Gachas is a type of porridge made from coarse ground flour, traditionally from barley, oats or chickpeas. It is a dish typical of the Spanish region of Extremadura and the Portuguese Alentejo, and can also be found in other regions with a similar climate.


  • 1 litre water
  • 250g coarse ground flour
  • Salt


  1. Bring the water to a boil in a pot.
  2. Add the flour and salt, and stir until the mixture forms a thick paste.
  3. Reduce the heat and cook for a few minutes more, stirring occasionally.
  4. Serve hot, with a drizzle of olive oil if desired.


Gachas is a hearty and filling dish that is perfect for a winter meal. The texture is dense and creamy, and the flavour is subtle but satisfying.

Potential Changes & Improvements

  • Try using different types of flour for a different flavour. Whole wheat or rye flour would be a good option.
  • Add some chopped ham or bacon for a protein-packed meal.
  • Top with a fried egg for a complete breakfast.

What Other Food It Works Well With

Gachas goes well with a variety of dishes, both sweet and savoury. Try it with:

  • Fresh fruit
  • Stewed tomatoes
  • Sautéed greens
  • Cheese
  • Honey

Common Mistakes

  • Not cooking the flour long enough – this will result in a gritty texture.
  • Not stirring the mixture often enough – this will cause the flour to stick to the bottom of the pot and burn.

Nutritional Information

Gachas is a high-carbohydrate and high-fibre dish. It is also a good source of protein and iron.


Gachas contains gluten.

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