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BTD Forums  /  Cook Right 4 Your Type  /  wheat and gluten free instant hot cereal
Posted by: Joy, Wednesday, June 20, 2007, 5:14pm
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
Posted by: Victoria, Wednesday, June 20, 2007, 5:44pm; Reply: 1
They look delicious, Joy!  Too bad all the flavors have sugar.  That leaves me out!
Posted by: Lisalea, Wednesday, June 20, 2007, 6:13pm; Reply: 2
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  ;D :) ;)
Posted by: 1192 (Guest), Wednesday, June 20, 2007, 6:47pm; Reply: 3
there's one called "natural"  no sweeteners of any kind added, perhaps you might want to check it out again!  :)
Posted by: 1192 (Guest), Wednesday, June 20, 2007, 8:19pm; Reply: 4
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.  
Posted by: Drea, Wednesday, June 20, 2007, 8:26pm; Reply: 5
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
Posted by: 1192 (Guest), Thursday, June 21, 2007, 4:58pm; Reply: 6
Thank YOU!!  
Posted by: Peppermint Twist, Thursday, June 21, 2007, 5:47pm; Reply: 7
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...
Posted by: Peppermint Twist, Thursday, June 21, 2007, 5:53pm; Reply: 8
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.
Posted by: Drea, Thursday, June 21, 2007, 6:01pm; Reply: 9
I've made tabbouleh using quinoa several times...I just substitute the quinoa for the bulger, one to one.
Posted by: Peppermint Twist, Thursday, June 21, 2007, 6:29pm; Reply: 10
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.

:D  (dance)
Posted by: 348 (Guest), Sunday, August 19, 2007, 7:05am; Reply: 11
Can someone please post the recipe here? My appetite is whetted just reading this thread! Thanks in advance!
Posted by: Lola, Sunday, August 19, 2007, 5:06pm; Reply: 12
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.
..........................................
Posted by: italybound, Sunday, August 19, 2007, 5:13pm; Reply: 13
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?
Posted by: Lola, Sunday, August 19, 2007, 5:21pm; Reply: 14
kasha is buckwheat, I believe.
groats
here s a thread
http://www.dadamo.com/forum/archive7/config.pl?read=35528
Posted by: italybound, Sunday, August 19, 2007, 6:38pm; Reply: 15
thanks Lola :-)
Posted by: 348 (Guest), Monday, August 20, 2007, 12:27am; Reply: 16
Lola, thank you for posting the recipe! Now where can I hire a chef???
Posted by: Lola, Monday, August 20, 2007, 3:43am; Reply: 17
;)
Posted by: drgnwng1, Saturday, September 29, 2007, 2:01am; Reply: 18
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.
Posted by: 505 (Guest), Saturday, September 29, 2007, 2:29am; Reply: 19
Thank you for the PONONO web site.  
Posted by: Melissa_J, Saturday, September 29, 2007, 3:05am; Reply: 20
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.
Posted by: windchimes8, Sunday, September 30, 2007, 1:23pm; Reply: 21
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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