Gluten Free Cholent

SS6099

Sun, Nov 29 2015, 8:17 am

Hiya

I've substituted brown rice for the barley, and had rave reviews! Or even brown rice pasta, more for a stew/chili texture. The first option was way better.
The rest of the ingredients are the same, I.e. Beans, potatoes, etc...

amother

Green

Sun, Nov 29 2015, 8:21 am

SS6099 wrote:

Hiya

Ditto.

Just put in brown rice and make it the exact same way you always have. And it's even a bit lighter and easier on the stomach especially if you don't overdo it with the beans.

PinkFridge

Sun, Nov 29 2015, 8:45 am

I've also had cholent based on butternut squash, with onions, squash and (lots of) meat sauteed together and simmering for a while on the stovetop, then transferred to the crockpot with a few cups of water before Shabbos.

amother

Copper

Sun, Nov 29 2015, 9:43 am

This is my recipe for gluten free, vegetarian chili that would work well as a chulent. The consistency is very good. Obviously, you can add less beans & real meat.

http://www.cookingmanager.com/.....stew/

Also, you can try experimenting with shredded potatoes replacing barley.

Also- if it needs to be gluten free, soysauce has wheat in it, so use pesachdic soy sauce if you need it in your chulent. & check the ingredients on other sauces.

amother

Linen

Sun, Nov 29 2015, 1:20 pm

SorGold wrote:

We get rave reviews over our cholent made with basmati rice... everything else is the same.

Me too! I actually like to use brown rice too.
I am known to be a good cook in general and always known to have best chulent by all the bochurim. Then I stopped putting in beans and they still liked it. Then I had a guest over quite often who was gluten free so decided to try rice one week. Ever since we've been doing it gluten free for our guest and everyone else can't tell until we tell them.
The trick is to cook it for a really really long time. I put it on low in my crockpot and put up early Thursday evening.
Put rice and mix with spices. Add in potatoes, meat, onions, fresh garlic and lots and lots of salt, garlic powder, onion powder, paprika and be generous with the water. I realized it's not as good when we add water before shabbos. Rather cook from the start with too much water than to have to add water. Throw in an extra piece of meat and will be even better!
Enjoy!