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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  wheat and gluten free instant hot cereal
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wheat and gluten free instant hot cereal  This thread currently has 875 views. Print Print Thread
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Joy
Wednesday, June 20, 2007, 5:14pm Report to Moderator Report to Moderator

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Sam Dan
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Location: Southwest Florida
You all may want to check out this site:

http://www.altiplanogold.com

It is quinoa cereal with flavorings and certified 100% wheat and gluten free and very reasonably priced.


Joy
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Victoria
Wednesday, June 20, 2007, 5:44pm Report to Moderator Report to Moderator

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Sun Beh Nim
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They look delicious, Joy!  Too bad all the flavors have sugar.  That leaves me out!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lisalea
Wednesday, June 20, 2007, 6:13pm Report to Moderator Report to Moderator

Ee Dan
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Perhaps u can cook ur own quinoa with a diced up apple and dried raisins; once it's ready to serve,  u may add a little butter and a tablespoon of molasses Victoria ... it's delicious !!
Cheers  


The older I get, the more wide-eyed I become.  
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brianssong
Wednesday, June 20, 2007, 6:47pm Report to Moderator Report to Moderator
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there's one called "natural"  no sweeteners of any kind added, perhaps you might want to check it out again!  
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brianssong
Wednesday, June 20, 2007, 8:19pm Report to Moderator Report to Moderator
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BTW thanks for the link!!  This stuff sounds great, I'm always looking for a short cut to certain meals.  I'm def. going to order some.  
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Drea
Wednesday, June 20, 2007, 8:26pm Report to Moderator Report to Moderator

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Sun Beh Nim
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A gluten-free hot cereal that I like is cream of buckwheat (although I admit I haven't had it in a coon's age). I buy it at the HFS and it's made by Pocono Foods CLICK


It is not my responsibility to convince anyone of anything.
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brianssong
Thursday, June 21, 2007, 4:58pm Report to Moderator Report to Moderator
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Thank YOU!!  
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Peppermint Twist
Thursday, June 21, 2007, 5:47pm Report to Moderator Report to Moderator

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Kyosha Nim
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I keep meaning to try making a tabouleh with quinoa instead of the traditional bulgar wheat.  I used to LOVE and live on tabouleh, back in the day.  A good tabouleh is a delight beyond measure.  I see no reason that it couldn't be made with quinoa, and then all the other fab usual suspects like olive oil, mint, tomato, sea salt, garlic, etc., etc.

Wu HUUUUUUUUU!  So many new things to try in this world, so little time...


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Peppermint Twist
Thursday, June 21, 2007, 5:53pm Report to Moderator Report to Moderator

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Kyosha Nim
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P.S.!  I just suggested to my twinniepoo (a.k.a., Brighid45, a.k.a., blogger Robin Hinsdale) that she create, test, and blog about a quinoa tabouleh!!!!!!!!!!!!!!!!

It is so great to have an inside line to one of the most fabulous recipe-come-up-withers, testers, and bloggers in this or any other universe!  Weeeeeeeeeee HA!

Briggy briggy bo biggy, banana fana fo figgy, mi my mo miggy, BRIGGY!

...Brig?

Nevermind, I know she is out there and that she will do this.  Never you fear, people.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Drea
Thursday, June 21, 2007, 6:01pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I've made tabbouleh using quinoa several times...I just substitute the quinoa for the bulger, one to one.


It is not my responsibility to convince anyone of anything.
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Peppermint Twist
Thursday, June 21, 2007, 6:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from outdoordrea
I've made tabbouleh using quinoa several times...I just substitute the quinoa for the bulger, one to one.

Fabulous!  Thanks for the 411!  I am going to have to try this, it is that simple.  Just think, I could whip up a big batch of this, add nutritional yeast flakes, and you are talking about a very easy lunch (or breakfast!) to bring to work.

