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Crunchy flakes blended from whole oat, brown rice, and millet flours, with just a hint of fruity grape juice sweetness. My twelve babies and I have to be on a gluten-free, cook-from-scratch diet right now, and millet is about my favorite of the non-gluten grains, besides hemp. Healthful ingredients with a light, natural taste, I find that this cereal is perfect for using in granola bars or as a crust for raw desserts.

I cook it like rice--1 cup grain to 2 cups water, bring to a boil, cover and simmer for 20 minutes--although I have found that millet needs more salt than rice or quinoa. I agree that I would love this cereal even more if there was a way to make it without ANY gluten - I'd be able to eat it everyday instead of having to switch between it and corn-based cereals. I think it would be a huge seller to create a good gluten free, corn free, flake style breakfast cereal like this one!

I add a couple of Tablespoons of Anita's Organic Mill Chia Hemp or Nut and Seed Breakfast Boost, a scoop of protein powder and some almond milk.

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Comments to “Millet rice cereal calories”

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