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

Gluten Free Summertime Treats


terri

Recommended Posts

terri Contributor

I contacted TCBY about their frozen yogurt and would like to share their response.

Dear Terri,

Thank you for your recent e-mail message. Below is a list of TCBY

flavors that do not specifically contain wheat, oats, barley, or rye.

However, please keep in mind that all frozen yogurt and sorbet items

contain natural flavors that may be derived from a grain source, and

others contain alcohol extracts that are derived from a grain source.

Therefore, TCBY is not able to guarantee that all the flavors listed

below are completely gluten-free.

Frozen Yogurt

Banana (Nonfat/No-Sugar-Added)

Banana Macadamia Nut (Nonfat)

Black Cherry (96% Fat-Free)

Boysenberry (Nonfat)

Butter Pecan (Nonfat/No-Sugar-Added)

Butterscotch (Nonfat)

Cappuccino (Nonfat/No-Sugar-Added)

Caramel Pecan Cheescake (Low Carb Lover's)

Cherry Jubilee (Low Carb Lover's)

Chocolate (Low Carb Lover's)

Chocolate (96% Fat-Free)

Chocolate (Nonfat/No-Sugar-Added)

Coconut Cream Pie (Nonfat/No-Sugar-Added)

Coffee (96% Fat-Free)

Dutch Chocolate (Nonfat)

Egg Nog (96% Fat-Free)

Golden Vanilla (96% Fat-Free)

Irish Cream (Nonfat/No-Sugar-Added)

Lemon Custard Chiffon (Low Carb Lover's)

Mountain Blackberry (Nonfat/No-Sugar-Added)

Old Fashion Vanilla (Nonfat)

Peach (Nonfat/No-Sugar-Added)

Peanut Butter (96% Fat-Free)

Pumpkin (96% Fat-Free)

Raspberry (96% Fat-Free)

Strawberries & Cream (Nonfat)

Strawberry (96% Fat-Free)

Strawberry (Nonfat/No-Sugar-Added)

Vanilla (Low Carb Lover's)

Vanilla (Nonfat/No-Sugar-Added)

White Chocolate Macadamia Nut (Nonfat/No-Sugar-Added)

White Chocolate Mousse (96% Fat-Free)

TCBY Ice Cream

Ample Amps (Arthur's Favorites)

Butter Pecan

Cherry Chocolate Chunk

Chocolate

Chocolate Chip

Cinnamon Swirl

Coffee

Cotton Candy (Arthur's Favorites)

Mint Chocolate Chip

Pistachio

Pralines & Cream

Rainbow Cream (Arthur's Favorites)

Rocky Road

Strawberry

Vanilla Bean

Sorbet

Juicy Orange

Key Lime

Peach

Pineapple Passionfruit

Psychedelic Sorbet

Ripe Raspberry

Strawberry Kiwi

Tropical Citrus

Watermelon

Thank you for contacting Mrs. Fields Famous Brands on-line.

Brandie Orr

Customer Service

Guess I'll cross them off my list...

Terri in Virginia


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



Celiac.com Sponsor (A8-M):



jaimek Enthusiast

OH NO!!!!!!!!! TCBY is/was my FAVORITE. I have been eating it all the time since going gluten-free and have not had a problem at all. I am pretty sure I have silent celiac since I don't have many symptoms but I thought all the ingredients were okay. Should I stop eating it? I am so upset right now. Oh no. Someone please tell me I don't have to stop eating it??? :(

  • 1 month later...
gZimmiZ Rookie

I had the exact same reaction after receiving the same email from TCBY. I emailed back for more information and was given the Chemists phone number. His name is Craig Bennett, 1 800 343 5377 ext 8904. He called me back and we talked about his quest for getting complete information from his suppliers on their products. I do not have anything in writing and do not want to miss state what he told me, so I am passing on his phone number so you can call him yourself. I did leave another message today asking for written information to pass on. Good Luck!

gZimmiZ Rookie

I received a call from TCBY's Chemist Craig Bennet yesterday. He said the TCBY website should be updated with new ingrediant information by the end of next week. It is good news!

  • 2 weeks later...
jaimek Enthusiast

So, I just got an email from TCBY. I had sent them an email directly through their webiste. Here is the response that I got:

Thank you for your recent email message. The only TCBY soft-serve frozen yogurt flavors that specifically contain wheat, oats, barley, or ryie in the ingredients are as follows: Cheesecake, Chocolate malt, and Cookies and Cream.

The majority of our Mrs. Fields Ice Cream flavors are not gluten-free. The flavors that DO NOT contain gluten are: Chocolate Chocolate, Chunky Chocolate Mint, Dulce De Leche, Rocky Road Rapture, Peanut Butter Cup, Toffee Coffee Crunch, and Vanilla Bean.

The maltodextrin flavoring in all our notfat/no-sugar-added flavors is derived from corn. Therefore, these contain no gluten.

The alcohol extracts in the flavorings are derived from a grain source, but the following flavors have no added extracts: Chocolate Frozen Yogurt, Coffee Frozen Yogurt, Peanut Butter Frozen Yogurt, Dutch Chocolate Nonfat Frozen Yogurt, and Chocolate Nonfat/No-sugar-added frozen yogurt. All other frozen yogurt flavors do contain alcohol extracts.

All sorbet flavors contain as an ingredient "natural flavors" that may be derived from a grain source. Therefore, we are not able to guarantee that these are gluten-free.

Other items: sprinkles, many candies, cookies, cak and pie crust all contain gluten. Fruits and hot toppings do not contain gluten. All ice cream cones contain gluten.

As a suggestion for a special occasion treat for someone with gluten intolerance, you can order a pie with no crust (prepared directly in an aluminum pie plate), and have the employee assisting you smooth a topping on it and decorate it like they would a regular cake order.

Thank you for contacting Mrs. Fields Famous Brands on-line. If you need any other information, please let me know.

Isn't that great????? I was so excited. She seems very knowledgable on gluten intolerance. I have never had a problem eating the yogurt and they are very accomodating. They even get me my topping straight from the container so as not to use the potentially contaminated scoopers. :D

  • 2 weeks later...
maddie96 Newbie

hi, i worked at TCBY for three months this summer and being that i have celiac disease, have been doing my own research as to what seems to be ok as far as celiac disease. i havenot had a problem with the yogurts there..i usually just avoid the ones we make with flavors...peanut butter, vanilla, coffee, chocolate and others seem to be fine. i will post my own findings soon.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,628
    • Most Online (within 30 mins)
      7,748

    L April
    Newest Member
    L April
    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

    • Wheatwacked
      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
    • trents
      As Scott said, in order for celiac disease testing to be valid, you need to be eating generous amounts of gluten on a regular basis for weeks or months before the blood draw. The blood tests are designed to detect antibodies that the immune system produces in response to the ingestion of gluten. It takes time for them to build up in the blood to detectable levels.
×
×
  • 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.