Silly me, I thought Post was doing something special when they announced that they would be officially certifying their Pebbles cereal as gluten-free (and cutting the sugar, to boot).

Turns out they aren’t the only ones ringing in the new year with a healthy, gluten-free leaf.

According to the Dallas Morning News, Frito-Lay will be eliminating the artificial flavors, artificial preservatives or MSG from about half of their products. The change will result in a significantly lower sodium content for many of the products, as well.


Of course this is good news, but how is it really related to the gluten-free community? I think our gluten-eating neighbors owe us a pat on the back and a thank-you, quite frankly. Frito-Lay’s spokeswoman made a point of referencing the increased number of people checking their website for information about which products suit their diet — and I bet a lot of those people were us.

It’s a great example of the way that our small (but growing!) community can have an outsize impact simply by being vocal about our needs. Every time you contact a company looking for information about gluten, you’re helping push food manufacturers towards a place that’s better for all of us.

Accordingly, the Frito-Lay website has a helpful and frequently updated list of gluten-free products, which you’ll also find in our grocery guide. We posted about it earlier this year, when they updated the list, but it’s such a good example of thorough reporting by a large company that it’s worth talking about again.

The website differentiates between gluten-free products, which are tested to be below the 20 PPM threshold, and products that don’t contain gluten ingredients but aren’t tested and may risk cross-contamination. Interestingly, the website also differentiates between Canadian and US products, and there’s less available in the Canadian market: useful to know if you’re traveling north.

As a bonus, here’s a great recipe for Hot Olive & Artichoke Dip that The Pioneer Woman, Ree Drummond, cooked up for Stacey’s Pita Chips. I suspect it tastes just as good on Frito-Lay’s other, gluten-free options:


  • 1 can Artichoke Hearts (14 Oz. Can)
  • 10 whole Black Olives
  • 8 ounces, weight Cream Cheese (1 Pack)
  • 1 cup (Real) Mayonnaise
  • 1 whole Egg
  • ¼ cups Red Onion, Diced
  • ¼ cups Grated Parmesan Cheese
  • 3 dashes Worcestershire Sauce
  • Salt and Pepper, to taste
  • Cayenne Pepper (for Spice)

Preparation Instructions

Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.