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Heavy Whipping Cream Gluten-Free?


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#1 KnightRobby

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Posted 03 October 2012 - 04:03 PM

I just did some searching around about this and saw a reply on Wiki Answers about this at: http://wiki.answers....eam_gluten_free The only reason I ask is because of the reply on Wiki Answers, but I am sure they were using a different kind of Heavy Whipping Cream...

Anyway, I have a Great Value brand in front of me and it has no milk and I have checked the ingredients with the ingredients to avoid on celiac.com Everything seems to be fine. Here are the ingredients: Ultra-pasterized Heavy Cream, Carrageenan, Mono and Diglycerides, polysorbate 80.

I have used this in the past to make Fettuccine Alfredo - which is one of the foods I eat a lot. I'm thinking it should be fine...
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#2 GottaSki

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Posted 03 October 2012 - 04:18 PM

It is gluten free. The person referenced in the wiki answer sounds like she might be dairy intolerant.

No need to avoid dairy unless you are finding you are having trouble with it - some folks need to avoid dairy when first gluten-free because it is hard to digest when the villi of the small intestine are damaged.
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#3 psawyer

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Posted 03 October 2012 - 04:28 PM

Milk, cream and butter are naturally gluten-free. If something is added to them, it is possible that gluten could be present. The only case I can imagine would be chocolate flavored milk, which could possibly contain barley malt.
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#4 kareng

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Posted 03 October 2012 - 04:41 PM

I just did some searching around about this and saw a reply on Wiki Answers about this at: http://wiki.answers....eam_gluten_free The only reason I ask is because of the reply on Wiki Answers, but I am sure they were using a different kind of Heavy Whipping Cream...

Anyway, I have a Great Value brand in front of me and it has no milk and I have checked the ingredients with the ingredients to avoid on celiac.com Everything seems to be fine. Here are the ingredients: Ultra-pasterized Heavy Cream, Carrageenan, Mono and Diglycerides, polysorbate 80.

I have used this in the past to make Fettuccine Alfredo - which is one of the foods I eat a lot. I'm thinking it should be fine...


If you have decided to avoid milk...you do realize that Cream is milk?
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#5 mushroom

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Posted 03 October 2012 - 04:54 PM

If you have decided to avoid milk...you do realize that Cream is milk?


Or, at the very least, contains lots of lactose. Churning it into butter would remove most of the lactose (although not all)
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#6 GottaSki

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Posted 03 October 2012 - 06:41 PM

Just read your post regarding giving up milk. This would mean you need to give up cream as well. You can make sauces with rice milk, almond milk or coconut milk.
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#7 KnightRobby

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Posted 04 October 2012 - 09:01 PM

Yeah, I am finding I am having a ton of trouble with milk products. So right now I am definitely dairy intolerant. I honestly had no idea. I just found out a bunch of products have milk in them and this is why I am feeling so terrible. I am glad that I am finding out so much in such a short time-frame from being diagnoses with Celiac.

BTW, I did some research on milk alternatives and did find out about rice milk, etc. I am thinking about trying rice milk at this time, since I have read some reviews claiming to taste similar to regular cow's milk. Of course I'll have to supplement the Vitamns, etc from cow's milk with other foods.
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#8 GottaSki

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Posted 05 October 2012 - 10:05 AM

Rice milk doesn't really taste like cow's milk, but to pour over milk and cook with it is a great substitution. You might want to grab one rice and one almond at the store. I have one son that prefers almond and one that prefers rice - no telling which you'll prefer.
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#9 IrishHeart

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Posted 09 October 2012 - 08:25 AM

or try So Delicious Coconut milk. Tastes great, has lots of calcium and works well in just about every recipe that calls for milk.
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