Four healthy and delicious gluten-free breakfast cereals that make hot oatmeal taste good when that bowl of spoiled oatmeal starts to get old and tired. The reason I didn’t include rice cereal is that it has a lower nutritional profile than buckwheat, millet, amaranth and teff. Since 2002, Sarah has been a health and nutrition consultant, helping families effectively integrate ancestral nutritional principles into the modern family. Millet, an ancient grain popular on the African continent as a staple food, is best consumed in moderation by those living in Western societies where thyroid exposure, such as fluoride water, is common. To my taste buds, Teflon breakfast cereal is the strongest of all gluten-free grains. Tefos contain fewer antinutrients than other gluten-free grains, so it is usually not infused the night before cooking. Once soaked, amaranth breakfast cereal becomes fully digestible through careful cooking, with a slightly nutty and absolutely delicious flavor. Now I’d like to share with you my choice of the best gluten-free breakfast cereals that are the perfect complement to a simple bowl of oatmeal. Millet is best consumed after being thoroughly washed, soaked overnight and cooked over a fire to completely eliminate antinutrients and ensure optimal digestion. Also, brown rice grains may contain unhealthy amounts of arsenic. So if you are unsure of its origin, I would recommend one of the other gluten-free grains listed above. Like millet, teff has its roots on the African continent where it is infused, or teff bread is a staple food in Ethiopia. Therefore, it is important to let ground buckwheat porridge rest overnight before cooking it in the oven. A bowl of buckwheat porridge with cream is soft and nutritious and might be my favorite alternative to oatmeal. Combine it in a bowl with the fat, sweetener or fruit of your choice and other ingredients.
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