Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hot Fudge Sauce For Ice Cream?


munchkinette

Recommended Posts

munchkinette Collaborator

Can I eat hot fudge sauce on ice cream? (Not the regular chocolate syrup) One of my friends was convinced it had some kind of flour as a thickener. I could see it having malt flavoring or something like that, but flour? That seemed weird.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

You would have to check the brand that you were planning to eat--there's no way to say if all of a certain type of prepared food is gluten-free. That would be too easy :D

Guest nini

I've used the Smucker's hot fudge sauce with no problem. I had verified at one point that it was gluten-free, but you may want to double check with them just to be sure.

I do know that the hot fudge at McDonald's is gluten-free! I get the hot fudge sundae off the dollar menu and yummmmmmm

however, Dairy Queen says that their hot fudge sauce IS NOT gluten-free. Always check with the company, never assume just because one brand is ok that all are.

2Boys4Me Enthusiast

DQ® Gluten-Free Products

Open Original Shared Link

Dec. 2005.

For our customers with gluten intolerance, the following Dairy Queen® treats are gluten-free containing no wheat, barley, oats or rye.

Vanilla and Chocolate Soft Serve

Arctic Rush™ slush - all flavors

MooLatté® (without whipped topping)

(Please note: This does NOT include Hazelnut Flavored drinks.)

Additionally the following toppings are gluten-free:

Chocolate

Hot Fudge

Marshmallow

Butterscotch

Strawberry

Caramel

Our supplier of manufactured novelties informs us that the following items are also gluten-free:

DQ® Fudge Bar

DQ® Vanilla Orange Bar

Dilly® Bar (look for this in a sealed plastic wrap)

If you would like to try one of our famous Blizzard® treats, the following is a list of gluten-free Blizzard® treats.

Reese’s® Peanut Butter Cup Blizzard®

Butterfinger® Blizzard®

Snickers® Blizzard®

Heath® Blizzard®

M&M® Blizzard®

Banana Split Blizzard®

Hawaiian Blizzard®

Tropical Blizzard®

Strawberry Blizzard®

Mint M&M® Blizzard®

Please know, many of our Blizzard® candies and toppings contain wheat, rye, oats, and/or barley and would not be safe for a customer with gluten intolerance. As the Blizzard® machine is used for all flavors, cross-contamination may occur on any flavor Blizzard®. So for your safety, we recommend notifying the Dairy Queen® staff of your allergy or intolerance and requesting they thoroughly clean the Blizzard® machine before blending your Blizzard® to reduce the risk of cross-contamination.

When in doubt whether a product may contain a particular allergen, we recommend you purchase a pre-packaged manufactured novelty treat, which contains an ingredient listing and nutrition facts panel on the package.

Dairy Queen® restaurants are very busy and cross contamination may occur between ingredients. Thus a 100% confidence level cannot be guaranteed. It is important that you ask your local Dairy Queen® restaurant for an ingredient listing of the specific item in question and let them know of your special needs.

Fiddle-Faddle Community Regular

Well, Dairy Queen seems unusually on top o f the gluten thing!

For the best and cheapest fudge sauce, make your own. It takes like a minute longer than opening and heating Smuckers.

Melt a cup of dark chocolate chips in the microwave with a tablespoon or two of butter, stirring every 30 seconds. Stir in 1/4-1/2 cup of half-and-half, light cream, or whipping cream, and heat for 30 more seconds. You can add vanilla or any kind of gluten-free liqueur that you like . I used to like Grand Marnier, Kahlua (sp? that doesn't look quite right), or Frangelico--I have no idea if any of those are gluten-free, though.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,188
    • Most Online (within 30 mins)
      7,748

    terencie
    Newest Member
    terencie
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac Gluten Sensitivity). "Gluten Sensitivity" is the shortened version of NCGS. Third, Celiac disease is not an allergy to gluten. It is an autoimmune disorder characterized by gluten ingestion causing the immunes system to attack the lining of the small bowel, causing damage to it over time due to the constant inflammation that wears down the "villi" (mucosal finger-like projections that make up the lining). Over a significant period of time as gluten continues to be consumed, this generally results in impaired nutrient absorption. There are specific blood antibody tests available to check for celiac disease but the testing will not be valid while on a reduced gluten diet or a gluten free diet. Those already having having begun a gluten free diet must go back to consuming generous amounts of gluten for a period of weeks if they wish to pursue testing for celiac disease. Fourth, NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both. Fifth, you state that you are convince you don't have celiac disease by are just "gluten intolerant" (aka, gluten sensitive). How do you know that? It seems to me you are making a dangerous assumption here. I suggest you consider getting formally tested for celiac disease.
    • AllyJR
      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available. 
    • boy-wonder
      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I  2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle aged spread. I'd been lucky all my life having good metabolism and being able to eat anything and as much as I like without putting on any weight, it drove my other half mad. Over a conversation with a friend health and age Related stuff came up and he mentioned someone he knew who had recently found out they were gluten intolerant,  I looked it up and had every one of 8 or so symptoms listed. Bloating,  weight gain,  headaches, brain fog,  constipation, etc etc. I took the decision to give going gluten free a try. Within 1 week I had lost 4 lb, now 7 weeks in I've lost 13 lb. I feel much better in general,  the bloating has severely subsided, it used to keep me awake at night as I felt so uncomfortable.  So pretty much a success story, as everyone here knows,  going gluten free isn't always easy, and eating out can be awkward,  but I consider myself lucky that I appear to have an intolerance rather than an allergy or being celiac.  I can deal with most of the gluten free options at the supermarket but, the big one for me is bread, I love bread, and the gluten free options I've tried are pretty poor. I was at a posh black tie event last night and chose all the food options I thought would be gluten free,  however,  there was bread on the table and I couldn't resist it, I had I small piece of bread,  god it was good, I wanted more but I resisted. Today I feel a bit dodgy, my stomach is churning, and I generally feel a bit urgh.  So here's the question, is that really down to 1 small piece of bread or is it coincidence?  I'd be interested in hearing how other people have reacted to a similar situation,  as I was considering having a day off every now and then and enjoying some lovely fresh bread.
    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
    • thejayland10
      thank you, i have been doing that the last few weeks and will continue to do so. I had not had my ttg iga checked since I was diagnosed 14 yrs ago so I am not sure if they ever dropped below the 15-20 range.    all my other labs are completely normal but I am concerned that this may be signs of refractor celiac or something else since I'm so careful with gluten-free diet 
×
×
  • Create New...