Last year (almost to the day) I posted a recipe for Fruity Pebble Treats after I had gotten “glutened” by eating a rice krispy treat – silly me for missing the MALT flavor ingredient (see my post about the new gluten-free Rice Krispies here). So instead of making the same mistake twice, I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles (I’ve also made them with the cocoa pebbles and both are awesome!). Before making these I called Post to double-check that these two cereals were in fact gluten-free and was assured that they were gluten-free. You can check out the original post here.
A few weeks ago I received an e-mail from Post with the following information:
Thought you might be interested in hearing that longtime favorite Post cereals, Fruity and Cocoa Pebbles, are gluten-free and can be enjoyed on their own or in gluten-free treats!
They also generously sent me a box of each the Fruity Pebbles and Cocoa Pebbles to review. I decided that I would make something with the Fruity Pebbles because as I found out last year Bryan really really likes the Cocoa Pebbles and pretty much that means those were off-limits and were his to enjoy. (I’m such a nice girlfriend huh?)
And the following is from the press release that was attached:
Beginning in January, Post Fruity and Cocoa Pebbles cereals will lower sugar content and establish a new upper limit of 9 grams per serving for Fruity Pebbles; 10 grams per serving for Cocoa Pebbles. In addition to lowered sugar levels, all Pebbles varieties are also deemed by FDA regulations to be Cholesterol Free, an Excellent Source of Vitamin D, Low Fat and Providing 10 Essential Vitamins and Minerals.
Pebbles, a rice-based cereal, will also be receiving Gluten Free certification, a relatively unique distinction in the cereal category. In response to increased concerns over celiac disease and products containing wheat gluten, the brand went through a rigorous FDA approval process to achieve Gluten Free status on all Pebbles boxes.
“Post Foods is dedicated to providing both nutritious and delicious cereals for people of all ages, and we’re pleased to announce improvements to the Pebbles brand that will assist in our ongoing efforts to improve kids’ nutrition,” said Bart Adlam, President of Post Foods. “By lowering our sugar content and receiving Gluten Free certification, we hope moms feel confident serving a cereal that combines the fun and heritage of Bedrock with great taste that kids love. “
Additionally, Post Foods is working in tandem with the Children’s Food & Beverage Advertising Initiative (CFBAI), a program launched by the Council of Better Business Bureaus to help tackle the issue of childhood obesity. A progress report released Dec. 15th by the CFBAI shows Post Foods is demonstrating excellent compliance with the established pledge to advertise healthier foods to kids and continues to achieve steady progress in promoting products that are better for them.
Now you will see “Gluten-Free” listed right on the boxes so now there is no second guessing if these are gluten-free or not. You can now make those delicious crispy treats or better yet you can try one of their many other recipes such as these Yabba Dabba Doo Cookies (Pebble Cookie Crispies). The recipe listed on their website is not gluten-free however, it is super easy to convert this recipe to be gluten-free. Below is my adaptation of Post’s original recipe which is a great recipe for both kids and adults:
Yabba Dabba Doo Cookies Recipe
1 pkg. Gluten-Free Yellow Cake Mix- such as Betty Crocker* (If using this cake mix, add two teaspoons of vanilla)
1/2 cup Oil
1/4 cup Water
1 large Egg
2 1/2 cups Fruity or Cocoa* Pebbles Cereal (*if using Cocoa Pebbles use a gluten-free chocolate cake mix)
Heat your oven to 350 degrees.
In a large bowl mix the egg, oil, and water until well combined. Add in the cake mix and mix until combined with a wooden spoon or rubber spatula. Once everything is combined add in the Pebbles and mix well.
Drop tablespoons of batter onto an ungreased cookie sheet (I always line my pans with either a Silpat or with parchment paper) about two inches apart. Bake for 11 minutes or until cookies are beginning to brown.
Cool cookies on a wire rack – makes about 4 dozen.
I had a box of the Betty Crocker Gluten-Free Yellow Cake Mix on hand however you could use another gluten-free yellow cake mix or better yet try this awesome recipe from the lovely Carrie at Ginger Lemon Girl who created her own gluten-free vanilla cake mix.
------------------------------------ Author Information: Jenny Manseau – Gluten Free Blogger. Location: Portsmouth, RI Website: www.creativecookinggf.com Facebook: www.facebook.com/creativecookinggf Twitter: www.twitter.com/creatively_gf E-mail: firstname.lastname@example.org