Search the Site

Cinnamon Toast Crunch

Cinnamon Toast Crunch

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Do you remember the “real” thing? Well, these are a dead ringer—right down to the cinnamonsugary milk they leave behind.

Just so you know, I might have to go at any minute, ’cause maybe General Mills just might be knocking on my door. I may or may not be their Missing Link.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Share a bowl with a friend. But only if it’s a very good friend.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

If you’re unsure, keep it all for yourself. At least the first batch. For taste-testing purposes and everything.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Put all the ingredients (Whole Grain Teff and all), except the shortening and milk, in your food processor.* Pulse to combine.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Add clumps of shortening, and pulse just a few times to combine. Add the milk in a steady stream, pulsing the food processor as it goes in. Stop as soon as the dough begins to come together.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Turn the dough out onto a lightly floured surface, and dust with a bit of flour if it seems sticky.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Roll it out about 1/8 inch thick between two sheets of parchment paper.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Slice into squares, and pierce each with the tines of a fork.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Dust a small offset spatula with flour and use it to lift the squares onto parchment lined baking sheets.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Separate the squares and dust them liberally with cinnamon and sugar.

Gluten Free Cinnamon Toast Crunch Copycat Cereal

Bake about 7 minutes. Thank me profusely. Tell me you’ll never leave me. You’ll make me so happy for the rest of my life. Take me away. Make me your wife.

*For no-food-processor-people, see the printable directions. I’ve got you covered in the Notes.

Cinnamon Toast Crunch
Recipe Type: Breakfast
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Serves: 4 to 6
Gluten-free Cinnamon Toast Crunch
  • 2 cups (280g) all-purpose gluten-free flour (I use Better Batter)
  • 1 teaspoon xanthan gum (omit if using Better Batter)
  • 3 tablespoons (38g) whole grain teff
  • 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)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 7 tablespoons (84g) vegetable shortening
  • 1/2 cup milk (lowfat is fine, nonfat is not)
  1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool for a few minutes on the baking sheet. They will crisp as they cool.
  7. Store leftovers in an airtight container. The whole recipe should nearly fit in 2 quart-sized mason jars.

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.

I saved you a bowl. ‘Cause I like you that much.

Gluten Free Cinnamon Toast Crunch Copycat Cereal


Share on FacebookShare on YummlyTweet about this on TwitterPin on Pinterest

If you liked this recipe...

You'll love my new book:
Gluten-Free Small Bites

Order my new cookbook before October 25th and get 6 awesome bonuses!

Learn More

  • FrankandChristine Bailey on Facebook

    Yummy, need to try!!

  • Jessica Allen Stewart on Facebook

    That stuff is insane on ice cream…

  • Pamela G

    i heart you…..really….i do…..
    now to the golden grahams clone….

    • Hey, Pam,
      Golden Grahams is a good idea. Will put it on the list. ;)
      xoxo Nicole

  • How ever do you do it? You do know someone is going to be so inspired by your fearless GF recreations of familiar non-GF foods that they will be knocking down your door for the rights to your recipes for commercial production, don’t you? GF on a Shoestring brand everything! Or alternatively, GF versions of everything we thought couldn’t be made GF…

  • Tami Corkrey on Facebook

    This is my all time favorite cereal growing up and as an adult, I still enjoyed splurging every so often. This is on my list to try. Thank you! Amazing!

  • Tracy

    Darn, it’s not casein free! Do you know of any way to substitute?

    • I don’t, Tracy. You’d have to experiment!
      xoxo Nicole

  • Jackie Fretwell

    I am thanking you profusely and I promise to NEVER leave you in a million, billion years!! However I am happily married but if still want to be my wife we might be able to work somthing out! HA!! but seriously, thank you from the bottom of my 5 year’s empty bowl!!
    I’m yours forever!

    Jackie Fretwell

    • Hi, Jackie,
      Thank goodness! I was afraid that no one would take me up on my offer. ;)
      xoxo Nicole

  • Kadren

    What is buttermilk blend??? Thanks!!

