Gluten-Free Hot Breakfast Cereal

9 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Kim
Recipe by  Kim

“This is a whole grain blend of 8 gluten free grains and seeds which are ground in a coffee grinder and cooked. Since going gluten and casein free I have been unable to find any hot breakfast cereals that we enjoy. So I created this one and the whole family loves it. Serve with brown sugar, agave nectar, honey or fruit.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Grind the basmati rice in a coffee grinder until it resembles a coarse powder. Empty the ground rice into a bowl. Repeat the process with the quinoa, millet, buckwheat, sesame seeds, and flax seeds. Stir in the cornmeal and amaranth. Store in an air tight container in the refrigerator until ready to cook.

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Reviews (9)

Rate This Recipe
sueb
77

sueb

I didn't bother to grind this up. I just put all the ingredients in a container and shook it up. Then I used 1/3 cup of cereal mix to 1 cup of water. My DD left her cinnamon flavored flax with me, and that made if smell really good as it heated up! Delicious!

islandflower79
50

islandflower79

Wonderful recipe! I've been making changes to our diet as far as going organic and also as gluten free as possible. This was a keeper and with the diet I'm on, this was perfect; healthy and filling. I even served with fresh berries for a treat. Thank you for sharing.

MERELYGOD
33

MERELYGOD

This is so good! I didn't have any amaranth the first time I made it, so I just omitted it and it was good that way too. It has become a staple in our house. It's really good if you add a tablespoon or so of cocoa powder per cup of cereal--especially if you sweeten it with maple syrup. Reminds me of Cocoa Wheats, only healthier.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 40.8 g
  • 13%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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