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Are Rice Krispies Gluten Free? Not Now There's Wheat in Them
No. Kellogg's has swapped the rice in Rice Krispies for rice flour and added wheat gluten, so they're not safe for coeliacs or a wheat allergy. What changed, why, gluten-free swaps, and chocolate crispy cakes that work with any puffed rice.
No. Rice Krispies aren't gluten free, and since Kellogg's changed the recipe this autumn they now contain wheat gluten as well as barley malt, so they're not suitable for coeliacs or anyone with a wheat allergy.
The rice has gone too. Sort of.
Kellogg's has swapped the whole grains of rice in Rice Krispies for rice flour, and blamed "changing weather conditions".
Snap. Crackle. Stop.
I found out at breakfast, because Aaron read the side of the box out loud. All of it. Including the vitamins. Including the barcode.
Erin took the news badly. She'd booked Saturday for crispy cakes. She'd issued a royal decree. In crayon.
The good news? Crispy cakes don't care. Whole grains, flour, puffed, popped - any puffed rice cereal makes a decent crispy cake, and a gluten-free one makes a gluten-free cake. The chocolate does the heavy lifting. It always has.
So here's what changed, why, what to buy instead if you can't eat gluten, and the crispy cakes recipe that works with any puffed rice in the cupboard.
What has Kellogg's changed in Rice Krispies?
Rice Krispies are now made from rice flour instead of whole grains of rice, and wheat gluten has been added.
Coco Pops have changed as well. They're now a blend of rice flour and corn flour, plus wheat gluten.
Kellogg's says both cereals are still not high in fat, salt or sugar, with no artificial colours, flavours or sweeteners, and the same fibre, vitamin D and iron as before.
The new packs flag the change, and wheat is now in bold in the ingredients, as the law requires for allergens.
The story broke on ITV News on 3 November. The cereal aisle hasn't been this tense since someone put the milk in first.
Made from whole grains of rice, flavoured with barley malt extract. Labelled "may contain" gluten because of shared factory lines.
Rice flour, sugar, barley malt extract, wheat gluten, salt, vitamins and iron. Contains barley and wheat.
Are Rice Krispies gluten free?
No - the new Rice Krispies contain wheat gluten and barley malt extract, so they're not gluten free and aren't safe for coeliacs.
They weren't labelled gluten free before the change either. Coeliac UK says Kellogg's regular cereals use barley malt extract as a flavouring.
Some people with coeliac disease can eat foods with a small amount of barley malt extract, but only when the food is labelled gluten free, meaning it has 20 parts per million of gluten or less. Without that label, you can't tell how much is in there.
Wheat gluten is different. It's an ingredient in its own right now, not a trace. If you have coeliac disease or a wheat allergy, Rice Krispies and Coco Pops are off the list.
If you've got a box at home, check it. Older packs may still be in cupboards and on shelves for a while. Aaron has checked ours. Twice. He has laminated the result.
Why did Kellogg's take the rice out?
Kellogg's says changing weather conditions have hit the quality and availability of some of the rice and grains it uses, and the new recipe keeps the cereal consistent.
A spokeswoman added: "We appreciate that even small changes to a much-loved product can feel noticeable."
Noticeable is one word for it. Erin has others. She's not allowed to use them.
Kellogg's says the new recipes were tested for taste, look and texture, and it's listening to feedback.
The Grocer reports that Rice Krispies sales are falling in both value and volume, so this isn't a cereal that can afford to lose fans. Snap, crackle and flop.
Gluten-free alternatives to Rice Krispies
Look for puffed rice cereal labelled gluten free - these four were on UK shelves this week.
- Nestle GoFree Rice Pops - carries the Coeliac UK crossed grain symbol. Morrisons and Ocado
- M&S Made Without Wheat Rice Pops - brown rice, labelled gluten free
- Tesco Free From Rice Snaps - labelled gluten free
- Kallo Organic Puffed Rice - labelled gluten free, at Sainsbury's
Read the label every time you buy. This whole post exists because a recipe changed overnight.
What you need for chocolate crispy cakes
Five ingredients make 12 crispy cakes, and the cereal can be any puffed rice you like.
- 150g chocolate - 100g milk and 50g dark, or all milk if it's for small people
- 75g butter, salted or unsalted
- 3 tbsp golden syrup (about 60g) - stops them setting rock hard
- 100g puffed rice cereal - gluten-free rice pops if needed
A pinch of salt is optional. I'm optional too, according to Erin.
Chocolate crispy cakes
Rate this recipe
- Prep10 min
- Melt5 min
- Set1 hr
- Makes12
- Calories~160
Calories are approximate, per cake, worked out from the ingredients. Brands and portion sizes vary.
Kit
A heatproof bowl, a saucepan, a 12-hole muffin tin and 12 paper cases.
- Heatproof bowl and a small pan - or a microwave-safe bowl
- Muffin tin with paper cases - the tin holds the cases in shape while they set
- An ice cream scoop for even cakes, or two dessertspoons
How to make rice crispy cakes
Step 1 - Melt the chocolate, butter and syrup gently
Melt the chocolate, butter and syrup together in a bowl over barely simmering water, stirring now and then, for about 4 to 5 minutes.
