{Gluten Free} Cinnamon Toast Crunch

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Wow!  Gluten Free Cinnamon Toast Crunch

Several days ago I started a new service for the readers of my blog.  Readers are invited to submit recipes they’d like converted to a gluten free recipe.  Then I start working my magic and create a (hopefully) perfect copy-cat version.

For more information and to find out how to submit a recipe CLICK HERE.

My first submission was for a Homemade Cinnamon Toast Crunch recipe that was recently posted on the Food52 blog and is a creation from Half Baked Harvest.  I have to admit that I was excited to have this as my first submission.  I kept seeing it on my Pinterest feed and it looked amazing.

I’m excited to announce I was successful!  In fact if you follow me on Instagram you will see a picture of my daughter having a bowl of them with milk and they stayed crispy!  Yes!

GF Cinnamon Toast Crunch Recipe

My gluten eating, totally addicted to “real” Cinnamon Toast Crunch son tells me they are way better than the cereal from the store.  Double yes!

Follow me on Pinterest to see what I’m working on now!

Gluten Free Cinnamon Toast Crunch!

Gluten Free Cinnamon Toast Crunch
 
Author:
Ingredients
  • ¾ teaspoon ground cinnamon
  • ¼ cup granulated sugar, divided
  • ⅓ cup coconut oil, in liquid state
  • ⅓ cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons maple syrup or honey
  • ½ cup whey (if you make your own greek yogurt) or buttermilk
  • ½ cup tapioca starch
  • ¾ cup brown rice flour
  • ¾ cup white rice flour
  • ½ cup blanced almond flour
  • ½ teaspoon xanthan gum
  • pinch of salt
  • 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. In small bowl combine 2 tablespoons granulated sugar and ground cinnamon, set aside.
  3. In another small bowl combine coconut oil, brown sugar, the remaining 2 tablespoons of granulated sugar, vanilla, and maple syrup. Set aside.
  4. In a medium bowl combine tapioca starch, brown rice flour, white rice flour, almond flour, xanthan gum, and salt.
  5. Using a pastry blender or 2 knives criss-crossed blend in the coconut oil mixture until dough looks like small peas. Use a fork to blend in whey/buttermilk.
  6. Divide dough into 4 disks. Keep the ones you're not working with in the fridge.
  7. Place a disk on parchment paper that is sized to your cookie sheet. Cover with wax paper and roll out to ⅛" thick.
  8. Use a knife or pizza cutter to cut the dough into ½-inch squares, then prick each square with a fork 2-3 times. Do not try to separate the squares! We'll do that after they are baked!
  9. Brush dough with melted butter then sprinkle generously with cinnamon-sugar mixture.
  10. Slide parchment paper & dough onto your cookie sheet.
  11. Bake 9-13 minutes until lightly golden brown on top - watch them carefully towards the end. As soon as they are out of the oven go over the squares with your knife or pizza cutter once more and they will separate on their own. Allow to cool completely then store in an air tight container.

 

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Comments

    • Recreating Happiness says

      Yes, it shouldn’t be a problem at all. I personally find rice milk to be the best substitute in baking just because it doesn’t alter the flavor of the recipe, but if I had to pick between soy, almond, or coconut I think I’d choose almond milk. My daughter has actually been eating bowls of it with unsweetened vanilla almond milk poured over it so I think that might be a good choice.

  1. Michelle says

    I’m new to using nut flours, especially almond flour. For this recipe, does it matter if the almond flour is blanched or unblanched?

    • says

      I personally have only used blanched almond flour so that is what I suggest using in this recipe. From what I understand the blanched almond flour is lighter and better for baking. I’ve tried various brands and I always go back to this one from Honeyville (note that is an affiliate link). I’ll update the recipe to be more specific. Let me know how they turn out for you or if you have any more questions :)

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