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Easy Gluten-Free Breakfast

5 Comments 19 November 2012

Now that the weather is cold, my new favorite hot breakfast is amaranth with coconut nectar. Mmmm…

It’s super easy to make. Here’s a loose recipe of how I like to cook amaranth cereal.

HOT AMARANTH CEREAL

Cooking amaranth is a lot like cooking rice when using the traditional absorption method.

Measure out the amount of amaranth you want and add to a pot.
Add twice the amount of water.
Turn heat on high and bring to boil. Then turn down to low and let it simmer for 20 minutes.

I usually go and finish doing something to get ready while this is going on, like blow dry my hair and/or brush my teeth. I know, it’s a bit risky!

And then…check on it, because it may or may not need more water.

If the water runs low and you haven’t hit 20 minutes yet, just add a wee bit more water.

It always turns out perfect for me by the 20 minute mark. It will be the consistency of Cream of Wheat or Cream of Rice.

Top it with something fun.

You could add all sorts of things to your hot cereal, like nuts, raisins, berries, cinnamon, etc. I seem to be an amaranth cereal purist, though. I like mine with just coconut nectar.

Please let me know if you try it!

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Your Comments

5 Comments so far

  1. 1
     
    Lola says:

    I have a bag of amaranth sitting in my cupboard and I had no idea what to do with it. How much is a good and filling amount for breakfast? Have you re-heated it before with success? I don’t have a lot of time in the AM so I’m wondering if I could cook it the night before.

    Also, I’d read briefly on another blog a while back that popped amaranth as a cereal type breakfast is good as well.

  2. 2
     
    Kelly says:

    Hey Lola! Good questions! I personally can eat 1/4 of a cup to 1/2 cup for breaky. Depends on your appetite. And yes! I have reheated it and it was fine…just needed to add a little water and warm it up. Great idea to cook ahead! Smart thinking!

    I haven’t tried popped amaranth, but popped quinoa and popped sorghum are both fun and delicious!

    Let me know how it goes with the amaranth!

  3. 3
     
    Kelly says:

    PS…just wanted to add…that depending on how you look at it…it is kinda like grits too…so once I made it with chix broth and a pinch of saffron, then served it under some sauteed shrimp, scallops and calamari. :) But remember, not everyone likes grits!

  4. 4
     
    Kathryn says:

    Hi, thanks for the recipe. Have you tried cooking it in a rice cooker? I was thinking this could be a good hands-off option while you blow dry your hair. I’m going to give it a go!


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Kelly Courson

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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
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