Gluten Free Survival

The idea of a warm bowl of porridge on a winter’s morning is very appealing. However, I’m not a fan of the cardboard flavour of oats in hot water.

…It was a conversation with my son that got me back into porridge making. He called me from university and said he was having porridge as a hot breakfast before setting off on a long walk to campus. However, he didn’t enjoy the taste. I started telling him about my mum’s porridge and how it tasted so much better. He advised me a few days later that he’d tried my suggestions and the taste of his porridge had vastly improved.

This blog contains two porridge recipes. I’ll start with my regular porridge method which is an adaptation of my mum’s recipe. This is followed by a healthier version which includes nuts and dried fruits.

The important detail…

Toast your my oats in a saucepan with a little butter before adding anything else. This turns them a lovely golden colour but you have to keep an eye on them, stirring frequently. Don’t walk away…there’s a fine line between toasted and burnt. Toasting the oats is the essential step in the process as it enhances the flavour of the oats and takes away the ‘cardboard’ taste! The quantity of butter recommended is a guide and the amount you choose to use is a personal choice. For health and diet reasons, you can substitute the butter with a vegan alternative.

These recipes use a combination of hot water and milk in the porridge which gives it a creaminess without being too heavy. However, you can make the porridge with just one or the other so feel free to substitute.

My basic porridge

Ingredients

• Approx. 50g gluten free oats*
• Approx 15g butter, ghee or other fats
• Sugar to taste
• 150ml hot water
• 100ml milk

Method

• Melt the butter in a saucepan.
• Add in the oats and stir often until they start to colour. This won’t take long so keep stirring as you don’t want them to burn. You’ll see the colour become a little golden and smell the aroma of the cooked oats.
• Add the hot water and the sugar and stir well. The water will get absorbed quickly.
• Add most of the milk and stir it into the porridge as you bring it to a simmer. Keep on a simmer until it’s the right consistency for you. Add more milk if desired.

Healthy variations to the recipe which also add flavour

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Sometimes I’ll add ground almonds to the porridge as a way to get nuts into my diet. Anywhere between a teaspoon and a tablespoon will work in this recipe. Add these after the oats have been toasted and stir frequently for about 30 seconds. They are a fine consistency and will burn quickly if left too long.

Desiccated coconut helps to add sweetness which means you can reduce the amount of sugar needed. Add the coconut after the oats have been toasted and stir frequently for about 30 seconds. It’s a fine consistency and will burn quickly if left too long. If you’re adding the ground almonds, then the desiccated coconut can be added at the same time as the almonds.

Dried fruits such as sultanas or dried cranberries are also great, healthy additions to the porridge. Add any of these after adding the water. Again, these will add sweetness (especially the sultanas) so add sugar with care. You can always add more sugar later after tasting.

My Fruit and Nuts porridge

Ingredients

• Approx. 50g gluten free oats*
• 15g butter, ghee or other fats
• 7g desiccated coconut
• 8g ground almonds
• Handful dried cranberries or sultanas
• Sugar to taste
• 150ml hot water
• 100ml milk

Method

• Melt the butter in a saucepan.
• Add in the oats and stir often until they start to colour. This won’t take long so keep stirring as you don’t want them to burn. You’ll see the colour become a little golden and smell the aroma of the cooked oats.
• Now add the coconut and ground almonds. Stir frequently for about thirty seconds so they get a little toasted.
• Add the hot water, the cranberries or sultanas and the sugar. Stir well. The water will get absorbed quickly.
• Add most of the milk and stir it in to the porridge as you bring it to a simmer. Keep on a simmer until it’s the right consistency for you. Add more milk if desired.

*I’ve used the following three brands successfully: Delicious Alchemy, Quaker Oats and Nairns.