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

Cous Cous Gluten Free On Menu

kellynolan82

Recommended Posts

kellynolan82 Explorer
kellynolan82
Posted

A friend of mine has made this statement:

Is there such a thing as gluten-free cous cous? I went to a restaurant earlier this evening and the cous cous on the menu was labelled as a 'gluten free' option. I got some on the side but now I am feeling some odd sensation in my lower-back...

I thought cous cous contained semolina (which comes from durham wheat). Did they not read the packaging correctly or something? Let me know what the story with this might be.

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

No Cous cous is NOT gluten free. You are correct. It's possible to make a "mock" cous cous out of other thigns such as brown rice or quinoa but the restaurant probably would have disclosed that if it was not real cous cous. Perhaps this was just an oversight on the restaurant's part not realizing that semolina flour is made from wheat? Your friends should write to them or call so they know that cous cous is not gluten free. I have seen some instances of restaurants calling barley soup gluten-free as well because they get so caught up looking for "wheat" in the ingredients.

come dance with me Enthusiast
come dance with me
Posted

No it can't ever be.

Reba32 Rookie
Reba32
Posted

Just another example of uneducated restaurant owners/chefs thinking that gluten is only a problem with wheat.

A friend of mine even went to a holistic practitioner who claims to specialise in food intolerances/allergies and told her she has a gluten sensitivity, but barley and rye were ok, just to stay away from wheat!

kellynolan82 Explorer
kellynolan82
Posted
  • Author

Just another example of uneducated restaurant owners/chefs thinking that gluten is only a problem with wheat.

A friend of mine even went to a holistic practitioner who claims to specialise in food intolerances/allergies and told her she has a gluten sensitivity, but barley and rye were ok, just to stay away from wheat!

But cous cous IS wheat!!! So why would they think it doesn't cause problems for people who have problems with wheat???

I'm sorry for the person who received false information. I'd be promptly trying to correct that person and possibly requesting a refund from the practitioner.

Skylark Collaborator
Skylark
Posted

No it can't ever be.

Did you even take the time to look?

There is gluten-free couscous.

Open Original Shared Link

There is also a millet version that has been eaten in the Middle East for as long as wheat couscous.

Open Original Shared Link

I would have asked what the couscous was made of before I ordered it, though.

Gemini Experienced
Gemini
Posted

Did you even take the time to look?

There is gluten-free couscous.

Open Original Shared Link

There is also a millet version that has been eaten in the Middle East for as long as wheat couscous.

Open Original Shared Link

I would have asked what the couscous was made of before I ordered it, though.

Skylark,the voice of reason..... :D

I have tried the Lundberg gluten-free cous cous and it's horrible. The brown rice versions stick together like glue and no matter what

you do, it just isn't the same texture as the wheat version. I haven't tried the millet version but that's an interesting substitute.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Skylark,the voice of reason..... :D

I'm not in hypothyroid ornery mode today. :P

I do have to see if I can track down millet couscous in the US. Thanks for comments on the Lundberg stuff. I'll save my $$.

Gemini Experienced
Gemini
Posted

I'm not in hypothyroid ornery mode today. :P

I do have to see if I can track down millet couscous in the US. Thanks for comments on the Lundberg stuff. I'll save my $$.

You too? I can always tell when my thyroid isn't happy...at least the symptoms make it obvious. :lol:

I really like Lundberg products, in general, and have never had any type of reaction from them so know they are safe for Celiacs.

I was surprised when the cous cous didn't turn out so well. I ate a lot of cous cous pre-diagnosis so am familiar with making really good cous cous. This stuff was far from light and fluffy. Rice isn't always good for everything.... :(

  • 4 weeks later...
kellynolan82 Explorer
kellynolan82
Posted
  • Author

Quinoa was something Anthony Demetre (a coeliac who goes gluten free for 3 months at a time but gorges on "as much pasta and pizza as I (i.e. he) can get a hold of" for 2 weeks following this period of so-called 'gluten-free-ness') had a passion for working with. Perhaps some of his suggestions would be helpful. :rolleyes:

Reba32 Rookie
Reba32
Posted

problem is, most people don't even know that "enriched flour" or "all purpose flour" found on most ingredients lists is made from wheat, so how would they know that genrally speaking, cous cous is wheat? A woman I used to work with said her mother has Celiac but her doctor told her it's ok to eat spelt. Which is also a wheat. If the "specialists" don't know what to stay away from, how is a restaurant chef supposed to keep up?

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    2. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    3. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
    4. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      1

      Methylprednisone treatment for inflammation?

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many...
    5. Scott Adams
      - Scott Adams replied to ElenaM's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      I think I am gluten intolerant

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS). Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. Your situation is a classic p...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,906
    • Most Online (within 30 mins)
      7,748
    Dakota4
    Newest Member
    Dakota4
    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

    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
×
×
  • 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.