View Full Version : Gluten free replacements in Alissa's book?!
12-06-2007, 09:47 PM
I am gluten free (no wheat, rye, barley or oats) and I didn't realize how many of Alissa's recipes call for some sort of glutenous grain. For example, the chili is made with sprouted barley...what could I use instead? Also, things like wheat berries...? Anyone have ideas? Thank you!
By the way, her book is AMAZING!
12-06-2007, 09:56 PM
12-06-2007, 10:48 PM
Many things the grains can be subbed with nuts or as SmilingRawDancer suggested, buckwheat (which technically is not a grain). But also, for many things the grains can be omitted too. The example you gave...the chili...you don't really need the barley...it's there moreso for texture than anything. But I've made her chili with everything else except the grains and it turned out wonderful...still just as delicious! Just be sure to make the onion dip to go with it...that is DA BOMB!!!
12-07-2007, 04:52 AM
we are gluten free also. Things I use instead are: flax seeds, sunflower seeds, germinated brown rice (www.dhccare.com), quinoa, millet, and other various ground nuts.
12-07-2007, 10:41 AM
I agree with everything that has been said.
We, too, are gluten free here.
I have made many of Alissa's recipes using buckwheat. I love making her fig bars with buckwheat for example. They come out great.
It takes a little bit of experimenting at first and you will learn how to make it work for you.
For the most part, raw makes it very easy for us because there isn't that much that has wheat/gluten in it in the raw world. It is nice to get away from where wheat is the staple.
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