I’m still stuck working on a monster sweater design for an upcoming book, but until that’s done, there is little other knitting going on in my life. As a consequence, I’m sharing a nifty recipe.
If you aren’t glutenally challenged, but have a friend who is, they may have you canonized if you do this for them:
Gluten Free Grapenuts!
I’ve adapted “Mother’s Grape Nuts” from the orange (it makes a difference) More-with-Less cookbook.
This one:

It’s a great cookbook that my podcast listeners (MANY of them) recommended when I put the call out for… well… a cookbook just like this one. How to eat what you’ve got—and not waste so much food and stuff.

The gluten-free challenge, of course, is getting the taste without being able to use barley or graham flour.
Here’s what I did:
1 C Sorghum flour or Oat flour
1 C Brown Rice flour
1 C Buckwheat flour
1/2 C oat bran
1 C packed brown sugar
2 C buttermilk (I’ve used the powdered buttermilk mixed with water to good effect)
1 tsp soda
pinch salt (I sometimes throw in a bit of cinnamon too)

(There’s no reason to starchify this flour combo because you’re actually after a fairly dense end result.)

Beat everything together until it’s smooth.
Spread the goo out on two large greased cookie sheets that have an edge (you don’t want this blobbing off the edge and onto the floor of your oven). I’ve also used a Silpat mat rather than grease—works fine.
Bake 25–30 minutes @350 °.
Let it cool to a handleable warm state, then break into chunks. Let it cool a bit more, then—a handful at a time—toss into a food processor or blender to get it down to those GrapeNuts sized nuggets. Dump the nuggets back onto the cookie sheets and process another handful.
Spread the nuggets around on the cookie sheets and dry a bit more in the over at 250 ° for 20–30 more minutes. I generally go in with a spatula and try to smudge stuff around at about 10 minutes too to be sure to dry as much as possible.

This has to be stored in ziplock bags or airtight plastic or glass containers (it just ain’t good if soggy). Should be sweet enough to eat without extra sugar.

Mmmmmm

Now I have to go make some.