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

Duncan Hines Homestyle Frosting


jenvan

Recommended Posts

jenvan Collaborator

I'm sure many of you don't visit the clanthompson.com site often...but they have a section called gluten alerts which lists ingredient changes etc in products. I went there today and saw this below... I have rec'd homestyle in the past, so it seems no Duncan Hines Frostings are gluten-free now. I have not been in store to ck the label myself, but be aware... Go to this address to see updates: Open Original Shared Link

February 4, 2006:

Duncan Hines Creamy Home Style Frostings are no longer gluten free. They contain barley malt.


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

Jen--thanks for letting us know :)

Kristen2Denise Apprentice

Thank you that's a great site

Becky6 Enthusiast

Thanks! Looks like a great site!

elonwy Enthusiast

I have thier smartlists on my PDA and its fantastic to have in the store with me. I got a pda just so I could have this.

Elonwy

Mahee34 Enthusiast

hmm.....i have a duncan hines homestyle chocolate frosting which i was told by the company was gluten free.........the label doesn't say anything otherwise either......kinda confusing

mouse Enthusiast

Mahee, it probably depends on when you bought. The old ones are gluten free and the new ones are not. That sure limits the choices for lazy people like me.


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



Celiac.com Sponsor (A8-M):



Mahee34 Enthusiast

wha, haha how can you tell which is old and which is new! does it say on the label......

jkmunchkin Rising Star

This just ruined my day :(

What other mainstream brands of frosting are gluten free?!! Please don't suggest making my own.

Guest Viola

That's why I was having trouble with Duncan Hines Frosting :o:( Darn ... we are going backwards here :huh:

jenvan Collaborator

I honestly don't know of another mainstream brand. But, Cherry Brook Farms has a frosting you add butter to... Sorry :(

jkmunchkin Rising Star

Does anyone know if Pillsbury frostings are ok? I'm going to call them but they are not open yet.

VydorScope Proficient
Does anyone know if Pillsbury frostings are ok? I'm going to call them but they are not open yet.

I cant find my notes right now but I THOUGHT I found out that betty crocker was gluten-free, but please dont take my word on that just yet. I'll find out some how unless some lese here knows?

megzmc3611 Rookie
Does anyone know if Pillsbury frostings are ok? I'm going to call them but they are not open yet.

I emailed Smucker (which now owns the Pillsbury Frostings, go on the Pillsbury website and you will see this). A rep from Smucker called me back and left me a message that the company will list any of the major allergens at the end of the ingredient list on all of their products. She said the frosting would clearly state if there is any wheat. However, she did not mention specifics about gluten....

only wheat.

I used the Pillsbury frosting this past weekend. Saw nothing suspicious in the ingredients, and no wheat listed. I am SUPER sensitive and had no reaction. Not that that means anything, but thought I would throw that out there!

Megan, MA

skoki-mom Explorer

Honestly, icing is about the easiest thing in the world to make. If anyone wants to know how, just ask me. I have never used canned stuff.

jkmunchkin Rising Star

I just called Pillsbury and the rep told me that there is no wheat, oats, barley or rye in any of the ingredients and ofcourse gave me the standard, but we can not 100% guarantee no cross contamination thing.

So I guess I'll consider Pillsbury my new brand of frosting.

ehrin Explorer
I have thier smartlists on my PDA and its fantastic to have in the store with me. I got a pda just so I could have this.

Elonwy

Elonwy,

You have just prompted me to send my man over to best buy and get me a PDA - what a great idea, and why I never thought of it until now is dumbfounding. :rolleyes:

Thank you so much for your insight!!!

Ehrin

VydorScope Proficient
Honestly, icing is about the easiest thing in the world to make. If anyone wants to know how, just ask me. I have never used canned stuff.

Sure! I have made some inteh past, but wouldl ove to see your way :)

jkmunchkin Rising Star
Honestly, icing is about the easiest thing in the world to make. If anyone wants to know how, just ask me. I have never used canned stuff.

I know it's ridiculously easy, but it's the little things like this I don't want to do.

Mahee34 Enthusiast

I agree, it's really easy to make icing but that isn't the point......I just want at least one thing to be easy as in all i have to do is open a container! i'll never understand why all of these companies thing that you have to put something from wheat in every product....i mean wheat in twizzlers! come on!

megzmc3611 Rookie

Got this response today from Dunkin Hines (Pinnacle Foods):

Thank you for taking the time to inquire about Pinnacle Foods Corporation and the products we produce which might be gluten-free. We appreciate your interest in our company and our products.

At the present time, Vlasic® Pickles, Sauerkraut and Peppers and Log Cabin® Country Kitchen syrup are gluten-free. The vinegar used in production of these items is corn-based, rather than wheat-based. Other items in our product lines (which include Swanson® frozen foods, Duncan Hines®, and Open Pit® barbecue sauces) generally contain wheat-based ingredients in the form of modified food starches and other thickening agents.

While our manufacturing facilities follow generally accepted good manufacturing practices, we do not have the flexibility of segregating production lines for the exclusive production of wheat-free items. We recommend that you review the list of ingredients on the package prior to purchase to assure that you are meeting your specific dietary needs. Since we are constantly improving our products, ingredients may change from time to time.

We appreciate the time you've taken to share your specific concerns with us, because it helps us to become aware of consumer needs. We hope you find this information helpful.

Sincerely,

Darlene Peters

Consumer Response Representative

lapetit8 Explorer

Thanks for posting this change in ingredients! The past week I have been getting awful stomachaches and now I know why...I had an old list that stated Duncan Hines frostings as being gluten free.

Since the frosting that I had wasn't brand new I thought that maybe it was still from the batch that was supposedly gluten free. I decided to contact the company and ask them. This is the response that I received from Pinnacle Foods Corp.:

"Thank you for taking the time to email us.

In regards to your inquiry, the Duncan Hines® Frostings are not gluten

free. Contact us again if we can be of assistance in the future."

So, are Betty Crocker and Pillsbury frostings gluten free?

jkmunchkin Rising Star
Thanks for posting this change in ingredients! The past week I have been getting awful stomachaches and now I know why...I had an old list that stated Duncan Hines frostings as being gluten free.

Since the frosting that I had wasn't brand new I thought that maybe it was still from the batch that was supposedly gluten free. I decided to contact the company and ask them. This is the response that I received from Pinnacle Foods Corp.:

"Thank you for taking the time to email us.

In regards to your inquiry, the Duncan Hines® Frostings are not gluten

free. Contact us again if we can be of assistance in the future."

So, are Betty Crocker and Pillsbury frostings gluten free?

Betty Crocker is not gluten-free, but Pillsbury is.

flagbabyds Collaborator

I use pillsbury too

Guest nini

I use Pillsbury's or I make my own... I just made a cream cheese frosting the other day that is so yum!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748

    tessycork47
    Newest Member
    tessycork47
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.