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

Starbucks To Debut Gluten Free Cake


savvvyseller

Recommended Posts

savvvyseller Enthusiast

In response to consumer requests, Starbucks will be introducing a Open Original Shared Link at its U.S. stores on May 5. The cakes will be individually wrapped to prevent cross contamination.


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



Celiac.com Sponsor (A8-M):



brazen20au Newbie

is it uncommon for your cafes & coffee shops to have gluten-free options? here in australia virtually every cafe or coffee shop you go into (particularly chains) will have 1 option such as a cookie or cake. it's rare to have more than 1-2 though. one chain only does "low gluten" in some of it's stores though :rolleyes:

debmidge Rising Star
is it uncommon for your cafes & coffee shops to have gluten-free options? here in australia virtually every cafe or coffee shop you go into (particularly chains) will have 1 option such as a cookie or cake. it's rare to have more than 1-2 though. one chain only does "low gluten" in some of it's stores though :rolleyes:

Hi

It's unheard of here in USA to have a cafe/coffee shop offer a gluten free bakery item. If it happens it's rare. My thinking is that the shops are afraid that they will not be able to sell the gluten-free items and they will be stuck throwing them away.

jerseyangel Proficient
In response to consumer requests, Starbucks will be introducing a Open Original Shared Link at its U.S. stores on May 5. The cakes will be individually wrapped to prevent cross contamination.

Thank you for posting!! I can't wait :D

emcmaster Collaborator

I am beyond excited about this because of what it means for us as a community.

I'm a little upset at the comments on the blog, though. I think the fact that Starbucks made an individually-wrapped, gluten-free, dairy-free, soy-free, corn-free dessert is pretty impressive. I understand that because it contains almonds and eggs, those with allergies to either will not be able to eat it. That's unfortunate. However, since many of us have other food allergies, it would be darn near impossible for Starbucks to provide a treat that was safe for everyone. The fact that they got the most common secondary allergies covered was a big accomplishment.

(says the girl that can't eat 99.9% of packaged gluten-free products, so I do know how it feels to be left out)

jerseyangel Proficient
I am beyond excited about this because of what it means for us as a community.

I'm a little upset at the comments on the blog, though. I think the fact that Starbucks made an individually-wrapped, gluten-free, dairy-free, soy-free, corn-free dessert is pretty impressive. I understand that because it contains almonds and eggs, those with allergies to either will not be able to eat it. That's unfortunate. However, since many of us have other food allergies, it would be darn near impossible for Starbucks to provide a treat that was safe for everyone. The fact that they got the most common secondary allergies covered was a big accomplishment.

(says the girl that can't eat 99.9% of packaged gluten-free products, so I do know how it feels to be left out)

Elizabeth, I agree with you completely! We even had a thread here recently where we tried to come up with a food that was safe for all of us and we couldn't come up with anything except water!

Most packaged gluten-free products, I can't do either since a lot of them have things like tapioca or soy. I held my breath when I read the ingredients of this new cake, and was so excited that I would be able to try it.

I realize that not everyone can do this one due to other allergies/intolerances, but it's still a great step forward for Celiacs. I'm always equally excited even when it works out that I can't have whatever is being offered due to my other sensitivities.

emcmaster Collaborator
Elizabeth, I agree with you completely! We even had a thread here recently where we tried to come up with a food that was safe for all of us and we couldn't come up with anything except water!

Most packaged gluten-free products, I can't do either since a lot of them have things like tapioca or soy. I held my breath when I read the ingredients of this new cake, and was so excited that I would be able to try it.

I realize that not everyone can do this one due to other allergies/intolerances, but it's still a great step forward for Celiacs. I'm always equally excited even when it works out that I can't have whatever is being offered due to my other sensitivities.

Patti, I'm so glad you'll be able to eat it!

I hope that the comments on the blog weren't discouraging to Starbucks. Some of them seemed a little off-putting from Starbucks' point of view.


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



Celiac.com Sponsor (A8-M):



caek-is-a-lie Explorer

Cool! It's grain-free. Very awesome! I will have to try it when it comes out.

brazen20au Newbie

you all need to plan your next vacation to australia ;) hehehehehe

GeordieLass Newbie

It sounds a lot like the orange cake starbucks have had in the UK for a while (at least as long as I've been gluten-free which is about 2 years), I think here it is something like summer orange cake & it is nice & moist & very much a treat item! They've also started doing a belgian chocolate brownie which is gluten-free, WF and Dairy free (sorry I don't know about other allergens) & is so nice the first time I was asking 'are you sure, this is definitely gluten-free??!, maybe you'll get that next!! we live in hope eh?

jerseyangel Proficient
It sounds a lot like the orange cake starbucks have had in the UK for a while (at least as long as I've been gluten-free which is about 2 years), I think here it is something like summer orange cake & it is nice & moist & very much a treat item! They've also started doing a belgian chocolate brownie which is gluten-free, WF and Dairy free (sorry I don't know about other allergens) & is so nice the first time I was asking 'are you sure, this is definitely gluten-free??!, maybe you'll get that next!! we live in hope eh?

Ooh! I hope so :D Glad you've been able to enjoy those!

casnco Enthusiast

I am so excited!!! Thank you Starbucks!!!

On a recent trip to London, in the airport, we found a gluten free cake at the coffee shop! That was so good! It was individually wrapped, VERY moist, and tasty! Good to know we will be able to find something in an American Coffee Shop!!!

Juliebove Rising Star

Rat traps. Almonds in there.

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 lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

    2. - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

    3. - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

    4. - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

    5. - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

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

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • 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.