BGF (Before Gluten-Free), I loved Shredded Wheat cereal. I’m talking the big, puffy biscuits of wheaty goodness. I also loved Cream of Wheat and Cocoa Wheats. Those three were always my favorite. And I especially loved to have the hot cereals in the winter – with some yummy buttered toast, of course.
When it became clear how sick gluten makes me, I thought those days were over forever but…not so!
I’ve had a box of creamy buckwheat cereal sitting around for longer than I’ll admit to. In fact, the first time I tried it a few weeks ago, the ‘best if used by’ date was already a couple of months past. But I was desperate.
Not desperate enough to try it without adding cocoa though. If I didn’t like it chocolatey, then I for sure wasn’t going to like it plain.
How to describe the appearance. It looks almost the same. Sort of. It’s like Cocoa Wheats on steroids, or as seen through a really strong magnifying glass. It’s nowhere near as finely ground, but it’s not chunky either.
Since it didn’t look exactly the same, I was hesitant to take that first taste. I finally did – and while the cereal was till hot, too.
No, it’s not identical to Cocoa Wheats, but it’s now my new favorite gluten-free hot cereal. I still like oatmeal, but I love this stuff.
So if you’re gluten-free, and are missing breakfast comfort foods or, if you’re like me and enjoy it for supper or a late night snack, you really ought to check creamy buckwheat cereal out. If you’re looking for a clone of Cream of Wheat or Cocoa Wheats, you’ll be disappointed. But if you’re looking for something that’s darned close, look no further.
I still haven’t worked up the courage to try it plain, and I may never get to that place, but I’m rather fond of chocolate so this works for me.
Now if someone could just come up with a ‘pretty close’ substitute for Shredded Wheat, I’d be a happy camper.
This is kind of a lengthy video, and you can skip to the end if you want to see what the plain cereal looks like. I prefer it thicker than she does, but I’m glad to see I can make a big pan and keep it in the fridge. Oh…she says you can do something else with it to make it taste almost like grits. Having never been a fan of grits, I’m not going to try that method. 🙂