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Celiac.com 03/07/2025 - For individuals with celiac disease or gluten sensitivity, dining out can be a daunting experience. Fast food restaurants, in particular, pose unique challenges due to the high risk of cross-contamination and limited gluten-free options. McDonald’s, one of the most popular fast-food chains globally, is often a topic of discussion in the gluten-free community. While McDonald’s does not offer a dedicated gluten-free menu, there are some menu items that can be adapted to fit a gluten-free diet—with caution. This article explores which McDonald’s items are naturally gluten-free, the risks of cross-contamination, and tips for ordering safely. Understanding Gluten-Free Needs What Is Gluten and Why Avoid It? Gluten is a protein found in wheat, barley, rye, and their derivatives. For people with celiac disease, consuming gluten triggers an autoimmune response that damages the small intestine, leading to symptoms like bloating, diarrhea, fatigue, and nutrient deficiencies. Non-celiac gluten sensitivity can also cause similar symptoms, though without the intestinal damage. Strict adherence to a gluten-free diet is essential for managing these conditions. The Challenge of Eating Out Eating out can be particularly challenging for those on a gluten-free diet. Cross-contamination, which occurs when gluten-free foods come into contact with gluten-containing ingredients or surfaces, is a significant concern. Even trace amounts of gluten can cause adverse reactions in sensitive individuals. Fast food restaurants, with their shared cooking equipment and high-volume operations, are especially risky. McDonald’s Gluten-Free Options Naturally Gluten-Free Items While McDonald’s does not have a dedicated gluten-free menu, some items are naturally gluten-free or can be modified to exclude gluten-containing ingredients. Here are a few options: 1) Burgers (Without Buns) McDonald’s beef patties are gluten-free, but the buns contain wheat. You can order a burger without the bun and request it to be served in a lettuce wrap or on a bed of greens. Be sure to specify that the patty should be cooked separately to avoid cross-contamination. 2) Grilled Chicken (Without Bun, Sauces, or Marinades) Some locations may have gluten-free preparation, but always confirm ingredients and handling procedures. 3) Soft Serve Ice Cream in a cup All McDonald’s have soft serve ice cream, and if you avoid the cone and have it served in a cup with a spoon, it is naturally gluten-free. 4) Eggs McDonald’s scrambled eggs are gluten-free, but they are often cooked on shared grills, increasing the risk of cross-contamination. 5) Beverages Most McDonald’s beverages, including coffee, tea, and soft drinks, are gluten-free. However, be cautious with flavored drinks or add-ins, as some may contain gluten. French Fries and Hash Browns (Beware, in the USA they contain hydrolyzed wheat) McDonald’s hashbrowns and fries are made from potatoes, vegetable oil, and salt, but in the USA they also contain a beef flavoring that includes hydrolyzed wheat as an ingredient. McDonald’s does not claim that their fries are gluten-free, and they should be avoided by sensitive individuals with celiac disease or gluten sensitivity, however, many people with celiac disease have reported eating them without issues, and tests done on their French fries by the University of Nebraska did not find any detectable gluten. If you decide to eat them be sure to verify that their hashbrowns and French fries are cooked in dedicated fryers, which is standard practice at nearly all McDonald's. Cross-Contamination Risks at McDonald’s Handling and Preparation Even if an item is naturally gluten-free, it can become contaminated during handling and preparation. For instance, employees may use the same gloves or utensils for gluten-free and gluten-containing items, or gluten-free orders may be prepared on surfaces that have come into contact with gluten. Limited Gluten-Free Awareness While some McDonald’s locations may be more accommodating to gluten-free requests, the level of awareness and training among staff can vary. This inconsistency makes it difficult to guarantee a truly gluten-free meal. Tips for Ordering Safely at McDonald’s Communicate Clearly When ordering, clearly communicate your dietary needs to the staff. Explain that you have celiac disease or gluten sensitivity and emphasize the importance of avoiding cross-contamination. Ask Questions Don’t hesitate to ask questions about ingredients and preparation methods. Request that your food be prepared separately, using clean utensils and surfaces. Choose Simpler Options Opt for simpler menu items that are less likely to be contaminated. For example, a plain burger patty or a side of apple slices may be safer choices than more complex items. Check Local Menus McDonald’s menus can vary by location, so it’s a good idea to check the ingredients and allergen information for your specific region. The McDonald’s website and app often provide detailed allergen guides. Be Prepared for Limited Options While McDonald’s offers a few gluten-free options, the choices are limited, and the risk of cross-contamination is high. If you’re highly sensitive to gluten, it may be best to avoid McDonald’s altogether or bring your own gluten-free snacks. What This Means for People with Celiac Disease and Gluten Sensitivity A Limited but Possible Option For individuals with celiac disease or gluten sensitivity, McDonald’s can be a convenient option in a pinch, but it requires careful ordering and an understanding of the risks. While there are a few gluten-free items on the menu, the risk of cross-contamination makes it a less-than-ideal choice for those who need to strictly avoid gluten. The Importance of Advocacy The limited gluten-free options at McDonald’s highlight the need for greater awareness and accommodation of gluten-free diets in the fast-food industry. By advocating for better training and more gluten-free options, the