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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.

Substitute For Barley
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4 posts in this topic

I was wondering if rice (maybe Arborio) or quinoa would be a better substitute for barley in a hamburger soup recipe? Is there anything else I could use other than rice or quinoa? I also use to eat barley for breakfast with fruit compote on top. What could else could I use?

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I was wondering if rice (maybe Arborio) or quinoa would be a better substitute for barley in a hamburger soup recipe? Is there anything else I could use other than rice or quinoa? I also use to eat barley for breakfast with fruit compote on top. What could else could I use?

I have a similar soup recipe w/ground beef and barley, and I like short grain brown rice as a substitute for the barley. It's chewier and more substantial than plain white rice, and also starchy enough to thicken the broth a bit like the barley did. Can't remember whether I've tried sweet brown rice, which would be starchier still.

I also like the short grain brown rice with cream or butter and brown sugar or maple syrup for breakfast, but I haven't played around much with other grains for hot cereal. Millet is next on my list to try, though there's another thread where several people have posted that they don't tolerate it. Hopefully I won't be one of those!

I'd love to get one of those Crock Pot Little Dippers to fix whole grain hot cereals in overnight. Maybe I'll ask for one for Christmas!

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I like using whole soba or buckwheat instead of barley in soups. It expands nicely and has almost the same texture.

I was wondering if rice (maybe Arborio) or quinoa would be a better substitute for barley in a hamburger soup recipe? Is there anything else I could use other than rice or quinoa? I also use to eat barley for breakfast with fruit compote on top. What could else could I use?
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how about red lentils?

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