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

Huncan Hines / Pillsbury Frostings


home-based-mom

Recommended Posts

home-based-mom Contributor

I baked a Pamela's Chocolate Cake - with added chocolate chips because you can't have too much chocolate. ;) I bought some Duncan Hines Dark Chocolate Fudge Frosting for it because the ingredients don't raise any red flags. My daughter wants to use Pillsbury Vanilla Funfetti, and those ingredients don't raise any red flags either.

Anyone have any experience with either of these?


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



Celiac.com Sponsor (A8-M):



gdobson Explorer

I called Duncan Hines. They assured me their frostings were gluten-free except for any with cookies, coconut, buttercream, or whipped. The Dark chocolate is our FAVORITE!!!!!!!!! I don't know about the other. I stick with Duncan Hines dark chocolate or make my own cream cheese frosting.

Enjoy!

Gina

home-based-mom Contributor
I called Duncan Hines. They assured me their frostings were gluten-free except for any with cookies, coconut, buttercream, or whipped. The Dark chocolate is our FAVORITE!!!!!!!!! I don't know about the other. I stick with Duncan Hines dark chocolate or make my own cream cheese frosting.

Enjoy!

Gina

Thanks! B):D

ravenwoodglass Mentor
I called Duncan Hines. They assured me their frostings were gluten-free except for any with cookies, coconut, buttercream, or whipped. The Dark chocolate is our FAVORITE!!!!!!!!! I don't know about the other. I stick with Duncan Hines dark chocolate or make my own cream cheese frosting.

Enjoy!

Gina

Duncan Hines has changed formulas apparently, when did you call? I found this and lots of similar replies:

Open Original Shared Link

Also, Lani K. Thompson from the Clan Thompson lists emailed: "Duncan Hines told me today (January 24, 2007) that they no longer consider any of their frostings to be gluten free because they are manufactured in a facility that shares lines with gluten containing products. Also, they would give no information about specific flavors of their frosting when I spoke with them on the phone. They just emphasize that no matter what the ingredient panel says, none of the frostings are gluten free."

Unless they changed again, which is possible, it is something we need to stay away from.

Darn210 Enthusiast

Pillsbury is a General Mills brand so they will list gluten sources on their labels.

Open Original Shared Link

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,228
    • Most Online (within 30 mins)
      7,748

    CindyNR
    Newest Member
    CindyNR
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • xxnonamexx
      I noticed eating gluten-free or CGF foods have higher sugar and sodium some. No added sugar protein bars I found better with plant fiber. I wanted to know what are you go to besides whole fruits/veggies that you find are healthy for you where you can feel eating normal without hurting yourself or health. I was looking into subscription based like Thrift to see if there is something that is healthier CGF that can make me feel normal. Thanks
    • Jmartes71
      Thankyou because I met up with K B with well known bay area hospital once and she said she knows I don't like to take meds, I said thats incorrect, I have issues.Thats the one that said I was deemed " unruly " when she admitted I was celiac when I asked why am I going through this.
    • cristiana
    • trents
      Cristiana, that sounds like a great approach and I will be looking forward to the results. I am in the same boat as you. I don't experience overt symptoms with minor, cross contamination level exposures so I sometimes will indulge in those "processed on equipment that also processes wheat . . ." or items that don't specifically claim to be gluten free but do not list gluten containing grains in their ingredient list. But I always wonder if I am still experiencing sub acute inflammatory reactions. I haven't had any celiac antibody blood work done since my diagnosis almost 25 years ago so I don't really have any data to go by.   
    • cristiana
      I've been reflecting on this further. The lowest TTG I've ever managed was 4.5 (normal lab reading under 10).  Since then it has gone up to 10.   I am not happy with that.  I can only explain this by the fact that I am eating out more these days and that's where I'm being 'glutened', but such small amounts that I only occasionally react. I know some of it is also to do with eating products labelled 'may contain gluten' by mistake - which in the UK means it probably does! It stands to reason that as I am a coeliac any trace of gluten will cause a response in the gut.  My villi are healed and look healthy, but those lymphocytes are present because of the occasional trace amounts of gluten sneaking into my diet.   I am going to try not to eat out now until my next blood test in the autumn and read labels properly to avoid the may contain gluten products, and will then report back to see if it has helped!
×
×
  • 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.