this post was submitted on 20 May 2025
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My ongoing quest to create an edible/satisfying gluten (oat) free porridge continues. The current mix uses polenta+chia for the stickiness, rice flakes+millet for texture and coconut+ground up almond for yums. It's ok but the millet takes way too much soaking and cooking to get soft. I might try to source some aramath instead.
I found a pretty good store bought one but it's not cheap so I'm using their ingredients as a starting point for my experiments. The polenta was a good addition.
I grow amaranth in the garden. Pretty stuff, and it grows really easily.
Amaranth seeds might be harder to harvest in quantity from home growing compared to leaves though. (I friggin love amaranth leaves)
Is rice based βporridgeβ a go? Itβs not really the same but cheap
Edit: Sorry saw someone already suggested that
Have you tried buckwheat porridge? Itβs commonly eaten in eastern European countries, where itβs called Kasha. Buckwheat is not related to wheat, itβs gluten free.
Yeah I like buckwheat porridge. Just wanted to branch out a bit this winter
Is porridge meant to be sticky?
I make a smooth porridge with quick oats and water. Quick oats are precooked. Then I might add some sultanas, chopped banana, brown sugar, butter, milk
Sticky is probably not the right word, I find non oat porridges all a bit grainy in texture unless I do a quick blitz with the stick blender. Unfortunately oats are not for me anymore
Have you tried ground rice porridge? It's delicious and very easy to cook.
No but I will try
Sounds interesting! Got a recipe for it?
Er, quick oats are not pre-cooked. They are rolled thinner and ground up smaller so they cook very quickly. That is all. Unless the packet says of course.
You are right, they are the same , quick is just rolled thinner
but both have already been partially steam cooked
Are you soaking it overnight, maybe even 24hrs?