Okay, fine. They’re not completely whole grain. They’re fortified! This is kind of a big step for me. I’m not the healthy-living blogger. Let’s get down to brass tacks. You’ll … more
This is kind of a big step for me. I’m not the healthy-living blogger.
I honestly can’t tell you what you could use in their place if you don’t have them. I’m no expert in this arena (the component-gluten-free-flour-arena). All I can really tell you is that this combination works to make a crunchy, satisfying cereal with a really nice, wheat-like taste.
And it’s cute as the dickens.
Can you tell that I’m dying to make gluten-free Lucky Charms? After that, Fruit Loops. It has to be done!
Can I do it? I have no idea (that’s your cue to build me up with all sorts of false confidence).
But I’m going to try. Apparently I have nothing better to do.
See the teff? It’s the brown seedy stuff. The rice bran is on top of it. They’re mingling.
The moisture balance is really what this recipe is all about. So you may need to add more all-purpose flour as you go along. Just knead it in. There’s no butter and no oil. No eggs, either.
And the dough was well-floured enough that I was able to roll it out without covering it in parchment paper. If you find it’s sticky, flour it.
I used that sweet little star cutter you see in this mosaic. See how neatly they all fit in there, like a puzzle? I never take out more than 2 cutters at a time.
I’m fairly certain that I wouldn’t be able to put the whole puzzle back together with ease. So one or two at a time works just fine for me.
Be sure to flour that cutter.
Let’s face it. They’re adorable. Why is anything miniature … adorable? Because of babies?
Bake them 5 minutes, flip them, and bake 5 minutes more.
Then turn down the oven low low low, and crisp them as much as you like. I like them pretty crispy. Serve them in milk! Have them over yogurt!
This is super exciting. It’s a whole new category of somewhat senseless recipes that I see before me. Fun!
Here’s how I did it…
- 2 cups (280g) all-purpose gluten-free flour (I use Better Batter), plus more by the tablespoon
- 1 teaspoon xanthan gum (omit if using Better Batter)
- Scant ⅓ cup (35g) gluten-free stabilized rice bran
- 2 tablespoons (25g) teff
- ½ teaspoon kosher salt
- pinch (1/8 teaspoon) baking soda
- ¼ teaspoon baking powder
- ½ cup (109g) light brown sugar
- 2 cups buttermilk
- Preheat your oven to 350 degrees F. Set aside a nonstick rimmed baking sheet or a parchment-lined rimmed baking sheet.
- In a large bowl, place the flour, xanthan gum, rice bran, teff, salt, baking soda, baking powder and brown sugar, and whisk to combine well. Add the buttermilk, and mix until the dough comes together. If the dough is sticky, add more flour by the tablespoon. Knead until smooth.
- Place the dough between lightly floured sheets of unbleached parchment paper, and roll it out ¼ inch thick (see photo). Peel back the top piece of parchment paper, and cut out shapes in the dough a small, well-floured star-shaped cookie cutter (see photo). Place the stars right next to one another on the prepared baking sheet (they will not spread at all). Gather and reroll the scraps and repeat until no scraps remain (or you lose your patience – it gets tedious).
- Place the baking sheet in the center of the preheated oven and bake for 5 minutes. Remove the baking sheet from the oven and turn over each of the stars. Return to the oven and bake for another 3 to 5 minutes, or until beginning to brown on the underside. Turn the oven temperature down to 250 degrees and bake until nearly crunchy – checking every 10 minutes until done. It should take about another 20 minutes, depending upon how crunchy you prefer your cereal.
Have a spoonful. I’ve got plenty.