Hot Multigrain Cereal

Gluten Free Hot Multigrain Cereal

Before I had Celiac Disease, I really enjoyed having cream of wheat cereal for breakfast. I was missing it the other day and realized I could probably do something similar with rice. I was afraid that cream of rice would seem too much like baby food, so I thought I could add some other healthy, whole grains to the mix. You could probably use any grain (or seed) you want, but my favourite combination is millet, quinoa and brown rice. I also like buckwheat when I have it on hand.

with milk and brown sugar

I use my coffee grinder to grind the grains, but you could probably just as easily use a food processor. As long as the grains are ground quite fine, this would probably work great as a baby cereal too.
Top with milk and brown sugar or honey, nuts and raisins, or whatever sounds good to you.

Makes about 6 servings
Ingredients

1/2 cup Millet
1/2 cup Quinoa
1/2 cup Brown Rice

Directions

In batches, grind the grains until quite fine (not as fine as flour but not big chunks). Use a clean coffee grinder or food processor.
You can use a fine mesh strainer to remove any large chunks.
Combine in an airtight container and store for 1-2 months.

store in airtight container

To Make

Stove top (1 serving)

Bring 1 cup water to a boil in a small saucepan.
Whisk in 1/4 cup dry cereal.
Turn down to med-low and continue to stir often for 5-7 minutes, or until desired consistency is reached.

Microwave (1 serving)

In microwave safe bowl, combine 1 cup water with 1/4 cup dry cereal.
Microwave 1 minute, stir well, smoothing out any lumps. Microwave 45 seconds, stir. Continue microwaving in 20-30 second intervals, stirring often, until cereal has reached desired consistency.

1/4 cup dry cereal

 

whisk into 1 cup boiling water, turn down heat, and cook 5-7 minutes

 

serve with milk and brown sugar

Millet Bread

This bread is soft and has a good, mild flavour and texture (similar to whole wheat bread). I often substitute millet (or a combo of rice and millet) flour in recipes that call for sorghum flour. I’m sure you could substitute sorghum for the millet in this recipe if that is what you have. It is best toasted and should be kept frozen in an airtight container. I find it safest to make gluten free bread (and baking in general) in a smaller size. That way it is easier to tell if it's cooked through, plus it's less likely to fall. The slices of this loaf are about 2/3 the size of a regular slice of bread.

(makes 2small loaves)
Ingredients

1 1/3 cup millet flour (I use bajra flour which has a bit of rice flour mixed in with the millet)
1 1/3 cup cornstarch
1 1/3 cup tapioca flour
1 Tbsp guar gum (or xanthan gum)
1 tsp salt2 tsp (one 7g packet) unflavoured gelatin
2 tsp egg replacer
2 ¼ tsp yeast (or 2 tsp if using instant) + 1/4 cup very warm water

2 eggs
1 tsp vinegar
1/3 cup canola oil
1 1/2 cups milk
1/4 cup ground flax seed (optional)

Directions

Soak the yeast in warm water and let sit for 10 minutes (or less if using instant yeast)
Sift dry ingredients together in a large bowl.
Make a well in the dry ingredients and beat in eggs, milk, vinegar, oil, and prepared yeast.
Mix well, spoon into 2 oiled bread pans and smooth the top. If you are not using non-stick, line the bottom of the bread pan with oiled foil so that it comes out more easily  (as you can see, I forgot to do this with the glass pan. scroll down for example of failure). Cover with a tea towel and let rise in warm, draft free area for 1 hour.

Bake at 375 for at least 1 hour. Cover loaves with foil if the bread gets too dark on top (around 20 minutes left). Do not undercook. If you aren't sure if the bread is done or not, play it safe and cook it a bit longer than you think.

Take loaves out of pans and let sit on a rack to cool.
Slice and freeze in airtight container.

This is what happens if you forget to line the pan with foil. I ended up using the larger pieces to make a form of french toast and the rest I will use for bread crumbs. So not all is lost, but if you can help it, don't forget the foil!

Millet Bread Fail!