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    Attune Foods Erewhon Quinoa & Chia Gluten-Free Cereal


    Gryphon Myers
    Attune Foods Erewhon Quinoa & Chia Gluten-Free Cereal

    You may have caught my enthusiastic review of Attune Foods Erewhon Buckwheat & Hemp cereal from last year. Well, it's time I inform you that they've done it again: Attune Foods Erewhon Quinoa & Chia gluten-free cereal is a great way to add two superfoods to your diet, and makes a tasty corn flakes alternative.

    erewhon_quinoa_chia_cereal1.jpgLike all their cereals, Attune Foods has done a great job of maximizing health benefits and keeping the ingredients list rich with wholesome ingredients, while still delivering a tasty product that isn't a pain to eat. This cereal is similar to corn flakes, but not quite as flaky: it's a little tougher and chewier, and holds up to milk better. Health reasons aside, I actually prefer it to corn flakes, as it doesn't turn into a mushy mess in 5 minutes!

    Attune Foods Erewhon Quinoa & Chia cereal is great for you, and should make a welcome addition to any gluten-free household's breakfast reserves. You can find it (exclusively) at Whole Foods.

    For more information, visit their website.

     

     

     

     

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    Good to know about this cereal. I have been looking for an alternative cereal to eat once in a while and I don't want the corn cereals. Not crazy about the rice cereals either but this looks promising at it incorporates other seeds as well. Will give it a try.

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    Guest Nikki

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    I love this cereal!! Great with frozen fruit in it!!

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  • About Me

    Gryphon Myers recently graduated from UC Berkeley with a degree in interdisciplinary studies, research emphasis in art, society and technology. He is a lifelong vegetarian, an organic, local and GMO-free food enthusiast and a high fructose corn syrup abstainer. He currently lives in Northern California. He also writes about and designs video games at Homunkulus.

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    Scott Adams
    This recipe comes to us from Margaret M. Hvatum. It serves 8 - 10 people. Ingredients:
    1 box red quinoa
    3 tablespoons good olive oil
    1 yellow pepper
    1 large onion
    3 cloves garlic, smashed through garlic press
    8 ounce package mushrooms, washed and sliced
    1 bunch broccoli rabe, washed and chopped
    Directions:
    Start by preparing 1 box of Red quinoa according to package instructions. While the quinoa is cooking, heat up 2 tablespoons of the oil in a sauté pan, and sauté the onion and pepper together. Once the onion is translucent, add the broccoli rabe and the garlic, and sauté for just a minute or two. In the meantime, in a separate sauté pan, gently sauté the mushrooms in the remaining tablespoon of olive oil. When the quinoa is finished steaming, transfer to a casserole, adding in the mushrooms and the onion-pepper-garlic broccoli rabe mixtures. This is ready to eat right away. If you need to wait a bit before serving, you can cover it and keep it warm in a low 250F degree oven for a half hour.
    You can add in more garlic if you wish. This casserole really sticks to the ribs, and will please vegetarians and meat-eaters alike.

    Amie  Valpone
    Savory Quinoa Muffins (Gluten-Free)
    These savory muffins make the perfect dessert, or just have them for a snack!
    Gluten-Free, Dairy-Free and Vegetarian
    Ingredients:
    1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions:
    Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray.
    Preheat oven to 350 degrees F.
    In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine.
    Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
    Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups.
    Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping.
    Enjoy!

    Gryphon Myers
    Attune Foods Erewhon Buckwheat and Hemp Gluten-Free Cereal
    One of the biggest complaints I have about the gluten-free food industry is that corn is usually brought in to fill the gaping whole left by the removal of wheat. Corn tastes great and all, but personally, I prefer a more nutritious wheat alternative whenever possible, so long as it still tastes good (which many do, e.g. quinoa and buckwheat). With Erewhon Buckwheat and Hemp Cereal, Attune Foods has crafted something of a gluten-free 'corn flakes' alternative (just to be clear, corn flakes are NOT gluten-free), which is made from two superfoods that we should all eat more of: buckwheat and hemp seed.
    Buckwheat is commonly found in top superfood lists because of its low glycemic index and high protein content. Hemp seed is a little less common in top superfood lists, perhaps because people associate it with cannabis (no, it will NOT get you high), but it is incredibly good for you. In fact, hemp is one of the only significant sources of gamma linoleic acid (a relatively rare essential fatty acid that helps boost metabolism). It is also worth mentioning that both buckwheat and hemp contain complete proteins, something that very few plants can boast (part of the beef I have with corn is that its protein is exceptionally low in lysine and tryptophan, making it a particularly incomplete protein). This mean vegetarians and vegans in particular need to start eating more hemp and/or buckwheat in order to maintain a healthy amino acid ratio.
    Since this is a product that clearly focuses on nutritional value, it is worth emphasizing that I enjoyed eating it. I love buckwheat, but I haven't eaten hemp seed in this quantity before, so I wasn't exactly sure what to expect. I'm not sure if it was the hemp seed, but something about this cereal had a really pleasant taste and aftertaste. I found that it went particularly well with coconut milk. The texture is a little bit 'tougher' than a product like corn flakes, but that is partially because buckwheat is so rich in insoluble fiber, and it really doesn't take anything away from the overall taste.
    Bottom line, this is one of the healthiest breakfast cereals you could be eating right now, gluten-free or not, and it tastes good!
    For more information and a $1 off coupon valid through 12/31/12, visit their website.


     
     
     
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