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

Canadians..new And A Question About Tim Horton's + Starbucks


kaiess

Recommended Posts

kaiess Contributor

I drink Tim Horton's coffee with 1 cream and 1 splenda all the time. Are the gluten free? What about White Chocolate Mocha's made with skim milk at Starbucks? How about Caramel Machiato (sp??) made with skim milk at Starbucks? And of course my beloved xmas drinks at Starbucks....Egg Nog Latte's and Gingerbread Latte's?

Need to know otherwise I might go completely crazy eliminating my much needed addiction.

Kathy (who is not Celiac but is going gluten-free due to son's diagnosis...thus not too worried about a little cross contamination in my diet)


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



Celiac.com Sponsor (A8-M):



psawyer Proficient

Plain coffee is gluten-free. Cream is gluten-free. Splenda is gluten-free. There is always a possibility of cross-contamination in an establishment where baked items are made on site and are a large part of their business.

I drink their coffee from time to time without any ill effects. I prefer Second Cup, for what that is worth. :blink:

maile Newbie
I drink Tim Horton's coffee with 1 cream and 1 splenda all the time. Are the gluten free? What about White Chocolate Mocha's made with skim milk at Starbucks? How about Caramel Machiato (sp??) made with skim milk at Starbucks? And of course my beloved xmas drinks at Starbucks....Egg Nog Latte's and Gingerbread Latte's?

Need to know otherwise I might go completely crazy eliminating my much needed addiction.

Kathy (who is not Celiac but is going gluten-free due to son's diagnosis...thus not too worried about a little cross contamination in my diet)

found Open Original Shared Link which discusses Starbucks gluten-free status, it's an American site but perhaps worthwhile to note

Last verified 12/08

1-800-23-LATTE, Ext. 0

The following information was given by a Customer Service Department representative for Starbucks via telephone. They require you to call to receive information about their gluten-free menu items, rather than email.

Not gluten-free:

The following ingredients are not gluten-free -

Chips - Java Chip, Chocolate Chip, International Beverage Chip, Universal Chip

Toppings - Graham Crunch, Pie Crust, Shortbread Cookie Topping, Cinnamon Dulce*

Syrups - Dulce de Leche, Shortbread

Malt

Vanilla Bean Powder

*Starbucks' Cinnamon Powder is gluten-free. The Cinnamon Dulce, however has a "wheat component" which is "denatured" to remove the gluten protein. They recommend that those who are extremely sensitive not risk consuming it.

Any drink containing any of the above ingredients is not considered gluten-free. The Eggnog drink is also not considered gluten-free.

Gluten-Free: All beverages that do not contain the above ingredients are considered gluten free. The representive did mention that the Peppermint Curls and Crystlized Ginger Topping are gluten-free.

Note: Although Starbucks routinely rinses pitchers after each drink is made, the customer service representative said gluten-free customers can request that the pitcher go through a sanitizer before their drink is made.

Comments

"I just learned that the cinnamon sugar topping used at Starbucks is not gluten free. They have added flour to avoid clumping. If you visit Starbucks you will definitely want to avoid the cinnamon sugar topping used on their holiday specials." Shari Johns, co-chair CSA Chapter #14

"This explains why I had a bunch of canker sores awhile back, after trying a Vanilla Bean Frappuccino. No wonder they taste so good!

I would recommend, however, for the workers to clean out the Frappuccino blenders/cups/etc. because if they used a gluten flavor ahead of you, it's more than likely contaminated. Here in Casper, they rinse them out, but don't use soap, that I have noticed. Also, when I asked about the regular Chocolate Chip flavor at the store, the girl went back and grabbed a bag of chocolate chips - wheat flour was an ingredient. I don't know about you all, but the chocolate chips I buy at Wal-Mart do not contain gluten - why do the Starbucks ones have to? My husband said that flavor is delicious."

kaiess Contributor
found Open Original Shared Link which discusses Starbucks gluten-free status, it's an American site but perhaps worthwhile to note

EGG NOG Lattes......boo hoo :(

I guess on the bright side that's about a million calories NOT going to my rear end several times a week during Xmas season. I wonder if one day I can truly break my coffee addiction completely. :D

Thanks for the help!

Kathy

Wonka Apprentice
EGG NOG Lattes......boo hoo :(

I guess on the bright side that's about a million calories NOT going to my rear end several times a week during Xmas season.

LOL My thoughts exactly.

Archived

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

  • 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. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

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

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748

    Kristy2026
    Newest Member
    Kristy2026
    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)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      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. 
    • trents
×
×
  • 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.