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Cold weather just calls our for a hot gluten free breakfast, and even though it’s April we’re still having a few chilly mornings. Masa harina porridge has been a cold-weather staple in our household for a couple of years and it is especially helpful for feeding growing boys.
Now you may be wondering, “What is porridge? I’ve only heard about that in fairy-tales.” Porridge is simply a hot breakfast made from grains that have been cooked in water or milk. Oatmeal and Cream Of Wheat are probably the most familiar porridges in the U.S. In fact, my masa harina porridge tastes a lot like I remember Cream of Wheat tasting.
By the way, I think it is impossible to live in American culture right now and not feel somewhat guilty for giving children a big bowl of grains for breakfast. However, I do not subscribe to the belief that grains are evil. Grains are a part of our diet, but I do choose to try to prepare them as healthfully as possible.
Soaking the grains that you use for porridges or hot cereals is one way to reduce the anti-nutrients in the grain and increase the availability of healthful nutrients. Masa harina is one of the few grains that you can buy that has already been soaked, using the traditional methods. I like that. There is only so much room for soaking and fermenting foods on my little RV counter, so I’m all for using masa harina when we want a hot gluten free breakfast option.
(yield: 4 servings)
1 2/3 cup (200 grams) masa harina
8 cups (1400 grams) water
1/2 cup (100 grams) butter
1/2 cup (100 grams) sugar
2 tsp (12 grams) salt
Combine the masa harina and water in a large pot and whisk thoroughly. Cook the porridge over medium high heat, stirring constantly, until it reaches a simmer. Then turn the heat down to low and continue to cook until the porridge has thickened so that your whisk leaves tracks in the porridge. Frequent stirring will help keep the porridge from sticking to the bottom and scorching. Once the porridge has thickened, add in the butter, sugar, and salt. After the butter has melted, the porridge is ready to be served.
Notes: Feel free to reduce the amounts of butter and sugar to fit your own families taste, or to substitute honey or maple syrup for the sugar. Non-dairy “butters” will work just fine too.
What kind of porridge did you grow up with? Do you still want hot cereal on cold mornings? Let me know in the comments.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!