This is part of a series of recipes made with only flour and water.
You can make breakfast porridge out of oatmeal, cornmeal, and even coconut flour, so I tried making porridge with all-purpose flour. All of the other flour water recipes require a stovetop or an oven, but using just a microwave, you can make perfectly smooth and creamy flour porridge.
If you only use flour and water, flour porridge has a mild, starchy taste, so you can feel free to add sweet or savory toppings to taste. I love PB & J overnight oats, so I topped the porridge with a swirl of raspberry jam and crushed peanuts. To be honest, I prefer oatmeal, but flour porridge is great if you only have flour, water, and a microwave.
- ¼ cup of all-purpose flour
- ¾ cup of water (6 ounces)
- optional: chopped peanuts, jam
- In a large microwaveable bowl, stir together the flour with ¼ cup of water until you have a smooth paste.
- Stir in the rest of the water.
- Microwave for 1 minute. Stir thoroughly.
- Microwave for an additional 30-60 seconds until thickened.
Flour Porridge Mistakes
You can think of flour porridge as a unflavored custard. When you make peanut butter custard pie or coconut cream meringue pie, you have to dissolve the starch in cold liquid to remove all of the lumps.
In this attempt, I tried microwaving the flour for 1 minute to toast it, and I then added water to the hot bowl. Dissolving flour in hot water doesn't work because the flour seizes up and results in lumpy flour porridge.
This attempt was just some random experimentation. If you microwave vegan crepe batter (1/4 cup of flour, 1/4 cup of water), you get a doughy lump. The best part of vegan crepes is the light, thin texture, which you can't reproduce using the microwave.
After microwaving the vegan crepe batter some more, I got a more cooked dough ball. It tastes like undercooked vegan crepes. If you enjoy this doughy texture, this is what you can do.
Step by Step Photos
I prefer smooth, creamy porridge, so let's try to get rid of all of the lumps.
Measure 1/4 cup of flour into a large microwaveable bowl. You end up with 1 cup of flour porridge (100 calories). The volume ratio of flour to water is 1:3, so feel free to scale this recipe.
This is the consistency of the flour porridge before cooking (1/4 cup of flour, 3/4 cup of water). First, stir together the flour with 1/4 cup of water until you have a smooth paste. You shouldn't add all of the water at once because it will be difficult to get rid of lumps. If you don't add any more water and if you cook this batter on the stovetop, you'll get vegan crepes.
Stir in the rest of the water. The flour porridge will look very thin, but it will thicken significantly in the microwave. If you want a thinner porridge, feel free to add more water. I don't suggest using less than 3/4 cup of water or else you may end up with a doughy mess.
Microwave for 1 minute. Stir thoroughly. By this point, the bits around the edges of the bowl will thicken. You should stir these bits in and make sure to break up any lumps. If you really don't want any lumps at all, you can stir the flour porridge every 30 seconds.
Microwave for an additional 30-60 seconds until thickened. The flour porridge took 1 minute and 30 seconds to cook completely in my microwave, but cooking times may differ.
Serve immediately with toppings of choice. Flour porridge is best fresh and warm. It's so quick to make that there's no need to make extra so you have leftovers.
What's your favorite breakfast porridge? I'm a big fan of oatmeal made with almond milk because it's creamy, healthy, and filling. Questions, comments, complaints? Feel free to comment below, email me at firstname.lastname@example.org, or find me on social media. I love hearing back from you.