This gluten-free cream of wheat delivers the same comforting, porridge-like texture as the classic wheat-based hot cereal, but it’s made entirely without gluten. Using finely ground white rice flour and a touch of almond flour, it cooks up smooth and creamy in about 10 minutes. It’s a reliable breakfast that works for anyone avoiding gluten, and you can customize it sweet or savory.
Ingredients
- 1 cup (240 ml) water
- 1 cup (240 ml) milk (dairy or unsweetened almond milk)
- 1/2 cup (60 g) white rice flour
- 2 tablespoons (15 g) almond flour (or more rice flour)
- 1 tablespoon (12 g) sugar or honey (optional)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a medium saucepan, whisk together the water, milk, salt, and sugar (if using). Place over medium heat.
- In a small bowl, whisk the rice flour and almond flour together. When the liquid is warm but not boiling (about 2 minutes), slowly pour the flour mixture into the pan while whisking constantly to prevent lumps.
- Reduce the heat to medium-low. Cook, stirring frequently with a whisk or wooden spoon, for 6–8 minutes, until the mixture thickens and becomes creamy. It should be thick enough to coat the back of a spoon but still pourable.
- Remove from heat and stir in the vanilla extract if using. Let stand for 1 minute to thicken further.
- Ladle into bowls and serve warm with your favorite toppings.
Tips
- Substitute flours: If you don’t have almond flour, use an equal amount of white rice flour. The texture will be slightly less rich, but still good. For a nut-free version, replace almond flour with sorghum flour or more rice flour.
- Prevent lumps: The key is to add the flour mixture to warm liquid, not boiling. Whisk constantly as you pour. If lumps do form, whisk vigorously for an extra minute—they usually dissolve.
- Consistency: For a thinner cereal, add 1–2 tablespoons more liquid. For a thicker one, cook 1–2 minutes longer. It will also thicken as it cools, so don’t overcook.
- Make it vegan: Use plant-based milk and skip the honey (or use maple syrup). The recipe works well with oat milk or coconut milk.
Serving Suggestions
Serve hot with a drizzle of maple syrup or honey, a pat of butter, and a sprinkle of cinnamon. For a savory version, top with a fried egg, grated cheese, and black pepper. Fresh berries, sliced banana, or toasted nuts also make great toppings.
Variations
- Chocolate: Stir in 1 tablespoon cocoa powder with the dry flours and add an extra tablespoon of sugar.
- Apple Cinnamon: Add 1/2 teaspoon cinnamon and 1/4 cup finely diced apple to the liquid before cooking.
- Savory: Omit the sugar and vanilla. After cooking, stir in 2 tablespoons grated Parmesan and a pinch of nutmeg.
- Protein boost: Whisk 1 scoop of gluten-free protein powder into the flour mixture before adding to the liquid.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The cereal will thicken significantly when cold. To reheat, add 2–3 tablespoons of milk or water per serving and warm in a saucepan over medium-low heat, stirring until hot. You can also microwave in 30-second intervals, stirring between each. Reheat to 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can cook it and store it in the fridge for up to 3 days. Reheat with extra liquid as described above.
Is rice flour the same as glutinous rice flour? No. Glutinous rice flour is made from sticky rice and has a different texture. Use regular white rice flour for this recipe.
Can I use a different milk? Any milk works—dairy, almond, oat, soy, or coconut. Just keep the total liquid amount the same.
Why is my cereal lumpy? Lumps usually happen when the liquid is boiling before you add the flour, or when you add all the flour at once. Whisk constantly and add slowly to avoid them.
Is this recipe suitable for celiac disease? Yes, as long as you use certified gluten-free flours and check that your milk and other ingredients are gluten-free.
Can I use brown rice flour? Yes, but it gives a slightly earthier flavor and a slightly grittier texture. You may need to add 1–2 minutes of cooking time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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