gluten free substitution for bulgar

[howchow]

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.

[howchow]

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

[ChristinaMason]

+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.

[jsaimd]

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

[goodhealthgourmet]

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.

[Vetter]

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!

[pikawicca]

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