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Starbucks Anyone?

I hate gluten

By I hate gluten
in Coping with Celiac Disease

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I hate gluten Apprentice
I hate gluten
Posted

Well been on the diet for a week and curious about starbucks coffee (them making it not buying it). Anyone know anything. I would assume it ok. But you can not assume anything with Celiacs. I do not eat their snacks, but I am a coffee addict. Picked it up when the fatigue was so bad that it took all may energy to drive there. I can say that I feel I do not NEED it anymore. But it is my guilty pleasure. Figuring I am going to have to go Casein free soon, but may have to have one more trip to say goodbye. I hate the taste of plain expresso, but give me a fuo-fue triple grande white choc. mocha and i am good of three hours. Anyone tried their coffee with soy? Now I am sure it is alot harder with Casein free than gluten free there. Just curious.

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Mother of Jibril Enthusiast
Mother of Jibril
Posted

I've read that the only drinks at Starbucks that are NOT safe (in terms of gluten) are the frapuccinos and the Vivanno protein drinks. It's best if you ask them to use a clean pitcher and clean the steam wand before they make your drink.

Personally, I think coffee drinks with soy milk are good! Unlike some other coffee shops I've been to, Starbucks is good about leaving off the whipped cream. Not everything can be made dairy-free though. The regular hot chocolate is OK, but the "signature" hot chocolates are not. My favorite (before I became super-sensitive and had to stop eating out) was a no-water chai with soy milk. Now I just drink tea when I go there with friends or colleagues.

ang1e0251 Contributor
ang1e0251
Posted

Starbuck's uses Silk Soy Milk Vanilla the same as I have at home. I like them but I have to warn you, I have been dairy free most of my life so I do not even remember the tase of milk, except that it was yucky. You will have a learning curve as you adjust to the flavor. It's not going to be a perfect match for the milk you are used to. That doesn't mean it will be bad just different. Give yourself time and keep drinking it and you will adjust and even crave it before long. I first only used it flavored like with coffee to learn the new flavor. I still don't sit down with a glass of it but I do use it anywhere I would have milk; pudding, pumpkin pie, smoothies, soup, with cereal.

The rule of thumb when cooking with soy is to use the sweetened kind only for sweet things like coffee and desserts. Use the unsweetened kind for savory cooking like salt based casseroles. I think it is called organic.

Gemini Experienced
Gemini
Posted
Well been on the diet for a week and curious about starbucks coffee (them making it not buying it). Anyone know anything. I would assume it ok. But you can not assume anything with Celiacs. I do not eat their snacks, but I am a coffee addict. Picked it up when the fatigue was so bad that it took all may energy to drive there. I can say that I feel I do not NEED it anymore. But it is my guilty pleasure. Figuring I am going to have to go Casein free soon, but may have to have one more trip to say goodbye. I hate the taste of plain expresso, but give me a fuo-fue triple grande white choc. mocha and i am good of three hours. Anyone tried their coffee with soy? Now I am sure it is alot harder with Casein free than gluten free there. Just curious.

I drink only one thing at Bucky's....a soy chai latte and it is MUCH better than the milk version! I have tried the coffee lattes but I like the chai better. Doesn't mean they aren't good also but I prefer tea to coffee. I doubt you will be disappointed.

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

I drink decaf, non-fat lattes. I don't like rice milk or soy milk. I have to do the decaf because caffeine makes me too jittery. I try to take a lactaid before drinking it but sometimes I don't and I'm still OK. I don't drink them everyday like I used to but probably 3-4 times a week. So far, so good.

I have to say though that I gave up coffee for the first few months. It didn't sit well on my stomach. I have it every morning at home in addition to the Starbucks.

wschmucks Contributor
wschmucks
Posted

Hey Guys--

Side note: I just posted in the "labels and ingredients section", that Starbucks is in the middle of a "soy milk transition" (i thought it was funny that they called it that). They will no longer be using Silk, it will be replaced with a non-branded soy milk, which I called today to confirm IS gluten free. I was nervous at first.

I have also been told that the mochas, and syrups used for flavoring ARE gluten free. Sprinkles they may add later are not. And at the counter where you can add ur sugar-- the vanilla powder is NOT gluten free (its gotten me before, and this forum has confirmded not gluten-free).

ang1e0251 Contributor
ang1e0251
Posted

Thanks for the update!!

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I hate gluten Apprentice
I hate gluten
Posted
  • Author

wschmucks you are so awesome. thanks for checking that out for us! Thanks!

Chrissyb Enthusiast
Chrissyb
Posted

I drink the de-cafe mocha with soy and for the most part I have no problem. There have been a few times it has bothered me but not every time and to me it taste good.

saintamber Newbie
saintamber
Posted

I drink a Starbucks, Grande No-whip Soy Mocha with a triple shot, every day at 9am. I have been reassured more than once by my local "barista" that it is Gluten Free. I cant live without my Starbucks, fattening breakfast drink. ;)

I also have a Kuering single cup coffee maker, and drink Caribou Morning blend coffee when I cant get to Starbucks, with Coffee-mate french vanilla creamer and 2 Splenda, probably 3-4 times a day... (yes, I'm an addict, but I have 3 yr old twins and I need the pick-me-up) and so far, i haven't had a reaction to it.

Good luck in your endeavor. I've been gluten-free for 9 months, and I am SOOOO happy!!! and feel SOOO much better. It's all worth the trouble!

Am

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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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