How to Pick a Gluten-Free Cereal

by in Gluten-Free, Grocery Shopping, September 28, 2013

If gluten-free cereal is on your shopping list, check out these tips and top brands before your next trip to the store.

Gluten-Free Labeling
Thanks to a new FDA ruling, all gluten-free products will have to meet strict criteria to be labeled as such. Many brands already adhere to strict guidelines but this FDA rule will give consumers additional assurance.

Gluten-Free Grains
Nutritious whole grains like corn and rice are common ingredients in many breakfasts cereals, plus they’re gluten free. Oats are also gluten-free but are also commonly cross-contaminated with gluten.

Hitting the Aisles
Just like many popular gluten-containing cereals, lots of gluten-free varieties are filled with sugar. Read labels closely and choose a box with the least amount of sugar (try to avoid it listed in the top three ingredients). As for potentially contaminated oats, you can find brands of cereal and granola are made with certified gluten-free oats.

Top Brands
Here are a few top picks for healthy gluten free breakfast cereals.

Udi’s Granola
Rice Chex
Nature’s Path Gluten Free Whole O’s
Erewon Gluten Free Crispy Brown Rice

Tell Us: What’s your favorite gluten-free cereal?
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »


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Comments (4)

  1. fizzy says:

    There it is again. I keep seeing it. Popping up here and there. Gluten-free. So what. Does it matter? I guess it must be bad for you, somehow. But how? Some sort of contamination? If many gluten products contain sugar, then too much sugar is bad. I get that, but what about the actual gluten itself? Just exactly what happens if we eat gluten, or too much of it? Is it worse than trans-fats? Can one get gluten-poisoning? What happens?
    Maybe congress should just pass a national law that, effective tomorrow, all foods will be gluten-free with no trans-fats or MSG. Then we could all be happy.

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  3. Jo-G says:

    Gluten has been so genetically modified that most people cannot digest it properly and more and more people are finding this out. I am severely intolerant to it. When I eat it I get VERY sick. It lasts for days. The labeling thing is a blessing for someone like me because some products were labeling themselves as gluten free and were not in fact gluten free making a lot of people very ill. I have not always had this problem. My children and myself were fine and then over the course of 2 years were suddenly very ill and there was no help in sight from any doctor. After blood work at the 7th doctor we found out that we couldn't handle gluten. After one week we were all relieved of our symptoms.

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