Gluten-Free Granola Recipe (2024)

FAQs

What is gluten free granola made of? ›

What is Gluten-Free Granola? Granola is a breakfast food made from rolled oats, nuts, seeds, and sweeteners such as honey or maple syrup. Gluten-free granola is made without any gluten-containing ingredients like wheat, barley, or rye.

Most granola contains oats and oats in their pure form are gluten free. However, because most oats are processed in facilities that are producing grains like wheat, barley, and rye, they can contain traces of gluten.

Some people with celiac disease have an immune reaction to the avenin in oats, a protein similar to gluten, and should avoid all oats, even those labeled gluten-free. If you can tolerate oats, be sure they are specifically labeled gluten-free, including granolas and granola bars.

Add an egg white.

The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.

As such, watch out for ingredients like chocolate chips, honey, and dried fruit with added sugar. Granola may prompt weight gain if eaten in excess, as it can be high in calories from added fats and sugars. What's more, sugar is linked to chronic conditions like type 2 diabetes, heart disease, and obesity.

The granola doesn't have any gluten-containing ingredients. But since it isn't made with gluten-free oats, there is a risk of cross-contamination. The cookie crumbs topping is not gluten-free, either. Waffle potato chips: As with many brands of potato chips, these are gluten-free!

Avenin Sensitivity

Even though oats are naturally gluten-free, a small portion of people with celiac disease still react to them. Research suggests that a protein in oats called avenin can trigger a similar response to gluten, though it is thought to be a separate sensitivity.

It's important to know that peanuts, peanut butter, peanut flour and peanut oil are considered naturally gluten-free foods.

The short answer is yes, honey is gluten-free. Honey is made by bees, who take the nectar from flowers and convert it into the delicious substance that we know as honey. On its own, this nectar does not contain wheat products and thus is safe for a gluten-free diet.

Rethink your grains: Avoid all products with barley, rye, triticale (a cross between wheat and rye), farina, graham flour, semolina, and any other kind of flour, including self-rising and durum, not labeled gluten-free. Be careful of corn and rice products.

What is a good binder for granola? ›

While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.

Bake low and slow.

Cook at 300 degrees F slowly for about 30 minutes or until it is golden brown and toasty. Cooking at too high of a temperature will likely burn the honey coating, the oats, and the nuts. A lower temperature ensures even baking for crispy, crunchy granola.

Here, a full cup of hot tap water is stirred into the dry oats, then left to sit for 15 minutes before you proceed with the recipe (which also skips any stirring during baking). The idea is that the water softens the oats, and stickiness from the starch will create more clumps, which won't be broken apart by stirring.

In addition, the introduction of the many refined gluten free grains and starches that are in gluten free products are often upsetting to the micro-flora balance in the intestines, causing gas and bloating.

⅓ cup of gluten free granola (Bakery On Main) contains 150 Calories. The macronutrient breakdown is 52% carbs, 43% fat, and 5% protein. This has a relatively high calorie density, with 500 Calories per 100g.

Several of our oat farmers follow purity protocol, a set of criteria and testing standards to ensure oats stay gluten-free from seed to shelf. It takes a lot of care to meet this standard – from careful and deliberate planting techniques to how the processing equipment is cleaned.

A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta.