Allergy Friendly Recipe – Porridge


This is a Dairy Free, Wheat / Gluten Free, Soya Free, Egg Free recipe for Porridge.  Very Allergy friendly.

Please be careful to check all of the ingredients before starting to make any of the recipes found on Allergy Zone.

This recipe has been very kindly shared by

Porridge can be made in various different ways you need some sort of flaked grain or seed and some rice milk. The general rule is 1 cup/mug grain to 2 cup/mug rice milk but depending on how the grain soaks up the milk as you cook you may need to add more milk as you go.

The different flakes you can use are millet and rice or you can make porridge using quinoa seed but I have to say I didn’t like it. I have found that the best mixture is about half and half of millet and rice. Rice flakes have a nice texture whereas millet seems a little gritty but rice doesn’t keep you full for very long whereas millet does.

So once you have decided how to make it add your flakes and milk together in a saucepan and bring to the boil and then simmer until the flakes are soft – roughly 10-15 minutes.

Now to add flavour I have tried the following with a mixture of success

  • Ground almonds and honey …yum
  • Demerara  sugar
  • Honey
  • Cinnamon and honey
  • Ginger and honey
  • Nutmeg and honey
  • Maple syrup and crushed pecans
  • Banana pieces and honey

If you can have dried fruit then you could also use these to sweeten.

Please make sure that you always check all ingredients very carefully before following any of the recipes we have on Allergy Zone and double check that the recipe  is suitable for your particular allergy.

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