gluten-free community can help drive positive change. Alternatives to McDonald’s If you’re looking for safer gluten-free options, consider fast-food chains that offer dedicated gluten-free menus or have stricter protocols for avoiding cross-contamination. Some examples include Chipotle, Chick-fil-A, and In-N-Out Burger, which are known for being more accommodating to gluten-free diners. Conclusion: Proceed with Caution While McDonald’s does offer a few gluten-free options, the risk of cross-contamination makes it a challenging choice for people with celiac disease or gluten sensitivity. By understanding the risks, communicating clearly with staff, and making informed choices, you can minimize the chances of exposure to gluten. However, for those who are highly sensitive, it may be best to explore other dining options that prioritize gluten-free safety. Ultimately, the fast-food industry has a long way to go in meeting the needs of the gluten-free community. Until then, awareness, advocacy, and careful decision-making are key to navigating the gluten-free landscape at McDonald’s and beyond. Watch the video version of this article:

Celiac.com 02/02/2024 - In our celiac and gluten-free forums, we see a lot of questions about the gluten-free status of certain foods, including McDonald's products. We've done articles on McDonald's lattes, salads and more. We've even done articles on ice cream, but, the questions keep coming. One of the most common product questions we've gotten lately is: Is McDonald’s ice cream gluten-free and safe for people with celiac disease? The short answer is not exactly clear. The good news is that McDonald’s soft serve ice cream itself is generally considered to be naturally gluten-free. According to the McDonald’s website, their vanilla reduced-fat ice cream is made with milk, sugar, and cream, and does not list any gluten-containing ingredients. The only allergen listed is milk. Also, the Hot Fudge and Caramel sundae toppings for are currently also made without gluten-ingredients, with the only allergen listed is milk. However, McDonald’s does not have a safe gluten-free menu for people with sensitivities to gluten. Also, according to McDonald's, they can't guarantee that any of their products are gluten-free, and are made without the risk of cross-contamination. Since cross-contamination could occur during the production process, we recommend that people with severe gluten allergies or celiac disease exercise caution, and speak with a McDonald’s staff member about any concerns. If you do go for McDonald's soft serve, be sure to skip the cone, which definitely contains gluten. As always, read labels, avoid gluten ingredients, check websites for up to date information, and stay healthy.

Celiac.com 02/09/2024 - In a push for increased inclusivity, a gluten-intolerant student has garnered overwhelming support for her petition urging McDonald's to offer more gluten-free options in its UK branches. Chloe Radzikowski, a 22-year-old trainee paramedic from Leigh, launched the petition, which highlights the disparity in gluten-free offerings between UK and European outlets of the fast-food giant. So far, the petition has gained over 10,000 signatures. Radzikowski, who developed gluten intolerance last year, expressed her shock and frustration at discovering that McDonald's provided more gluten-free choices in its European locations than in the UK. Speaking to BBC Radio Manchester, she emphasized the challenges faced by those with coeliac disease or gluten intolerance, describing the limited food choices and the anxiety associated with potential illness from unintentional gluten consumption. In the UK, McDonald's offers a handful of gluten-free items, including fries, hash browns, fruit bags, carrot sticks, salads, and some desserts. However, the chain explicitly states that, due to the setup of their kitchens, they cannot guarantee the prevention of cross-contamination, and burgers are notably absent from the list of gluten-free options. Radzikowski's advocacy gained momentum after her discovery of a more extensive gluten-free menu in McDonald's Spanish restaurants during a family holiday to Lanzarote. Her petition emphasizes the need for a broader range of gluten-free choices in the UK, aligning with the diverse dietary requirements of individuals with coeliac disease or gluten intolerance. A McDonald's spokesperson responded to the petition, noting that all UK staff undergo allergen awareness training, emphasizing the importance of preparing customized orders with clear allergen labeling. Despite the existing gluten-free offerings, the petition draws attention to the unmet demand for gluten-free burgers and a more comprehensive menu that accommodates a wider spectrum of dietary needs. The petition has attracted notable support, including an endorsement from reality TV star Megan McKenna. As the number of signatures continues to climb, the movement highlights the growing demand for increased gluten-free options in popular fast-food chains, shedding light on the importance of accessible and diverse food choices for individuals with specific dietary requirements. McDonald's now faces increasing pressure to address these concerns and enhance its gluten-free offerings in the UK. Read more at BBC News