    • Hi, Kadren,
      It’s powdered buttermilk. I use Saco brand.
      xoxo Nicole

      • Kadren

        Any ideas on a non dairy substitution? I really want to make these for the kids. :)

        • I honestly don’t know, Kadren. You need something with protein, and you’d need to replace by weight, not by volume, since protein powders vary quite a lot in density. If you can do soy, I might try soy powder, and then add some vinegar, too, for acidity. You’d really have to experiment.
          xoxo Nicole

  • Lynn

    Are you and Brian millionaires yet? ‘Cause you really should be! I can’t wait to try this out on my kiddo!!!! Thanks, y’all!!!!

    • Hi, Lynn,
      I’m so glad you’re excited. That makes this so much more fun, I can’t even tell you. ;)
      And, nah, not only are we not millionaires, but we still barely have a pot to piss in!
      xoxo Nicole

  • I feel the urge to start chatting with the little squares in the top photo….like I know them from somewhere. : )

    Who needs stupid cereal from the store shelf when we have these!

    Buttermilk blend is cool stuff – the real deal. We like it around here.

    • What would you like them to know? I think maybe it’s because you spend your time talking to penguins dressed as dogs dressed as penguins. I love those little guys. I’m realizing now that I may have made them look a bit more surprised than originally intended. What did you say to them that shocked them so??
      Why am I so glad that you like buttermilk blend? Dunno, but I am. I get a whole lot of mileage out of that stuff.
      xoxo Nicole

  • Kristi

    Nikki, they look so dang cute. They do look surprised. I think that they may have seen the hungry look in Lisa’s eyes and they got scared of what comes next. Just sayin…

    They look amazing!

    • You might be on to something, Kristi!
      xoxo Nikki

  • Kadren

    Oh yeah, I took a quiz today on GF things. Just thought I’d let you know that I typed in GF on a SS several times!!! :) You know, favorite blog, favorite cookbook…. ;)

    • Kadren

      Excuse me, it was a survey, not a quiz.

      • I knew what you meant. Thanks, Kadren. :) Those things tend to be pretty clique-ish, and I’m, well, not. So that’s why you don’t see me on there, but it doesn’t mean I don’t appreciate the gesture!
        xoxo Nicole

      • I knew what you meant, Kadren. :) Those tend to be pretty cliqueish, and I’m, well, not. So you won’t generally see my name on those sort of things, but that’s not to say I don’t appreciate the gesture!
        xoxo Nicole

        • Kadren

          Maybe if enough of us put you on there they’ll figure out how awesome you are. :)

          • Thanks, Kadren. It’s really very kind of you. :)
            xoxo Nicole

  • My daughter and I have been waiting for you to share this recipe! I can’t wait to try it out! Thanks!

  • RAchael

    Have you tried the gluten free cinnamon rice chex????

    • I have, Rachael. They’re good, but it’s just not enough. I want it all. ;)

  • Mary Swisher Moran on Facebook

    thank you, thank you, thank you!!! just bought some teff and will make this soon!

  • Pingback: Vegetarian, Gluten-Free Roundup: Yes, there’s a bunch of Valentine’s Day treats at the bottom.()

  • Pingback: Weekly Gluten-Free Roundup – February 12, 2012 « Celiac Kitchen Witch()

  • Pingback: Gluten-free homemade “Froot Loops” cereal — Gluten-Free on a Shoestring()

  • Sep0713

    These are awesome!  I think you put me in the running for number one Mommy with this recipe.  My kids devoured these as we were making them and as soon as the came out of the oven.  And, of course, I feel great because they aren’t extruded and full of sugar :-).  I know it says you don’t recommend substituting ingredients, but I can’t help but wonder how coconut oil would do in place of the shortening.  I am not a big experimenter with recipes and fairly new to the kitchen so it could be a disaster.  But it would be a healthier fat if it worked.  Thanks so much for the recipe!!

Back to Top