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
- cocoa puffs
- peanut butter cocoa puffs
- frosted mini wheats
- oat squares
- grain free granola
- kettle corn granola
- Golden Grahams®
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!
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.
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.
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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