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

Dairy Queen Canada

tasha

Recommended Posts

tasha Apprentice
tasha
Posted

My family's in the DQ business and, as its such a big part of my life, I was pretty angry to find such a brief gluten-free list of food on www.dairyqueen.com ...nevermind the fact that the Canadian website had no list whatsoever! Plain sundaes are NO fun!

So...I emailed DQ Canada complaining a bit and here is the letter I received:

-------------------------------------------------------------------------------------------

Hello Tasha:

Thank you for taking the time to contact Dairy Queen Canada Inc. Your patronage is very important to us.

I want to clarify that the website that you obtained the Gluten-Free Products from is actually the DQ US website. At this time, DQ Canada does not have a Special Dietary Needs website and you are automatically connected to the DQ US website. The only exception is that Canada does not supply all of the products listed. The products that Canada does not supply are as follows: Lemon Freez'r; Cherry-Lime Freez'r; DQ Vanilla Fudge Bar; DQ Raspberry Vanilla Bar; Cherry, Grape, and Lemon Lime StarKiss Bars.

Regrettably, we do not have a formal list of products that do not contain gluten, however, this is to confirm that the following products are gluten-free:

DQ Vanilla and Chocolate Soft Serve

Arctic Rush - all flavours (formerly Misty Slush)

Cappuccino MooLatte (without whipped topping)

(Please note that this does not include Vanilla, Mocha, or Caramel MooLattes)

DQ Vanilla Orange Bar

DQ Fudge Bar

Additionally, the following toppings are gluten-free:

chocolate flavoured hot fudge

chocolate flavoured cold fudge

chocolate flavoured topping

butterscotch fudge

cherry

blueberry

red raspberry

caramel fudge

cocoa fudge

marshmallow

It is important to note that the information provided to you is based on Dairy Queen approved products only.? Please be sure to confirm this prior to making or ordering any item.

Dairy Queen cakes can be made gluten-free. The layer of chocolate cookie crunch can be omitted when making the cake. This is totally at the discretion of the independent franchisee owner. The general rule to order a special order cake is 48 hours but again it is up to the independent franchisee owner as to their requirements.

I would like to suggest that every Dairy Queen restaurant has an ingredient Listings Binder, that contains the ingredient listings, for all of the approved products used in the Dairy Queen system and that it is available for you to review. Also, you can review the label from any of the products used to make a Dairy Queen item.

As well, prior to making or ordering any item, please make the staff aware of your allergy. Dairy Queen restaurants are very busy and cross-contamination may occur between ingredients. Therefore, 100% confidence level cannot be guaranteed.

Dairy Queen Canada Inc. enjoys hearing from our customers.? Please feel free to contact us again at anytime if you should require any further information or should have any additional questions.

Regards,

Marlene Brennen

Customer Service Manager

Dairy Queen Canada Inc.

Orange Julius Canada Limited

Tel.: 905/639-1492, ext. 765

Fax: 905/639-5291

Direct Dial:? 905/637-4765

E-mail: marlene.brennen@idq.com

----------------------------------------------------------------------------------------------

Being such a gung-ho DQ person ;) , I know caramel MooLattes are just Cappuccino MooLattes with caramel sauce added to them. We are told caramel sauce is gluten-free...so there's something missing here. :unsure: I emailed her again a few weeks ago and am still waiting for a response to figure out this discrepancy. I'll let everyone know when I do receive a response.

I also thought I should add some helpful hints about eating at Dairy Queen as I have worked there for many long years. :P

-The cone rack is almost always above the ice cream machine (AHHH!) so ask the workers to be careful and watch that no crumbs get in when dispensing ice cream into your dish.

-Just to make sure, get them to wipe the spigot that dispenses soft serve with a napkin before use.

-If you get a Cappuccino MooLatte, make sure they rinse the blizzard machine out before use and wash whatever they put on top of your MooLatte so that the top of the drink can be mixed properly (sometimes its a plastic circle, sometimes a clear dome like what goes on top of a mcflurry)

-I've seen that some people on here say that a Skor blizzard is okay .... I would agree only if you get the employee to take skor from the box it came shipped in and they put it in your cup with a new spoon [at my dq at least, we don't always use a dedicated spoon for one flavour so be careful]. Make sure they rinse out the blizzard machine. A Skor blizzard is the skor pieces and chocolate flavoured cold fudge mixed in the vanilla soft serve. The email above says that the cold fudge is safe so don't worry about leaving that out. Make sure the person uses the right chocolate (they are all safe EXCEPT chocolate cone dip for obvious reasons), which is often an issue with new employees.

-the above note goes for reese's peanutbutter cup blizzards --as far as I'm concerned...all it is is mushed up pb cups with soft serve...again, be careful with the blizzard machine

-we can have floats too! Its just the Arctic rush slushy stuff or pop with ice cream. Horray! They are very yummy.

Anyway, I hope this helps improve your Dairy Queen experience :)

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

Celiac.com Sponsor (A8-M):


Canadian Karen Community Regular
Canadian Karen
Posted

Hi Tasha:

Firstly, I want to welcome you to the board!! There are a bunch of really great people here!