- Line a 12-hole muffin tin with paper cases first, so you're ready to go.
- Break the chocolate into a heatproof bowl with the butter and syrup. Sit it over a pan of barely simmering water, with the bottom of the bowl not touching the water.
- Take it off the heat while a few small lumps remain, and stir them smooth. Microwave instead? 10 to 20 second bursts, stirring between each.
Step 2 - Fold in the puffed rice
Tip in the cereal and fold it through gently with a big metal spoon until every grain is coated.
- Fold, don't beat. Hard stirring crushes the rice and you lose the crunch.
- Keep going until there are no pale grains left. This takes about a minute. Ayden made it take ten.
Step 3 - Spoon into the cases
Spoon about 2 dessertspoons of the mixture into each case and press it down lightly.
- An ice cream scoop gives you 12 cakes the same size, which stops the arguments. Mostly.
- Press the tops down a little so they hold together. Add any sprinkles or mini eggs now, while the chocolate is still wet.
Step 4 - Chill until set
Chill the crispy cakes in the fridge for about 1 hour, until the chocolate is firm.
- They'll set at room temperature too, just more slowly.
- Keep them in an airtight tin for up to 5 days. They have never lasted 5 days in our house. They have barely lasted 5 minutes.
Making them gluten free? Use gluten-free rice pops, and check the chocolate label too - Coeliac UK lists chocolate as one to check, while golden syrup and butter are fine. Two labels, thirty seconds, one happy coeliac.
Making a batch for tomorrow's fireworks? They sit very happily next to the toffee apples in our Bonfire Night food spread.
If it goes wrong
Most crispy cake problems come down to chocolate that got too hot, or cakes that weren't pressed and chilled properly.
Chocolate gone grainy or thick? It got too hot.
Fix: Barely simmering water, bowl off the water, and stop heating while there are still a few lumps. Chocolate sulks if you rush it. So does Aaron.
Falling apart? Not pressed down, or not chilled long enough.
Fix: Press each one down firmly in its case and give it the full hour in the fridge. Crumbs are not a serving suggestion.
Set rock hard? The golden syrup was left out.
Fix: Keep the 3 tablespoons in - the syrup keeps them chewy, not chippable. Nobody wants a crispy cake that needs a chisel.
Gone soft and chewy? Air got to them, or they're a few days old.
Fix: Airtight tin, and eat them within a couple of days for the best crunch. This has never been a problem for us. See Tyson.
Mini eggs or marshmallows melted? They went into hot chocolate.
Fix: Let the mixture cool for a few minutes before stirring them in, or press them on top. Erin calls this "the decorating ceremony". It has a dress code.
Too sweet? All milk chocolate and plenty of syrup.
Fix: Use more dark chocolate, or stir in a pinch of salt. The grown-up version. The kids won't notice. The kids will notice.
Crispy cakes and Rice Krispies: questions people actually ask
Are Coco Pops gluten free?
No. Coco Pops have changed too and now contain wheat gluten, made with rice flour and corn flour. They're not suitable for coeliacs or a wheat allergy.
When did Rice Krispies change?
The change was reported on 3 November 2026, and the new recipe packs carry labelling about it. Kellogg's hasn't given a public date for when each pack switched, so check the ingredients on the box in your hand. Aaron has a spreadsheet. Of course he does.
Do Rice Krispies still snap, crackle and pop?
Kellogg's says the new recipe was tested for taste, look and texture. Whether yours still talks back is between you and your bowl. Ours went quiet. Then Erin poured the milk and it was fine. Royal presence.
Can you make crispy cakes with cornflakes?
Yes - cornflakes work just as well, they're just chunkier. Use a little more cereal, as flakes are lighter for their size. Cornflakes usually contain barley malt too, so they're not gluten free either.
Can you use white chocolate?
Yes, but melt it extra gently and leave out the golden syrup, or it can turn a funny colour. White chocolate is the drama queen of the chocolate world. Erin approves.
Do crispy cakes need to go in the fridge?
An hour in the fridge sets them fastest, but they'll set at room temperature too. Once set, an airtight tin in a cool spot keeps them crunchy for up to 5 days.
Can you freeze crispy cakes?
You can, but the rice softens as they thaw, so they're best eaten within a few days instead. Also, freezing implies leftovers. We've never had leftovers.
Is barley malt extract gluten free?
Not on its own - barley is a gluten grain, so barley malt extract always shows up as barley in the ingredients. Coeliac UK says a food that uses a tiny amount can still be safe, but only if the pack is labelled gluten free. No label, no gamble.
Is chocolate gluten free?
Plain chocolate often is, but not always - Coeliac UK lists chocolate as one to check. Look for gluten in the ingredients and any "may contain" warning before you use it for a coeliac.
Rice Krispies and crispy cakes, on one page
So: the rice is flour now, the wheat is in, and the cakes are still very much on.
Erin's Saturday is saved. The decree has been reissued. In felt tip, this time. It's serious.
Now go and snap something.
