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.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
3 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees 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.

  • 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.

  • 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 1/2 teaspoon cinnamon; sprinkle evenly over dough. Using clean hands, press in lightly.

  • 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(R) 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 degrees F. Spread cereal on a baking sheet. Bake, uncovered, 10 to 15 minutes or until cereal has regained its crispiness.

Nutrition Facts

2/3 cup
205 calories; protein 7.5g; carbohydrates 29.6g; dietary fiber 6.7g; sugars 5g; fat 7.8g; saturated fat 0.4g; vitamin a iu 1.7IU; calcium 50.8mg; iron 2mg; magnesium 18.4mg; potassium 3.3mg; sodium 194.5mg.

1 1/2 starch, 1 fat, 1/2 lean protein, 1/2 other carbohydrate