Did you ever have cream of wheat as a child? The smooth hot cereal is perfect for perking you up in the mornings. But, the clue being in the name, it is most definitely not gluten-free. This recipe is though, and it is the ideal substitute.
It is estimated that just under 5% of coeliac disease sufferers are intolerant to avenin, a protein found in oats, gluten-free or not. Michael is one of these sufferers, so I try to come up with different breakfasts for us to share. I ate porridge all the time before we met and I couldn’t stand the phase we went through of eating expensive shop-bought gluten-free granola. I needed to find an alternative. And this is one!
I find baking with coconut flour an awful faff. It soaks up liquid like a sponge and I can never get it right. But I had bought a box of it and I wanted to do something with it. I hate having packets of food collecting dust at the back of my cupboards. Incorporating the coconut flour into this gluten-free oat-free porridge recipe lends the creamy, smooth texture that you would find with cream of wheat, with an added coconutty flavour.
This recipe can be made dairy-free too if you use non-dairy milk like I do. Get creative with the toppings – I put maple syrup, frozen berries, almonds, and popped amaranth on mine.
Keep cosy with this deliciously creamy breakfast bowl!
- 3 tbsp buckwheat flakes
- 2 tbsp coconut flour
- 1 cup/250ml milk
- 1 cup/250ml water
- Add all the ingredients to a pan and bring to the boil.
- When boiling, reduce the heat to low, and simmer for around 10-15 minutes until creamy and thick. Add more liquid if necessary.
- Take off the heat and serve with desired toppings.