A little while ago I did a post on quinoa porridge with banana, however I thought that I would revisit the concept of quinoa porridge for two reasons: 1) it is definitely feeling like porridge weather and 2) I have come across a bit of debate recently about whether oats are in fact gluten free or not.

I was made aware of Bob’s Red Mill a company based in Oregon who label their oats as being uncontaminated and therefore gluten free. I was interested to see this as I had always been told that oats, even when uncontaminated, aren’t gluten free. I therefore decided to contact The Coeliac Society of NSW to get their view and they directed me to their statement regarding oats. This statement reads:

Gluten is the name given to the protein in wheat, rye, barley and oats that affect people with coeliac disease. It is a composite name representing:

  • Gliadin in Wheat
  • Hordein in Barley
  • Secalin in Rye
  • Avenin in Oats

The current tests for gluten can measure gliadin, hordein, and secalin but not avenin as it is a slightly different protein. Accordingly it is prohibited under the Food Standards Code to use oats in foods labelled or advertised as gluten free.

When people discuss gluten free oats (and laboratories advise that oats are gluten free) what should be said is that they are free from wheat (and rye, barley) gliadin i.e. there is no measurable
contamination. Avenin is an essential part of oats (as gliadin is with wheat). Oats will never be gluten (i.e. avenin) free [even if they are described as gluten (i.e. gliadin) free].

As mentioned in The Australian Coeliac magazine on several occasions, Dr Robert Anderson has found that approximately 1:5 people with coeliac disease react to pure uncontaminated oats i.e. they react to oat avenin.

Since we cannot determine who is the 1:5 and we know that damage can occur in the absence of symptoms, Dr Anderson’s advice (and The Coeliac Society’s) is that oats should not be consumed without a biopsy prior to and during consumption.

As a result of reading this I have decided to stick to my quinoa porridge. However the last recipe I posted wasn’t something that I could prepare at work (as you need to boil the quinoa on the stove). I was therefore very excited when I came across Amanda’s (MeVsTheBulge) blog post with a work friendly way to make quinoa porridge. You still have to pre-cook the quinoa on the stove, however I do this on a Sunday night and make enough for the week so it’s not that bad!

The cinnamon, vanilla essence and honey make a great flavour combination and the porridge keeps you going until morning tea.I either top the porridge with mixed berries, fresh berries or a grated apple.

Gluten free porridge

Quinoa porridge topped with mixed berries

What is your breakfast of choice in winter?

Ingredients

  • 1/2 cup pre-cooked quinoa (see instructions on packet)
  • Cap of vanilla essence
  • 1 tsp LSA (a group mix of linseed, sunflower seeds and almonds)
  • Sprinkle of cinnamon
  • Splash of milk
  • 1 tsp chia seeds (optional)
  • 1 tsp honey
  • Mixed berries, berries or a grated apple (or any other topping of your choice!)

Method

  1. Combine quinoa, vanilla essence, LSA, cinnamon and milk in a bowl
  2. Microwave for approximately one minute (or until hot)
  3. Add chia seeds, honey and your choice of topping
  4. Serve and enjoy!