Gluten Free Fruit Loops

Gluten Free Fruit Loops

If you miss Froot Loops now that you’re gluten free, try this recipe for gluten free fruit loops cereal. It’s a labor of love, but it’s surprisingly fun!

Froot Fruit Loops Copycat Cereal in a spoon

If anything is clear from this experiment, it’s that I need a hobby. Normal people, even people who miss their favorite cereals that aren’t gluten free, don’t spend all this time making gluten free fruit loops cereal.

I never said I was normal.

A close up of freeze dried strawberries

Freeze-dried fruit is the star in this one. Lisa has links to reliably gluten-free freeze-dried fruit and other ingredients

Crushed freeze dried strawberries

Blend it ’till it looks like this.

A close up of ingredients

Add it together with a bunch of stuff. I really can’t answer substitution questions, I’m afraid. I made 6 different formulations of the recipe before I came up with this one, and I’m sticking with it. Feel free to experiment, though!

A close up of Froot Fruit Loops Copycat Cereal dough

Here’s what the dough looks like when it’s strawberry.

A close up of raw Froot Fruit Loops Copycat Cereal

This is banana. It’s more moist.

Dough on wooden surface

So I added a couple tablespoons of confectioner’s sugar to help dry it out a bit.

Froot Fruit Loops Copycat Cereal dough being shaped

Then I used a large plain pastry tip to cut out rounds.

A close up of a person holding metal tool

Dough being shaped

Then pressed them through to release them.

Dough being shaped on brown surface

A #2 pastry tip was the right size for the hole in the center. I also used a toothpick sometimes, since these guys are pretty small.

Raw shaped Froot Fruit Loops Copycat Cereal

The flavor possibilities are endless. I made blueberry, banana and strawberry. My favorite was the blueberry. The moisture balance in the dough was perfect, and the taste was subtle and sweet.

Like this recipe?

Prep time: Cook time: Yield: 6 servings


1 cup (140 g) all purpose gluten free flour blend (I used Better Batter)

1/2 teaspoon xanthan gum (omit if using Better Batter)

2 tablespoons (16g) cornstarch

2 tablespoons (12 g) cultured buttermilk blend (I use Saco brand)

50 g finely ground freeze-dried fruit (ground in a blender until a fine powder results)

1/8 teaspoon kosher salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon Penzey’s lemon peel powder (optional)

1/2 cup (100 g) granulated sugar

7 tablespoons (50 g) confectioner’s sugar (plus more for dusting, if necessary)

3 1/3 tablespoons (40 g) vegetable shortening, melted

1/4 cup cream or milk, at room temperature


  • Preheat your oven to 325°F. Line a rimmed baking sheet with parchment paper and set it aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, buttermilk blend, ground fruit, salt, baking powder, baking soda, lemon powder, granulated sugar and confectioner’s sugar, and whisk to combine well. Add the melted vegetable shortening (no need to let it cool after melting in the microwave) and cream or milk, and mix to combine. The dough should come together.

  • Once it begins to come together, knead it with your hands until it forms a smooth but stiff dough. Some flavors will be drier than others. Blueberry is quite dry, but banana is rather wet. If the dough seems like it’s too soft dust with confectioner’s sugar by the tablespoon and knead it in to absorb some moisture.

  • Place the dough between two pieces of unbleached parchment paper, and roll until the dough is no less than 1/4 inch thick. With the small end of a large, plain piping tip, cut rounds out of the dough.

  • Press the round out of the tip through the top onto the prepared baking sheet. Repeat with the rest of the dough, and place the rounds of dough less than an inch apart on the baking sheet (they won’t spread during baking). Gather scraps and reroll as necessary.

  • With either a toothpick or a plain #2 piping tip, press a small hole in the center of each round of dough. If using a toothpick, move it in a tight circular motion to widen the hole or it will seal up during baking.

  • Place the baking sheet in the center of the preheated oven, and bake for 4 minutes. Remove from the oven and allow to cool slightly. If any of the centers have closed during baking, gently prod them back open with a toothpick.

  • Turn the oven temperature down to 250 degrees F, and place the baking sheet back in the center of the oven to dry out (and become crisp) for about 7 minutes. Remove from the oven and allow to cool completely on the baking sheet. The loops will crisp further as they cool.


Comments are closed.

  • Susan
    February 24, 2012 at 11:10 PM

    APPL JACK’S !!!

  • […] Froot Loops. Now…breakfast cookies. And not just any breakfast cookies. Whole grain banana pecan […]

  • Sherry L
    February 21, 2012 at 8:20 AM

    Your ambition, ingenuity and patience never cease to amaze me! These are so impressive! Froot Loops were my daughter’s fav. cereal, and her classmates sometimes have them as a snack. I know that she would love to have them again, I bet if she were to try these, she would be hooked! This looks like a project for a “snowy” or “rainy” day, thanks!!

    • February 21, 2012 at 11:04 AM

      Hi, Sherry,
      It could be those things motivating me, or it could just be pure, unadulterated insanity. I guess we’ll never know! I agree that these are a great project for a snowy or rainy day. :)
      xoxo Nicole

  • February 20, 2012 at 8:48 PM

    Naomi, that makes me sad and happy all at once. Can you believe the vivid colors you get, just with fruit? Of course, after making these loop after painstaking loop, my kids asked, “can’t you make your own freeze-dried fruit?” Then again, a few years ago my son asked, “wouldn’t it be cool if you made your own water?”
    Can’t wait to hear how your loops turn out. We’re so connected, you and me. :)
    xoxo xoxo Nicole

    • Anonymous
      February 21, 2012 at 10:20 AM

      yes, I get the same treatment – mom, you parted the dead sea, now can you turn the moon into cotton candy while playing the macarena backwards in swahili?


