Comments on: Breakfast on a Budget – Cream of Corn Cereal http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/ Lessons and Recipes for the Gluten Free Cook Sun, 14 Mar 2010 18:33:28 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: ennui http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-8290 ennui Thu, 19 Feb 2009 16:53:54 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-8290 How about puffed rice? How about puffed rice?

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7499 Mary Frances Fri, 09 Jan 2009 17:27:11 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7499 Patty, thanks for such great information. I will be looking into that for our family. Patty, thanks for such great information. I will be looking into that for our family.

]]> By: Pat Meadows http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7498 Pat Meadows Fri, 09 Jan 2009 17:17:02 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7498 I've recently become gluten-free by necessity. I also am a whole-grain loving person. I used, in fact, to make 100% whole wheat bread, grinding the wheat ourselves. Sigh. It's the only thing I really, truly miss. For the breakfast problem, we are now buying buckwheat, brown rice, millet, sorghum and corn *as grains*. All except the brown rice keep a long time as unground grains. We have both a hand-operated flour mill and an electric flour mill. The hand-operated mill that we have is a Corona; it's a cheap one. You can buy them for less than $50 at online brewery supply houses. Home brewers use them to grind barley and make malt for brewing. Cheap mills such as the Corona are *definitely not suited* to grinding fine flour, but they are the *perfect tool* for making hot cereals from whole grains. We use the Corona in preference to the electric flour mill for hot cereals. So I can have all of these as delicious hot cereals, or any mixture of them. I can buy the grains from Bob's Red Mill or BarryFarm.com for about $1.39/lb. That's pretty cheap for whole-grain hot cereal prices. The freshly ground (then frozen) cereals are VERY SUPERIOR in taste too, just very much nicer and fresher tasting. I like rice cereals made from brown rice too, but unfortunately brown rice does not keep as well as the other grains, and needs to be frozen for long storage. So we buy it ten pounds at a time. The others we buy in larger quantities and keep in 5-gallon buckets with gamma seal lids. We buy the buckets and lids online too - www.usaemergencysupplies.com is one supplier of them. Emergency Essentials (www.beprepared.com) is another such supplier. Many people find they can get the buckets (although not the good lids - gamma seal lids) free from doughnut shops, sandwich shops, or supermarket bakery departments. Don't get ones that held pickles - you'll never get the smell out. This all sounds like a big deal, I suppose, but it isn't really. It takes us a few minutes once a week to grind the grains for cereals by hand. Even buying a $200 or so electrically-operated mill - or a better-quality hand mill such as the Country Living Grain Mill - is well worth it if you use any quantity of GF flours. Again, we can grind (and store in the freezer) a week's worth of flour in about ten minutes. Like the cereals, freshly ground flour is the best flour. And our brown rice flour is powdery soft and fine - all our electrically-ground flours can be really fine and soft, if we wish. To repeat, however: don't get a Corona (around $50) expecting to use it for grinding fine flours - but they are *the perfect tool for hot cereals or coarse meals*. Cheers, Pat Meadows I’ve recently become gluten-free by necessity. I also am a whole-grain loving person. I used, in fact, to make 100% whole wheat bread, grinding the wheat ourselves. Sigh. It’s the only thing I really, truly miss.
For the breakfast problem, we are now buying buckwheat, brown rice, millet, sorghum and corn *as grains*. All except the brown rice keep a long time as unground grains. We have both a hand-operated flour mill and an electric flour mill. The hand-operated mill that we have is a Corona; it’s a cheap one. You can buy them for less than $50 at online brewery supply houses. Home brewers use them to grind barley and make malt for brewing.
Cheap mills such as the Corona are *definitely not suited* to grinding fine flour, but they are the *perfect tool* for making hot cereals from whole grains. We use the Corona in preference to the electric flour mill for hot cereals.
So I can have all of these as delicious hot cereals, or any mixture of them. I can buy the grains from Bob’s Red Mill or BarryFarm.com for about $1.39/lb. That’s pretty cheap for whole-grain hot cereal prices. The freshly ground (then frozen) cereals are VERY SUPERIOR in taste too, just very much nicer and fresher tasting.
I like rice cereals made from brown rice too, but unfortunately brown rice does not keep as well as the other grains, and needs to be frozen for long storage. So we buy it ten pounds at a time. The others we buy in larger quantities and keep in 5-gallon buckets with gamma seal lids.
We buy the buckets and lids online too – http://www.usaemergencysupplies.com is one supplier of them. Emergency Essentials (www.beprepared.com) is another such supplier. Many people find they can get the buckets (although not the good lids – gamma seal lids) free from doughnut shops, sandwich shops, or supermarket bakery departments. Don’t get ones that held pickles – you’ll never get the smell out.
This all sounds like a big deal, I suppose, but it isn’t really. It takes us a few minutes once a week to grind the grains for cereals by hand.
Even buying a $200 or so electrically-operated mill – or a better-quality hand mill such as the Country Living Grain Mill – is well worth it if you use any quantity of GF flours. Again, we can grind (and store in the freezer) a week’s worth of flour in about ten minutes. Like the cereals, freshly ground flour is the best flour. And our brown rice flour is powdery soft and fine – all our electrically-ground flours can be really fine and soft, if we wish. To repeat, however: don’t get a Corona (around $50) expecting to use it for grinding fine flours – but they are *the perfect tool for hot cereals or coarse meals*.
Cheers,
Pat Meadows

]]> By: joy http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7483 joy Thu, 08 Jan 2009 05:01:57 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7483 I like millet for hot cereal .I have pretty much given up on cold cereal.I did get some puffed corn which was okay.I would think puffed rice,which comes in larger bags would be GF also. I like millet for hot cereal .I have pretty much given up on cold cereal.I did get some puffed corn which was okay.I would think puffed rice,which comes in larger bags would be GF also.

