Flour porridge is a delicious porridge made from toasted all purpose flour, warm spices with hints of vanilla and cinnamon. It tastes like cake batter in a cup and is perfect for days when you need to cozy up to something warm and yummy.
This is my mother’s recipe. She made flour porridge mostly as an evening treat when I was a child growing up in Guyana. She didn’t make it often and I later found out she only made it when we had nothing else to eat, but the way she made this a special treat we had no idea that’s what was happening behind the scenes.
I can’t eat this porridge anymore because of my gluten intolerance but making it unlocked a core memory for me. Nowadays, I stick to gluten free porridge recipes like this easy Cornmeal Porridge, Rice Porridge, and Sago Porridge.
- Flour Porridge
- Why You’ll Love This Flour Porridge Recipe
- Ingredients for Flour Porridge
- How to Make Flour Porridge
- Recipe Variations
- Tips for the Best Flour Porridge
- Frequently Asked Questions
- Flour Porridge
Why You’ll Love This Flour Porridge Recipe
- Simple: All you need to make this is flour, water, milk, and spices. That also makes this recipe a cheap way to fill your belly.
- Versatile: While porridge is usually associated with breakfast, this doubles as dessert too.
- Comforting: My favorite way to consume this is from a mug. It’s so warm and comforting that it’s perfect for cozy mornings or chilly evenings.
Ingredients for Flour Porridge
Make this porridge using pantry staples. It’s sweet, spiced, and so fragrant!
- All purpose flour: This main ingredient thickens the porridge, adding body to the mixture.
- Water: This liquid component helps you reach the desired consistency.
- Cinnamon stick: This adds a warm, aromatic flair.
- Cloves: These add a subtle spicy sweet taste.
- Cardamom pods: This space has citrusy, herbal notes that add depth to the overall flavor.
- Evaporated milk: Use this to enrich the porridge, making it velvety smooth. You can also use whatever milk you have on hand.
- Condensed milk: It thickens and adds sweetness to the porridge. You can also use whatever sweetener you like.
- Vanilla extract: This extract adds warm, indulgent vanilla flavor.
- Ground spices: I use ground cinnamon and ground nutmeg.
See recipe card for quantities.
How to Make Flour Porridge
Parch the Flour
When making flour porridge it is important to parch or toast the flour first. Add the flour to a pan on medium heat and let it brown, stirring often for even browning.
Then remove from the heat and sift with a wire sieve then set the sifted flour aside and let it cool completely.
Make the Flour Porridge
Bring a large pot to high heat, then add 4 cups of water, the cinnamon stick, the cloves, and cardamom pods. Cover and let boil for about 10 minutes to infuse the water with the spices.
Add two cups of water to the parched flour and whisk until the flour and water combine to make a smooth pancake batter consistency.
Then pour the batter into the pot of spiced water and whisk to combine.
Reduce the heat to medium-low and continue to cook for another 5 minutes, whisking often. Then add the evaporated milk, condensed milk, vanilla extract, ground cinnamon, and nutmeg. Whisk to combine, then serve it hot.
I like my flour porridge a bit thin so I can sip it out of a cup. It’s the way my mother used to make it. But if you prefer a thicker porridge that requires a spoon and bowl, I have modifications listed below.
Once the flour porridge has cooled to room temperature, store it in an airtight container in the fridge for up to 4 days. The porridge thickens as it cools so you may need to add a splash of water or milk to get the same consistency of day one. Reheat it on the stove or in the microwave when you’re ready.
- Vegan: Instead of condensed milk or evaporated milk, use dairy free milk like coconut milk, nut milk, or even oat milk.
- Gluten free: Replace the all purpose flour for a 1:1 swap with gluten free all purpose flour.
- Make it thicker: This porridge is pretty loose and best enjoyed out of a cup, but if you would like a thicker porridge instead of boiling your spices in water, boil your spices in 4 cups of milk and skip the evaporated milk in the recipe.
Tips for the Best Flour Porridge
- Take your time to toast the flour evenly. The gradual browning process adds depth and flavor to the porridge and removes the raw flour taste.
- Allow the toasted flour to cool completely before incorporating it into the porridge. This helps to achieve a smooth consistency.
- Sieve the toasted flour to eliminate lumps. This ensures a smooth and lump-free batter consistency.
- Continuously whisk the porridge while cooking on medium-low heat. This prevents clumps and promotes a creamy texture.
- This porridge is pretty loose so it’s perfect for sipping. However, if you would like a thicker porridge instead of boiling your spices in water, boil your spices in 4 cups of milk and skip the evaporated milk in the recipe.
- Taste test. Regularly taste the porridge as you add ingredients. Adjust sweetness, spice, or thickness according to your preference.
- Although you can store and reheat leftovers, flour porridge is best enjoyed immediately.
Frequently Asked Questions
Yes, porridge can be made from flour. In flour porridge, all purpose flour is cooked with water and milk to create a creamy dish.
Porridge is a broad term that encompasses a variety of hot, often creamy, dishes made by boiling grains or legumes in water or milk. It can be crafted from different grains like rice, wheat, corn, or oats. Whereas, oatmeal is a type of porridge.
Yes, cooling the toasted flour prevents it from becoming gummy and helps achieve a smooth consistency in the porridge.
- Large Pot
- Mixing Bowl
- 1 cup all purpose flour
- 6 cups water divided
- 1 cinnamon stick
- 1 teaspoon cloves
- 2 cardamom pods
- 1 cup evaporated milk
- 1 cup condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Toast the Flour
- Add a skillet to medium heat, when hot add the flour in an even layer. Let the flour sit untouched for about a minute then stir. It is okay if the flour starts to brown. Then spread the flour out in the pan into a somewhat even layer, let it sit for about 30 seconds and stir again. Repeat these steps until the flour has an even light brown color and you can no longer see any of the white flour. This step takes about 15 minutes. Once you’ve achieved the desired color, remove from the heat, set aside and allow the flour to cool completely.
Make the Flour Porridge
- Add a large pot to high heat, then add 4 cups of water, the cinnamon stick, the cloves and cardamom pods. Cover and let boil for about 10 minutes to infuse the water with the spices.
- When the spiced water is ready, you may remove the spices and discard them or keep them in the pot for the next step.
- Sieve the toasted flour you set aside earlier, into a mixing bowl, then add two cups of water and whisk until the flour and water combine to make a smooth pancake batter consistency. Then pour the batter into the pot of spiced water and whisk to combine.
- Reduce the heat to medium-low and continue to cook for another 5 minutes, whisking often. Then add the evaporated milk, condensed milk, vanilla extract, ground cinnamon and nutmeg. Whisk to combine, then serve hot.
- This porridge is pretty loose and best enjoyed by sipping from a cup, this is how my mother made and served it. However, if you would like a thicker porridge instead of boiling your spices in water, boil your spices in 4 cups of milk and skip the evaporated milk in the recipe.
- Toast your flour as light or as dark as you like, but keep your heat on medium and stir often to prevent it from burning.
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.