When you go gluten free and you miss ‘Cream of Wheat,’ there is STILL an option!! Gluten free cream of wheat is my creative spin on this classic breakfast hot cereal of my youth!
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.
Make ahead tip:
My son loves this so much, I now pre-grind a whole big batch by quadrupling (or more!) the recipe and store it ready to go in a mason jar (use about 1/2 cup mix to 2 cups liquid). T
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 Bread, so you can try THAT recipe too!
Here are some more gluten free hot cereal recipes:
- Millet Porridge
- Creamy Pumpkin Breakfast Cereal
- Grain Free | Nut Free Hot Cereal @Allergy Free Alaska
- Paleo Creamy Maple Nut Porridge
- Instant Pot Steel Cut Oats @ Boulder Locavore
Gluten Free Cream of Wheat Hot Cereal Recipe:
Gluten Free 'Cream of NOT Wheat' Hot Cereal
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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