No. This product is not gluten free as it lists 3 ingredients that contain gluten and 1 ingredient could contain gluten depending on the source.

Is Kellogg's Special K Red Berries Gluten Free?

No. This product is not gluten free as it lists 3 ingredients that contain gluten and 1 ingredient could contain gluten depending on the source.
Product Image

Description

Crunchy toasted flakes paired with small berry pieces deliver a light, fruity flavor and a mix of crisp and chewy textures. Commonly eaten with milk or yogurt, it’s also used as a snack, cereal topping, or in homemade bars; reviews often note pronounced berry notes, occasional sogginess and sweetness variance.

Ingredients

Whole Grain Wheat, Rice, Sugar, Freeze-dried Strawberries, Wheat Bran, Contains 2% Or Less Of Brown Sugar Syrup, Salt, Malt Flavor. Vitamins And Minerals: Vitamin C (ascorbic Acid), Reduced Iron, Vitamin E Acetate, Niacinamide, Beta-carotene, Vitamin B6 (pyridoxine Hydrochloride), Vitamin B1 (thiamin Hydrochloride), Vitamin B2 (riboflavin), Folic Acid, Vitamin D3, Vitamin B12. Contains Wheat Ingredients.

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What is a Gluten Free diet?

A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.

Where to buy

Kellogg's Special K Red Berries is available at 1 retailer

Walmart

About this product

Cereal · Flake

Flavor
FruitySweet
Texture
Crunchy
Commonly used for
BreakfastSnacking
Gluten Free? Kellogg's Special K Red Berries | Spoonful