Food Allergies Hot Millet Breakfast Cereal Recipe Share Pin Email Hot millet cereal. Getty Images/letty17/E+ 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 By Victoria Groce Updated September 05, 2016 (1 rating) Total Time 20 min Prep 0 min, Cook 20 min Yield 2-3 servings Hot Millet Cereal This recipe for Hot Millet Breakfast Cereal or porridge is simple, quick, and delicious. Being high in proteins, many grains 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. 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 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 freshly grated nutmeg, or pinch ground nutmeg 1/2 teaspoon ground cardamom Preparation In a dry skillet, toast 1/2 cup whole millet over medium-low heat, tossing constantly, until fragrant and slightly golden-brown. Let cool completely. Grind the toasted and cooled millet. I prefer to use a coffee grinder, but you can also use a mortar and pestle or a food processor (make sure to use short pulses so as not to end up with a paste). Or 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, 1/4 cup optional grated sweetened or unsweetened coconut, pinch of salt, 1/2 teaspoon of cinnamon, a pinch of freshly grated or ground nutmeg, and 1/2 teaspoon 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).Note: If you are sensitive to sulfites, be aware that some packaged grated coconut is preserved using sulfites. Check labels carefully or grate your own.Finding Gluten-Free Cereals in the Grocery StoreYears ago, it was tough to find gluten-free cereals in non-health food stores that have all the bells and whistles your kids like. Today, most supermarkets carry a nice variety.Celiac Disease and Gluten-free expert Jane Anderson, says, now there are mainstream choices like Chex and Cheerios brands in the cold cereal category. 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. 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 17 Cold Cereals You Won't Believe Are Gluten-Free Up Next Article Are Gluten-Free Cheerios Safe If You Have Celiac or Gluten Sensitivity?