<<Disclaimer: Verify this information before applying it to your situation.>> Hi everyone, Thanks so much for all the encouraging responses and suggestions for ways to make tabouli without the traditional cracked wheat! Most people suggested using quinoa in place of the wheat. They recommended rinsing the quinoa thoroughly before cooking it. Then cooking it using a 2 to 1 ratio of water to quinoa (for example 2 cups of water to 1 cup of dry quinoa). Bring the water and quinoa to a boil, reduce heat and cook for about 15 to 20 minutes, or until the water is absorbed. Then chill the cooked quinoa in the refrigerator, perhaps even overnight before mixing with the tabouli ingredients. Other suggestions included: =Short grain brown rice or wild rice or Cream of rice (like Cream of wheat) One person said they used a dark brown rice (like Lundberg's Wehani) cooked not too soft, then rinsed & drained thoroughly before adding other ingredients. Can also chop the rinsed rice up a bit to mimic a course cracked wheat =Buckwheat kasha--it comes in various granulations-- fine, medium, and course. One of the granulations would probably be close to cracked wheat. http://www.thebirkettmills.com Wolff's brand is one of theirs and I find it in Jewish sections in Randall's grocery stores here. You can order online. Another site for whole kasha is http://www.bobsredmill.com =Louisiana Pecan Rice (you can look for it in the rice aisle of larger groceries). Toast the rice just a few minutes in a hot pan first. Then cook the rice al dente. =Millet Once you have chosen and cooked and cooled your grain of choice, add all your favorite ingredients for tabouli, using any recipe. * * * * * After reading all of the suggestions, here's what I tried. It was delicious!! All of the seasoning ingredients can be varied in amount to suit your taste, or even omitted if you don't like some of them. Delicious Tabouli 2 cups cooked quinoa (made from 1 cup uncooked quinoa cooked with 2 cups water, then cooled in the fridge) 1 to 2 cups finely chopped parsley 2 to 4 T of finely chopped mint leaves 2 to 4 T good quality olive oil 1 or 2 cloves of finely minced garlic 1/2 to 1 cup finely chopped green onion including green tops A dash each of ground comino/cumin, allspice, coriander, and oregano Juice of 1 to 4 lemons, depending on the size of the lemons and how tart you like the flavor Salt and pepper to taste Other optional ingredients: chopped tomatoes, chopped cucumbers, chopped green olives, chopped black olives, chopped red or green peppers. Mix in a glass, ceramic, or stainless steel bowl. Serve immediately or cover and chill to let the flavors blend. If desired, garnish with slices of lemon, tomato, cucumber, or parsley sprigs or serve nestled in lettuce leaves. Thanks again for all the wonderful support and suggestions. It is such a pleasure to find ways to enjoy favorite foods in a gluten-free way! Hope you enjoy it too!! ~Leslie in San Antonio *Support summarization of posts, reply to the SENDER not the CELIAC List*