Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Substitute For Barley

lyndserin

Recommended Posts

lyndserin Newbie
lyndserin
Posted

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?

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

Celiac.com Sponsor (A8-M):


MNBeth Explorer
MNBeth
Posted
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!

kenlove Rising Star
kenlove
Posted

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?
Salem Rookie
Salem
Posted

how about red lentils?

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,665
    • Most Online (within 30 mins)
      7,748
    Spygirl008
    Newest Member
    Spygirl008
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.3k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rebeccaj
      glutened?

      By Rebeccaj · Posted

      glutened peoples experience ?via flour airbourne.
    • eKatherine
      Did I outgrow celiac

      By eKatherine · Posted

      Keep in mind that you might also have a dietary sensitivity to something else. Get into the habit of reading ingredients lists.
    • BoiseNic
      Did I outgrow celiac

      By BoiseNic · Posted

      I would avoid gluten at all cost. Sometimes there will be no noticeable damage, but it is still causing an autoimmune response that will manifest in some way or another eventually. Throwing up from a macaroon sounds like something other than celiac disease also.
    • pplewis3d
      Citracal Petite supplements

      By pplewis3d · Posted

      Thanks, Scott! I appreciate you looking that up for me. Perhaps that will be good enough for someone but not for me...super sensitive dermatitis herpetiformis here. I don't take any chances that I can avoid. ~Pam
    • trents
      Did I outgrow celiac

      By trents · Posted

      Welcome to the forum, Liamclarke! We have reports from time to time of people whose celiac disease seems to go into remission. Often, however, it doesn't last. There is also the question of whether or not symptoms or lack of them tell the whole story. Many of us are "silent" celiacs who have very minor or no symptoms when consuming gluten yet slow, insidious damage is still going on in the gut. The only way to tell for sure in your case would be to be retested after going back on gluten for a period of weeks or months such that sufficient time has elapsed for antibody levels in the blood to build up to detectable levels. And I would certainly advise you to do that and not take anything for granted.
×
×
  • Create New...