Homemade Gluten-Free Porridge (Oat-Free)
Here's my preferred way of preparing gluten-free porridge. I use quinoa flakes and millet meal to achieve a homey and texturally similar result to traditional porridge. While delicious, these two grains do have a slight bitterness to them. So if it's your first time eating them, I recommend adding some sweetener to acclimate your taste buds.
Many gluten-free folks (like me) can't tolerate oats, nor do they live somewhere where gluten-free oats are readily available. This recipe is also miles cheaper than the gluten-free porridges on the market. Many of which use rice flakes (which taste like wet paper, no hate lol!) or yield an overly-hearty, clumpy result (in my opinion!).
For the visual folks, the basic premise is...
- 1 part millet meal
- 2 parts quinoa flakes
- 3 parts plant milk
Then 3 minutes stirring on the stove.
INGREDIENTS
- 25g (2 tbsp) millet meal
- 25g (1/4 cup) quinoa flakes
- 165ml (2/3 cup) dairy-free milk
Additions: chia seeds, sweetener of choice (eg. coconut sugar, maple syrup), protein powder, berries, mashed banana
Toppings: peanut butter, fruit, dairy-free chocolate, more dairy-free milk
METHOD
- Place the millet meal, quinoa flakes and milk in a small saucepan. Add any Additions that you'd like to include.
- Place the saucepan over medium flame and stir regularly for approx. 3 minutes or until it's reached the consistency of your liking. I recommend aiming for a thick-soup consistency, as it thickens considerably as it cools.
- Top with your chosen Toppings and serve immediately.