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When I was in Whole Foods the other day, I discovered purely by accident that Weetabix has spun off a whole-oats version. (Yes, it is called "Oatibix".) I gleefully snatched up the box before I thought about what I was doing. I'm now nearly halfway through a surprisingly heavy box of edible brillo pads, and looking forward to the rest. God only knows why. I missed Weetabix more than I realized, despite the fact that the substance it most closely resembles is particle-board, and it has a little less flavor than Cheerios. With a pinch of brown sugar it's pretty decent, though, and I've been toying with ideas for how to toast the pads without a toaster oven. They'd shed horribly in the toaster.
I've been looking for a gluten-free version of shredded wheat for years, and I've never found one. That's another cereal that many people have to be forced to eat, but which I actually miss. I have no idea what process is involved in making it, but I'm a little surprised that in the sea of gluten-free wafer cookies and gluten-free pretzels, there's nothing at all like Triscuits or shredded wheat. I'm sure it's technically feasible.
I'd adore a wheat-free version of Grape-Nuts, too. I know that malt is an essential part of the flavor, so getting rid of the barley (and thus gluten) is out of the question, but I could eat it so long as the wheat vanished. I miss it perhaps most of all -- crunchy, soggy, it never really mattered, I ate it anyway. I've always preferred things like Kix and Chex to Lucky Charms, even as a kid... I also miss the dark flavor of a good raisin bran, as apparently oats and rice don't have that depth of flavor (or light crisp flake, even). Sigh.
Maybe when I'm done researching bread I'll go into the cereal business. :)
Edit: The Internet to the rescue. Complete with barley malt, which most recipes lack.
I've been looking for a gluten-free version of shredded wheat for years, and I've never found one. That's another cereal that many people have to be forced to eat, but which I actually miss. I have no idea what process is involved in making it, but I'm a little surprised that in the sea of gluten-free wafer cookies and gluten-free pretzels, there's nothing at all like Triscuits or shredded wheat. I'm sure it's technically feasible.
I'd adore a wheat-free version of Grape-Nuts, too. I know that malt is an essential part of the flavor, so getting rid of the barley (and thus gluten) is out of the question, but I could eat it so long as the wheat vanished. I miss it perhaps most of all -- crunchy, soggy, it never really mattered, I ate it anyway. I've always preferred things like Kix and Chex to Lucky Charms, even as a kid... I also miss the dark flavor of a good raisin bran, as apparently oats and rice don't have that depth of flavor (or light crisp flake, even). Sigh.
Maybe when I'm done researching bread I'll go into the cereal business. :)
Edit: The Internet to the rescue. Complete with barley malt, which most recipes lack.