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Gluten Free Golden Grahams® Cereal {egg free, nut free, dairy free option}

No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergen friendly and contains quality ingredients.No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergen friendly and contains quality ingredients.

 

It’s getting warmer. And sometimes you just don’t want a hot breakfast. Or you don’t have time to cook anything. It’s very convenient to have cereal on hand.

The Scoop on Cereal

I don’t buy cereal. I stopped that years ago. It really is not healthy, even organic.
 
But I do make cereal once in a while. I’ve made:

Allergy Friendly

I decided to try a gluten free version of my homemade Golden Grahams® so that I have an option for my daughter.

She loves them!

Gluten free Golden Grahams® are crunchy and sweet. They make a perfect breakfast treat or a fun snack any time of day.

On the go

Gluten free Golden Grahams® make great finger food for on the go. It’s tough to figure out what real food to stash in the diaper bag sometimes. Homemade cereal works very well.

Do you still enjoy cereal?  Do you need a healthier, allergen-friendly version?  Try these homemade Golden Grahams®.  You won’t be disappointed.No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergen friendly and contains quality ingredients.

 

Gluten Free Golden Grahams®
makes about 2 quarts

1 cup white rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/4 cup teff flour** (can be replaced with white rice or amaranth)
(any 2 cup combination of gluten free flour will work – this combination gives a very neutral flavor)
1/2 cup organic cane sugar, sucanat or coconut sugar
1/2 tsp. sea salt
1/2 tsp. vanilla
6 Tbsp. liquid sweetener (honey, molasses and/or maple syrup…I like to use at least 1 Tbsp. of molasses to really get a graham flavor)
1/2 cup butter or coconut oil

Heat oven to 350 degrees F.  Cut 4 pieces of parchment paper the size of a baking sheet.

Melt the butter/oil.  Set aside.

Mix the flours, sugar and salt.  Add the vanilla, sweetener and the butter and mix until well combined.  The dough should hold together when squeezed.  If it is crumbly add more honey or butter.

Split the dough into 3 equal parts. Lay one piece of parchment paper on a table. Put 1/3 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until it is very thin (1/16th” or so). Remove the top piece of parchment paper.

Cut into small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for rest of dough.

Bake for 8-9 minutes*. Turn the oven off, but leave the cereal in to get crisp. Remove after 5 min.  You can run the pizza cutter over the cut lines again to help separate the squares before the dough completely cools.

Let cool completely. Store in airtight container or in the freezer.

This post is shared on Allergen Free Wednesday.

*The cereal should be baked on the top oven rack.  It works best to do one pan at a time to avoid burning.

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8 comments

  1. Peggy says:

    I don’t buy cereal much and I have never made it. It always seems daunting, but this looks pretty good and not that difficult. I’m pinning it for future reference.

    • Mary says:

      Hi Adrienne! Yes, long time 🙂 Do you mean you want me to add a link back to AFW in the recipes that I share on there? If so, just let me know and I’ll get them updated asap. If it’s something else, just let me know. THANKS!!!

      • Hi there! Yes, just add a link to the post in AFW on my site at the bottom of your post like “Shared at Allergy Free Wednesday”. I didn’t get a reply in my email that you replied to my comment – I have a plug in to do that and can recommend it if you’d like :).

  2. RC says:

    Would this make a decent graham crust for a pie by placing rolled dough in a pie pan and baking or would the crust be too hard/crunchy without then taking the steps to crush, add butter, etc. (like you would for a traditional graham crust)?

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