Pretty darned good supper bowl (or soup bowl..!) chili

[Guest guest]

David,

 

Kamut, rye, and spelt all contain gluten. These aren't acceptable

grains for this group. Some folks can tolerate oats, but most

gluten-free folks cannot, as avenin and gliadin are similar in

structure *and* oats are generally contaminated in the field, harvest,

and mill here in the states.

 

Beans cook more quickly if there's no salt in the pot. I think acid

can slow them down, too. That tomato paste and the canned tomatoes are

probably retarding the beans, making them too hard.

 

ygg