Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Arby's Chicken Salad W/o Bread Or Wrap

Mally-bug

By Mally-bug
in Gluten-Free Restaurants

Recommended Posts

Mally-bug Apprentice
Mally-bug
Posted

Does anyone know if the Arby's chicken salad sandwich or wrap served without the bread or tortilla, of course, is gluten free? I checked their website and they say it is not gluten free, but I just ate it and right now I'm ok. What in the world could be the gluten ingredient? I get it served on lettuce in a bowl. anyone had one before? tasty with the grapes and nuts.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

I think you would need to call them.

richard

Juliebove Rising Star
Juliebove
Posted

Chicken sometimes is plumped up with broth and then has modified food starch or wheat added to keep the broth from seeping out. Alas, I've found it is safer to order a burger patty at fast food places than it is chicken in any form. Not that Arby's has burger patties. I've checked their menu and see nothing safe for us to eat except perhaps for the potato cakes. Not even sure about those. We have additional food allergies though, so gluten isn't the only worry.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I have found bread crumbs in the ingredients lists of many deli-made tuna salads and chicken salads.

As suggested above, you need to call Arby's and ask.

ladybugpumpkin Contributor
ladybugpumpkin
Posted
Chicken sometimes is plumped up with broth and then has modified food starch or wheat added to keep the broth from seeping out. Alas, I've found it is safer to order a burger patty at fast food places than it is chicken in any form. Not that Arby's has burger patties. I've checked their menu and see nothing safe for us to eat except perhaps for the potato cakes. Not even sure about those. We have additional food allergies though, so gluten isn't the only worry.

don't quote me on this, but i believe the potato cakes are not safe (no dedicated fryer). however, i'm thinking that the roast beef is alright, and maybe even some of their salads and of course, the baked potatoes. oh, and the best part is that the jamocha shakes are safe for us! mmmmm

modiddly16 Enthusiast
modiddly16
Posted

They have a gluten free "menu" out, the roast beef is on it, as are the milkshakes and you'd have to check with each particular Arby's to see if they have a dedicated fryer, I know that their curly fries aren't gluten-free which is sad because they're delicious but I frequently have their roastbeef on my own bread and have no symptoms or signs that it is unsafe. However, as you always have to mention when posting, just because I don't get sick doesn't mean someone else won't...cross contamination is always an issue in places like that of course.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

FYI,

Arby's roast beef is gluten free.

I order a few big sandwiches w/o bun and then I have Arby's roast beef for a weekend!

The fryers are all contaminated - no safe eating there.

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

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted
What in the world could be the gluten ingredient?

There could be many sources.

Chicken: the broth, or could be marinated with soy sauce that has wheat in it

As mentioned above, bread crumbs.

I would take the approach of assuming that it does have gluten, and then being pleasantly surprised if it is safe. Assuming that things are gluten free and then eating it is very risky.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Babygirl877's topic in Coping with Celiac Disease
      5

      Recently diagnosed with Celic disease

      If you replace the gluten products you normally ate with gluten-free versions, and I mean the breads, be careful, as many gluten-free products can be high in calories and low in nutrients (high carb).
    2. Scott Adams
      - Scott Adams replied to ErinV's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Decreasing tTiga?

      If was eating less gluten between tests, it could account for the change in test results to false negative, but given all you shared celiac disease is the most likely explanation. I also would try to avoid an endoscopy done on a child, especially given the positive blood test results along with symptoms when she eats gluten (tiredness is definitely one...
    3. Babygirl877
      - Babygirl877 replied to Babygirl877's topic in Coping with Celiac Disease
      5

      Recently diagnosed with Celic disease

      Thank you I know I will be ok and it’s a journey but I think gluten free lifestyle will help me with a little weight loss as well cause I struggle with this everyday. We don’t know what’s gonna be thrown at us.
    4. ErinV
      - ErinV replied to ErinV's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Decreasing tTiga?

