I want gluten-free porridge!

February 11, 2019 6:09 am Published by 1 Comment

You want a steaming hot bowl of energy-giving, comforting, sustaining porridge – and why should you miss out, just because you’re gluten-free? You shouldn’t! Coeliacs, those with gluten intolerances and those who simply fancy a different type of porridge are all able to enjoy proper, guaranteed gluten-free porridge too. If you’re struggling to get along with gluten-free bread, swapping your morning toast for a bowl of gluten-free porridge might be the best thing you ever do!

Fancy some gluten-free porridge?


Is there gluten in oats?

Gluten is a composite protein found in wheat, barley and rye. You’ll find it in hybrids and related species of those cereals too – but there’s no gluten in oats. Nevertheless, many of those on gluten-free diets actively avoid oats.

This tends to be for two reasons:

First, most of the oats grown in this country are produced on farms that also grow wheat, barley and rye. In harvesting, processing and transporting the crops, cross-contamination freely occurs, in machinery and equipment. The result is oats that have a noticeable gluten content.

Second, oats contain a protein called avenin. This protein has a similar chemical structure to gluten and some coeliacs find that they react in much the same way to it.

So what should you do, if you’re gluten-free but in desperate need of porridge?

Naturally Good Food to the rescue!

If you’re looking for guaranteed non-contaminated oats, then you’ve come to the right place. We sell guaranteed gluten-free porridge and jumbo oats (the jumbo make a slightly thicker porridge – or a very substantial flapjack).

These oats are grown on farms that take stringent measures to ensure there is no cross-contamination. They’re harvested and transported by specialist dedicated machinery and processed in facilities that are entirely gluten-free. The oats easily pass the ‘gluten-free’ test of containing no more than 20 parts per million (ppm) of gluten.

We sell gluten-free oats at Naturally Good Food in bulk sacks (20kg-25kg). These are immensely popular with our customers. We don’t open these sacks ourselves or handle the products: the oats inside are thus as free from gluten as they were when they left the processing facility. You can eat them with perfect security.

Not everyone can easily get through 25kg of oats, however – and not everyone has the storage space for it. We also sell gluten-free oats in mid-bulk sizes (5kg) and in much smaller pack sizes, from various suppliers (around 300g-400g). We’re really pleased to stock organic gluten-free oats in both porridge and jumbo varieties – these took us a few years to track down, but they’re now a staple of our range. And if you’re looking for something just a little different, give Rude Health’s sprouted gluten-free porridge oats a try. Rude Health reckon these are the healthiest porridge oats on the market!

Porridge without avenin

We can’t get rid of the avenin within oats, so if you do find you react to this, you need to steer clear of oats altogether. But that doesn’t mean you can’t have porridge!

We’re very used, in this country, to thinking of porridge as something made with oats. In fact, worldwide, the definition of porridge is really just that of a hot cereal. You can make porridge with any grain you fancy. It’s traditionally made with ground corn in parts of the USA (grits, anyone?) and Italy (where they might call it polenta…). In Eastern Europe, it’s buckwheat that people reach for, boiling it up with milk just as we do with oats. And what about rice porridge – congee – as enjoyed in Asia? Or millet porridge – another big hit in that part of the world?

In brief, you can make porridge out of any gluten-free grain you care to think of. How about amaranth? Quinoa? Teff? There’s been a recent trend towards making porridge from seeds such as chia, too – these absorb water and swell up, acting rather like grains. If you’d like to give that a try, here’s a great recipe for chia porridge.

We sell many of these naturally gluten-free grains as flakes too, which makes them even easier to transform into porridge. Take a look at our brown rice flakes (a firm favourite, with their high fibre content), as well as our buckwheat, millet and quinoa flakes.

The best gluten-free porridge

What’s the best gluten-free porridge you can make, out of all those options? Here are three wonderful recipes!

Overnight coconut buckwheat porridge (contains chia seeds, too)

Quinoa porridge with maple syrup and brown sugar

Amaranth porridge with roasted pear 

Naturally Good Reads v2

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This post was written by Yzanne

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