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

Cous Cous Gluten Free On Menu

kellynolan82

Recommended Posts

kellynolan82 Explorer
kellynolan82
Posted

A friend of mine has made this statement:

Is there such a thing as gluten-free cous cous? I went to a restaurant earlier this evening and the cous cous on the menu was labelled as a 'gluten free' option. I got some on the side but now I am feeling some odd sensation in my lower-back...

I thought cous cous contained semolina (which comes from durham wheat). Did they not read the packaging correctly or something? Let me know what the story with this might be.

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

No Cous cous is NOT gluten free. You are correct. It's possible to make a "mock" cous cous out of other thigns such as brown rice or quinoa but the restaurant probably would have disclosed that if it was not real cous cous. Perhaps this was just an oversight on the restaurant's part not realizing that semolina flour is made from wheat? Your friends should write to them or call so they know that cous cous is not gluten free. I have seen some instances of restaurants calling barley soup gluten-free as well because they get so caught up looking for "wheat" in the ingredients.

come dance with me Enthusiast
come dance with me
Posted

No it can't ever be.

Reba32 Rookie
Reba32
Posted

Just another example of uneducated restaurant owners/chefs thinking that gluten is only a problem with wheat.

A friend of mine even went to a holistic practitioner who claims to specialise in food intolerances/allergies and told her she has a gluten sensitivity, but barley and rye were ok, just to stay away from wheat!

kellynolan82 Explorer
kellynolan82
Posted
  • Author

Just another example of uneducated restaurant owners/chefs thinking that gluten is only a problem with wheat.

A friend of mine even went to a holistic practitioner who claims to specialise in food intolerances/allergies and told her she has a gluten sensitivity, but barley and rye were ok, just to stay away from wheat!

But cous cous IS wheat!!! So why would they think it doesn't cause problems for people who have problems with wheat???

I'm sorry for the person who received false information. I'd be promptly trying to correct that person and possibly requesting a refund from the practitioner.

Skylark Collaborator
Skylark
Posted

No it can't ever be.

Did you even take the time to look?

There is gluten-free couscous.

Open Original Shared Link

There is also a millet version that has been eaten in the Middle East for as long as wheat couscous.

Open Original Shared Link

I would have asked what the couscous was made of before I ordered it, though.

Gemini Experienced
Gemini
Posted

Did you even take the time to look?

There is gluten-free couscous.

Open Original Shared Link

There is also a millet version that has been eaten in the Middle East for as long as wheat couscous.

Open Original Shared Link

I would have asked what the couscous was made of before I ordered it, though.

Skylark,the voice of reason..... :D

I have tried the Lundberg gluten-free cous cous and it's horrible. The brown rice versions stick together like glue and no matter what

you do, it just isn't the same texture as the wheat version. I haven't tried the millet version but that's an interesting substitute.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Skylark,the voice of reason..... :D

I'm not in hypothyroid ornery mode today. :P

I do have to see if I can track down millet couscous in the US. Thanks for comments on the Lundberg stuff. I'll save my $$.

Gemini Experienced
Gemini
Posted

I'm not in hypothyroid ornery mode today. :P

I do have to see if I can track down millet couscous in the US. Thanks for comments on the Lundberg stuff. I'll save my $$.

You too? I can always tell when my thyroid isn't happy...at least the symptoms make it obvious. :lol:

I really like Lundberg products, in general, and have never had any type of reaction from them so know they are safe for Celiacs.

I was surprised when the cous cous didn't turn out so well. I ate a lot of cous cous pre-diagnosis so am familiar with making really good cous cous. This stuff was far from light and fluffy. Rice isn't always good for everything.... :(

  • 4 weeks later...
kellynolan82 Explorer
kellynolan82
Posted
  • Author

Quinoa was something Anthony Demetre (a coeliac who goes gluten free for 3 months at a time but gorges on "as much pasta and pizza as I (i.e. he) can get a hold of" for 2 weeks following this period of so-called 'gluten-free-ness') had a passion for working with. Perhaps some of his suggestions would be helpful. :rolleyes:

Reba32 Rookie
Reba32
Posted

problem is, most people don't even know that "enriched flour" or "all purpose flour" found on most ingredients lists is made from wheat, so how would they know that genrally speaking, cous cous is wheat? A woman I used to work with said her mother has Celiac but her doctor told her it's ok to eat spelt. Which is also a wheat. If the "specialists" don't know what to stay away from, how is a restaurant chef supposed to keep up?

Archived

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

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


  • Member Statistics

    • Total Members
      129,101
    • Most Online (within 30 mins)
      7,748
    Stuartpope
    Newest Member
    Stuartpope
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Help Understanding Test Results

      By trents · Posted

      ome value? Is that a typo? I don't see that on any of the test results you post and I've never heard of that one.
    • Scott Adams
      Help Understanding Test Results

      By Scott Adams · Posted

      Thanks for the update! It’s great that your GI is being thorough with the follow-up testing—hopefully the endoscopy will give you clearer answers. The EPI diagnosis is interesting; I’ve read that celiac can sometimes lead to pancreatic issues like EPI due to long-term malabsorption or autoimmune overlap. Have they mentioned if your EPI might improve with a gluten-free diet if celiac is confirmed? Wishing you smooth sailing with the endoscopy tomorrow—let us know how it goes.
    • Brown42186
      Help Understanding Test Results

      By Brown42186 · Posted

      Hi again! I just wanted to update here that the GI redid my bloodwork and the ome value is still high so I'm having an endoscopy tomorrow. I also got diagnosed with EPI which seems to possibly be linked to celiac according to Google.
    • Liquid lunch
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Liquid lunch · Posted

      Reishi and cordyceps are immune modulators, they stop you reacting so much/producing antibodies to lectins. Uptake is better when taken as a tincture, you can buy it pre made as a tincture, usually vodka based, or make your own which is much cheaper. You can find instructions online, basically powdered mushrooms soaked in strong alcohol for a month, shaking regularly. Then the strained mushrooms are heated gently in water for 8 hours, strained again and the water then combined with the first alcohol extract. Some of the properties are water soluble, others require alcohol for extraction. It’s also prescribed for fatigue which is a side effect I’m happy to put up with.
    • Bebygirl01
      Not Just Wheat, Barley and Rye Glutens that make us sick

      By Bebygirl01 · Posted

      corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy.
×
×
  • Create New...