Gluten free Finnish Whipped Porridge

It may feel a bit weird. It may feel extremely odd. But it is our traditional food. It is Finnish Whipped Porridge. In Finnish we call it "vispipuuro" or "marjapuuro"... to me it -however- is "lappapuuro". On the areas with Swedish impact their name "klappgröt" for this Scandinavian delight has created one more word in Finnish language for this porridge originally made of lingonberries (mountain cranberry). Yep, that sour taste berry. No, this is not sour at all.

In Scandinavian diet we use a lot of berries because up in the north there are no fruits or many vegetables growing. Even 35 years ago such exotic delights like apples or bananas, not to mention water melons or pineapples, were rare and not available all year around at the shops. Wild berries have taken care of our health what comes to vitamins.

MyFavorite is Finnish Whipped Porridge. MySorrow has been that since 2012 when I got my coeliac disease diagnose I have not been able to find out how to make original Finnish Whipped Porridge as gluten free. With original I mean it just must be whipped to feel like foam and it must be able to split like a pudding. I have tried out many recipes. All they have been horrible like a goo that sticks into the roof of your mouth and makes you to feel like choke to it.

Why I just have not give up and just to discover something else good to eat? Because lingonberries do good to your bowels' health. They have many health benefits but this impact on guts is the most important reason why I should eat it.

And now I finally discovered the secret of gluten free original feeling Finnish Whipped Porridge with the help of DearL. So, here we go!

Finnish Whipped Porridge (gluten free)

Boil gently until soft and the berries begin to loose their color

5 dl lingonberries
5 dl water

Then sift the liquid and pulp. You can use spoon to pressure all the pulp out of berries.

You need 1½l of liquid. Measure how much you have lingonberry juice and add needed amount of water to get total.

Rinse the kettle you used to boil the berries. You don't need to dry it; only to get trash out of it.

Mix in the kettle

2 dl sugar
3 dl polenta
½ tea spoon salt

Add and start to mix and stir all the time

1½ l lingonberry juice you just made (you can use also milk or cream a bit with the water)

Boil gently until it gets thick and heavy. Then let it cool down until room temperature. Mix every now and then meanwhile. It takes several hours. You can also forget it there. When it has cooled down you need to whip it well to be a bit foam like by electric mixer. This polenta itself doesn't get very foamy but the composition changes a bit.

Place it in the fridge for few hours. It should turn out fixed and set.

We enjoy it as cold and with milk.