Celiac.com 11/12/2021 - Is it possible for a large, multi-billion dollar, multi-national corporation like McDonald’s to make an honest mistake—even if that mistake benefits them directly by increasing their sales and bottom line? For many people the answer is no—never—there must be some conspiracy or greedy modus operandi at work which better explains the situation. If you are a die-hard conspiracy theorist there may be little in this article that will change your position with regard to McDonald’s and their recent “gluten problem.” My hope, however, is that people on both sides of this issue will gain some knowledge here—especially with respect to how difficult it really is for all food companies to determine and guarantee the gluten-free status of their foods. Additionally, I believe that we can all learn something from McDonald’s mistake (or uncovered secret plot!), and how they have dealt with it. For many years McDonald’s has told its customers via their Web site and customer service telephone line that their French fries and hash browns were gluten-free. Due to their wide availability and low price these menu items have become a staple for many people on a gluten-free diet. The drama surrounding these foods began on February 13, 2006, when the Houston Chronicle broke this story: “McDonald’s: Fries Have Potential Allergens.” This article revealed that the natural flavoring used in those menu items actually contains wheat as an ingredient. According to a March 8th email from Catherine E. Adams Ph.D, R.D., McDonald’s Corporate Vice President Worldwide Quality Systems and Nutrition, McDonald’s first noticed this potential problem when one of their ingredient suppliers had to comply with the new Food Allergen Labeling and Consumer Protection Act, which required that supplier to list, if present, any of the eight major allergens (or their derivatives) on the packaged food’s product label. The supplier complied and informed McDonald’s of their “use of wheat as an ingredient in the natural flavoring.” A Case for Innocence There are several reasons why I believe that this whole incident was a large, avoidable, mistake on the part of McDonald’s (rather than a secret plot): The timing of the event: This story broke one month after the new labeling laws took effect. McDonald’s likely had no idea that wheat was in the natural flavoring until it was revealed to them by their supplier (of course they should have done due diligence and known this back when they created their gluten-free product listing.); Something that was contained in Ms. Adams’ March 8th email response: “While the new law applies to packaged food products—not the restaurant industry—in our ongoing efforts to communicate to our customers we thought it was important to share this information.” She is legally correct here—the new law does not require McDonald’s to reveal the fact that there is a wheat-derivative in their natural flavoring—the law does not apply to the restaurant industry and only applies to the packaged food consumer market (certainly this is a loophole that needs to be changed in the future). If McDonald’s wanted to keep this a secret from the public they could easily have done so because there is no legal requirement for them to disclose any allergens in their foods. They have done this on a strictly voluntarily basis for many years now; Public image: McDonald’s has gone to a great deal of effort over the years to voluntarily disclose their list of “safe” foods for people with various allergies—mainly because it is good for their public image—and to a certain extent the allergy market has been a source of revenue and has likely increased their sales. Misleading people with regard to the allergens in their foods, whether it is done on purpose or by mistake, would surely lead to major lawsuits that would likely negate any financial gain achieved from this relatively small market—and would create a public relations nightmare. To a company like McDonald’s public image is everything. It seems doubtful that they would intentionally take such a great risk to gain a share in such a small market. Let the Lawsuits Begin Very soon after the newspaper story broke the French fries and hash browns were taken off of McDonald’s gluten-free list on their Web site. On February 19,, 2006, the Wall Street Journal ran the article: “McDonald’s Faces Three Lawsuits,” and thus began the “lawsuit bandwagon” that continues to the present. It has the potential to ultimately cost them tens if not hundreds of millions of dollars through a class action suit. At about this same time I actually had to ban a major Colorado law firm from the Gluten-Free Forum (www.glutenfreeforum.com) because they were trying to use the site to solicit forum users to join a class action suit that they planned to bring against McDonald’s. This violated the site’s rules against advertising. McDonald’s Response On February 20,, 2006, only one day after the Wall Street Journal article appeared, Jack Daly, Senior Vice President of McDonald’s Corporation, issued a media statement on their Web site titled: “McDonald’s Fries are ‘Gluten and Allergen Free,’ According to Expert.” It stated that: “Scientific evaluation by one of the world’s leading experts on gluten sensitivity and allergenicity, Dr. Steven Taylor of the Food Allergy Research and Resource Program of the University of Nebraska, has confirmed again that our fries are gluten free and allergen free. Based on this analysis, we believe the lawsuits filed are without legal merit.” Support Groups to the Rescue Shortly after the release of Jack Daly’s media statement the Gluten Intolerance Group (GIG) issued a press release titled “McDonald’s: A Safe Place for Celiacs to Eat According to the Gluten Intolerance Group”, which backs up McDonald’s claim that their fries and hash browns are gluten-free. The Celiac Sprue Association (CSA) also released a statement on their Web site that supported McDonald’s, and in much more detail than the GIG’s, including the following statement: “The CSA has examined the commercial manufacturing process of the natural flavoring with wheat as a starting ingredient which is used in connection with the McDonald’s Corporation French fries and hash browns. CSA provides the following statement after knowledgeable, careful evaluation and review of the process and pertinent test results. French fries and hash browns prepared in oils with this flavoring might be considered, commercially, to ‘contain no gluten.’” What Does “Gluten-Free” Mean Anyway? Reliable sources have since revealed that the wheat used in McDonald’s natural flavoring is processed in such a way that nearly all proteins are removed, much like the distillation process removes gluten from wheat, and that the actual gluten