Recipes: Appetizers & Snacks, Breakfasts

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Gluten-Free Corn and Flax Flakes


Submitted by Jeanna H. of Pittsburgh, PA, for the Mambolicious Recipe Contest 2009.


  • 3/4 cup cornmeal
  • 1/4 cup flaxseed meal
  • 1/4 cup gluten-free baking mix (such as Arrowhead Mills)
  • 2 Tbsp. brown sugar
  • 1/4 cup Brown Cow® Cream Top Nonfat Plain Yogurt
  • 1/4 cup water
  • 1/2 tsp. vanilla extract


  1. Preheat oven to 350º F.
  2. Mix the cornmeal, flax, baking mix, and brown sugar together until combined.
  3. Stir in the plain yogurt, water and vanilla.
  4. The mixture should be moist but not too sticky.
  5. Place about 1/2 or 1/3 of the dough at a time on a flat plastic cutting board.
  6. Cover the dough with wax paper and use fingers or a rolling pin to press the dough into a very flat sheet. This will be the thickness of the flakes, so press it as flat as possible.
  7. Use a metal spatula to transfer the dough sheet to a greased baking sheet.
  8. The dough may be transferred in as many pieces as needed, and it is not necessary to keep it in one sheet. Make sure, however, to keep it as flat as possible.
  9. Bake in a preheated oven (350º F) for 8-10 minutes or until edges are starting to brown.
  10. Flip the baked sheets and return to the oven for additional 5-7 minutes or until crunchy.
  11. Remove from oven and let cool on a wire rack.
  12. Repeat with the remaining dough, pressing into flat sheets and baking as before.
  13. Once completely cooled, crumble the baked sheets into flake-sized pieces, storing in an air-tight container.
  14. Any pieces that are still soft will become crunchy after sitting for a while.

Servings: 4

Cook’s Note: If desired, after rolling the dough, cut into uniform squares and bake as crackers. The result is also delicious!

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