Thanks for the info about Dairy Queen. Actually, with four kids, I go there quite alot and never got anything for myself, not knowing if it was gluten free or not. At least, now I have some options when I go with the kids (instead of just drooling!!!) LOL! :lol:

Again, welcome!

Karen

(just outside Toronto, Ontario)

  • 2 weeks later...
yhalifax Newbie
yhalifax
Posted

I have a question:

What's wrong with the whipped topping that you can't have it?

tasha Apprentice
tasha
Posted
  • Author

I checked the whipped topping ingredients today and it could be hidden in natural and artificial flavour...other than that, I don't see where else it could be.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,609
    • Most Online (within 30 mins)
      7,748
    Gwen Gatzke
    Newest Member
    Gwen Gatzke
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Potential celiac need advice

      By Scott Adams · Posted

      It seems like you have two choices--do a proper gluten challenge and get re-tested, or just go gluten-free because you already know that it is gluten that is causing your symptoms. In order to screen someone for celiac disease they need to be eating gluten daily, a lot of it--they usually recommend at least 2 slices of wheat bread daily for 6-8 weeks before a blood screening, and at least 2 weeks before an endoscopy (a colonoscopy is no used to diagnose celiac disease). Normally the blood panel is your first step, and if you have ANY positive results there for celiac disease the next step would be to take biopsies of your villi via an endoscopy given by a gastroenterologist.  More info on the blood tests and the gluten challenge beforehand is below: The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:   Not to discourage you from a formal diagnosis, but once you are diagnosed it may lead to higher life and medical insurance rates (things will be changing quickly in the USA with the ACA starting in 2026), as well as the need to disclose it on job applications. While I do think it's best to know for sure--especially because all of your first degree relatives should also get screened for it--I also want to disclose some negative possibilities around a formal diagnosis that you may want to also consider.  
    • Wheatwacked
      Potential celiac need advice

      By Wheatwacked · Posted

      Yes.  Now, if you hit your finger with a hammer once, wouldn't you do your best not to do it again?  You have identified a direct connection between gluten and pain.  Gluten is your hammer.  Now you have to decide if you need a medical diagnosis.  Some countries have aid benefits tgat you can get if you have the diagnosis, but you must continue eating a gluten-normal diet while pursuing the diagnosis. Otherwise the only reason to continue eating gluten is social. There are over 200 symptoms that could be a result of celiac disease.. Celiac Disease and Non Celiac Gluten Sensitivity  both cause multiple vitamin and mineral deficiency.  Dealing with that should help your recovery, even while eating gluten.  Phosphatidyl Choline supplements can help your gut if digesting fats is a problem,  Consider that any medications you take could be causing some of the symptoms, aside from gluten.        
    • trents
      Potential celiac need advice

      By trents · Posted

      Welcome to the forum, @Ben98! If you have been consciously or unconsciously avoiding gluten because of the discomfort it produces then it is likely that your blood antibody testing for celiac disease has been rendered invalid. Valid testing requires regular consumption of generous amounts of gluten. The other strong possibility is that you have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms with celiac disease but does not have the autoimmune component and thus does not damage the small bowel lining. It is 10x mor common than celiac disease. There is currently no test for NCGS. Celiac disease must first be ruled out. Some experts in the field believe it can be a precursor to the development of celiac disease. Having one or both of the primary genes for developing celiac disease does not imply that you will develop active celiac disease. It simply establishes the potential for it. About 40% of the population has the genetic potential but only about 1% develop active celiac disease. 
    • Ben98
      Potential celiac need advice

      By Ben98 · Posted

      TTG blood test and total IGA tested on many occasions which have always remained normal, upper GI pain under my ribs since 2022. I had an endoscopy in 2023 which showed moderate gastritis. no biopsy’s were taken unfortunately. genetic test was positive for HLADQ2. extreme bloating after eating gluten, it’ll feel like I’ve got bricks in my stomach so uncomfortably full. the pain is like a dull ache under the upper left almost like a stitch feeling after a long walk. I am just wanting some advice has anyone here experienced gastritis with a gluten issue before? thank you  
    • Wheatwacked
      Unusual bright yellow but odourless discharge

      By Wheatwacked · Posted

      "Conclusions: The urinary iodine level was significantly lower in women with postmenopausal osteoporosis, and iodine replacement may be important in preventing osteoporosis"  Body iodine status in women with postmenopausal osteoporosis Low iodine can cause thyroid problems, but Iodine deficiency will not show up in thyroid tests.  Iodine is important for healing, its job is to kill off defective and aging cells (Apoptosis). Skin, brain fog, nails, muscle tone all inproved when I started taking 600 mcg (RDA 150 - 1000 mcg) of Liquid Iodine drops. Some with dermatitis herpetiformis, Iodine exacerbates the rash.  I started at 1 drop (50 mcg) and worked up to 12 drops, but I don't have dermatitis herpetiformis.
×
×
  • 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.