Gluten-Free Granola Recipe (2024)

FAQs

Why is my homemade granola not crunchy? ›

Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.

Clumpy Granola Method: Add Egg White

The idea is that the egg's protein will help the oats bind to each other and create delicate clusters. Results: Not only does the egg white work as a glue to hold the oats together, but it also gives the granola an incredibly crispy bite.

1) Is Granola gluten free? Oats are naturally gluten free, so generally speaking, granola is gluten free since none of its ingredients naturally contain gluten. However, some granola producers process their oats on the same machines that process wheat and barley, which can lead to cross-contamination.

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.

Not only can you transform that soggy, chewy granola back to being blissfully crunchy, but it's easier than you might think. All it takes is spreading the granola in a single layer on a rimmed baking sheet and heating it in a 400 degree oven for five minutes — essentially re-baking it.

Too much unhealthy fat

Some granolas appear healthy because they seem low in added sugars, but they might contain a high level of added fats. Nut-rich granolas may have more than 10 grams of fat, which is a healthy, unsaturated, low-cholesterol type of fat.

You need to stir the granola as it bakes to encourage even toasting. But, about halfway through the total bake time, just let it be. As the sugars caramelize, they cause the ingredients to stick together and eventually form those oh-so-desirable clusters.

Nut butter is a super flavorful fat that serves multiple purposes in granola. It acts as a binding agent—along with additional coconut oil and whatever natural sweetener I've chosen—helping to pull the dry ingredients together into a wet, sticky mass for baking.

Contains Fiber

From just 1/3 cup of granola, you'll get about 4 grams of fiber. Although it's indigestible by your body, fiber helps to regulate digestion and prevent constipation. It may also help control your blood sugar and promote a feeling of fullness after eating, allowing you to cut calories with less hunger.

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.

Is Chick-fil-A granola gluten-free? ›

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!

The short answer is that fudge is “probably” gluten-free in most instances. The raw ingredients for fudge are typically sugar, butter, and milk (so those are gluten-free) but fudge can quickly become non gluten-free when it is flavored (chocolate, peanut butter, maple, etc.).

People with celiac disease should not “cheat and just have a little every once in a while.” Not adhering to a gluten-free diet with celiac disease can lead to poor absorption of nutrients, anemia, infertility, and intestinal cancers, just to name a few.

Although oats themselves do not contain gluten, they are often grown, processed, and transported alongside wheat, barley, and rye, which do.

Because milk and live active cultures are the only ingredients used, plain Greek yogurt is gluten free most of the time. Though there is always a chance of cross-contamination with gluten from other products a manufacturer produces that possibly do include gluten-containing additives.

I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.

Until I ran into a clever trick, courtesy of Julia Turshen's new cookbook Simply Julia for getting granola as crispy as you want it: add egg whites. Per Turshen, for every three cups of rolled oats you want to transform into granola, add a ¼ cup each maple syrup and olive oil.

You need fat. If you're not using some type of fat to make granola, you're going to have a pile of dry oats. We use olive oil at Marge, and it gives the granola a toasty quality I really love.

Your homemade granola will continue to crisp up as it cools. It's tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it'll be extra crisp and toasty – totally worth the wait!