This is not gluten-free, barley has gluten in it. Wheat-free and gluten-free are not the same thing!
We greatly enjoyed this muesli for breakfast this morning. We tested it with milk and then also spooned over Zoi (made in Washington state) vanilla yogurt. I used long grain brown jasmine rice and whole barley by whirling both grains in together in a spice mill/coffee grinder to cornmeal consistency. Half of the raisins were replaced with dried cranberries. The temperature was reduced to 325º and the mixture was perfectly browned and baked a total of 25 minutes. Will make again soon as it was well received! Prepared for Make My Recipe Downunder.
Did make a double batch of this GREAT GRANOLA, as I have several friends who have no tolerance to wheat products ~ This made a wonderful gift for them, along with the recipe! Thanks for sharing your recipe! [Tagged, made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #16]