Rotating grains. Help, please!

[Chinese Pistache]

For those of you who've done this, can you tell me what your grains are/were on a four day rotation. I've got rice and quinoa, but what else can I use? I'd love something versatile. I could probably use potatoes, too. . . dd is allergic to corn, btw.

I'm getting paranoid that dd is becoming allergic to wheat. Her skin changes have been very subtle, but I have a feeling this is causing or going to cause a problem. She does eat quite a bit of wheat.

I really depressed myself today trying to make some wheat-free muffins. They were disgusting:

Thanks.

[shannon1975]

millet is really good. I used to make 'millet pilaf' by cooking in chicken/veggie broth, and adding carrots, onion and celery. Millet pancakes made with millet flour are also yummy if you add a little cinnamon. I also did amaranth. I made mini muffins with them, but couldn't stomach the grain itself.

Quinoa Muffins (my fav, most wheat-like texture)
1c quinoa flour
1/2 c arrowroot
3/4 tbls baking soda
1/2 tsp xanthan gum
1/3 c tapioca flour
1/2 tsp salt
1 1/2 tsp baking powder

Mix together.

1 1/2 c liquid- I use apple juice concentrate mixed with apple juice to mask quinoa flavor, but you could use any juice/water.
1/4 c oil
2 tsp egg replacer

Mix together and add to dry ingred. Bake at 350 in greased muffin pan for around 12 min.


AMARANTH MUFFINS

You have to make these in greased mini muffin tins (batter is enough to fill 2 24 c tins)

1 1/2 c tapioca
2 c amaranth
1c arrowroot
3 tbls baking powder
1 1/2 tsp salt
Mix together.

3 heaping tbls baking powder, 3 tbls warm water, and 3 tbls oil mixed together OR 3 eggs OR substitute an egg replacer.
1/3 c oil
1 1/2 c liquid, water, juice or juice concentrate
2 tbls lemon juice or vinegar.

Mix together and add to dry ingredients. I use my wire whisk thing on the kitchen aid to whip some air in the batter. Bake at 400 for around 15 to 18 minutes. My son LOVES these and they are perfect for on the go because they are not crumbly.

MILLET MUFFINS

These are pretty good, but you have to be sure not to overcook them because they are extremely fragile. If they are cooked for the right time, you can pick them up and eat them just fine, but I don't give them to Ben because they would be smashed in a heartbeat.


1 1/2 c millet flour
3/4 c tapioca flour
1/4 tsp salt
3/4 tsp baking soda
1/8 tsp unbuffered vit. C powder
1 tsp cinnamon
1/2 tsp xanthan gum
mix together

3/4 c liquid- water, juice, or juice concentrate
1/4 c oil
1 1/2 tsp egg replacer

mix together, add to dry ingred. Bake in greased mini muffin tin at 400 for 10 min.

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[Chinese Pistache]

Thank you, Shannon. I know what you mean about amaranth. I don't care for it either. I have some millet in my pantry, so I will try that out tomorrow (I already planned for rice today).

I wonder if I could use oats for one day. I found a gluten-free (supposedly) source. Any thoughts out there? These are the ones I'm talking about http://www.glutenfreeoats.com/

[shannon1975]

I forgot to specify that I used amaranth flour, not the grain, in the muffins. Bob's red mill has gf oats now. You might be able to find those in a hfs. I just got some for us to try.

[jplain]

My daughters love millet as a starchy side dish. We've made the Mexican Millet recipe in Veganomicon several times, and every time they've gobbled it up. (Hint: use the Search Inside feature to find the recipe. Technically it is p. 118, but in the search it comes up as p. 74. )

[caedmyn]

I haven't done a rotation, but...teff is pretty easy to work with although it does have a fairly strong flavor (the ivory less so than the brown). It's good for things like molasses cookies or chocolate cookies (if your DD tolerates chocolate or spices) as they cover up the teff flavor. I use a lot of sorghum, too, it's easy to work with and has a very mild flavor although it's a bit crumbly. I think you could use oats, my DD seems fine with oats (the regular ones, not the GF ones) although I don't know if she has problems with gluten or just wheat.

[mtn.mama]

Lets see... rice, quinoa, amaranth, teff, millet, sorghum/milo... are you gluten free? If not then barley, rye, spelt, kamut, oats. Though gluten isn't good for gut healing so I'd stay away from it. I rotated both white potatoes and yams through my rotation. I think I still have my rotation menu in an excel file. PM me if you want to see it. Good luck!