Bright, crunchy, and playful — these homemade Gluten Free Fruit Loops mimic the cereal you remember but use simple gluten-free flours and natural flavoring. I developed this recipe after testing several baking and drying methods until the rings stayed crispy and colorful without collapsing. If you want guidance on using eggs in gluten-free recipes while adapting this cereal, see using eggs in gluten-free recipes.
Why Make This Recipe
- Fun, nostalgic flavor with bright fruit-like notes that kids and adults both enjoy.
- Made from gluten-free pantry staples—no mystery ingredients required.
- Great for controlling sugar, colors, and allergens compared to store-bought cereal.
- Versatile: eat with milk, as a snack, or use in bars and trail mixes.
- Personal note: I love this recipe because it lets me recreate a childhood favorite while keeping texture crisp and clean.
If you enjoy homemade gluten-free breakfast treats, you might also like these crispy gluten-free air-fryer donuts.
Recipe Overview
- Prep time: 20 minutes (plus coloring and piping)
- Bake/Dry time: 1 hour (active bake 12–15 minutes, then low-temp dry 45–60 minutes)
- Total time: About 1 hour 20 minutes (not including cooling)
- Servings: Makes about 5–6 cups of cereal (approx. 8–10 servings)
- Difficulty: Easy–Medium (requires piping or shaping small rings)
- Method: Mix a stiff, pipeable batter, pipe small rings on a silicone mat, bake to set, then low-temperature dry to crisp.
My Experience Making This Recipe
I tested several flour blends and drying times to get the right crunch without over-browning. The main discovery was that a short bake to set the rings followed by a long, low-temperature dry produces the most stable, crispy cereal. Using gel food colors keeps colors bright without thinning the dough.
How to Make Gluten Free Fruit Loops
This recipe uses a rice-and-tapioca-based batter that you pipe into rings and bake until set, then dry slowly to crisp them. Key techniques are getting a pipeable consistency (thick but squeezable) and low-temperature drying to remove moisture without burning. Expect to spend a few extra minutes piping, but the hands-on work is quick; the low oven time is mostly passive.
Ingredients (makes ~5–6 cups):
- 1 cup white rice flour
- 1/2 cup tapioca starch
- 1/4 cup potato starch (or cornstarch)
- 3 tbsp granulated sugar
- 1/2 tsp xanthan gum (optional, helps structure)
- 1/4 tsp fine sea salt
- 2 large egg whites (or 3 tbsp aquafaba for vegan)
- 2 tbsp neutral oil (vegetable or avocado)
- 2–3 tbsp milk or non-dairy milk (adjust for consistency)
- 1 tsp vanilla extract
- Gel food coloring in desired colors (small amount per portion)
Equipment:
- Stand mixer or hand mixer, silicone baking mat or parchment, piping bag with 1/4" round tip (or a zip-top bag with corner cut), rimmed baking sheet, wire rack, oven thermometer (optional).
Step-by-step (concise):
- Preheat oven to 325°F (163°C) and line a baking sheet with a silicone mat.
- Whisk flours, sugar, xanthan, and salt in a bowl. In another bowl, whisk egg whites lightly with oil, milk, and vanilla.
- Fold wet into dry until a thick, pipeable batter forms; if too stiff add 1 tsp milk at a time. Divide into small bowls and tint each with gel color.
- Transfer colored batter to piping bags and pipe 1–1¼" rings (leave space between).
- Bake 12–15 minutes until rings look set and just starting to color; remove and let cool 5 minutes.
- Reduce oven to 200°F (93°C). Place rings back on the sheet or a wire rack and dry for 45–60 minutes until fully crisp. Rotate trays halfway through for even drying. Cool completely on a wire rack before storing.
Expert Tips for Success
- Use gel food coloring rather than liquid — it adds color without thinning the batter and keeps ring shape.
- Pipe rings onto a silicone mat for easy release; if using parchment, dust with a touch of rice flour to prevent sticking.
- For uniform rings use a 1/4" round tip and steady pressure; practice a couple of test rings to adjust consistency.
- Dry low and slow: 200°F (93°C) removes moisture without browning, which keeps the loops light and crisp.
- If you want extra crunch, once cooled, toast lightly in a 300°F (150°C) oven for 4–6 minutes, watching closely to avoid burning.
For more ideas on gluten-free textures and small-batch goods, see my notes in the gluten-free vegan mini recipe gluten-free vegan mini pies.
How to Serve Gluten Free Fruit Loops
- Classic breakfast: serve with cold milk or a dairy-free alternative for a crunchy bowl.
- Snack mix: toss with nuts, dried fruit, and chocolate chips for a colorful trail mix.
- Dessert topping: sprinkle on yogurt, ice cream, or parfaits for crunch and color.