Oh yeah, babe.  There are so many alternatives for O nons to various and sundry dishes we may be missing/yearning for.  One just needs to think outside the proverbial box.

 


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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diffy
Sunday, August 19, 2007, 7:05am Report to Moderator Report to Moderator
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Can someone please post the recipe here? My appetite is whetted just reading this thread! Thanks in advance!
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Lola
Sunday, August 19, 2007, 5:06pm Report to Moderator Report to Moderator

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Quoted Text
tabuleh millet
     1  c        Water        
     1/2  c      Quinoa      
     3  med      Ripe tomatoes  (exclude/substitute w/??? for secretors)
     1  c      Parsley      
     1  c      Scallions      
     1/3  c      Freshly squeezed lemon juice      
     1/3  c      Safflower oil       (substitute olive oil if SO is an avoid for you)
     2  tb      Fresh mint      
            Salt; to taste      

   Instructions      
             
       1.      Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed.

       2.      While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well.

       3.      Let tabouli sit in the refrigerator for a day to blend flavors.
..........................................


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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italybound
Sunday, August 19, 2007, 5:13pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from outdoordrea
A gluten-free hot cereal that I like is cream of buckwheat (although I admit I haven't had it in a coon's age). I buy it at the HFS and it's made by Pocono Foods CLICK


What are groats and kasha that are mentioned on this website?



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Lola
Sunday, August 19, 2007, 5:21pm Report to Moderator Report to Moderator

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kasha is buckwheat, I believe.
groats
here s a thread
http://www.dadamo.com/forum/archive7/config.pl?read=35528


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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italybound
Sunday, August 19, 2007, 6:38pm Report to Moderator Report to Moderator

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Kyosha Nim
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thanks Lola



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diffy
Monday, August 20, 2007, 12:27am Report to Moderator Report to Moderator
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Lola, thank you for posting the recipe! Now where can I hire a chef???
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Lola
Monday, August 20, 2007, 3:43am Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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drgnwng1
Saturday, September 29, 2007, 2:01am Report to Moderator Report to Moderator

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I have used both the Pocono Cream of Buckwheat and the Bob Red Mills. The Pocono has a recipe on the side for Connecticut Buckwheat Indian Pudding. It calls for Milk but you can use whatever works for your type ( I have done it with soy and milk)
2 1/2 cups Milk or substitute liquid
1/4 tsp cinnamon
1/4tsp ginger
1/4 tsp nutmeg
1/4 c sugar
1/2 c seedless raisins
1/2 tsp salt
1/4 c molasses I use honey
1/2c cream of buckwheat

I sub 1 TBS of pumpkin pie spice for all the spices listed!

combine all BUT buckwheat and raisens. Bring to a boil over medium to medium HIGH heat. Add buckwheat slowly cook on medium LOW 8 minutes stirring often ( I cook this for 12-15 mintues I like it real soft) Then turn off and cover let stand 5 minutes then stir to blend. I pour it into a rectangle container and we slice it before reheating with add liquid of choice ie rice milk.


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Revision History (1 edits)
drgnwng1  -  Saturday, September 29, 2007, 11:32am
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Loretta
Saturday, September 29, 2007, 2:29am Report to Moderator Report to Moderator
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Thank you for the PONONO web site.  
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Melissa_J
Saturday, September 29, 2007, 3:05am Report to Moderator Report to Moderator

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Sa Bon Nim
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I tried Nu-world amaranth puffed instant breakfast cereal today, not bad.  The original flavor has nothing added and works well with warm rice milk and agave.

I've tried most of their products, and this is my favorite so far.  Puffed amaranth is also useful as a replacement for bread crumbs.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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windchimes8
Sunday, September 30, 2007, 1:23pm Report to Moderator Report to Moderator

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Wow, thanks for all the great info and websites.  I use Quinoa to thicken my  homemade adzuki black bean soup.  I like it but my husband is a little pickier so I have problems getting him to eat it otherwise.
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