posted
My wife wants to make one of her winter specialties "Chicken Barley Soup".
I know barley has gluten in it... but is it as bad as wheat?
How many of you have problems with barley?
I can eat oatmeal and sprouted wheat breads and pasta with with no real problems....but just wanted to get other opinions on barley before she cooked up a big ole batch of soup.
thanks!
Posts: 136 | From Eastern, Pa | Registered: Sep 2007
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posted
My hubby is gluten-free. Barley upsets his system as much as wheat. Can't she make the soup with rice? Some of the nice brown rice varieties are excellent in soups. Wild rice (not really rice, but gluten-free) is also very good in hearty soups.
Posts: 991 | From California | Registered: Feb 2006
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sixgoofykids
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If gluten isn't a problem for you, which it sounds like it isn't, then barley should be fine. If gluten is a problem, then you should avoid barley.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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Keebler
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Wild rice, as suggested above, is wonderful in soups. Wild rice is really a grass. I love it's nutty flavor. It takes more liquid and more time than other rice, so be aware of that. Nutritious and freezed fairly well.
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Sprouted wheat breads are made before the grain actually becomes a grain, so while technically they may cause problems for some with celiac, some may be able to eat the sprouted products.
Others who may not have celiac but gluten reactions, too, may or may not be able to do the sprouted breads.
Oatmeal also can be enjoy by some by not others, but the gluten in that is not the same as in wheat, rye, barley and hops.
Barley is another matter. It is the mature grain and it does contain gluten.
I have found that BUCKWHEAT is a wonderful substitute for barley. It has a similar consistency. You can buy it raw or toasted, in a package or in the bulk aisle of a health grocery. Trader Joe's may carry it, too, but not sure.
A company called "Bob's Red Mill" is just one company that ships that and other gluten-free products out but they are in Oregon. You might find one closer to your coast.
Sometimes it's called "kasha" or "groats" but be aware there is a mixed grain cereal called kasha, too, and it may contain grains with gluten.
So the raw or toasted buckwheat is gluten-free, it is NOT wheat, but rather from the legume family. It tastes great cooked many ways and is nutritious. If you were to cook it as for a hot cereal it's about a cup of water to a half-cup barley. For a soup or stew, it depends upon the consistency you desire, but generally twice - or more - liquid from the usual " two water: one buckwheat " ratio.
I hope this helps and that you find it enjoyable.
Buckwheat freezes pretty well, too. The consistency will change a little after freezing and reheating, though, so just keep that in mind.
I've actually frozen just a cup or two after cooking to take to a friends for my grain for the dinner.
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I just made a nice Turkey dressing with buckwheat and red quinoa and turkey sage sausage, etc. etc. it turned out great as the buckwheat was moist and more expansive than other gluten-free grains. Wild rice dressing is nice, too, but the buckwheat was that extra "stickiness" I was looking for.
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[ 02. December 2007, 09:49 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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posted
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TAPIOCA (root) flour or thickening stews, sauces or even cranberry sauces it great. About a teaspoon mixed in 1/3 cup cool water first - then added to the hot pot of whatever is cooking, stir well as you add so it does not lump.
KUDZU (root) starch also is nice.
There are others but I find these are just fine for stove top cooking and I don't bake but you can consult a celiac site for more hints on that.
My understanding is that oatmeal in and of itself does not contain the type of gluten to which gluten-sensitive people react. However, most oatmeal is milled in the same facilities that mill wheat products, so it is not safe.
I use oatmeal that is sold by a small business owned by a family full of folks with celiac disease. They use seeds and facilities that never come into contact with wheat or gluten. My understanding is that it is safe.
Tests show that I have no genetic capability to digest gluten of any kind (though I don't seem to have celiac disease). I feel hugely better since I've stopped eating it.
I can eat these oats, though. Am I missing something?
[edited to change my signature - it's been a long time since I posted!]
dch
Posts: 136 | From Eastern, Pa | Registered: Sep 2007
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sixgoofykids
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Elizabeth, you are right that there are gf oats, but mainstream oats are not gluten-free.
However, I'm wondering about this genetic testing .... even someone with celiac genes does not necessarily develop celiac ... 30% of people have celiac genes .... 1% have celiac disease.
Enterolab believes that ALL genes except for DQ4, found in Asians, are gluten intolerant. Is this where you had your testing? I'm just curious ....
I'm not saying that you are not gluten intolerant ... I was for two years, but it cleared up with bart treatment. Previously, even a crumb would make me sick.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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Yes, I was tested by Enterolab. They found I did, "not possess the main genes predisposing to celiac sprue (HLA-DQ@ or HLA-DQ8)," but that I had, "two copies of a gene that predisposes to gluten sensitivity (DQ1 or DQ3 not subtype 8)."
The report goes on to say that, "Having two copies of a gluten sensitive gene, means that each of your parents, and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe."
Their testing also showed severe autoimmune reaction to gluten and casein (cow's milk).
My LLMD who ordered the test tells me that this means that I am genetically incapable of digesting gluten, period, forever and ever, amen.
Do you know something different? I'm glad you were able to beat your gluten sensitivity. I'd love to be able to eat gluten again someday!
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Previously, even a crumb would make me sick.
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