content in the French fries and hash browns—according to RidaScreen Gliadin Elisa testing—is less than 3 parts per million (PPM). It is still possible for partially broken down wheat proteins to be present, so a Rast test was also done and no wheat-allergic residue was detected. Together these results are convincing and indicate that McDonald’s French fries and hash browns are indeed gluten-free by any current standards that are in use anywhere. But “less than 3 PPM” is not zero gluten—right? Keep in mind that it is currently impossible for anyone to say that any food or product is 100% gluten-free—there is no analytical technique that can say that there is zero gluten in a sample, and the best detection limits I have seen report low ranges from 2 to 20 PPM—not zero. The Codex Alimentarius, which covers the U.S.A., and Canadian standards for gluten-free is 20 PPM for naturally gluten-free foods, and there is currently no gluten-free standard for the U.S.A. Do the Lawsuits have Merit? Based on the aforementioned test results it is highly doubtful that McDonald’s has hurt anyone with these products—which is what must be shown in such cases—the claimants must demonstrate actual damages, loss or injuries related to the defendant’s actions (or inactions), and if they cannot do this their suits will be without merit and will be thrown out (which is what I believe will happen here). Even if the testing had found higher levels of gluten in the products the claimants would still be facing an uphill battle. This is because they would still have to demonstrate that a specific injury was caused to them by McDonald’s, and that their injury didn’t occur by another means. In other words they would have to show that there were no other sources of gluten contamination in their diets, which is something that is difficult if not impossible to do in a legal context. On top of these problems the claimants must overcome the fact that in the U.S.A. there are no current legal regulations regarding the use of the term “gluten-free” on packaged or restaurant foods. The only thing that comes close is the Codex Alimentarius, which are voluntary industry guidelines and not legal regulations. The Damage Done Whether or not McDonald’s wins or loses these lawsuits may, however, be irrelevant. To a certain extent the damage has already been done—and it does not stop simply with the damage that was done to their public image and reputation. The fact that many people with allergies and intolerances will never again trust McDonald’s (or companies like them) is just the most obvious fallout from this whole mess. There is a much larger picture taking shape that began with McDonald’s no longer listing the gluten-free product information for many of the items that they used to list. Their French fries, hash browns, shakes, dressings, etc., and other companies have also discontinued their “gluten-free” product listings. Some companies have even stopped using the term “gluten-free” on their labels, even though their products remain gluten-free. One company even contacted me and wanted to be removed from the offerings at The Gluten-Free Mall due to liability concerns that began when they heard about the McDonald’s fiasco. For companies like McDonald’s the potential benefits of providing such voluntary information must outweighs the risks. The extensive publicity surrounding these events has made it clear that the risk of being wrong when making the claim that a product is free from an allergen, even if the mistake is an honest one that began with perfectly good intentions, is very great. So why risk making such claims at all? (This will be the question asked by the companies’ lawyers anyway.) The fallout from this may not end for some time. Certainly anyone making, selling or claiming that their products are gluten-free (or free from some other allergen) must be concerned about the possibility of litigation. In the end it will likely be easier for many companies not to bother with the allergen market at all, especially once real gluten-free regulations are created here in the U.S.A., which will happen in the next couple of years. Hindsight How could McDonald’s have avoided all these problems in the first place? The most obvious answer is that they could have avoided making any claims about the allergens in their products. That would have left those of us who have food challenges in the dark. Does that sound like McDonald’s to you? I hope such a negative scenario doesn’t become the norm for such companies. Perhaps the best solution would have been for them to consult with some of the many celiac disease/gluten-free experts, for example the Gluten Intolerance Group’s new Food Certification Program, or with Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture, and made 100% sure that their lists were accurate (in this case it appears that their lists were accurate, but disclosing ALL of the actual ingredients in their products would have avoided much of this controversy). I think that all food companies can learn a valuable lesson from these events: it is better to test your products before you have any issues, and to continue to test them periodically. It is better to conduct ingredient research up front and consult with experts before publishing any gluten-free product listings—this is an ongoing process and must be done regularly because ingredient suppliers may change. Once the information is compiled and determined to be accurate it is better to disclose ALL ingredients used in every product. Web sites are a great place for such information. Even if you operate a restaurant and are not legally required to do so, public disclosure is best when it comes to things that your customers put in their mouths—and your customers have a right to know exactly what they are eating. Fast food companies should print ALL ingredients on the packaging no matter how scary they sound. Individuals who are concerned about such matters will, or should, be familiar with what is and is not safe for them.

