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How to Make Homemade Gluten-Free Cereal

Make up a big batch of this gluten-free cereal and store it in self-seal bags or a large plastic container. Kids love to munch on the dry cereal, and it makes an excellent topping for yogurt, frozen yogurt, or ice cream.

Be very careful to bake it enough the first time so the cereal is crunchy, and be equally as careful not to over-bake it on the second baking so it doesn’t become too hard to soften in milk. After you get the timing of the baking down pat, you’ll want to keep an ample supply of this cereal on hand.

Tools: Food processor

Yield: 10 cups

Nonstick cooking spray

3 cups gluten-free flour mixture (scroll down for the recipe)

1/2 cup coconut flour

1/4 cup flaxseed meal

1 1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

2 cups buttermilk

2 teaspoons vanilla

1/2 cup slivered almonds

1/2 cup dried cranberries

Stage 1

Preparation time: 10 minutes

Cooking time: 30 minutes

  1. Preheat the oven to 350 degrees. Spray a large baking sheet with cooking spray.

  2. In a large bowl, whisk together the flours, flaxseed meal, cinnamon, nutmeg, brown sugar, salt, and baking soda.

  3. In a small bowl, stir together the buttermilk and vanilla.

  4. Stir the wet ingredients into the dry mixture until they’re well blended.

  5. Spread the soft, cookie-like dough evenly in the prepared baking sheet.

  6. Bake the dough at 350 degrees for 15 minutes, and then turn it over (so both sides brown evenly) and bake for another 10 to 15 minutes until it’s golden brown and crisp.

    It’s okay if the dough breaks into pieces.

  7. Place the pan on a wire rack to cool. Let the cereal dough stand, uncovered, for several hours or overnight in a cool place to completely dry out.

Stage 2

Preparation time: 5 minutes

Cooking time: 10-plus minutes

  1. Preheat the oven to 300 degrees.

  2. Break the dry cereal dough into small pieces and chop it in a food processor (a blender works, but not quite as well) until the pieces are the size of dried peas.

  3. Spread the cereal on two baking sheets.

  4. Bake the cereal at 300 degrees for 10 to 15 minutes until it’s crisp and lightly browned. Do not over-bake (or the cereal will turn into rocks!)

    Stir the cereal often during baking.

  5. When the cereal has cooled, stir in the almonds and cranberries and store it in a sealed container.

Per serving: Calories: 369; Total fat: 6g; Saturated fat: 1g; Cholesterol: 2mg; Sodium: 423mg; Carbohydrates: 73g; Fiber: 6g; Sugar: 28g; Protein: 6g.

Gluten-free flour mixture

Preparation time: 5 minutes

Yield: 5 cups

2 1/2 cups rice flour

1 cup potato starch flour

1 cup tapioca flour

1/4 cup garbanzo bean flour

1/4 cup cornstarch

2 1/2 tablespoons xanthan gum

  1. Sift all the ingredients into a large bowl.

  2. Stir ingredients together with a whisk.

  3. Spoon the mixture into a self-seal freezer bag and freeze until needed.

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