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

[Guest guest]

Ahhhh...yes! Once again I've forgotten the Gluten Free concept for

this group. Very very sorry to have posted an errant post (again).

Group leader: Please delete my Supper bowl chili from the message

postings. It's not Gluten Free. OPPPPPSSS...!

 

I'll double double check my recipes every time from now on. Sooooo

sorry to have made the mistake. To adapt this recipe for a Gluten

Free menu please substitute Buckwheat in place of Rye but, do NOT add

it until you are ready to serve. Although, Buckwheat does have a very

strong flavor of it's own so maybe just using beans and no grain

would be better.

 

Sorry for the errant post,

David

d'cook.

 

 

, eye of newt

<cowpuppies@e...> wrote:

> 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