I just purchased Sarbar's new Trail Cooking: Trail Food Made Gourmet--looks like some good stuff in there! So many choices, and several of her mixes for seasoning, too.
Sarah, I was wondering--for a gluten-free substitution for couscous and bulgur in your salad recipes, could instant grits work? And, how are polenta and instant grits different? Would I need to change the water? What about Quinoa? Should Quinoa be cooked then dehydrated first?
Thanks! Lunches have been a bugger without being able to eat tortillas (gluten-free tortillas do *not* hold up well to travel), so the salads look like a solid substitute.