We believe our cereal should be enjoyed by all. That's why we made Rice Chex™, Cheerios™, and Lucky Charms™ gluten free by simply removing stray wheat, rye, and barley grains from our oat supply.

These cereals don't have wheat, barley, rye, or other gluten-containing ingredients. Instead, manufacturers often make them from alternative grains like rice, corn, quinoa, or millet.

Gluten-Free Cereal Options

• Rice Cereals. Rice cereals are a popular gluten-free option.
• Corn Cereals. Corn cereals are another gluten-free option that is widely available.
• Quinoa Cereals. Quinoa is a gluten-free grain.
• Buckwheat Cereals.
• Cheerios.
• Chex.
• Fruity Pebbles.
• Rice Krispies.

Some gluten-free grains are more bland and require additional seasoning to taste more like their gluten counterparts. One common mistake people make is assuming that all gluten-free cereal is healthy. While they do not contain gluten, many are high in sugar and lack the fiber found in regular cereals.

Gluten is a type of protein present in cereal grains. It is found in wheat, rye and barley and is responsible for the elastic texture of dough. However, not all of us digest gluten in the same way.

These cereals don't have wheat, barley, rye, or other gluten-containing ingredients. Instead, manufacturers often make them from alternative grains like rice, corn, quinoa, or millet.

A gluten-free label. If a product claims to be gluten-free on the package, then it is most likely safe to eat as the FDA only allows packaged foods with less than 20 parts per million (ppm) of gluten to be labeled “gluten-free.” However, you should still check the ingredients list.

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can. Be sure to keep notes about which flours you like and which you don't.

Generally, gluten free baked products are characterized by reduced textural and sensorial properties compared to their gluten-containing counterparts [4]. Because of the flours employed, gluten free biscuits may be harder, may present a dry and sandy mouthfeel and an unpleasant appearance, taste, or color [5].

Gluten is composed of two types of proteins, called gliadin and glutenin, which bind to each other to form a network that supports dough and allows be bread to be light and fluffy. Amino acids present in both gliadin and glutenin help the two proteins to form hydrogen bonds with each other.

Some gluten-free grains are more bland and require additional seasoning to taste more like their gluten counterparts. One common mistake people make is assuming that all gluten-free cereal is healthy. While they do not contain gluten, many are high in sugar and lack the fiber found in regular cereals.

Generally, gluten free baked products are characterized by reduced textural and sensorial properties compared to their gluten-containing counterparts [4]. Because of the flours employed, gluten free biscuits may be harder, may present a dry and sandy mouthfeel and an unpleasant appearance, taste, or color [5].