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

Breyer's Ice Cream

Em314

Recommended Posts

Em314 Explorer
Em314
Posted

Contacted Breyer's through their web site because for years now one of my previous favorite ice creams (Breyer's Blast Reese's Peanut Butter Cups) has not been listed as gluten-free despite there not being anything that ought to be gluten that I could see in the label.  I wanted to know if I was missing something of it this was just a CYA issue on their part.  Here's the reply:

 

 

Hello,

Thank you for contacting Breyers Ice Cream.

Through a new gluten-free program, Breyers is able to certify that these products do not come into contact with gluten in the facility where they are manufactured; therefore we can now call this property out on pack.

At this time, if a product does not have the “gluten free” label on the packaging, but it is listed on our website as gluten free and the ingredient panel does not list any gluten containing ingredients (ex. wheat, barley, etc), you can be confident that it is gluten free.

Please, always read the ingredient labels for the most up to date information, as recipes may change from time to time and gluten will always be called out on the label.

We hope this information will help, but should you have any additional questions, please don't hesitate to contact us again.

Sincerely,

Breyers Consumer Services

 

 

They now have labels right on the carton, and almost none of the "blast" ise creams are labeled as gluten-free.  I wonder if this is because of the candy included (Breyer's doesn't want to take responsibility for the safety of a third party's product), but if the candy is what they say it is, it's gluten-free candy.

 

Here's the product page:  Open Original Shared Link

 

So what sayeth everyone else on this issue?  Am I just not seeing the gluten ingredient on the list?

 

This is one of the few gluten-free foods I really, really miss.  Enough that I do wonder if it's worth risking an attempt to eat at some point (and I haven't knowingly "cheated" since I got diagnosed over 2 years ago, for context, lol).

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Looking at the ingredients - I would eat them.

cyclinglady Grand Master
cyclinglady
Posted

We buy the Breyers ice cream just from the gluten-free list. I assumed that the ingrediants on the "Blast" products might have more of a cross contamination issue, but that is just an assumption! I never called the manufacturer.

Why not just add your own toppings? I make ice cream cakes, gluten-free of course, in a Springform pan. I soften the ice cream and that is the time to add your favorite gluten-free candy or cookies. Wrap well an freeze hard for 24 hours and then allow it to slightly soften just before serving and to help release the dessert from the pan. The combinations are endless. My family's favorite is raspberry sorbet and vanilla layers with chocolate ganache and brownie crumbles between layers with a chocolate cookie crust! It is to die for!

mamaw Community Regular
mamaw
Posted

wow I really must live in the  woods--- I never  ever  seen Breyer's blast! :( sounds  yummy....

LauraTX Rising Star
LauraTX
Posted

I have seen lots of new breyers stuff. Haven't tried any of them, but it wouldn't surprise me if they are focusing growth in the south, given the absence of blue bell.  Before the recall it would take up more than half a texas ice cream aisle.   

GF Lover Rising Star
GF Lover
Posted

Going from the Company Statement, I would eat the non-gluten ingredient ice creams.  But....don't come back and say you've been glutened.  You've had fair warning from the Company :)

 

Colleen

bartfull Rising Star
bartfull
Posted

I would have eaten it too before I got CC'd from the Blue Bunny All Natural ice cream I've been eating for years. I know they also make cookies and cream but I never had a problem before. I'm absolutely sure it was the ice cream now because I ate some from one of the two containers I had, then it went on sale the next day so I bought some more. Got glutening symptoms but wasn't sure what caused them. I ate from the new container and was fine. When that was gone I ate from the second container I got in the first batch and guess what? Glutened again!

 

I hate it that I can't trust it anymore! I just loved my ice cream. It got me through the dark times when my diet was so limited at first. It was probably a new employee who didn't clean the machinery well enough, or maybe a Friday end of the day run where someone got lazy. It would PROBABLY be alright to try it again but I won't. I'm just going to have to substitute with something else. (And no, there is no Breyer's here.)

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

Celiac.com Sponsor (A8-M):


squirmingitch Veteran
squirmingitch
Posted

Oh BUMMER Barty that you have no Breyers there. But then again, we have no Canyon Bakehouse here. 

CK1901 Explorer
CK1901
Posted

Breyer's is making a valient effort to label everything and they are telling us very clearly which products are potentially not safe. i wouldn't eat it. Adding your own toppings takes like 2 seconds,.

Archived

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

Go to topic listing

  • 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. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in ...
    2. Scott Adams
      - Scott Adams replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Low iron and vitamin d

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also ...
    3. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Healthy Gluten Free Foods low sugar that you found?

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those...
    4. Scott Adams
      - Scott Adams replied to lizzie42's topic in Traveling with Celiac Disease
      1

      Trip to Anaheim/Disney

      This article is a few of years old, but my still be helpful.
    5. trents
      - trents commented on Scott Adams's article in Winter 2026 Issue
      14

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

      This is likely dependent on the sensitivity of the individual celiac.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,242
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By Scott Adams · Posted

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in foods. I encourage everyone here who is affected by celiac or gluten sensitivity to read the announcement and submit their own suggestions — real lived experience matters and can influence policy changes that benefit the whole community.
    • Scott Adams
      Low iron and vitamin d

      By Scott Adams · Posted

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also commonly reported in celiac kids and can be related to slow healing, reflux, motility, or even low iron itself. It sounds like the supplements are clearly helping, which is reassuring, and ongoing monitoring with her doctor can help determine when (or if) doses can be reduced as absorption improves. The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. This article has more info:    
    • Scott Adams
      Healthy Gluten Free Foods low sugar that you found?

      By Scott Adams · Posted

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those with whole foods can help you feel more “normal” without triggering symptoms. Subscription boxes can be hit or miss, so checking labels carefully and using them as an occasional supplement—rather than a staple—often works best.
    • Scott Adams
      Trip to Anaheim/Disney

      By Scott Adams · Posted

      This article is a few of years old, but my still be helpful.  
    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
×
×
  • 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.