Can gluten-free flour be cooked and eaten as a hot breakfast cereal?
I'm talking about single flours, such as quinoa flour, amaranth flour, and buckwheat flour, not flour blends or hot cereal mixes.
Best Answer
Yes, you can do it. It will taste more like a pudding (not necessarily wheat pudding) than like a cereal. The consistency will depend on the grind size, and can get down to standard starch pudding, or be a bit gritty like semolina pudding.
Most people won't find the taste of a pure flour + water or even flour + milk pudding interesting enough, so you can experiment adding stuff to it. You're only limited by your own imagination.
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Quick Answer about "Can gluten-free flour be cooked and eaten as a hot breakfast cereal?"
Yes, you can do it. It will taste more like a pudding (not necessarily wheat pudding) than like a cereal. The consistency will depend on the grind size, and can get down to standard starch pudding, or be a bit gritty like semolina pudding.Does gluten free flour have to be cooked?
Gluten-free batters need to rest. This is remediated by resting your batter for about 30 minutes so the flour has time to hydrate and soften. Resting is especially important for gluten-free baked goods that have a shorter bake time, like pancakes and cookies.Can you cook with gluten free flour?
If you just need to coat something in flour before you saute it, you can get away with a single-grain gluten-free flour. But for baking, gluten-free flours work better when used in combination. For thickening sauces and gravies, use cornstarch or potato starch rather than gluten-free flour.Does gluten free flour cook the same?
Because gluten is a structural protein, the products are often very tender and even crumbly if you just replace the flour that's called for in the recipe with gluten-free flour. However, in some baked products such as muffins or cookies, you can make that simple substitution.What happens to gluten when cooked?
And since gluten is a protein, it hardens when it is heated\u2014just like the protein in an egg hardens when we cook it. This hardening of the gluten molecules is what allows the bread to hold its shape and gives it its firm texture.How to Make Gluten-Free Hot Breakfast Cereal | Gluten-Free Recipes | Allrecipes.com
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Answer 2
Yes definitely you can use flour as a breakfast dish. All you need to do is, dry roast the flour a little bit keeping in mind not to burn it. Perfectly roasted flour emanates a special smell(aroma) which is a bit sweet. Thereafter add some water to the flour to make a slurry out of it, alongside you can add some fried potatoes or leftover hash-browns with fried spinach or anything you like which is cooked al dente(just a suggestion) and blend them in the flour(slurry). I'd suggest, cook the slurry for a bit till it reaches the desired form where everything is perfectly blended and in perfect harmony. There you have a nutritious breakfast!
Answer 3
I do lightly brown my gluten free flour, brown rice, sorghum, and millet are my favorites. Then make a slurry as the first answer suggested. The amount of flour to water (or milk) ratio depends on the flour and how thick you like your porridge. Personally I found brown rice to be 2-3Tbsp of browned flour to 1 cup of water, but some of the other flours take more. We like to sweeten ours after it is cooked with a little honey (brown sugar would also work) or your sweetener of choice.
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