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M & M 's

squirt2476

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squirt2476 Rookie
squirt2476
Posted

Does anyone know is the plain M & M's are gluten free?

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Lisa Mentor
Lisa
Posted

ENJOY :)

happygirl Collaborator
happygirl
Posted

Yep. Luckily!

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

They are delicious.

angel-jd1 Community Regular
angel-jd1
Posted

All of the varieties of M &M's are gluten-free except the Crispy in the blue package (not even sure they make it anymore though). Enjoy!!

My personal favorites are peanut butter and almond :)

-Jessica :rolleyes:

georgie Enthusiast
georgie
Posted

I love M & Ms but thought I checked and they were not OK. Are the Australian M& Ms different to the USA ones ? Chocolate covered in candy?

Felidae Enthusiast
Felidae
Posted
I love M & Ms but thought I checked and they were not OK. Are the Australian M& Ms different to the USA ones ? Chocolate covered in candy?

Good question, but I don't have an answer for you. I do know that M & Ms are safe in Canada.

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Viola 1 Rookie
Viola 1
Posted
I love M & Ms but thought I checked and they were not OK. Are the Australian M& Ms different to the USA ones ? Chocolate covered in candy?

They sound the same, deffinately Chocolate covered in candy with the letter M on them. Also peanuts covered in candy with the M on them. Both are gluten free in Canada and I'm pretty sure the US as well. Maybe check the bag and see where they are made. If they are imported from here, they are likely just fine.

  • 2 years later...
annabinoz Newbie
annabinoz
Posted
I love M & Ms but thought I checked and they were not OK. Are the Australian M& Ms different to the USA ones ? Chocolate covered in candy?

Unfortunately M & Ms in Australia are NOT gluten free - stupid but they use glucose made from wheat. You'd think they'd make them the same everywhere, but not so. I get friends in Canada to send me m & ms so I get to eat them every few months.

  • 2 months later...
LBethanyC Newbie
LBethanyC
Posted

So, I ate M & Ms yesterday, and I had a horrible reaction. I know that the M & Ms are gluten free, but I think they may have been cross-contaminated. Another possibility, though, is that, since I've only been on the Gluten-free diet for a short period of time, my body may still be sensitive to that kind of food. I'm also lactose intolerant, but this reaction was the kind I get when I eat gluten, not lactose. So I think it's probably just due to how little I've healed so far. I really hope that I'll be able to eat M & Ms eventually, though, since they're some of my favourite chocolates :).

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

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
    • 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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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

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      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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