]]> By: jen http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7472 jen Wed, 07 Jan 2009 05:11:13 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7472 I, too, usually down a bowl of rice chex for breakfast. When I have time, I love to dice potatoes and make hash browns with eggs and ham. I, too, usually down a bowl of rice chex for breakfast.
When I have time, I love to dice potatoes and make hash browns with eggs and ham.

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7464 Mary Frances Wed, 07 Jan 2009 00:07:33 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7464 Carolyn, The gluten free cakes that I've made have all been just as sturdy as a normal cake so I would think that they could handle the fondant. I use a flour mix of 1 part sorghum flour: 1 part brown rice flour: 1 part tapioca flour. For each cup of flour I add 1/2 tsp. xanthan gum. Carolyn, The gluten free cakes that I’ve made have all been just as sturdy as a normal cake so I would think that they could handle the fondant. I use a flour mix of 1 part sorghum flour: 1 part brown rice flour: 1 part tapioca flour. For each cup of flour I add 1/2 tsp. xanthan gum.

]]> By: Andrea http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7462 Andrea Tue, 06 Jan 2009 20:45:36 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7462 I'd like to chime in about the General Mills GF Rice Chex as well! It's definitely worth the price: $2.75/box versus what I normally pay for a box of GF cereal. Far more affordable than the usual GF fair. I like to add a variety of nuts, unsweetened coconut and honey to pump up the flavour and nutritional value! It's not available here in Canada so when friends from the US come to visit they always bring me a cart full. I'm currently on box 3 of a 7-box gift set! I also like to switch things up a bit and have GF oatmeal, grits, quinoa, a variety of dry cereals from Nature's Path, brown rice with warm milk and honey, yogurt, fresh fruit and homemade muffins and quick breads when I've got the time to make them. I usually follow this up with a probiotic/Kefir chaser for good measure! Keeps the tummy happy for the better part of my morning. Andrea I’d like to chime in about the General Mills GF Rice Chex as well! It’s definitely worth the price: $2.75/box versus what I normally pay for a box of GF cereal. Far more affordable than the usual GF fair. I like to add a variety of nuts, unsweetened coconut and honey to pump up the flavour and nutritional value! It’s not available here in Canada so when friends from the US come to visit they always bring me a cart full. I’m currently on box 3 of a 7-box gift set!

I also like to switch things up a bit and have GF oatmeal, grits, quinoa, a variety of dry cereals from Nature’s Path, brown rice with warm milk and honey, yogurt, fresh fruit and homemade muffins and quick breads when I’ve got the time to make them. I usually follow this up with a probiotic/Kefir chaser for good measure! Keeps the tummy happy for the better part of my morning.

Andrea

]]> By: Carolyn Patrick http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7459 Carolyn Patrick Tue, 06 Jan 2009 16:33:07 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7459 Hello Mary Frances, General Mills has a gluten-free cereal now. It is Rice Chex. A cup of that with milk and fruit is a good nutritious breakfast. Enjoy your emails. Carolyn Hello Mary Frances, General Mills has a gluten-free cereal now. It is Rice Chex. A cup of that with milk and fruit is a good nutritious breakfast. Enjoy your emails.
Carolyn

]]> By: carolyn http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7458 carolyn Tue, 06 Jan 2009 16:03:55 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7458 I have a Cake question for you. Will my GF cake hold up if I ice it with fondant, instead of traditional frosting? I have a party that I'm planning for and I need to make a small GF version of the big cake that is being made. Fondant is what the other individuals have chosen to use and knowing that GF baking is often different than regular baking I just want to know if you think that the cake will hold up under the weight of the fondant. Thanks I have a Cake question for you.

Will my GF cake hold up if I ice it with fondant, instead of traditional frosting?

I have a party that I’m planning for and I need to make a small GF version of the big cake that is being made. Fondant is what the other individuals have chosen to use and knowing that GF baking is often different than regular baking I just want to know if you think that the cake will hold up under the weight of the fondant.

Thanks

]]> By: carolyn http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7457 carolyn Tue, 06 Jan 2009 15:41:13 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7457 I really like using Amaranth as a cereal. I got it from Shauna James' book. It's hearty and leaves you feeling full and ready for the day. I really like using Amaranth as a cereal. I got it from Shauna James’ book. It’s hearty and leaves you feeling full and ready for the day.

]]>