- Party cereal bars: press into melted marshmallow or nut butter bars for a nostalgic treat.
Storage and Reheating Guide
Store completely cooled cereal in an airtight container at room temperature for up to 2 weeks to maintain crispness. For longer storage, freeze in a freezer-safe container for up to 3 months — thaw at room temperature in the closed container to avoid moisture. If cereal softens, re-crisp on a baking sheet at 300°F (150°C) for 4–6 minutes or in a preheated oven at 200°F (93°C) for 10–15 minutes; always check frequently. For broader storage guidance on gluten-free baked goods, consult these tips on best ways to store gluten-free baked goods.
Recipe Variations
- Egg-free / Vegan: replace 2 egg whites with 3 tbsp aquafaba and increase oil to 3 tbsp; dry slightly longer for crispness.
- Lower-sugar: reduce sugar to 1–2 tbsp and add 1–2 tsp powdered fruit pectin for body if needed.
- Multi-grain: swap up to 1/3 cup of rice flour with sorghum or millet flour for a nuttier flavor (may need a splash more liquid).
- Seasonal flavor twist: fold 1/2 tsp cinnamon and orange zest into a portion for autumn loops — try a pumpkin-cake inspired approach from this pumpkin cake variation for ideas.
Nutritional Highlights
- This cereal is naturally gluten-free when you use certified gluten-free flours, and you control sugar and fat amounts.
- Rice- and tapioca-based cereals are typically low in fiber; add nuts or seeds at serving time for more fiber and protein.
- Allergen info: the base recipe contains egg and may contain cross-contact risks if flour isn’t certified gluten-free; adapt to vegan if needed.
Troubleshooting Common Issues
- Rings collapse while baking: batter was too thin — add 1 tsp more rice flour or chill batter 10 minutes to firm before piping.
- Cereal is chewy after cooling: not dried long enough; return to 200°F (93°C) and dry until crisp, checking every 15 minutes.
- Colors bleed or look pastel: you used liquid dye; switch to concentrated gel colors and use sparingly for vivid shades.
Frequently Asked Questions
Q: Can I skip the low-temperature drying step?
A: No — the low-temp drying is crucial. The initial bake sets structure but leaves moisture that makes cereal chewy; drying at 200°F (93°C) for 45–60 minutes yields the crisp texture you expect.
Q: Can I make bigger rings for mini donuts instead?
A: Yes, you can pipe larger rings but expect longer bake and dry times and a softer interior. For mini donuts, try baking at 325°F (163°C) until golden, then dry at 200°F (93°C) until crisp or finish in an air-fryer for 2–3 minutes.
Q: Is xanthan gum necessary?
A: It isn’t mandatory, but 1/2 tsp helps bind gluten-free flours and gives better structural integrity for tiny shapes. Omit it for sensitive diners but expect slightly more fragile rings.
Q: Can I use natural colorings like beet powder or spirulina?
A: Yes — powdered natural colors work, but they may alter flavor and are less vibrant than gel food color. If using powders, reduce other dry ingredients slightly or add a touch more liquid for the same piping consistency.
Print
Gluten Free Fruit Loops
- Total Time: 80 minutes
- Yield: 8-10 servings 1x
- Diet: Gluten-Free
Description
Bright, crunchy, and playful homemade Gluten Free Fruit Loops that mimic the nostalgic cereal while using simple gluten-free ingredients.
Ingredients
- 1 cup white rice flour
- 1/2 cup tapioca starch
- 1/4 cup potato starch (or cornstarch)
- 3 tbsp granulated sugar
- 1/2 tsp xanthan gum (optional)
- 1/4 tsp fine sea salt
- 2 large egg whites (or 3 tbsp aquafaba for vegan)
- 2 tbsp neutral oil (vegetable or avocado)
- 2–3 tbsp milk or non-dairy milk (adjust for consistency)
- 1 tsp vanilla extract
- Gel food coloring in desired colors (small amount per portion)
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with a silicone mat.
- Whisk flours, sugar, xanthan, and salt in a bowl.
- In another bowl, whisk egg whites lightly with oil, milk, and vanilla.
- Fold wet into dry until a thick, pipeable batter forms; if too stiff add 1 tsp milk at a time.
- Divide into small bowls and tint each with gel color.
- Transfer colored batter to piping bags and pipe 1–1¼” rings (leave space between).
- Bake for 12–15 minutes until rings look set and just starting to color; remove and let cool for 5 minutes.
- Reduce oven to 200°F (93°C), place rings back on the sheet or a wire rack, and dry for 45–60 minutes until fully crisp.
- Cool completely on a wire rack before storing.
Notes
Use gel food coloring rather than liquid to maintain batter consistency. Store in an airtight container to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg