Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 use rice instead? - Caroline Garner GFVegan Wednesday, December 10, 2003 4:34 PM Barley substitute in soup Hi everyone, I was planning on making a " gift in a jar " soup but it uses barley as a main flavour and I was wondering what suggestions you might have to make it gluten free. Thanks Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 I normally subsitute with organic brown rice. > Hi everyone, I was planning on making a " gift in a jar " soup but it > uses barley as a main flavour and I was wondering what suggestions you > might have to make it gluten free. > > Thanks > Caroline > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 >>>Hi everyone, I was planning on making a " gift in a jar " soup but it uses barley as a main flavour and I was wondering what suggestions you might have to make it gluten free. I think rice (brown basmati especially) would be delicious! If you are adventurous, whole quina would be tasty too! LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 Thanks for the idea, but as it is a layered soup in a jar and rice is already in it I guess I was hoping for something different. It has in it split peas, lentils, rice, barley, pasta and herbs and stock. Any ideas? > > SYLVIA TERRY [samzco34] > Thursday, 11 December 2003 10:35 AM > > Re: Barley substitute in soup > > > use rice instead? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 On Wednesday, December 10, 2003, at 09:27 PM, Caroline Garner wrote: > Thanks for the idea, but as it is a layered soup in a jar and rice is > already in it I guess I was hoping for something different. It has in > it > split peas, lentils, rice, barley, pasta and herbs and stock. Any > ideas? millet, urad dal or another type of lentil. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 What doesn't kill me makes me stronger - Caroline Garner Wednesday, December 10, 2003 6:27 PM RE: Barley substitute in soup Thanks for the idea, but as it is a layered soup in a jar and rice is already in it I guess I was hoping for something different. It has in it split peas, lentils, rice, barley, pasta and herbs and stock. Any ideas? > > SYLVIA TERRY [samzco34] > Thursday, 11 December 2003 10:35 AM > > Re: Barley substitute in soup > > > use rice instead? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 I don't know what recipe you are using but I know what I would do. I would either use more of the ingredients already used or find a bean that would work like mung beans or some other kind of lentil ( there are green, red and yellow, you know) . It is only important that it look nice, right? - Caroline Garner Wednesday, December 10, 2003 6:27 PM RE: Barley substitute in soup Thanks for the idea, but as it is a layered soup in a jar and rice is already in it I guess I was hoping for something different. It has in it split peas, lentils, rice, barley, pasta and herbs and stock. Any ideas? > > SYLVIA TERRY [samzco34] > Thursday, 11 December 2003 10:35 AM > > Re: Barley substitute in soup > > > use rice instead? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 On Wednesday, December 10, 2003, at 08:05 PM, Tea Cozy wrote: >>>> Hi everyone, I was planning on making a " gift in a jar " soup but it > uses barley as a main flavour and I was wondering what suggestions you > might have to make it gluten free. > > I think rice (brown basmati especially) would be delicious! If you > are adventurous, whole quina would be tasty too! > i thought about suggesting that, but i think that with the other ingredients, quinoa would be overcooked. now, switching to a quicker-cooking rice and quicker-cooking lentil would make quinoa a nice option. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 Thanks everyone for your suggestions, not being very adventurous :-) and not knowing much about quick cooking varieties, I will probably try some more rice, a different lentil and maybe increase some of the other ingredients as well. Thanks again and Merry Christmas, Caroline > > Caroline Garner [caroline] > > Hi everyone, I was planning on making a " gift in a jar " soup but it > uses barley as a main flavour and I was wondering what suggestions you > might have to make it gluten free. Quote Link to comment Share on other sites More sharing options...
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