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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Gluten-Free Multi-Grain Cereal
Choose 3 or more of the following:
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FLOURS & MEALS--These are used as is. They do not require
processing in the blender.
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Cornmeal
- Grits
- Millet Flour
- Rice Flour
- Buckwheat Flour
- Soy Flour
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GRAINS--These should be processed in a blender or a coffee mill,
1/4-cup at a time, until finely ground. Some of these, like rice,
take quite a bit of grinding, so be patient and give them long enough
in the blender to get small.
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Brown or White Rice
- Millet
- Buckwheat Groats
- Quinoa
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CEREALS--These are used as is. They do not require processing in the blender.
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Rolled Oats
- Oat Bran
- Soy Grits
- Brown Rice Farina
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MISCELLANEOUS--These may be processed in a blender or coffee mill if desired.
-
Unflavored TVP
- Finely chopped peanuts
- Finely chopped sunflower seeds
- Ground Flax Seed (purchase pre-ground)
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Multi-Grain cereal is made by combining a variety of grains and
cooking them as hot cereal. The cereal turns out best if all of the
foods have similar cooking times. This is accomplished by grinding
the longer cooking grains, like rice, into small bits so they will
cook in a short amount of time. I use a blender for grinding these
grains. They don't need to be ground into flour, just ground into
smallish bits so they will cook in about 10 minutes.
The process is simple--all of your chosen grains are combined in a
resealable plastic or glass container. I use a clean mayonnaise jar
to store mine. The ratio of grains isn't that important. I usually
use roughly equal amounts of each grain. But if I have an abundance
of any one grain then I add more of it to use it up. After sitting on
the shelf some of the grains may work their way to the top of the
heap. A gentle stirring or shaking of the cereal container will
distribute everything evenly again. Store on the pantry shelf or in
the refrigerator.
For one large serving I use 1/3-cup Multi Grain Cereal, 1/8
teaspoon salt and 1 to 1-1/4 cups water. For 4 average
servings combine 1-cup Multi-Grain Cereal and 1/2-teaspoon salt with
3 to 4 cups water. Use the smaller amount of water first and then
add more if you think you need it. Water can't be exact because
different grains require different amounts of water to make them
tender. I have found that usually 1-part cereal to 3-parts water
seems to do the trick. If the cereal gets too thick then add extra
water to thin it. If the cereal seems too thin, then turn up the heat
and let some of the moisture evaporate. Watch the cereal so it
doesn't burn. Stir frequently while cooking.
In a saucepan combine the required amount of cereal, salt and water.
If desired add a small pat of butter. Bring the mixture to a boil and
reduce the heat. Simmer the cereal for about 10 minutes or until it's
thick and the grains are all tender. Serve hot with margarine,
soymilk, rice milk, almond milk or whatever milk you choose.
If you like you may add cinnamon or nutmeg or pumpkin pie spice while
the cereal cooks. 1/2-teaspoon cinnamon is enough for 4 servings. A
hearty dash of cinnamon will do for 1-serving.
Fruit can be added while the cereal cooks. Dry fruits like raisins,
chopped prunes or apricots, cranberries and dates are all delicious.
You may need to add a little more water since dry fruit will soak
some up as it cooks. Apples and bananas are our favorite fresh fruits
to add to hot cereal. Peel the bananas, but leave the peel on the
apples. Cut either into small pieces and add to the cereal while it
cooks. Canned fruits such as applesauce, chopped peaches or crushed
pineapple can also be added. Since canned fruit is already cooked
some people spoon it over their cereal right before eating, others
cook their fruit in with the cereal. Both methods work fine.
If you like your cereal sweet then try topping it with sucanat, brown
sugar, honey, molasses, maple syrup, jam or jelly. Peanut butter or
tofu cream cheese can be stirred into the cereal at the table. Both
are good with molasses or jelly.
This cereal is marvelously versatile and sturdy enough for even
beginner cooks. It's one of the best ways I know to use of odds and
ends of grains that are aren't earning their shelf space. |
