Gluten Free Hot Cereal with Four Grains
Jan 1st, 2008 by Janeen
Gluten Free Hot Cereal with Four Grains
Yield – 3 ½ cups
¼ cup Buckwheat
¼ cup Quinoa (soak and rinse ahead of time)
¼ cup Amaranth
¼ cup Millet (soak ahead of time)3 cups Water/Milk
1. Bring water or milk to a boil.
2. Add grains slowly, stirring as you add them.
3. Stir briskly to prevent lumping.
4. Cover and cook 20-40 minutes.
5. Add more liquid if cereal gets to thick and continue to cook.
- The longer the grains cook the sweeter they taste.
Yields for each individual grain for liquid to water:
| Grain/Liquid | Yield | |
| Buckwheat | 1c: 2 ½ c | 4 cups |
| Quinoa | 1c: 2c | 2 cups |
| Amaranth | 1c: 3c | 3 cups |
| Millet | 1c: 3c | 3 cups |
• More liquid may be necessary in high altitudes.