Gluten Free Cereal Collins Dictionary defines "cereal" as - 1. Any edible grain, or 2. (breakfast) food. Definition number 1 assumes you don't have coelicac condition; those who do would need to know whether it is a gluten free cereal or not. The most common gluten free cereal is rice, a staple food in most of Asia and some parts of Africa. Rice is by nature a gluten free cereal, and such things like "Ricicles", "Rice Krispies" and rice pudding are all dishes made with this gluten free cereal. Rice is eaten at breakfast, lunch and dinner. Many Thai people start their day with a steaming bowl of rice soup! In Cameroon, a staple dish called "foo-foo" (dumpling) is made from ground rice and water. In the Western World rice is an accompaniment to savoury dishes, or eaten as a starter or main course (risotto). Rice pudding is a popular dessert in many countries! Rice pudding is a gluten free cereal breakfast option in our family. I make a large batch of rice pudding, pour it into individual-sized dishes, and put them (cooled) in the fridge. In the morning, I heat up the dish in the microwave oven for 2 minutes, and serve with jam. I like it with brown sugar. Another gluten free cereal is corn. Corn is a staple in many parts of North and South America and Italy (called polenta). In the Western World we have a gluten free cereal called corn flakes. Another type of gluten free cereal is quinoa (pronounced "keen-wa"). It is not actually a grain; but a seed. Eaten in the time of the Incas and was considered food fit for the Gods. It contains many vitamins and minerals and can be made into a tasty gluten free cereal. Just cook the quinoa as per the packet instructions, and add your favourite fruit and honey. A warm gluten free cereal for both young and old to enjoy! For most coeliacs porridge (or oatmeal) is off limits. Many people enjoy porridge on cold, winter mornings! A gluten free cereal substitute for oats is millet flakes. Millet is a gluten free cereal, however it is much tougher than oats, so it's best to soak the millet flakes in milk the night before and cook the porridge in the morning. Rice porridge is another example of a gluten free cereal alternative to porridge. Whilst breakfast is a meal dominated by gluten-bearing items (wheat cereals, oatmeal porridge, bread, croissants), I hope that the examples and ideas for gluten free cereal outlined above have given you some idea of the options available. Some are either ready-made, some homemade; and they are suitable for both western palates (rice pudding!) and more exotic palates (rice soup!).

Gluten Free Tips #1 Advise the chief. When you go to a restaurant or when you go to a friends tell the chief that you are allergic to Gluten. Most will be very aware of the condition, it is covered in most culinary courses, and they will be only too happy to help you. Gluten intolerance is only one of a hundred food intolerance in modern society so catering for a guests food preferences is all part of the standard service for a modern restaurant. this.

Gluten Free Tips #2 Read the label. These days most manufacturers print the full list of food ingredients on the food packaging for the foods you buy in the shops. Read the ingredient and reject any food products that are not clear. There are many suppliers so reward the ones who try to help you.

Gluten Free Tips #3 Take restaurant cards on holiday. When you go on holiday to a place that speaks another language you do not want to trust to your rusty language skills to explain to the waitress that you are gluten intolerant. Take a foreign language prepared card outlining your condition. In this way you do not put the waitress under pressure, the details are clearly explained in the local language and the card can be passed direct to the chief avoiding any miscommunication.