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Marshmallows Safe?

dionnek

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dionnek Enthusiast
dionnek
Posted

Does anyone know if marshmallows (sp?) are gluten-free? I had a campfire mocha at Caribou yesterday and was sick, and was wondering if it was from the mini marhmallows they sprinkled on top (shouldn't be anything else with gluten in there).

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Ursa Major Collaborator
Ursa Major
Posted

It is possible that they dust the conveyer belts the marshmallows go over when processed/packaged etc. with wheat flour, so they don't stick. It's a common practice for all kinds of products. It's enough to make you sick, but not enough for them to be forced to put 'wheat' into the ingredients list.

dionnek Enthusiast
dionnek
Posted
  • Author

wow, I never would have thought that! Thanks!

momandgirls Enthusiast
momandgirls
Posted

I know jet puffed brand is ok - not sure about any others.

powderprincess Rookie
powderprincess
Posted

I've seen a lot of marmallows with modified food starch in them. I would avoid them eating out unless you can see the ingredients. Sorry you felt yucky!

Smunkeemom Enthusiast
Smunkeemom
Posted

I think (last time I checked) that KRAFT marshmallows are okay, they say modified food starch but Kraft writes Wheat if it's got wheat and it doesn't say anything after it (or it might say corn, I don't remember.)

in any case Jet Puffed are gluten-free

KaitiUSA Enthusiast
KaitiUSA
Posted

I eat Kraft ones and I just has some today actually and they are fine :)

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    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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      By Scott Adams · Posted

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      Unexpected gluten exposure risk from cultivated mushrooms

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