Comments on: Gluten-Free Cracked Grain Breakfast Cereal

By: Wardeh

Wardeh — Mon, 13 Sep 2010 03:40:20 +0000

Stephanie — I thought of one more additional acid! The whey from coconut milk kefir, or just use the coconut milk kefir.

By: Wardeh

Wardeh — Mon, 13 Sep 2010 03:39:45 +0000

Stephanie — oh, boy! Other acids you can try are: coconut vinegar, or brown rice vinegar. They may be more mild. Or water kefir. You could also add sourdough starter.

Another option is just before cooking, drain out the liquid (use a fine sieve), then rinse the grains (if possible). Catch the liquid you drained off initially so you can measure how much to replace. Replace it with fresh water and cook as the recipe directs. I am not sure how easy this will be, but I don’t think the grains get that gummy to prevent being able to drain them.

By: Stephanie M

Stephanie M — Sun, 12 Sep 2010 17:26:20 +0000

I am rather new to soaking (following Katie on Kitchen Stewardship). I tried soaking this cereal with a lemon/vinegar combo, but it was inedible! We have strong milk allergies and avoid caffeine, so I don’t think whey or Kombucha are options for us. Can I cut the acid down to teaspoons instead of tablespoons, or will that not work?

By: Jaylene

Jaylene — Sat, 27 Mar 2010 16:50:54 +0000

great, thanks – will try it soon! my kids did not take to the gluten free 4 grain cereal (I loved it!), so I am hoping that they like this!!! we will soon see.

thanks again,

Jaylene

By: Wardeh

Wardeh — Fri, 26 Mar 2010 14:49:32 +0000

Yes! This is one of those recipes I haven’t updated yet. I will update it now.

By: Jaylene

Jaylene — Fri, 26 Mar 2010 04:06:53 +0000

Hi Wardeh,

Thanks for sharing all your great recipes!!! Just wondering, would it be best to soak this recipe overnight?

Thanks,

Jaylene