It’s three years since I was diagnosed with celiac disease, three years since I stopped eating gluten, three years since I’ve been able to eat some of my favourite cereals.Â So many of my old favourite cereals are not gluten free simply because of one ingredient. Most breakfast cereals contain barley malt extract, barley malt flavouring or malt flavor, depending on the company and where in the world you are. I don’t think I’ve been to a country where this isn’t the case.Â I often wonder if General Mills can take it out of Chex why can’t they and other cereal makers remove it from other cereals too and give gluten free cereal lovers a bigger selection to choose from?
Luckily there are a whole bunch of delicious cereals which ARE gluten free. In the US I love my Chex, my Mighty Tasty Cereal and my Envirokids. In terms of gluten free cereal sold in the UK I can’t get enough of my Whole Earth Cornflakes, my Kelkin Rice Porridge and my Hale and Hearty Choco Jungle Cereal. There could be so much more choice though if just one ingredient was removed from so many other cereals.
My old favourites and cereals I still find myself missing from time to time are Frosties (Frosted Flakes), Crunchy Nut Corn Flakes, Ricicles, Shreddies and Rice KrispiesÂ (They do have a gluten free brown rice alternative in some places now). Many of these cereals could be gluten free if they would just get rid of the evil barley malt extract or malt flavour. If not for this malt flavour, cereals such as Frosted Flakes would have no gluten containing ingredients. Why will cereal makers not take this out and make more of their cereals safe for celiacs??
Is there more to this barley malt flavouring than I’m aware of? Is it a cost factor? Is it necessary for making cereals taste good? I should think not since Chex and various other cereals taste great without it!
I’d love to hear your thoughts on this. Are you too a celiac cereal lover who wants to rid the breakfast cereal world of barley malt flavouring?