impression that kutya is supposed to be more of a whole-grain type thing as opposed to a creamy porridge-like thing. I am also going to go to Wholefoods and quiz them for suggestions.

How do you make gluten-free pelmini? Do you just use gluten-free flour mix for the dough? Every xmas eve we have a big party for our friends and family and we serve 10 dozen pierogi (which are the same as pelmini, but my husband is Polish so to us they are pierogi) and every year until now I have made them. This year I ordered them because they take all day long to make and I told him there was no way I was spending a whole day cooling something I couldn't eat - not to mention having my hands in gluten filled dough all day long. I could just see how I would spend my Xmas.

But gluten-free ones? Hmm.... I love, love, love sauerkraut pierogi. Let me know how you do them and perhaps I'll whip up my own little batch of dumplings. Mmmm.

Agee

p.s. congratulations on the adoption of your son! It's added a whole new dimension to our lives.

lonewolf Collaborator
lonewolf
Posted
Thanks for the responses.

How do you make gluten-free pelmini? Do you just use gluten-free flour mix for the dough?

Hi "Agee",

We all love pelmini. A Ukrainian friend gave me a special pelmini maker that has come in really handy. You might be able to find one at a Russian specialty store or maybe even a specialty kitchen shop. I'll try to explain it. It's about 16" in diameter and has lots of little hexagon shaped holes in it. You roll out the dough, lay it on the "mold", put your filling in each little indentation, lay another piece of dough on top and then roll it with a rolling pin several times. This seals the edge of each pelmini and cuts them. Then you turn it upside-down and pop them right out. We went to a Russian restaurant and their pelmini was the same shape. They are small, smaller than the traditional ones that are folded so neatly, but they are so easy to make that we have them much more often than if I have to cut out circles and fold them up.

My gluten eating kids have all assured me that my gluten-free pelmini tastes just as good as the restaurant stuff. Here's the dough recipe. It keeps well in the refrigerator for several days too. I have made buttered noodles with the same dough. The original recipe calls for egg, but I am allergic to eggs, so I leave it out. You could add an egg and reduce the amount of water.

For a large batch:

1-1/4 C Brown Rice Flour

1/2 C Potato Starch

1/4 C Tapioca Flour

generous 2-1/2 tsp Xanthan Gum

1 Tbs. oil

1/2 tsp. salt

1/4+ C Water

Sift dry ingredients 3 times. Add oil and water. You will probably need to add a little more water, but do it slowly. Stir until dough forms a ball. Make sure it is not dry! It should be smooth and almost creamy. Refrigerate for 30 minutes. Roll out on board dusted with Tapioca flour.

Hope you have luck with it! Which region is your son from? Ours is from Tomsk, in Siberia. He came to us at age 7 and he actually knew how to help make pelmini - he's the best "folder" of the bunch, so I always leave a little dough out to make a few the "old-fashioned" way.

Liz

Agee Newbie
Agee
Posted
  • Author

My son is from Voronezh and was adopted at 15 mos. so he doesn't know how to make pelmini! He knows how to make a mess, however. :)

I have often thought that when he gets older (he's 3 right now) we might adopt an older child (younger than him, but older than 3). I have two boys and I'd really love a girl, but I am done with babies! I also thought one of the summer programs might be a good way for us to adopt the next one, if we end up doing it. Did you use a summer program?

I hope that the confusion in Russia clears up soon. I feel for those who are waiting - especially the children. It's taking so much longer now than it used to. For little ones, like mine was, it's not such a big deal because they don't know the difference. It must be so painful for the older ones, though!

Thank you for the pelmini recipe and I'll have to look for the pelmini maker. Pierogi are larger and I have a pierogi press, but that sounds like a fun little device.

Hey - I am going to be the Russian adoption blogger on adoption dot com (I'm not sure if I can post a URL here and have it come out). Would you mind if I use your recipe in my blog? It will belaunched after the holidays.

Thanks,

Adrienne/Agee

p.s. I have discovered that kutya is supposed to be creamy. I am going to use a combination of cream of rice and flaxmeal. I'm not going to make much, though. I don't think this will be as popular as the pierogi and kielbasa I also serve. I've heard you're also supposed to throw kutya on the ceiling to see if it will stick. It predicts something about the coming year. Our house is on the market, however, so we'll not be throwing food around this Christmas eve.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lonewolf Collaborator
lonewolf
Posted
Did you use a summer program?

I am going to be the Russian adoption blogger on adoption dot com (I'm not sure if I can post a URL here and have it come out). Would you mind if I use your recipe in my blog? It will belaunched after the holidays.

Thanks,

Adrienne/Agee

Our little guy stayed with us for 2 weeks during the summer before we adopted him. It only took 4 months from the time he went home until we travelled to adopt him. Those programs are great - it would be almost impossible to adopt an older child successfully without doing it, at least in my opinion.

We are having him tested for Celiac, along with our bio kids next week. A good friend of my sister-in-law has two kids adopted from Siberia and they both have celiac disease. So I figure it would be a good idea to get him tested just in case. I'll laugh if he's positive and my bio kids aren't.

Good luck with your Kutya! I would love to see someone toss it up to the ceiling!

And feel free to use the pelmini recipe.

Liz

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,547
    • Most Online (within 30 mins)
      7,748
    gizmo1jazz2
    Newest Member
    gizmo1jazz2
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.