Jump to content
  • 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

Pillsbury Chocolate Chip Cookie Dough---gluten-free!


SMRI

Recommended Posts

SMRI Collaborator

Found some Chocolate Chip cookie dough it a tub that you can scoop out and bake.  I've only tried it raw--yes, my mom said not to eat raw dough, I'm a rebel.  It was pretty good. It's a bit gritty but not bad.  The flavor was JUST about what "real" cookie dough tastes like.  I might bake up a few and see how they are.


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

I tried the pizza crust.  It was not sticky like most gluten-free pizza crust.  It made it easy to roll it out really thin to make an appetizer with it.  It was good bu I have forgotten what I made.......

kareng Grand Master

I tried the pizza crust.  It was not sticky like most gluten-free pizza crust.  It made it easy to roll it out really thin to make an appetizer with it.  It was good bu I have forgotten what I made.......

 

 

Love that search function!  This is what I made  Open Original Shared Link

 

They were great.  Kids thought we could do the same thing with cinnamon and sugar and they would be good.  Haven't tried that yet.

bartfull Rising Star

Can't get it here. (Not even for $17.99!! :lol: )

 

I was going to try the cauliflower pizza crust last night but my electric food chopper crapped out on me and when I went to buy a hand-held grater...it didn't work out.

 

So today, seeing I had all the ingredients, I cut up the cauliflower into small pieces, put it and the sliced mushrooms in a bowl of rice, heated it in the micro (I was at work), and then heated the Prego pizza sauce (a jarred sauce that is gluten-free and corn-free and soy-free. YIPPEE!) in a separate dish. Dumped the sauce on the rice/cauli/mushroom mixture, then topped it with the shredded cheese.

 

Pizza with a spoon! And it was good. :)

SMRI Collaborator

Those sound good.  I'll have to look for the pizza dough next trip.  I was looking for the yogurt--but found the cookies instead.  I really wanted Ice Cream, but no luck in that aisle.  

beth01 Enthusiast

I didn't like the after taste of the pizza crust. Still haven't tried the cookie dough yet, they don't carry it here.

LauraTX Rising Star

The pizza crust is decent, makes a big pizza if you pat it out thin.  Not a neutral flavor to it, though... can't put my finger on what it is.  But if I am at the store trying to scrounge for dinner I will go for that sometimes.  Had the cookies once, but I like to make my own cookie dough... because I have an excuse to eat it...ROFL


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



Celiac.com Sponsor (A8-M):



Serielda Enthusiast

OMG please, please,please tell me they do not have dairy and used coconut or something else... because if so I am going to the nearest supermarket and yelling shut up and take my money already if this is all true and I am not dreaming this.

The problem I find with most pilsburry products is flipping dairy and it doesn't list itself as  gluten free. After being burnt in the past twice by sheer accident I watch things very neurotically like I am sure most here do as well.  If anyone would be so kind to send a current as up to date list as they can of pilsburry's products that are safe I will be most greatful.  I know there is a list on here but as we all know things change quicker than the weather I dare say. The benadryl post on down the board here was what shocked me the most on how fast crap can change.

 

Found some Chocolate Chip cookie dough it a tub that you can scoop out and bake.  I've only tried it raw--yes, my mom said not to eat raw dough, I'm a rebel.  It was pretty good. It's a bit gritty but not bad.  The flavor was JUST about what "real" cookie dough tastes like.  I might bake up a few and see how they are.

kareng Grand Master

OMG please, please,please tell me they do not have dairy and used coconut or something else... because if so I am going to the nearest supermarket and yelling shut up and take my money already if this is all true and I am not dreaming this.

The problem I find with most pilsburry products is flipping dairy and it doesn't list itself as  gluten free. After being burnt in the past twice by sheer accident I watch things very neurotically like I am sure most here do as well.  If anyone would be so kind to send a current as up to date list as they can of pilsburry's products that are safe I will be most greatful.  I know there is a list on here but as we all know things change quicker than the weather I dare say. The benadryl post on down the board here was what shocked me the most on how fast crap can change.

We are talking about Pilsbury items that say " glutenfree" in big letters on them. Maybe if you looked at Pillsbury website you could see which ones they make? I have seen pie crust, pizza crust and cookie dough. Not sure about the ingredients - sometimes websites will list them.

Serielda Enthusiast

Hmm, I don't doubt that, its just in the market I am in, I haven't seen it. However most my grocery time is kind of rushed due to my schedule. Next time I have a bit more time at the supermarket I am gonna try and take a few more mins to poke at those things. While I do not eat them normally it would be great to have a chance to have a once in a blue moon indulgence.

