Oatmeal is my old standby breakfast, lunch, dinner and have moved to baked oatmeal recently. (With coconut milk! Mmmm..) But I'm starting to miss my other cereals - wheat farina, cornmeal mush, multi-grain cereals, cracked wheat..

So, how do you guys cook these? Just soak them overnight? Will this be enough to make them beneficial? I have this fear that these aren't whole foods and aren't good but can't seem to confirm it so I thought I'd ask you guys.

It's perfectly NT to soak those cereals and then cook them the next day. I really like sprouted spelt cereal, but soaking is still supposed to be superior to sprouting in terms of nutralizing phytates.

I have this fear that these aren't whole foods and aren't good but can't seem to confirm it so I thought I'd ask you guys.

I think the reason the reason is that those other cereals you mention should be ideally freshly ground/flaked (b/c as I understand it, the longer they sit on shelves after being ground, the oils in them go rancid).

One place I found, grinds the grain per order - either flour or cereal - and then send it to you. it's this one: (and it's also organic)
http://www.paulsgrains.com

HTH !

I think the reason the reason is that those other cereals you mention should be ideally freshly ground/flaked (b/c as I understand it, the longer they sit on shelves after being ground, the oils in them go rancid).

One place I found, grinds the grain per order - either flour or cereal - and then send it to you. it's this one: (and it's also organic)
http://www.paulsgrains.com

HTH !

*Di, have you received products from Paul's grains before? Do you like their products/quality. I am trying to find some good flours/cereals online. Thanks, Nikki.

I've only tried their whole grains - ie, wheat berries, spelt berries, etc. - b/c I ground them but now decided to not grind (just cutting back on some work/cleaning) and will now buy their flours/cereals after my current stash is used up so I have room to store in refrige/freezer.

I spoke to them a few times and they're very nice and helpful - it's a "Mom and Pop"/family run business and they sound very caring/concientious. You should call them if you want, and maybe you'll get a better idea.

Good Luck !

I'll have to check it out, I think especially with cornmeal. Store bought stuff often tastes rancid to me.

I just saw some interesting stuff in the cereals section of azure standard catalog. Rolled barley sounds pretty good. And they have thick rolled oats.

Do rolled grains get rancid as well? I never noticed it with oatmeal.

I think the reason the reason is that those other cereals you mention should be ideally freshly ground/flaked (b/c as I understand it, the longer they sit on shelves after being ground, the oils in them go rancid).

One place I found, grinds the grain per order - either flour or cereal - and then send it to you. it's this one: (and it's also organic)
http://www.paulsgrains.com

HTH !

Thank you so much for the link to Paul's Grains. It turns out they are only about an hour and a half from me. I emailed them and they had grass-fed beef available right now as well, so we went there today and got a 1/8 of beef and 5 lbs. of spelt berries to try. I was going to buy some corn too, but then didn't for some reason. I'm so excited I have a freezer full of 75 lbs. of grass-fed beef now!

Oatmeal is my old standby breakfast, lunch, dinner and have moved to baked oatmeal recently. (With coconut milk! Mmmm..) But I'm starting to miss my other cereals - wheat farina, cornmeal mush, multi-grain cereals, cracked wheat..

So, how do you guys cook these? Just soak them overnight? Will this be enough to make them beneficial? I have this fear that these aren't whole foods and aren't good but can't seem to confirm it so I thought I'd ask you guys.

You should subscribe to Amanda's email newsletters (Gale Force.) She's written a book (not out yet) & her tips are awesome. I just learned that oats have very low levels of phytase, which helps break down phytic acid (what you attempt to soak out.) She suggests adding some freshly ground wheat to your oats because wheat is very high in phytase.

Smart lady, that Amanda. :wink

I'm on the list, have been from the getgo, but I haven't been good about reading past the bean ones. :duck:

Thanks for the reminder!

Awww. You guys made my week.

Serena -- sign up for the phytates course (http://www.rebuild-from-depression.com/subscribe/subscribe.html)specifically -- follow the link and scroll down.

For a short course, read the exerpt on phytates (http://www.rebuild-from-depression.com/book/book.html)from the book. Scroll down to Chapter 13 and click through for the PDF exerpt. I've revised it since I originally posted it. It's a good intro to the issue and does talk about oatmeal. If you want more info after that, the free e-course is the way to go.

Amanda

I want to make some oatmeal for tomorrow morning...but, I don't have a grinder yet, I'm wondering if it would be *ok* to use wheat flour from my local co-op store:o until I get a mill.???

TIA!
Michelle

As long as it is fairly recently ground and you keep it in the fridge or freezer, afaik, yes. I get mine from the grocery store where it is ground on site.

Also, I saw somewhere on GaleForce's site to use rye flakes in the oatmeal for the phytase boost and I have to admit this has worked really well for me.

As long as it is fairly recently ground and you keep it in the fridge or freezer, afaik, yes. I get mine from the grocery store where it is ground on site.

Also, I saw somewhere on GaleForce's site to use rye flakes in the oatmeal for the phytase boost and I have to admit this has worked really well for me.


As a GF family that can tolerate some oats (McCann's brand), what can we use for the phytase boost with our oats. We alternate hot cereals for breakfast and eat oats at least once a week. We can't do rye or wheat...any suggestions?

As a GF family that can tolerate some oats (McCann's brand), what can we use for the phytase boost with our oats. We alternate hot cereals for breakfast and eat oats at least once a week. We can't do rye or wheat...any suggestions?

Hi, I am also GF and I make this wonderful breakfast (http://www.mothering.com/discussions/showthread.php?t=660648&highlight=african+porridge) twice a week. Today I made a new mix without millet because after two days of soaking it is still too hard. I've also added some oat groats for fibre that is beautiful after 2 days soaking and amaranth. I am very excited to see how it turns out. This is my first time with amaranth.

Flowergirl -- that recipe looks fantastic.

Thank you. It is the best breakfast idea I've had in a long time. I'll let you know how the latest mix with amaranth was in 1 or 2 days time.