You can scour all the grocery stores in your city to get your hands on a box of gluten-free cereals. Or you can simply continue reading — below you will learn how to make your very own cereals that are free of gluten as well as other ingredients that you don’t want to get past your lips or your children’s!
- 3 cups of gluten-free all-purpose flour
- 2 cups of buttermilk
- 1 cup of brown sugar
- 1/4 cup of flaxseed meal
- 2 teaspoons of vanilla extract
- 1 1/4 teaspoon of cinnamon powder
- 1 teaspoon of baking soda
- 1 teaspoon of sea salt
- 1/4 teaspoon of nutmeg
- Have the oven preheated to 350°F.
- Grab a large mixing bowl and combine all the dry ingredients — gluten-free all-purpose flour, brown sugar, flaxseed meal, cinnamon powder, baking soda, sea salt and nutmeg.
- In a small mixing bowl, combine all the wet ingredients — buttermilk and vanilla extract.
- Slowly pour the combination of buttermilk and vanilla extract into the mixing bowl containing all of the dry ingredients. Use a wooden spoon to mix everything very well.
- Get a large baking sheet and spray with cooking spray. Spread the dough on it evenly.
- Stash the baking sheet in the oven and cook for about 10 minutes or until lightly browned. Flip over to allow the other side to get lightly browned, too. Do not panic if it breaks because you will break it into small pieces eventually anyway.
- Transfer the brown and crisp dough onto a wire rack. Allow it to cool thoroughly for several hours. It’s perfectly fine to let it cool overnight — just place it in a cool and dry area of your kitchen.
- Preheat your oven to 350°F.
- While waiting for the oven to be set, break the dough into smaller pieces. Afterwards, chop them further using a food processor. It’s also possible to do it the old-fashioned way — with a mortar and pestle!
- Neatly spread everything on a couple of baking sheets (there’s no need to spray them with cooking spray).
- Allow the cereals to bake in the oven for about 10 minutes or until they’re a little browner. Refrain from baking them longer than necessary because you certainly don’t want your homemade gluten-free cereals to be rock-hard! By the way, stir them every now and then with a wooden spoon.
- Let the cereals cool completely, and then transfer to a Ziploc bag or an airtight container.
The recipe above will yield about 3 cups of super healthy breakfast cereals! Of course you can eat them in the customary way, and that’s by adding milk — or any milk substitute that you love. Or you can also snack on them or use them as toppings for your oatmeal or yogurt. Because they’re super healthy, the possibilities are endless!
During the first baking, make sure that the dough is baked enough to make the resulting gluten-free cereals really crunchy — they’re a delight to eat that way! On the second baking, however, try not to end up over-baking everything. Otherwise, you will end up with homemade cereals that are simply too hard that they won’t soften when immersed in milk!
Having trouble obtaining all-purpose flour that contains no gluten? Worry not. All you have to do is follow this recipe, which yields about 5 cups of gluten-free all purpose flour perfect for the recipe presented earlier:
- 2 1/2 cups of rice flour
- 1 cup of tapioca flour
- 1 cup of potato flour
- 1 cup of coconut flour
- 1/4 cup of cornstarch
- 1/4 cup of gram flour
- 2 1/2 tablespoons of xanthan gum
- In a large mixing bowl, sift together all of the ingredients.
- Use a whisk to mix them thoroughly.
- Place in an airtight container until you’re ready to use this homemade gluten-free flour.