Needed to find another grain that was gluten free and also substituted coconut aminos for the tamari. Use amaranth but would try quinoa next. Brown rice seems like the best substitute but the arsenic levels alarm me. So, they look like burgers because of the beet juice coloring, and the texture is also good, but they seem to take quite a while to cook and in the heat of summer, who really wants to turn the oven on to 400 degrees? Frying them up in a pan now and then letting them cook on the stove a bit. freezing the other patties for one day when the temps drop and i can begin them in a pan and then put them on the grill.
I cannot have any gluten at all so what would be a good substitute for barley? Rice? Quinoa? I believe it's being used to add to the bulk or hold stuff together.