      Thanks for the information. I get not using a biopsy to diagnosis. In fact, when we had the original biopsy done, my husband and I were very hesitant and didn't understand the need for it. The doctor kept telling us it was the only way to diagnosis Celiac, yet also said there's no other diagnosis that would have given her positive EMA-IgA and tTG-IgA results...
    5. Scott Adams
      - Scott Adams replied to CJF's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Gluten free flours

      It’s tough when dietary needs collide like this—you’ve mastered gluten-free baking, only to hit another hurdle with your husband’s potato allergy! Since you prefer smoother textures (and oat flour is hit-or-miss), here are a few potato-free flour/blend options to try: Cup4Cup (Multipurpose or Wholesome blend) – Their standard version is cornstarc...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,586
    • Most Online (within 30 mins)
      7,748
    mrjamiewatson
    Newest Member
    mrjamiewatson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.1k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Recently diagnosed with Celic disease

      By Scott Adams · Posted

      If you replace the gluten products you normally ate with gluten-free versions, and I mean the breads, be careful, as many gluten-free products can be high in calories and low in nutrients (high carb).
    • Scott Adams
      Decreasing tTiga?

      By Scott Adams · Posted

      If was eating less gluten between tests, it could account for the change in test results to false negative, but given all you shared celiac disease is the most likely explanation.   I also would try to avoid an endoscopy done on a child, especially given the positive blood test results along with symptoms when she eats gluten (tiredness is definitely one of many symptoms). If her symptoms go away on a gluten-free diet, this is another indicator that she likely has celiac disease.     
    • Babygirl877
      Recently diagnosed with Celic disease

      By Babygirl877 · Posted

      Thank you I know I will be ok and it’s a journey but I think gluten free lifestyle will help me with a little weight loss as well cause I struggle with this everyday. We don’t know what’s gonna be thrown at us.
    • ErinV
      Decreasing tTiga?

      By ErinV · Posted

      Thanks for the information.  I get not using a biopsy to diagnosis.  In fact, when we had the original biopsy done, my husband and I were very hesitant and didn't understand the need for it.  The doctor kept telling us it was the only way to diagnosis Celiac, yet also said there's no other diagnosis that would have given her positive EMA-IgA and tTG-IgA results.  So, we didn't understand.  Her biopsy came back negative, but because she wasn't even 3 at the time, the dr said she didn't want to go too far down into her system, and it was possible the damage was there and just not biopsied.  So, still no clear answer, which was frustrating. I'm confused now though with these results.  Why did her EMA-IgA results suddenly come back negative after the first 3 tests all showed positive?  And why is her tTG-IgA going down?  Could it be as simple as lab error?  Does the actual number matter, or the fact that it is so positive tell us everything we need to know?  I don't want to scope her again.  She has no symptoms that we can pin point to Celiac, but also aren't sure of what we don't know.  Is her tiredness a symptom that we just aren't paying enough attention to?  If we decide these results are enough, and start taking away all gluten products, how will we know if it is truly Celiac?  Another bloodtest in 6 months with lower tTG-IgA numbers could mean the diet is working, but couldn't they also decrease on their own like they did this time?
    • Scott Adams
      Gluten free flours

      By Scott Adams · Posted

      It’s tough when dietary needs collide like this—you’ve mastered gluten-free baking, only to hit another hurdle with your husband’s potato allergy! Since you prefer smoother textures (and oat flour is hit-or-miss), here are a few potato-free flour/blend options to try: Cup4Cup (Multipurpose or Wholesome blend) – Their standard version is cornstarch-based, but avoid their ‘Plant-Based’ blend (has potato). Better Batter Original – Rice- and tapioca-based; great for cakes/cookies. Anthony’s Goods Cassava Flour – Neutral taste, works well in blends (try mixing with a bit of xanthan gum). Namaste Perfect Flour Blend – Tapioca/sorghum base, though some find it denser—might work for heartier bakes. If you’re up for DIY blends, arrowroot starch + sorghum or brown rice flour can mimic potato starch’s binding. Texture preferences are so personal, so it might take some experimenting—but I hope one of these clicks for you! Would love to hear what works if you give any a try. We also have some recipes for your own flour mixes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-flour-mixes/ Happy baking!
×
×
  • Create New...