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Gluten Free Casein Free "ice" Cream?

Glutenfreefamily

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Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

Does anyone know any off hand? I make sorbet all the time at home but Im mainly looking for my husband who likes the creamy ones.

Thanks :)

ETA- Sorry title came out funny :rolleyes:

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AndreaB Contributor
AndreaB
Posted

We've discovered Coconut Bliss which is absolutely wonderful. Pretty pricey though and a small distribution so far.

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Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Thanks :) Unfortunately Im on the opposite side of the U.S. It does look good though :)

zarfkitty Explorer
zarfkitty
Posted

I like Soy Dream, butter pecan flavor. I have a rice-based coconut mango "ice cream" in my freezer now but I haven't tried it yet. Got them both at Whole Foods. :)

JennyC Enthusiast
JennyC
Posted

Purely Decadent and So Delicious brands are both gluten free and dairy free. They are made by the Turtle Mountain company and they batch test for gluten, dairy, and certain nuts. We have tried vanilla, chocolate, and strawberry flavors, and all were good. We buy them at Fred Meyer/Kroger, so hopefully you can find them in your area.

Happy Eating! :)

tarnalberry Community Regular
tarnalberry
Posted

Rice Dream and Soy Delicious are both Gluten-free Casein-free. I'd stop by a local health food store (or Whole Foods like place) and see what they have, as it can vary so much from place to place. There are at least three others that I know are fine, but I can't think of them off hand.

tom Contributor
tom
Posted
Purely Decadent and So Delicious brands are both gluten free and dairy free. They are made by the Turtle Mountain company and they batch test for gluten, dairy, and certain nuts. We have tried vanilla, chocolate, and strawberry flavors, and all were good. We buy them at Fred Meyer/Kroger, so hopefully you can find them in your area.

Happy Eating! :)

I second that. And the Cherry Nirvana flavor leaves nothing to be desired. (None were bad of course)

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Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Thanks so much :D

I had no idea there were that many kinds. Dairy free is a new thing for us. Its not due to intolerances, just reading up on bovine leukemia made us want to change. I have to start from scratch for our items since before it was just gluten free.

Cheri A Contributor
Cheri A
Posted

We use Vance's Dari-Free and have made an "ice cream" from that that is pretty good. For store bought, Carleigh likes the Tofutti Vanilla (which does have some soy that she seems to tolerate on occasion).

Mostly, though, I make sorbet here at home for us.

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

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

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      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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