Frito-Lay's Natural Push, a Natural Win for the Gluten-free

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.

2 thoughts on “Frito-Lay's Natural Push, a Natural Win for the Gluten-free”

  1. Unless they get certified, I’m not sure I’ll ever trust Lays. I know they’ve been horrible about cross contamination in the past and the headaches I’ve gotten from eating their products make me never want to trust them. So I guess what they are doing is a step in the right direction, but for this little corner of the GF market, unless they add Doritos to that tested list, I’ll probably stay far away from them.

  2. This is great news since I love to eat Fritos on my chili — a little more natural will be nice! Now if they could just also say that they won’t have GMOs, I’d feel great! I have to push away the little voice in my head that is concerned about GMOs when I eat them . :)

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