Gluten Free Cinnamon Toast Crunch
A homemade gluten free cinnamon toast crunch that tastes like the childhood breakfast cereal of your dreams but with healthier, more wholesome ingredients. This recipe is also nut free, dairy free, and egg free.
Ingredients
Cinnamon Sugar Mixture
- ¼ cup organic cane sugar or coconut sugar, brown sugar, etc.
- 2 teaspoons ground cinnamon
Cinnamon Toast Crunch Cereal
- 2 cups superfine brown rice flour
- ¼ cup ground flax seed meal
- 2 teaspoons ground cinnamon
- pinch of kosher salt
- ¾ cup water
- ¼ cup avocado oil or refined coconut oil
- 1 teaspoon maple syrup
Instructions
- Preheat oven to 425°F and make the cinnamon sugar mixture by mixing together the ground cinnamon and organic cane sugar in a small bowl. Set aside.
- In a large bowl, whisk together the dry ingredients: brown rice flour, flax meal, ground cinnamon, and salt.
- Mix in the water, avocado oil, and maple syrup. Use your hands to stir them together and then knead the dough together until a ball forms. If the dough is too dry, add 1 more tablespoon of water and continue kneading to form a dough. If it’s too wet, sprinkle on a little more brown rice flour.
- Divide the dough in half. Place one half back in the bowl covered with a kitchen towel. This helps prevent it from drying out while you roll out the other half.
- Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough until it’s about 1/8-inch thick. Remove the top layer of parchment paper and transfer the bottom sheet with the rolled-out dough onto your baking sheet. If any cracks form during the transfer just piece them back together with your fingers.
- Sprinkle the cinnamon sugar mixture over the top. Then use a pizza cutter or the tip of a sharp knife to score the dough into little squares (this helps them break apart easily after they’ve baked). Continue this process with the second ball of dough.
- Bake one sheet at a time for 13-15 minutes (see notes). Let cool before breaking up any pieces that are stuck together. They'll continue to crisp up as they cool.
- Once completely cool, store in an airtight container at room temperature for several days.
Notes
Bake in two batches. Don't bake both pans at the same time. The bottom rack in the oven is typically hotter than the middle rack, so you risk burning the cereal.
See the blog post for more helpful recipe tips.