I finally figured it out. I have made several gluten free hot cereals…but none closely resembled the cream of wheat I remember so fondly from my youth.
Then we figured out that oats were out too (grrr!!), and so a favorite breakfast was removed for two of my kiddos. Beyond frustrating.
In a very annoyed moment, I set about to make some sort of hot cereal for my son. I grabbed a bit of some the things I had on hand, and cooked it up. The results are the closest thing to Cream of Wheat I have tasted since going gluten free.
And my son loved it so much, I now pre-grind a whole big batch and store it ready to go in a mason jar. Take some time to track these ingredients down, I have linked to my sources for you. Coincidentally, I use these same whole grains for our favorite Soaked Teff-Millet Bread, so you can try THAT recipe too!
I also have two other gluten free hot cereal recipes:
- 3 tablespoons short grain brown rice
- 2 tablespoons millet
- 1½ tablespoons teff
- 2 (scant) cups liquid, I use half non-dairy milk, half water
- ⅛ teaspoon sea salt
- Optional Add Ins: Coconut butter, raisins, butter, cinnamon, stevia, maple syrup, etc
- Place all grains in a clean coffee grinder and grind until mostly powdery, but not flour...you want some graininess in there to mimic the cream of wheat texture, see picture!)
- In a small saucepan, whisk together the remaining ingredients along with the pulverized grains.
- Bring to a simmer over medium low heat, stirring frequently so there are no lumps.
- The cereal will begin to cook and thicken. Length of time you cook is based on your preference, but about 10-15 minutes is needed. The cereal DOES thicken a bit as it cools.
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