Gluten Free Golden Graham Cereal (egg free, nut free, dairy free option)
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.
I don't buy cereal. I stopped that years ago. But I do make cereal once in a while, like cocoa puffs, peanut butter cocoa puffs, frosted mini wheats, oat squares, granola, grain free granola, muesli and golden grahams.
Today I decided to try a gluten free version of my homemade golden grahams so that I have an option for my daughter. And she loves them!
These turned out great! Crunchy and sweet. A perfect breakfast treat. Or a fun snack any time of day.
They make great finger foods for on the go too. 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 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)
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 2 Tbsp. of molasses to really get a graham flavor)
1/2 cup butter (this can be replaced with coconut oil, but the cereal might not be quite as crunchy)
Heat oven to 350 degrees F. Cut 4 pieces of parchment paper the size of a baking sheet.
Melt the butter. 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.
*The cereal should be baked on the top oven rack. It works best to do one pan at a time to avoid burning.
Today I decided to try a gluten free version of my homemade golden grahams so that I have an option for my daughter. And she loves them!
They make great finger foods for on the go too. 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 golden grahams. You won't be disappointed.
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)
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 2 Tbsp. of molasses to really get a graham flavor)
1/2 cup butter (this can be replaced with coconut oil, but the cereal might not be quite as crunchy)
Heat oven to 350 degrees F. Cut 4 pieces of parchment paper the size of a baking sheet.
Melt the butter. 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.
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