Food Allergies Allergy Free Recipes Hot Millet Breakfast Cereal By Victoria Groce Updated April 28, 2017 Share Pin Email Print Hot millet cereal. Getty Images/letty17/E+ More in Food Allergies Allergy Free Recipes Basics Diagnosis Treatment How to Live Well Common Food Allergies Nut Allergies Wheat Allergies Cooking Tips Fish and Shellfish Dairy Allergies Egg-Free Recipes Egg Allergies Food Allergies in Children Food Allergies Reading Labels View All (1 rating) Total Time 20 min Prep 0 min, Cook 20 min Yield 2 servings (247 calories each) This recipe for hot millet breakfast cereal or porridge is simple, quick, delicious, and ideal for someone with allergies to grains. Because grains are high in proteins, many are common allergens. Commercial hot cereals, especially multigrain cereals, are likely to include highly allergenic grains, making them a poor choice for an allergy-safe breakfast. Millet, however, is less allergenic than most grains. This recipe includes coconut so it is important to take note that the use of coconut for people with tree-nut allergies is slightly controversial. While many allergists consider coconut safe, there have been rare reports of reactions to coconut in people with tree-nut allergies. As the coconut is included for texture contrast, feel free to leave it out. Ingredients 1/2 cup whole millet 1 1/2 cups water 1/4 cup grated coconut (unsweetened or sweetened, your choice) Pinch of salt 1/2 teaspoon cinnamon Pinch of freshly grated nutmeg, or pinch of ground nutmeg 1/2 teaspoon ground cardamom Preparation In a dry skillet, toast millet over medium-low heat, tossing constantly, until fragrant and slightly golden-brown. Let cool completely.Grind the toasted and cooled millet in either a clean coffee grinder, a mortar and pestle, or a food processor (make sure to use short pulses so as not to end up with a paste). Or you can put the grains in a plastic or paper bag, and crush them with a rolling pin until finely ground. In a medium saucepan, bring 1 1/2 cups water to a boil. Add ground millet, grated coconut, if using, salt, cinnamon, nutmeg, and cardamom. Immediately reduce heat to low and cover.Simmer for 15 minutes or until cereal is tender, checking halfway through cooking to make sure water has not all been absorbed. (If it has, add another tablespoon or two of water.)Finding Gluten-Free Cereals Years ago, it was tough to find gluten-free cereals that have all the bells and whistles your kids like in non-health food stores. Today, most supermarkets carry a nice variety such as Chex and Cheerios brands. Hot varieties such as certified gluten-free oats and whole-grain porridge, fiber-packed granola cereals, and gluten-free kid-friendly cereals with plenty of child-pleasing sugar, also are now easily available. But as with most things, homemade is best because you can control several variables to create the best options for you or your family. And something to note about coconut: If you are sensitive to sulfites, be aware that some packaged grated coconut is preserved using sulfites. Check labels carefully or grate your own. Rate this Recipe You've already rated this recipe. Thanks for your rating! Show Full Article Up Next Up Next List These 30 Gluten-Free Hot Cereals Will Perk Up Your Mornings Up Next List 17 Yummy Cereal Options for Your Gluten-Free Kids Up Next List Gluten-Free Cold Cereals: High-Fiber, Fruit-Flavored Options Up Next Article Is Farina Safe When You're Gluten-Free?