I've used Red River Cereal and other cereal additives (including MaltOMeal,
Cream of Wheat, etc) in ABM recipes and haven't had problems. Two things to
be careful of: usually your ABM has a maximum amount of non-flour items
that it can handle without needing to adjust the liquid amounts, yeast,
and/or overburden it's poor motor. 1 full cup seems like a lot.
The cereal worked without precooking it, but I used the whole wheat flour
cycle, so it did have some additional time to absorb liquid. I just added
it to an existing whole wheat recipe and did need to adjust the moisture,
using the same method as Reggie (lift the lid and see what the dough looks
like; it should have the "right" appearance).