Gluten-Free Chex Cereals!
|The Gluten-Free Chex Cereals Lineup (as of early 2017)|
For all you fans of the famous General Mills Chex cereals products that have not been able to eat these cereals since being diagnosed with Celiac Disease or Gluten Intolerance, it appears we will soon (June 1st supposedly - though I presume inventory will take some time to get into the distribution channel and hit shelves everywhere) have the fortune of newly reformulated Gluten-Free Chex varieties including:
- Gluten-Free Corn Chex,
- Gluten-Free Cinnamon Chex,
- Gluten-Free Strawberry Chex, [this one seems to have gone away over time]
- Gluten-Free Honey Nut Chex
- Gluten-Free Chocolate Chex
- Gluten-Free Vanilla Chex
Without changing the crunchy, oven-toasted flavor of Rice Chex, General Mills has replaced barley malt with molasses resulting in a Gluten Free Cereal. General Mills has taken the requisite steps to prevent cross contamination and has tested the formula based on the proposed FDA standards. Questions & comments are welcome at 1-800-328-1144.I expect that General Mills has taken similar re-formulation steps for these other Chex varieties. And, they are to label any Gluten-Free Chex cereals clearly on the front of the box (just like Rice Chex are now) once the new formulas are out... so keep your eyes open for those labels.
I definitely applaud General Mills' action in making these cereals gluten-free, and I sure hope other breakfast cereals produced by them, and by Kellogg's Cereals and other cereal manufacturers, are reformulated to be gluten-free when such formulation seems so simple (to those of us that do gluten-free baking and food creation). I always find myself in the store looking longingly at those cereals that *should* be gluten-free, but for some reason always feel the need to add barley-malt for flavoring, or some other traces of wheat or gluten.
Now, I understand that the cereal makers are incuring additional cost and/or steps to prevent cross-contamination in their production facilities in addition to just altering a recipe a little bit... and I am guessing that is the larger issue for them. But, as more cereal recipes are engineered to be gluten-free, it would seem that the likelihood of cross-contamination will drop considerably also, and make it easier to produce even more Celiac-friendly breakfast cereals.
On a side note: I also find myself always looking at boxed cereals that, aside from OATS, would be gluten-free... but, "aside" is the wrong word perhaps, since all it would take is using CERTIFIED GLUTEN-FREE OATS in place of just run of the mill OATS to make the cereals gluten-free (in theory). But, given the price of such "certified gluten-free oats", I doubt we will see a wholesale shift to gluten-free mainstream oat-containing cereals any time soon, unless large commercial oat producers start doing a much better job at crop-segregation (farms, processing plants, trucks, etc. etc). But, I can dream :)
For now, I eagerly await the tast of some Gluten-Free Corn Chex come June of 2009. It has been so long...
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