Gluten free millet porridge

By • March 21, 2013 • 0 Comments


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Author Notes: I love porridge and eat it daily. Since going gluten free I rarely eat oatmeal as it is often contaminated with wheat. I love using millet instead. It is the only alkaline grain and keeps moisture in your digestive system, easing digestion. It is full of protein and good fat. To make my porridge extra healthy I usually add chia seeds which keep the porridge sticky and moist, approximating the texture of steel cut oatmeal porridge better than millet alone can do.DUZE @BakingBackwards

Serves me

  • 1/2 cup organic millet grits (I use Bob's Red Mill)
  • 3 cups water
  • Dash sea salt
  • Dash cinnamon
  • 1 tbsp white chia seeds
  1. Bring the water to a boil in a small pot. Add the sea salt. Add the millet and stir. Bring back to a boil and reduce the heat to medium. Add the cinnamon and stir well to incorporate. Add the chia seeds and stir very very fast to ensure the seeds evenly distribute.
  2. Cook the millet, stirring constantly until your favourite consistency is achieved. I prefer a thick porridge so I wait till most of the liquid evaporates (about 10 minutes).
  3. When cooked, transfer your millet to a bowl. I like my porridge plain these days but it is great sweet. Try one of the following sweet toppings: pear or apple sauce, maple syrup and non dairy milk, brown sugar and non dairy milk, fresh or dried fruit (raisins, cranberries, dates etc).

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