Easy Gluten free Cinnamon Toast Crunch cereal Recipes

Easy Gluten free Cinnamon Toast Crunch cereal Recipes

The ingredients Easy Gluten free Cinnamon Toast Crunch cereal Recipes

  1. 1/4 mugs gluten free pastry flour
  2. 1/2 cups gluten free flour
  3. 2 teaspoons cooking soda
  4. 2 teaspoons cinnamon
  5. 1/3 cup 1 tea spoon coconut or sub room heat butter
  6. 1/3 cup brown sugars
  7. 1/8 cup sugar
  8. one tablespoon vanilla
  9. 2 tablespoons honey
  10. 1/2 cups buttermilk
  11. 3/4 teaspoons cinnamon

Step-step making Easy Gluten free Cinnamon Toast Crunch cereal Recipes

  1. Line two baking sheets with the silpat or parchment papper.

  2. In the bowl of a meals processor add the gluten free pastry flour, the gluten free flour, baking soft drinks and 2 teaspoons cinnamon. Pulse to combine. Then add in 1/3 mug coconut oil, 1/3 cup brown sugars, 1/8 cup sugar, vanilla and darling.

  3. Process until the gluten free dough looks like small peas and then add in the buttermilk and process until a gluten free dough ball forms. The gluten free dough will seem dry and crumbly, but this is fine.
    Preheat the oven to 350 levels Farrenheit.

  4. Dump the gluten free dough out onto a gently floured counter-top and pinch any crumbles of money together with your hands. Divide the gluten free dough into two smooth disks.

  5. Working with 1 piece of gluten free dough in a time place the piece associated with wax papper over the gluten free dough and roll the gluten free dough as thin as you may, no thicker than 1/4 inch solid, but preferably an 1/8 inch solid (about the thickeness of a quarter).

  6. Remove the top piece of parchment paper.
    In the small bowl combine the 1/8 mug sugar and 3/4 tsp cinnamon. Within another bowl melt the remaining one tablespoon coconut oil in the microwave. Brush the entire sheet of gluten free dough with the melted coconut oil and then generously sprinkle along with the cinnamon sugar.

  7. Along with a pastry cutter, pizzas cutter or very sharp knife, even the sides of the rectangle. Slice into items, about 1/2 inch squares. Pierce every square carefully 2 or 3 along with a fork. Use the very slim spatula and scrape the squares away the counter and then carefully make use of your hands to place the squares on the prepared baking sheets.

  8. Repeat with the remaining gluten free dough until all the gluten free dough has been used.
    Bake for 9 to 13 moments or until lightly fantastic brown upon top.
    Allow to cool completely and store in a good airtight box.