I love love love Cinnamon Toast Crunch as well as Cookie Crisp and so do my kids! But let's face it they are not GFCF! I found some great recipes here at Gluten free on a shoe string. So of course I tried it! And let me tell you they are delicious!!!!! I will post the recipe on this blog post but PLEASE go check out her recipes and buy her books while you are there, they are amazing, and full of great GF recipes that can be converted easily to GFCF! Micah LOVED THEM! I out my changes in italics. She also has a great Fruit Loop and Apple Jacks recipe, I will be trying those next!
| Cinnamon Toast Crunch | Print |
Recipe type: Breakfast
By:
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Serves: 4 to 6
Gluten-free Cinnamon Toast Crunch
Ingredients
- 2 cups (280g) all-purpose gluten-free flour (I use Better Batter)(I used my own mix from a recipe)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 3 tablespoons (38g) whole grain teff (I did not use because I did not have)
- 3/4 cup (150g) sugar (plus more for dusting)
- 2 1/2 teaspoons ground cinnamon (plus more for dusting)
- 4 tablespoons (23g) buttermilk blend (I use Saco), I used a little Almond Milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 7 tablespoons (84g) vegetable shortening or Palm Oil Shortening
- 1/2 cup milk (lowfat is fine, nonfat is not) (I used Almond Milk to make it GFCF)
Instructions
- Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.
- In the bowl of your food processor fitted with the steel blade, place the flour, xanthan gum, teff, sugar, ground cinnamon, buttermilk blend, baking powder, baking soda and salt, and pulse to combine well. Dip clean, dry fingers in dry ingredients. With well-floured fingers, tear the shortening into small chunks and toss the pieces carefully in the dry ingredients. Flatten each of the well-floured pieces of shortening between your fingers. Pulse the processor a couple times to combine.
- Pour the milk into the dry ingredients and pulse just until the dough comes together. Turn the dough out onto a lightly floured piece of parchment paper, dust lightly with flour if sticky, and knead until smooth. Divide the dough into 3 pieces. Cover one piece of dough with another piece of parchment paper, and roll into a rectangle about 1/8 inch thick (the thickness of a nickel). It should roll out easily and cleanly. If not, dust lightly with flour and continue rolling.
- Remove the top piece of parchment paper. With a pastry cutter or very sharp knife, even the edges of the rectangle. Slice into pieces about 1/2 inch square. Pierce each square carefully 2 or 3 with the tines of a fork.
- Dip a small offset spatula in flour, and slide it under a row of squares to lift the squares off the paper. Transfer to a prepared baking sheet, and carefully separate the squares from one another a bit. They will not spread during baking. In a medium-sized bowl, combine sugar and ground cinnamon to taste, and sprinkle liberally over the tops of the squares arranged on the baking sheet. Place in the center of the preheated oven and bake for about 7 minutes or until lightly golden brown, rotating once during baking. Repeat with the remaining pieces of dough.
- Allow to cool for a few minutes on the baking sheet. They will crisp as they cool.
- Store leftovers in an airtight container. The whole recipe should nearly fit in 2 quart-sized mason jars.
Duly Noted
This recipe is made like pastry dough. The shortening should be broken up into chunks precisely as directed. I have not tested this with any substitutions, so I do not recommend you make any at all.
If you don’t have a food processor, a bowl and wooden spoon will work. Use a wire whisk to combine the dry ingredients, then create a well in the dry ingredients and shortening when it’s time to add the milk. Add the milk to the well, and use the spoon to mix together the dough until it just comes together. Turn the dough out onto lightly floured parchment paper, and proceed with the rest of the recipe as directed.
If you don’t have a food processor, a bowl and wooden spoon will work. Use a wire whisk to combine the dry ingredients, then create a well in the dry ingredients and shortening when it’s time to add the milk. Add the milk to the well, and use the spoon to mix together the dough until it just comes together. Turn the dough out onto lightly floured parchment paper, and proceed with the rest of the recipe as directed.
| Cookie Crisp-style Cereal | Print |
Recipe type: Cookies
By:
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
Mini gluten-free chocolate chip cookies, in the style of Cookie Crisp Cereal
Ingredients
- 1 1/3 cups (187g) high-quality all-purpose gluten-free flour (Used my own mix)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups chocolate chips (I used best life for vegans for GFCF version)
- 1/2 cup (100g) sugar
- 8 tablespoons (112g) unsalted butter, melted and cooled (I used Smart Balance light spread for vegans)
- 1 extra-large egg at room temperature, beaten
- 4 teaspoons pure vanilla extract
- 4 to 8 tablespoons milk, at room temperature (Almond milk for GFCF version)
Instructions
- Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
- In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Place the mini chocolate chips in a separate small bowl, add about 1 teaspoon of the whisked dry ingredients to the chips, toss to combine and set the chips aside.
- To the bowl of dry ingredients, add the sugar and whisk to combine. Add the butter, egg and vanilla, and mix to combine. Add 4 tablespoons milk, and mix to combine. Add chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout. Add more milk by the tablespoon until the batter is soft enough to pipe through a medium plain piping tip.
- Pipe small, dime-sized portions of the dough through a medium plain piping tip on the prepared baking sheets, less than one inch apart (they won’t spread much during baking). With wet fingers, press down the center of the cookie so nothing is sticking out.
- Place in the center of the preheated oven and bake for about 10 minutes, or until the mini cookies are golden brown around the edges and lightly brown on top. Allow to cool on the baking sheet until crispy, about 10 minutes.
- Serve with cold milk.
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