We are talking about Pilsbury items that say " glutenfree" in big letters on them. Maybe if you looked at Pillsbury website you could see which ones they make? I have seen pie crust, pizza crust and cookie dough. Not sure about the ingredients - sometimes websites will list them.

SMRI Collaborator

Says "contains soy and eggs and may contain milk"...it also has "palm oil"...sorry....

Serielda Enthusiast

Oh crap..:\( oh well at least i know.

Says "contains soy and eggs and may contain milk"...it also has "palm oil"...sorry....

SMRI Collaborator

Ok--hot out of the oven...taste is basically the same as their gluten pre-made dough mix--not as good as homemade but not bad and easy.  Just a little gritty but not bad.  I only made a couple so they won't make it to the cool stage to see how they are not warm :D.

mbrookes Community Regular

The pie crust is good. I have used it several times for fruit pies and for savory turn-overs. It is easier to handle than the others I have tried. Thank you, Pillsbury.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to GlorietaKaro's topic in Super Sensitive People
      2

      Am I nuts?

    2. - Russ H posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Anti-endomysial Antibody (EMA) Testing

    3. - Scott Adams replied to JoJo0611's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Just diagnosed today

    4. - Scott Adams replied to GlorietaKaro's topic in Super Sensitive People
      2

      Am I nuts?

    5. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      28

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,805
    • Most Online (within 30 mins)
      7,748

    lalan45
    Newest Member
    lalan45
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference being that celiac disease is an autoimmune disorder that damages the lining of the small bowel. We actually no more about celiac disease than we do about NCGS, the mechanism of the latter being more difficult to classify. There are specific antibody tests for celiac disease diagnosis and there is also the endoscopy/biopsy of the small bowel lining. Currently, there are no tests to diagnose NCGS. Celiac disease must first ruled out. Researchers are working on developing testing methods to diagnose celiac disease that do not require a "gluten challenge" which is just out of the question for so many because it poses serious, even life-threatening, health risks. But we aren't there yet.
    • Russ H
      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012
    • Scott Adams
      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation from one autoimmune condition can sometimes be linked to or trigger other inflammatory responses in the body. MP, which involves inflammation of the fat tissue in the mesentery (the membrane that holds your intestines in place), is often discovered incidentally on scans, exactly as in your case. The fact that your medical team is already planning follow-up with a DEXA scan (to check bone density, common after a celiac diagnosis) and a repeat CT is a very proactive and prudent approach to monitoring your health. Many find that adhering strictly to the gluten-free diet for celiac disease helps manage overall inflammation, which may positively impact MP over time. It's completely normal to feel uncertain right now. Your next steps are to take this one day at a time, focus on the gluten-free diet as your primary treatment for celiac, and use your upcoming appointments to ask all your questions about MP and what the monitoring plan entails. This dual diagnosis is a lot to process, but it is also the starting point for a managed path forward to better health. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Your experience is absolutely valid, and you are not "nuts" or a "complete weirdo." What you are describing aligns with severe neurological manifestations of gluten sensitivity, which is a recognized, though less common, presentation. Conditions like gluten ataxia and peripheral neuropathy are documented in medical literature, where gluten triggers an autoimmune response that attacks the nervous system, leading to symptoms precisely like yours—loss of coordination, muscle weakness, fasciculations, and even numbness. The reaction you had from inhaling flour is a powerful testament to your extreme sensitivity. While celiac disease is commonly tested, non-celiac gluten sensitivity with neurological involvement is harder to diagnose, especially since many standard tests require ongoing gluten consumption, which you rightly fear could be dangerous. Seeking out a neurologist or gastroenterologist familiar with gluten-related disorders, or consulting a specialist at a major celiac research center, could provide more validation and possibly explore diagnostic options like specific antibody tests (e.g., anti-gliadin or transglutaminase 6 antibodies) that don't always require a gluten challenge. You are not alone; many individuals with severe reactivity navigate a world of invisible illness where their strict avoidance is a medical necessity, not a choice. Trust your body's signals—it has given you the most important diagnosis already.
    • Scott Adams
      Some members here take GliadinX (a sponsor here) if they eat out in restaurants or outside their homes. It has been shown in numerous studies to break down small amounts of gluten in the stomach, before it reaches your intestines. This would be for small amounts of cross-contamination, and it would not allow any celiac to eat gluten again.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.