this post was submitted on 20 May 2025
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My ongoing quest to create an edible/satisfying gluten (oat) free porridge continues. The current mix uses polenta+chia for the stickiness, rice flakes+millet for texture and coconut+ground up almond for yums. It's ok but the millet takes way too much soaking and cooking to get soft. I might try to source some aramath instead.
I found a pretty good store bought one but it's not cheap so I'm using their ingredients as a starting point for my experiments. The polenta was a good addition.
Are you soaking it overnight, maybe even 24hrs?