Quick Porridge | Gluten Free, Low FODMAP

When you want that creamy porridge goodness, with a hint of vanilla, cinnamon and a swirl of sweetness, to warm you up on a chilly Winters morning, but you can’t tolerate oats, this recipe for Gluten Free Quick Porridge is what you need!

My daughter, who is Coeliac, loves this porridge blend. I make up this bulk batch of uncooked porridge mix, and it lasts several weeks, cooking just a small serve for her most mornings. You can easily double or triple (quadruple!) the amounts to make a big batch of the dry mix, which stores well in an airtight container for weeks.

You can serve it with lactose free cream or milk, maple syrup and fresh berries for a Low FODMAP breakfast. There is amaranth flakes in this mix, but the amounts still fall within the Monash Uni guidelines. Substitute if you cannot tolerate it. (Hint: frozen berries are perfectly ready after a few minutes on top of the hot porridge!)

If you able to tolerate FODMAPs, this gluten free quick porridge would be delicious served with honey, cream and stewed apples, or slices of preserved stonefruit.

If you do add cinnamon and vanilla powder, it will give the porridge a pale brown-ish colour once cooked. That doesn’t sound great, I know, but it tastes nice. Just don’t expect super white porridge! (Or leave the vanilla and cinnamon out).

If you are looking for a Gluten Free Toasted Muesli recipe, here is my version, with maple and nuts. It is another easy recipe that you can make in bulk, to have ready for quick breakfasts. You don’t need to spend a lot of money to buy fancy gluten free breakfast cereals any longer!

gluten free, oat free quick porridge


2 1/2 cups of uncooked porridge mix


  • 1 cup rice flakes
  • 1/2 cup amaranth flakes
  •  1/2 cup quinoa flakes
  •  1/4 cup baby rice or millet cereal
  •  1/4 cup millet flakes


  •  1 teaspoon vanilla powder
  •  1 teaspoon cinnamon


  • Your choice of milk, cream, yoghurt or coconut milk
  • Your choice of sweetener or fruit


  1. Mix the ingredients together in a large bowl, then store in an airtight container
  2. To make one serve: Use a large microwave proof bowl or dish (this will rise up as it cooks)
  3. For one small serve, put 1/4 cup of porridge mix, and add 3/4 cup water
  4. Microwave on high 2 minutes, stir
  5. Microwave for another 2 minutes, stir
  6. Check to see if the flakes are tender. Consider another 1 minute in microwave if not
  7. Stir, then allow to stand & cool for 1 to 2 minutes
  8. Stir in cream, coconut milk or yoghurt, to reach consistency you like
  9. Serve with spoonful of honey or drizzle of maple syrup
  10. Add fruit compote or dried fruit, seeds or nuts, as desired


  • The baby cereal adds a creaminess to this porridge. If you cannot source baby cereal, grind rice or millet flakes to a finer consistency (1 cup brown rice flakes equals about 3/4 cup milled brown rice ‘baby’ cereal)


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