What’s for Dinner? Finding Gluten-Free Alternatives to Old Favorites

As you may remember, one of my all time favorite winter foods (well, anytime foods since it’s cool year round where I live) is Lentil Barley soup. Problem is, barley is on the no-fly list now that we’re gluten-free!

So, I have been searching for alternatives. My first effort wasn’t so bad right out of the pot. The good thing, though, is that it seasoned right up after a couple of days in the fridge. It’s milder than my previous lentil offering, but it’s equally good in its own right.

So, highly recommended, but give it time to season. And again, I’m talking days, as opposed to hours.

Check it out: Lentil Soup from The Moosewood Cookbook, Revised Edition.

I also made my old standby, tabouli, for tomorrow’s lunch. This, time, however, I substituted red quinoa for the bulgur. Not only is it yummy, it’s also quite beautiful.

I’ve been pouring though my favorite cookbooks looking for new ideas. I’ll post them as I test them out!

What’s your favorite gluten-free recipe? I’d love to hear it!

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