Rae's Cold Cereal Recipes
THIN BATTER AND DOUGH RECIPE
2 cups flour
1 tsp. salt
2 cups water (or more)
Mix lightly with spoon until free from lumps. Beware of overbeating. Strain batter if it is lumpy.
STIFF DOUGH RECIPE
1 3/4 cup flour (plus 2 cups)
1/2 tsp. salt
1 cup of water
Mix lightly with a spoon. Knead to a stiff ball (using about 2 more cups of flour). Roll dough out in paper-thin sheets.
SNAP CRACKLE POP VARIETY
Use thin dough recipe. Fill a plastic squirt bottle and have fun making different designs on a cookie sheet. Bake at 400 for about 10 minutes until cereals are brown and crisp.
Use thin batter. Spread 1/2 cup on cookie sheet and bake at 350 for 15 minutes. Break up big sheets into bite-size pieces.
Use stiff dough recipe. Roll thin. Cut in long, 1/4-inch-wide strips, then cut diagonally in bite-size pieces. Bake at 350 for about 10 minutes until crisp.
1/2 cup raw gluten
1/2 cup thick cooked starch
1/2 cup water
2 tbsp. dry milk
Mix in blender. Either pour onto two cookie sheets and cut into bite-size pieces, or make fancy shapes using a plastic squirt bottle. Bake at 375 for about 15 minutes until crisp.
This recipe might be impossible because the author expects one to make the gluten and thick starch themselves. Dry gluten can be purchased at a health food store and one could use rice water instead of the cooked starch, although it is not thick.
Also, I imagine that you could substitute corn flour in the thin batter to make corn flakes. Perhaps one cup of flour and one cup of corn flour. I searched for a cornflake recipe on three search engines and came up empty handed. Let me know if you try it and how it turns out!
Hope this helps you!
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