Wow, cereal is something that I never even come close to. In fact, it’s something that I’ve totally put out of my mind — until now. I love the look of this recipe for Homemade Grape Nuts from Carrie Vitt of Deliciously Organic. I have on occasion made my own granola with almonds, coconut, and honey, but the hordes of over-processed gluten-free cereals that are on the supermarket shelves are of no interest to me for numerous reasons.

Click through to Carrie’s post to read about what is done to the cereal (including the gluten-free versions) and I think you’ll agree that it’s something to be avoided.

Sometimes my kids want cereal for breakfast. Heck, even I occasionally want a bowl. Unfortunately, I don’t know of a single minimally-processed cereal available at the grocery store that I feel comfortable feeding my kids. Even if the cereal only has a few ingredients, the high temperatures and pressures required to form long strands or puffy balls destroy many of the nutrients. Many cereals are expanded and then spayed with sugar and oil so they will keep their form and crunch while sitting in milk. And the little flakes or rings? Those are grains mixed with liquid until they form slurry. The mixture then goes through a machine called an extruder. The extruder applies high heat and pressure to form the rings, flakes or shreds. According to Paul Stitt, a biochemist and author of the book Fighting the Food Giants, the extrusion process destroys many nutrients, denatures fatty acids, and can even destroy the synthetic vitamins which are added to the cereal…

Read the full post & get the recipe

About Chris Armstrong

I created the Celiac Handbook website in 2004. It has evolved into a portal for new (and old) ideas related to healthy and sustainable gluten-free living and avoiding the usual pitfalls of the gluten-free junk food market.

•