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

gluten-free and dairy free ice-cream?


ncsc

Recommended Posts

ncsc Apprentice

I have Celiac Disease and am also sensitive to dairy.  I ate dairy free ice-cream made with coconut milk and certified gluten-free.  I had a reaction from something in there.  The brand was So Delicious Coconut Milk ice-cream.  I checked with the manufacture and it is processed on shared equipment with gluten that claims to be cleaned between runs.  I know this can cause cross-contamination.  I also checked with a different brand, Nado Moo, which is also dairy free and gluten-free.  It is also processed on shared equipment that is cleaned between runs.  

Does anyone know of a truly gluten-free (not something produced on shared equipment with gluten containing grains) and dairy free ice-cream type of product?  Thanks in advance.

 


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



Celiac.com Sponsor (A8-M):



Ennis-TX Grand Master

Yeah one I found recently Open Original Shared LinkYou can order these on amazon in a dry powder, blend with water and freeze for your own and add flavors/mixins

I have used wink also with no gluten issues....I honestly prefer making my own nicecream with coconut milk, Swerve Sweetener, stevia, and LorrAnn flavor syrups or Capella Drops flavoring. Love adding in almond butter, sun butter, or vegan cream cheese like Miyokos.

I also did a post a few weeks back with gluten free icecreams and if in shared or dedicated facilities, Should I go dig it up for you?

ncsc Apprentice

Thank you so much!  The post about gluten-free ice cream in a dedicated facility would be great.  Thanks again and than ks for the link to luvicecream.

Ennis-TX Grand Master
ncsc Apprentice

Ennis, thank you so much for this information.  All of your help reminds me that I am not the only one with gi issues.  I do not post often, but whenever I read stuff here, I learn so much info.  Thank you!!!!!!!!!!

After reading through the link, I am so motivated to buy my own ice cream maker and make my own.  Ice-cream (gluten-free and dairy free) made from coconut milk really is the only processed thing I buy.  I do lots of cooking and avoid processed foods.  I am going to learn how to make my own ice-cream.  

Interestingly, one brand on the list, Nana Creme, is free of the top 8 allergens and is made in a dedicated gluten-free facility.  I ate that, and had a reaction.  Most likely to something else that is in it.  But, I have a "double-wammie" of celiac disease and ulcerative colitis.   So who knows what I was reacting to.  Thanks again.

Ennis-TX Grand Master
1 hour ago, ncsc said:

Ennis, thank you so much for this information.  All of your help reminds me that I am not the only one with gi issues.  I do not post often, but whenever I read stuff here, I learn so much info.  Thank you!!!!!!!!!!

After reading through the link, I am so motivated to buy my own ice cream maker and make my own.  Ice-cream (gluten-free and dairy free) made from coconut milk really is the only processed thing I buy.  I do lots of cooking and avoid processed foods.  I am going to learn how to make my own ice-cream.  

Interestingly, one brand on the list, Nana Creme, is free of the top 8 allergens and is made in a dedicated gluten-free facility.  I ate that, and had a reaction.  Most likely to something else that is in it.  But, I have a "double-wammie" of celiac disease and ulcerative colitis.   So who knows what I was reacting to.  Thanks again.

Yeah my UC flares to sugars/carbs....hince why I mainly mentioned sugar free ones. My UC also flares to other common triggers and oddly not to others. My UC is fine with chocolate, and coffee....but I eat fruit I have blood and mucus.
I did a post awhile back about some things I use to control my since I can not afford the Rx that used to work so wonderfully.
Mainly Slippery Elm and Marshmallow root powders, and aloe vera.  I think my post I did on Ulcerative Colitis Alternative Treatments included links on the benefits of the herbs and dosing.

  • 2 weeks later...
fugluten Newbie

I wrote this on another ice cream thread that I just found but I’ve tested my nima sensor on a talenti gelato flavor that Talenti advertises as gluten-free (on their website, not on the box and it isn’f certified). Nima approved. They also have dairy free gluten free flavors as well, such as the raspberry sorbetto. It was really good. I would recommend checking them out.


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



Celiac.com Sponsor (A8-M):



Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,689
    • Most Online (within 30 mins)
      7,748

    Sw1
    Newest Member
    Sw1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Grahamsnaturalworld
      Where can I find a gastro in adelaide who can diagnose refractory celiac disease have seen 3 so far and don't understand the most obvious question, why my celiac symptoms did not resolve on a gluten free diet the symptoms just got worse as it is attacking my nervous system. 
    • ShariW
      I recently traveled to Spain and Portugal. I was with a tour group, they knew I needed to be gluten-free and made sure the kitchens preparing the group meals were aware. But just in case, I took Gliadin-X with me and took it for every evening meal - and most other meals. The one time I got glutened was from lunch early in the trip - had to be from cross-contamination. I had not taken Gliadin-X before that meal, which made for a pretty miserable day. Learned my lesson... 😞 
    • Hummer01
      Hi trents, thanks for the response.  The 2nd opinion doctor said that if my CRP is still elevated at that time, he would advise me to look at Crohns/UC or another autoimmune issue. The colonoscopy I had this year seemed to rule those 2 out for now so he still believed celiac may explain it. No previous doctors have suggested any explanation for it even after calling to tell me it was a concerning result.  I guess it feels tough knowing I have positive blood testing, permissive genetics, and visible duodenum changes... and somehow it's NCGS instead of celiac. I'm still surprised the biopsies came back negative when the doctor was so sure they would be positive.
    • trents
      "He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac." But with if the elevated CRP levels are caused by some other inflammatory process going on in your body? "She also said that my positive EMA isn't valuable because it has "a high false positive rate." Totally wrong! This is a highly accurate test for celiac disease, that requires specialized expertise to perform and interpret, and it is more expensive than other blood tests. It is generally used as a last test to confirm celiac disease after a positive tTG-IgA test. The sensitivity of a test refers to its ability to correctly identify individuals with the condition. For the EMA-IgA blood test, the sensitivity is generally very high, ranging from 90% to 98%. This means that the test can accurately detect celiac disease in a significant percentage of people who have the condition. The specificity of a test refers to its ability to correctly identify individuals without the condition. For the EMA-IgA blood test, the specificity is also high, typically around 95% to 100%. This indicates that the test can effectively rule out celiac disease in individuals who do not have the condition. Taken from the following article: Looking at the whole picture, I am wondering if you are transitioning from NCGS to celiac disease. Some experts in the gluten disorder field believe NCGS can be a precursor to celiac disease.
    • Hummer01
      Hi all, just wanted to post an update.  I have been gluten free for about 1.5 months now and seeing improvement already in the bathroom.  Recently I had a visit with another GI doctor for a 2nd opinion. He said that while my blood tests and scope are not a "slam dunk" for celiac, he believes it's more likely than not that I have it. His advice was to stay with a celiac-level gluten free diet (no CC) for 6-12 months then retest to make sure TTG-IGA is still negative. He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac.  Today I had a follow up with the original GI that performed the scope. She is confident it is NCGS and says I can still have gluten sometimes. When I asked about the visible duodenum damage, she said it is just "irritation" from gluten because the biopsies were negative. She also said that my positive EMA isn't valuable because it has "a high false positive rate."  I guess I'm having trouble reconciling the totally different advice from these 2 GI's. I want to believe the new doctor more at this point because what he said just makes more sense to me, and he gave an actionable timeline for possible next steps. Feeling lost and disappointed at this point and wanted to write it down here in case anyone has input. Thank you.   
×
×
  • Create New...