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gluten free substitution for bulgar

h
howchow Mar 23, 2010 07:29 PM

I am planning on making a turkish bulgar salad but want to substitute a gluten free grain - do you think it would be better with quinoa or gluten free brown rice couscous?

Thanks for your thoughts.

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  1. pikawicca RE: howchow Mar 23, 2010 07:38 PM

    I regularly use quinoa in place of bulgar (except in tabouli). It works fine.

    1. j
      jsaimd RE: howchow Mar 23, 2010 08:10 PM

      I like millet as a sub. Many people don't notice the difference, although there clearly is a difference.

      2 Replies
      1. re: jsaimd
        goodhealthgourmet RE: jsaimd Mar 23, 2010 08:25 PM

        quinoa & millet are both good options.

        teff is another one, and it provides an earthier, nuttier aspect that's a bit closer to the flavor of bulgur.

        1. re: jsaimd
          Vetter RE: jsaimd Mar 23, 2010 08:29 PM

          I'd go for millet first too. Quinoa is a little more aggressively present, to my taste. Hmmm, I like GHG's idea for teff. I use teff flour all the time, but I haven't cooked the grain whole yet!

        2. ChristinaMason RE: howchow Mar 24, 2010 02:31 AM

          +1 for millet. I've seen Turkish salads here in Berlin made with it, too. I think it will retain the "bite" you're looking for.

          1. h
            howchow RE: howchow Mar 24, 2010 07:02 AM

            thanks for the help all - i'll look for the millet or teff!

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