Creamy Gluten-Free Porridge: Sweet Potato & Cassava Blend

There's something magical about a bowl of warm, creamy gluten-free porridge on a cool morning. This recipe combines two Caribbean staples—sweet potato and cassava—to create the ultimate comfort food that's naturally gluten-free, nourishing, and absolutely delicious. Our family has been making gluten-free porridge for generations, long before "gluten-free" was a wellness buzzword. The natural sweetness of sweet potato flour paired with the smooth texture of cassava creates a porridge that's nutritionally balanced and incredibly satisfying. Whether you're managing celiac disease, following a paleo diet, or simply want a wholesome breakfast that keeps you full until lunch, this gluten-free porridge delivers on all fronts.

Ingredients

For the Porridge Base

• ½ cup Azure's Carib Sweet Potato Porridge Mix (or ¼ cup Sweet Potato Flour + ¼ cup Cassava Flour)

• 3 cups water (divided)

• 1 cup coconut milk or almond milk (plus more for serving)

• 3 tablespoons maple syrup or honey (adjust to taste)

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Pinch of salt

Optional Toppings

• Fresh berries (blueberries, strawberries, raspberries)

• Sliced banana

• Toasted coconut flakes

• Chopped nuts (almonds, pecans, walnuts)

• Chia seeds or ground flaxseed

• Drizzle of almond butter or cashew butter

• Extra cinnamon or cacao nibs

Instructions

1. Create flour slurry: In a medium bowl, whisk together the Azure's Carib Sweet Potato Porridge Mix (or sweet potato and cassava flour blend) with 1 cup of cold water. Whisk thoroughly until completely smooth with no lumps. Set aside.

2. Heat liquid base: In a medium saucepan, combine the remaining 2 cups of water, coconut milk, maple syrup, cinnamon, nutmeg, and salt. Bring to a gentle boil over medium heat, stirring occasionally.

3. Add flour mixture: Once the liquid is boiling, reduce heat to medium-low. Slowly pour the flour slurry into the saucepan while whisking constantly. This prevents lumps and ensures a silky-smooth gluten-free porridge.

4. Cook and thicken: Continue whisking for 6-8 minutes as the porridge thickens and becomes creamy. It should coat the back of a spoon when ready. The mixture will bubble, so stir frequently to prevent sticking.

5. Finish with vanilla: Remove from heat and stir in the vanilla extract. Mix well to incorporate.

6. Adjust consistency: If your gluten-free porridge is too thick, add a splash of coconut milk or water and stir. For thicker porridge, return to heat and cook for 1-2 more minutes.

7. Serve immediately: Divide the hot porridge among 4 bowls. Top with your favorite toppings—fresh fruit, nuts, seeds, or a drizzle of nut butter.

8. Enjoy warm: Gluten-free porridge is best enjoyed fresh and hot, though you can refrigerate leftovers and gently reheat on the stovetop with added liquid.

Cooking Tips for Perfect Gluten-Free Porridge

• No lumps allowed: The secret to silky gluten-free porridge is whisking the flour with cold water first, then adding it gradually to hot liquid while whisking constantly. This technique prevents clumping.

• Customize thickness: Some prefer thick, spoonable porridge while others like it more pourable. Control consistency by adjusting the amount of liquid or cooking time.

• Flavor variations: Try these creative twists on classic gluten-free porridge:

  • Chocolate: Add 2 tablespoons cocoa powder and extra sweetener

  • Tropical: Use all coconut milk and top with mango, pineapple, and toasted coconut

  • Chai-spiced: Add cardamom, ginger, and a pinch of black pepper

  • Apple cinnamon: Stir in diced apples and extra cinnamon while cooking

• Make it ahead: Prepare a large batch on Sunday and portion into containers. Reheat individual servings throughout the week by adding a splash of milk and microwaving for 1-2 minutes, stirring halfway through.

• Protein boost: Stir in a scoop of collagen peptides or your favorite protein powder after cooking for extra staying power.

• Sweetness level: Caribbean-style porridge tends to be fairly sweet. Start with less sweetener and add more at the end to match your preference.

Why This Gluten-Free Porridge Works

The magic of this recipe lies in the combination of sweet potato and cassava flours. Sweet potato flour provides natural sweetness, a gorgeous golden color, and beta-carotene for nutrition. Cassava flour adds body and a smooth, creamy texture without any grittiness.

Unlike oat-based porridges (which can be problematic for those with celiac disease due to cross-contamination), this gluten-free porridge is made from pure root vegetables. It's naturally grain-free, nut-free, and can easily be made vegan by using plant-based milk and maple syrup.

The resistant starch in both cassava and sweet potato supports digestive health and provides sustained energy without spiking blood sugar. You'll feel satisfied and energized for hours after eating this gluten-free porridge.

Nutritional Highlights

This gluten-free porridge is a nutritional powerhouse disguised as comfort food. Sweet potato flour brings vitamin A (as beta-carotene) for immune health and vision, plus vitamin C for antioxidant protection. Cassava flour provides resistant starch that acts as a prebiotic, feeding beneficial gut bacteria.

Together, these Caribbean flours create a breakfast rich in complex carbohydrates for sustained energy, fiber for digestive health, and essential minerals like potassium and manganese.

Coconut milk adds healthy medium-chain triglycerides (MCTs) that support brain function and metabolism. The warming spices—cinnamon and nutmeg—provide anti-inflammatory benefits and help regulate blood sugar.

Unlike instant oatmeal packets loaded with refined sugar and artificial flavors, this gluten-free porridge uses whole food ingredients. It's suitable for paleo, Whole30 (without sweetener), grain-free, and vegan diets.