      but we’re great moms. And we’ve the documentation to prove it ;-)

      • February 21, 2012 at 10:32 AM

        Exactly! *sigh*

  • viktoria
    February 20, 2012 at 4:17 PM

    great idea. i was diagnosed last september and still can´t stop to look food blogs in my spare time.

    greetings from europe (austria)

    you in america, you have the best gluten free blogs. thank good for my english

    love viktoria

    • February 20, 2012 at 8:31 PM

      Hi, Viktoria,
      Welcome! Glad you’re enjoying U.S. blogs. Come back any time. :)
      xoxo Nicole

  • Jenny
    February 20, 2012 at 3:45 PM

    Seriously Nicole,

    I feel obligated to again offer my services as a live-in-well-fed-very-happy babysitter. Fruit Loops? They weren’t allowed in my house (As per what Lisa mentioned, I’ll bet my parents ate them when I wasn’t home, but enough of that), but I found them when I got to college. Just like Cinnamon Toast Crunch. And then I got diagnosed and all these new friends I had just made were gone in the blink of an eye.

    I like that your loops will be distinctly different flavors, rather than what I think the good folks at the big cereal company do and just different colors of sugar rings. I just recently acquired a vacuum sealer for wide mouth jars. I think this weekend, if the BB comes in in time from Amazon, I am going to make these and their cousins the CTC guys and put a serving (half a cup? three quarters?) into a jar and seal it. Then breakfast on the go is a snap – grab a jar, a bottle of your favorite cereal pour over and I’ll bet even the bus driver will be jealous.

    Thank you. A thousand million times, thank you. I am happily assimilated. Resistance IS futile.

    So, whats next (after the cookbook, of course)? My vote is for tweaking something else we all loved when we were kids but have forgotten. Ooh, or figuring out a way to make mini-pot-pies like Marie Callendar does them, all microwaveable from the freezer and tasty. (I miss you, my gluten-rich friends).

    But then, I’m ambitious.

    • February 20, 2012 at 8:36 PM

      Hi, Jenny!
      I was trying to remember if the “real” version had different flavors, or just different colors. I can’t remember!
      I love those CTC guys. I hope your Better Batter makes it in time. The CTC will seem like a walk in park compared to these, I’m afraid. Cutting out all the little circles gets old… But the end result is pretty worth it.
      There’s a recipe for Chicken Pot Pie in my (first) cookbook, and there will be a recipe for “Quick Chicken Pot Pie” in the next one. I just made the “Quick” version a couple nights ago, and froze one of them. I defrosted it tonight, and it was perfect. Freezes beautifully.
      What’s next? You’ll just have to tune in each weekday to see. :)
      xoxo Nicole

      • Jenny
        February 21, 2012 at 11:54 AM

        Same bat time, same bat channel!

        I’m here… glued to my monitor. With my Super cape and everything.

        Hmm. I guess my big one was trying to figure out how to make single servings I could pop in the microwave at work. I wonder if I made pupusa style with the filling if it would work. So many things to ponder on.

      • Jenny
        February 21, 2012 at 12:30 PM

        Also, as a not so side note, according to the straight dope, who says that they got this straight from the toucan guys, the loops in the box are all the same flavor.

        • February 21, 2012 at 8:48 PM

          Good to know, Jenny! So basically we’ve got the Toucan right where we want him… Beat!
          xoxo Nicole

  • Christin Holt
    February 20, 2012 at 3:30 PM

    My daughter wants to hug you! I am quite impressed, as always. You set the bar very high!!!

    • February 20, 2012 at 8:38 PM

      Hi, Christin,
      That’s so great to hear – that your daughter is excited! My son has never tried any of the gluten-containing versions of these foods (he’s been GF since around 1 year old), but he sees the other kids in school eating them, so he’s really happy to be able to say that he’s had them, too. That’s a big deal. Thank you for telling me. :) Anything else your daughter is missing?
      xoxo Nicole

  • Angel Repsher on Facebook
    February 20, 2012 at 2:25 PM

    You continue to amaze me, Nicole. You totally rock!

  • Anneke
    February 20, 2012 at 11:16 AM

    I know you don’t do this, but it would be really interesting to see a nutrition label for these little guys versus the real thing! You know, I am sure, that I don’t have the patience for GF cereal, but I am so impressed that you do! The Cinnamon Toast Crunch guys have some appeal, but only if they come out of the over with the cutie little faces on them!

    • February 20, 2012 at 11:40 AM

      Hi, Anneke,
      I agree that would be interesting. I hope someone decides to do the analysis (not me!). ;)
      Seriously, the Cinnamon Toast Crunch guys are so good I could eat those every single day and never get tired of them. These little loops are a close second for me. I foresee your breaking down and making those at some point. Resistance is futile!
      xoxo Nicole

  • February 20, 2012 at 10:44 AM

    I think we are a little like Ethel and Lucy with those piping tip cut-outs. Your Loops look great. I think we can consider this a extra extra tested recipe. Ready for Cap’n Crunch?

    • February 20, 2012 at 10:56 AM

      Amen, Lisa! Extra-extra tested, indeed. And then some.
      I don’t know if I’ve ever even had Cap’n Crunch!
      xoxo Nicole

  • February 20, 2012 at 10:23 AM

    Fun! :)

  • […] all about Nicole’s Fruit Loops here.  You’ll be glad you […]

  • Michelle Dunton Olejar on Facebook
    February 20, 2012 at 9:39 AM

    Awesome! Thanks for posting :) Can’t wait to try. I went to Whole Foods yesterday and I forget to get the Saco :(

  • Holly Hill on Facebook
    February 20, 2012 at 9:12 AM

    Not a fan, but this is ambitious! Great job!

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