[tomwed]

Originally Posted by Brandigirl

Buckwheat is gluten free. Buckwheat is not wheat. It's a seed rather than a grain and is gluten-free and safe for people with celiac disease. You can use it as you would rice. It has more of a consistency and slightly nutty but delicious. Can also use in soups to give it heartier soup. Also these can be used as you would rice: Quinoa, Millet, Amaranth, Sorghum, and polenta. you can replace Campbells Cream of Mushroom/Chicken soup with The Pacific brand Organic Cream of Mushroom and Cream of Chicken soup and season as needed.
This also goes nicely over cooked chicken and any of the grains I listed above. Any fresh produce is gluten free, so any salad if great. Also can cook any meat/fish and roast and veggies such as carrots, tomatoes, asparagus, etc, baked or roasted potatoes....any veggie is great. I boiled chicken in water and use the broth as a base for homemade chicken soup, add carrots, onions, parsley, dill weed, parsnip, celery and use one of the grains to pour the soup over. You can make a stir fry with the grains, scrambled eggs, scallions, chicken and use organic Reduced sodium Gluten Free Tamari Soy Sauce by San-J. Just remember, any fruit, veggie, meat/fish are gluten free. There are plenty of gluten free pastas on the market and spaghetti squash is also gluten free topped with pasta sauce and homemade meatballs. Stay away from processed Gluten free products because they are not healthy. GOOD LUCK!

There's a lot of great information here.
Do you have a favorite pasta or bread that tastes like glutenous pasta and breads? Does the bread freeze well?