DIY Gluten-free Multi-grain Porridge
Try this DIY Gluten-free Multi-grain Porridge recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup mixed gluten-free grains (i like a combination of quinoa, millet, and creamy buckwheat), preferably soaked overnight in water and drained
- 4 cups water (use 3 1/2 cups of water if grains were soak
- 1/2 - 1 up unsweetened almond milk or milk of choice (click h
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -4 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a medium saucepan, combine the grains and water. Bring to a boil over high heat, reduce heat to a simmer and cook covered.Cook until all the grains are tender, about 25-30 minutes. If grains were previously soaked, they will cook much more quickly!Stir in the almond milk according to whether you like your porridge is thick or thin until porridge is nice and creamy. Serve immediately or refrigerate for a few days. Reheat in a saucepan with a little water or almond milk to desired consistency.
