Wednesday, May 13, 2015

Hot Cereal for a Gluten Free Girl

A few weeks ago I stumbled across a funny little yellow box in the gluten free section of my local grocery store. "Cream of Buckwheat" it said, and being partial to buckwheat I snatched it up and thought I'd give it a try. Naturally, since it wasn't on my shopping list, I got home, shelved it and immediately forgot it existed (owing in part to the fact that it's been miserably hot this past week!)

Yesterday, however, we had a cold snap and I woke at 4AM to a house with every window open wide on a breezy 42ºF morning. It was cold enough in my house that my hands and feet tingled after I left the comfort of my warm bed. My mind snapped immediately to the thought of warm oatmeal, but being "off" of oats as well as wheat (and soy and processed sugars... I'm sure you'll read more about that later when I get to posting it) oatmeal was out of the question. It wasn't until I was nearly ready to leave for the horse farm that my mind snapped to the odd little box I'd picked up at the grocery store.

It was super simple - a 1/4 cup of buckwheat, 3/4 cup of liquid (I used 1/4 cream, 1/2 water), a sprinkle of salt and 3 minutes in the microwave! Voila! Buckwheat is slightly on the sweet size as far as grains go, and it has a mild millet-esque nuttiness that I absolutely adore. I really like a bit of sweet for breakfast, so I chopped up a medjool date and mixed it into the buckwheat to add a delicious caramely taste. When I made it for breakfast again this morning I added a chopped dried fig, which added a sweetness and a fun texture. I'm fairly certain the possibilities are endless!

I didn't know much about the brand, but Pocono appears to be milled at The Birkett Mills in New York, which is where most of the nation's buckwheat originates. I'll definitely be checking out their other buckwheat products!

Do you have any gluten free breakfast favorites?


Post a Comment