A Glorious One-Pot Meals reader asks: “I have two sensitivities – soy and gluten, so two questions.
1. Is it possible to substitute rice or quinoa pasta for wheat pasta? Rice pasta doesn’t seem to hold up as well normally, so I wasn’t sure it would turn to mush in the pot.
2. Is there a substitute for soy sauce in a recipe?
Additionally, I have had your book for only a month and I love it for ease of use, successful outcome of the recipe, and healthy ingredients. I am an advocate and I am telling everyone about your book!”
-Joyce C., Denver
Thanks for writing, Joyce! I’m thrilled to hear you’re enjoying this cooking method!
As for your question, let me start by saying that every single Glorious One-Pot Meal recipe contains 100% substitutable ingredients, so you could truly take any recipe in the book and adjust it to fit your dietary requirements.
In place of wheat pasta or wheat couscous in a recipe, you could always substitute rice, quinoa, or another gluten-free grain. I love amaranth these days! Just consult the common measurements chart in the book and swap out the ratios of dry goods-to-liquid from the recipe with the ones for your selected grain.
I’ve had great results with Tinkyada Brown Rice Fusillion the stove top, but I’m still working on the perfect ratio for al dente rice pasta in a GOPM.
We also like quinoa pasta. Sometimes I load the pot up with meat and veggies and make pasta separately on the stove top — yes, I know that makes 2 pots, but sometimes even I reach for another pot!
The best substitute for soy sauce is Bragg Liquid Aminos – All Purpose Seasoning. I recently bought a bottle at King Soopers, but you can for sure find it at Whole Foods or Vitamin Cottage. It’s good stuff and will still give you that salty flavor like soy sauce.