Gluten-Free Cinnamon Crunch Cereal

Gluten-Free Cinnamon Crunch Cereal

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From: Diabetic Living Magazine

Making your own cereal does take time, but try this crunchy, gluten-free cereal just once and you'll be making it again and again.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup gluten-free all-purpose flour
  • ¾ cup gluten-free oat flour
  • ½ cup flaxseed meal
  • ⅓ cup almond flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup water
  • ½ teaspoon vanilla
  • ½ teaspoon liquid stevia sweetener (optional)
  • 2 tablespoons sugar (see Tip)
  • ½ teaspoon ground cinnamon
  • Fat-free milk (optional)
  • Fresh berries (optional)


  • Prep

  • Ready In

  1. Preheat oven to 300°F. In a large bowl whisk together gluten-free all-purpose flour, gluten-free oat flour, flaxseed meal, almond flour, the 1 teaspoon cinnamon, and the salt.
  2. In a small bowl stir together the water, vanilla, and, if desired, the stevia sweetener. Add the water mixture to the flour mixture; stir until dough comes together. If necessary, use your clean hands to knead a few times in the bowl to get the dough to combine.
  3. Place a sheet of parchment paper on a baking sheet. Turn out dough onto parchment paper. Top with another sheet of parchment paper. Using a rolling pin and rolling from center to edges, roll dough into a 12-inch square (do not worry if dough cracks slightly). Remove top piece of parchment. In a tiny bowl combine sugar and the ½ teaspoon cinnamon; sprinkle evenly over dough. Using clean hands, press in lightly.
  4. Bake about 30 minutes or until edges are lightly browned. Turn off oven; let cereal sit in oven about 2 hours or until nearly cool (do not cover while it cools). Transfer baking sheet to a wire rack. Cool about 30 minutes more or until completely cooled. Break into small pieces. If desired, serve with milk and berries.
  • Tip: If using a sugar substitute, we recommend Splenda® granular. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 191 calories, 26 g carbohydrate, 1 g total sugar. Exchanges: 0 other carb. Carb choices: 1.5.
  • Storage: Store in an airtight container up to 1 week. If stored cereal softens, preheat oven to 200°F. Spread cereal on a baking sheet. Bake, uncovered, 10 to 15 minutes or until cereal has regained its crispiness.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 205 calories; 8 g fat(0 g sat); 7 g fiber; 30 g carbohydrates; 8 g protein; 0 mcg folate; 0 mg cholesterol; 5 g sugars; 2 IU vitamin A; 0 mg vitamin C; 51 mg calcium; 2 mg iron; 195 mg sodium; 3 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, ½ lean protein, ½ other carbohydrate

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