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Mar 23, 2010 07:29 PM

gluten free substitution for bulgar

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

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

      2 Replies
      1. re: jsaimd

        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

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

            1. Sorghum grain may do the job! (I know this is about 4 years too late! I am making a gluten free veggie chili for company and happened across sorghum as an alternative to bulgur. I hope this helps someone... At some point.☺️)

              1 Reply
              1. re: CCIdea

                I agree. :) Sorghum grain and flour are both fantastic in my opinion. Completely different family and idea but buckwheat groats (kasha) can sometimes be a good substitute in salads.