Recipe by Emily Elizabeth
Finally, a gluten free cereal that is high in fiber, tasty and doesn't cost you $5 a box! This is wonderfully satisfying, similar to All-Bran or Fiber-One cereals, and very easy to make! I created this recipe by modifying a bran flakes recipe I found online so that it would be gluten free (original recipe by Homemaking booket, Mormon Church, 1978 - found at astray.com). Be warned, you don't need to eat much to be full with this cereal (roll it as thin as you can)! NOTE: I am still working on perfecting this recipe (so there may be updates), but just had to share with my fellow celiacs!
Top Review by Yankiwi
Think of these as mini crackers. They taste great and are easy to make. I used bread mix A from Annalise's great book but I think any flour mix would work. I doubled the recipe then divided it into four pieces which I rolled out very thin. The outsides cook faster than the middle but it is easy to flick off the outer squares (or diamonds) and put the tray back in for another minute. It would be easy to make flavor changes, add vanilla or almond extract, add ground nuts instead of the flax, honey instead of molasses etc. I was surprised no one had reviewed this recipe before but maybe the name put people off from trying it. Maybe something like "baked cereal flakes" not mentioning the flax, it isn't such a major ingredient to call so much attention to itself.
- 1⁄2 cup gluten-free flour (I use 1 part each of garfava, tapioca and cornstarch)
- 1⁄4 cup brown rice flour
- 1⁄4 cup flax seed meal
- 2 tablespoons cornmeal
- 2 tablespoons nonfat dry milk powder
- 2 teaspoons dry active yeast
- 1⁄4 teaspoon salt
- 1 tablespoon canola oil
- 1 teaspoon molasses
- 1⁄4 cup water
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix dry ingredients and make a well in the center of the bowl.
- Mix wet ingredients in the well, then stir everything together, using your hands to form a ball.
- Place ball of dough on a greased cookie sheet and roll out as thin as possible (I don't recommend air-bake cookie sheets). Optional: At this point you can score the dough with a pizza cutter or knife so that it will easily break apart into uniform shapes when done.
- Bake for 12-15 minutes or until edges are browned and cereal feels slightly crisp and dry. If not dry, turn oven off and leave in longer.
- Remove from oven and break into small pieces. Store in an airtight container.