I was 100% a porridge girl until I worked out that oats were causing me much angst in the tummy department. So I became a toast girl. The problem is that for some reason all of the companies that make gluten free bread seem to think that people that can't eat gluten only eat tiny slices of bread, and want to pay three times as much as you pay for wheat-based bread. As much protein as I try to cram on my toast, I always end up hungry an hour and a half after breakfast.
I have yet to find a gluten free cereal that isn't covered in sugar, honey or apple syrup, or doesn't contain chickpea flour (also sneakily called besan flour friends), isn't filled with dried fruit or high fructose corn syrup.
But the whinging is over, ladies and gentlemen, because I have got some tricks up my sleeve. I'm working on a recipe for quinoa bread, but in the meantime this brown rice and carrot porridge is my go-to. It's based on this recipe from Joy the Baker. One recipe should make enough for 4-5 breakfasts, depending on how much you eat (and if you're nice enough to share it...), and it's worth making ahead of time and reheating if you're after a week-day/work-day breakfast.
Brown Rice Carrot Cake Porridge
1 cup almond milk
1 cup brown rice
1 cup grated carrot (about 2 medium carrots)
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
3 tbsp brown rice syrup
1 tsp vanilla extract or paste
1/2 tsp salt
1/2 cup desiccated coconut
2 tsp orange zest
1 tbsp cornflour dissolved in 2 tbsp water
Place all ingredients except the cornflour in a medium-large saucepan. I would highly recommend using a cast iron pot because the even distribution of heat helps the rice to cook evenly and become nice and porridge-y. Not to worry if you don't have a cast iron pot, just make sure you stir the porridge frequently.
Bring the porridge to the boil and then keep at a gentle simmer for about 45 minutes, stirring intermittently, with the lid on in between stirring.
When the rice becomes soft, stir in the cornflour. This should help it to become lovely and silky and porridge-y.
Serve with almond milk and more brown rice syrup if you like, and top with toasted coconut flakes.