What to eat if you can't eat beans and pulses: an expert view | Kitchen aide
Consider lentils, maftoul, fregola, orzo, barley, emmer wheat, spelt, celeriac, parsnip, swede, and starchy options like potato or pasta as alternatives to chickpeas and beans in soups and stews.
To add texture to dishes, try roasted old bread with spices, diced rhubarb, daikon, mooli, turnip, or ginger, turmeric, and garlic along with roast vegetables and coconut milk. [ more ]
How do I make tasty gluten-free bread? | Yotam Ottolenghi
Gluten-free flatbreads and breads can be made using various ingredients like cornflour, rice flour, teff, chickpea flour, buckwheat, sorghum, and quinoa.
Substitute gluten-free flour in recipes that call for flour; recipes incorporating root vegetables, seeds, and oats are suitable for gluten-free bread. [ more ]