I have used kasha (buckwheat) in the past - even pre-celiac's. Use the whole or
coarse ground.

Amy


--- In glutenfreeinwny@yahoogroups.com, "Tetan Brannen" <misstigerlili@...>
wrote:
>
> I use quinoa as well. I wonder if millet would work too? I have never eaten
> it outside of a baked product.
> -----Original Message-----
> From: glutenfreeinwny@yahoogroups.com
> [mailto:glutenfreeinwny@yahoogroups.com]On Behalf Of Asya Gelfand
> Sent: Friday, March 20, 2009 2:30 PM
> To: glutenfreeinwny@yahoogroups.com
> Subject: Re: [glutenfreeinwny] Tabbouleh salad
>
>
> We're using quinoa.
>
>
>
> On Fri, Mar 20, 2009 at 3:27 PM, marilynknoll628
> <marilynknoll628@...> wrote:
>
> One of my favorite salads is Tabbouleh but its made with bulgar wheat.
>
> Does anyone know of or tried a GF grain that I could use it place of
> bulgar.
>
> Thanks!
>
>
>
>
>
>
> --
> Asya Gelfand Goodman
> 415 548 0100
>