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

Ice Cream

JordanW

Recommended Posts

JordanW Newbie
JordanW
Posted

I'm new to the gluten free diet and struggling to find ice creams I enjoy that are gluten free.

Any suggestions???

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

Celiac.com Sponsor (A8-M):


ciamarie Rookie
ciamarie
Posted

I was looking for some ice cream recently, and had a struggle to find one that didn't have corn syrup! Ben & Jerry's to the rescue! I got some B&J's vanilla heath bar ice cream, even though there's a couple items I usually avoid (soy, carageenan) it's really good. It doesn't specifically say it's gluten-free, but I didn't have any bad reactions to it.

kareng Grand Master
kareng
Posted

To the OP, Jordan,

Corn syrup is gluten free. Don't let that post worry you. Most ice creams are gluten free , read the ingredients. Obviously ones with Oreos or Kit Kats are not gluten-free. Look out for malt or barley malt, too.

lovegrov Collaborator
lovegrov
Posted

Ice cream should not be a struggle at all. As kareng said, you're almost universally OK as long as you avoid the obvious stuff -- cookies, cake and so forth. A very few ice creams do have barley malt, but I've always found it listed.

richard

Adalaide Mentor
Adalaide
Posted

I don't have any issues with my usual brands, the big one being Ben & Jerry's. Their website (if I remember correctly) says that while they don't have a list of gluten free flavors they will clearly list allergens on the labels. I haven't had any reactions to it yet. I do specifically remember though that they said ingredients will change occasionally so read every label, every time. (Which we should be doing anyway.)

bartfull Rising Star
bartfull
Posted

I DO have a problem with corn as well as gluten and soy. Some Ben and Jerry's works for me, particularly pistashio, now that I can eat those delightful things again. I also eat Hagen Daz. The chocolate seems to give me trouble, but I can eat their vanilla. I also absolutely LOVE Starbucks plain coffee ice cream. (Most coffe ice creams taste like coffe syrup. Starbucks tastes like a really good cup of coffee.) And lately, my very favorite is Blue Bunny All Natural Vanilla. It has the most velvety texture! SOOOOOOO GOOOOOD!!!

love2travel Mentor
love2travel
Posted

Strangely when I was in Venice last November and then again two weeks ago most gelato was NOT gluten free. Whenever I asked, they refused to serve it to me. In fact, they even showed me the list of ingredients and more often then not, sure enough - the label said "gluten". I was quite surprised, actually. Just something to note in case others travel to Italy soon. In Canada, however, I have found most to be safe. But it just does not compare to gelato! :( And I will never forget what THAT tastes like.

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

Celiac.com Sponsor (A8-M):


Andi Rookie
Andi
Posted

I found that Turkey Hill Natural, Perry lists if it is gluten-free on the label and Wegman's Brand. Also, there is a nice ice cream maker on the market that is very easy to use called Hamilton Beech 1/2 pint ice cream maker. This way there is no worry about what is in your ice creams because you make it yourself. They can be found at Target and Walmart. Hope this helps you.

Simona19 Collaborator
Simona19
Posted

I found this: Open Original Shared Link

Open Original Shared Link

I have been using Klondike bars, Blue buny, Tofutti, or Purely decadent coconut icecream in my home. I hope this will help.

faithforlife Apprentice
faithforlife
Posted

My favorite is Breyers vanilla. The ingredients are beautifully simple.

sa1937 Community Regular
sa1937
Posted

Personally I'll settle for Haagen-Dazs vanilla any day! It contains exactly 5 ingredients and no gums whatsoever. It is so dense and creamy, not airy and fluffy like some ice creams. Thankfully I don't buy it often. tongue.gif

bartfull Rising Star
bartfull
Posted

Yes! Hagen Daz IS dense. It is very filling compared to other brands. And I love the flavor. But I alternate between that and the Blue Bunny All Natural vanilla because the texture is truly velvety. It isn't as strong a vanilla flavor, but I just can't stop eating it.

So usually I have both in the freezer and I do the Hagen Daz for breakfast, and the Blue Bunny at night. For some reason being able to eat ice cream makes all the other food restrictions easy. I never feel deprived.

Archived

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

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


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • 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 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      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.
    • rei.b
      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.
×
×
  • 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.