Celiac.com 10/21/2020 - We get more than a few question about McDonald's Coffee and Latte Drinks. Specifically, are McDonald's Coffee and Latte Drinks gluten-free, and safe for people with celiac disease? Plain coffee is gluten-free. Coffee with milk is gluten-free. Sugar is gluten-free. As with so many foods and beverages that start out gluten-free, the answer lies in the additives. Unless you add wheat or gluten ingredients, most coffee and coffee drinks are gluten-free. However, McDonald's Latte and Coffee Drinks include numerous extra ingredients, so are they gluten-fee and safe for people with celiac disease? McDonald's coffee drinks come in Hot, Iced, and Latte versions. The full menu for McDonald's Latte and Coffee Drinks includes: Cappuccino; Caramel Cappuccino; French Vanilla Cappuccino; Mocha; Iced Mocha; Caramel Mocha; Iced Caramel Mocha; Latte; Iced Latte; Caramel Latte; Iced Caramel Latte; French Vanilla Latte; Iced French Vanilla Latte; Americano; Premium Roast Coffee; Iced Coffee; Iced Caramel Coffee; Iced French Vanilla Coffee; Caramel Frappé; Mocha Frappé; and Hot Chocolate. McDonald's does not label its coffee and latte drinks as "gluten-free." However, a glance at the website shows that the drinks contain no wheat or gluten ingredients. Obviously it's possible in a busy fast food restaurant that a drink you order could be cross-contaminated, so you may want to explain this to the person taking your order, and watch them make your drink to reduce this risk. Here's a breakdown of the various flavors and ingredients in McDonald's Latte and Coffee Drinks: Caramel Macchiato Caramel Macchiato made with our rich, dark-roast espresso served with steamed whole or nonfat milk, mixed with sweet caramel syrup, and topped with ribbons of buttery caramel. Whole Milk Ingredients: Milk, Vitamin D3 Added. Contains: Milk Caramel Syrup Ingredients: Sugar, Sweetened Condensed Skim Milk (Milk, Sugar), Water, Corn Syrup, Natural Flavors, Brown Sugar, Propylene Glycol, Sea Salt, Disodium Phosphate, Potassium Sorbate (Preservative). Contains: Milk. Espresso Ingredients: Espresso, Water. Caramel Drizzle Ingredients: Corn Syrup, Sweetened Condensed Milk (Milk, Sugar), Sugar, Water, Butter (Cream, Salt, Natural Flavor), Salt, Pectin, Disodium Phosphate, Natural Flavor, Caramel Color, Potassium Sorbate (Preservative). Contains: Milk. Iced Caramel Macchiato Iced Caramel Macchiato made with our rich, dark-roast espresso served with iced whole or nonfat milk, mixed with sweet caramel syrup, and topped with buttery caramel drizzle. Whole Milk Ingredients: Milk, Vitamin D3 Added. Contains: Milk Ice Ingredients: Ice. Caramel Syrup Ingredients: Sugar, Sweetened Condensed Skim Milk (Milk, Sugar), Water, Corn Syrup, Natural Flavors, Brown Sugar, Propylene Glycol, Sea Salt, Disodium Phosphate, Potassium Sorbate (Preservative). Contains: Milk. Espresso Ingredients: Water and Espresso. Caramel Drizzle Ingredients: Corn Syrup, Sweetened Condensed Milk (Milk, Sugar), Sugar, Water, Butter (Cream, Salt, Natural Flavor), Salt, Pectin, Disodium Phosphate, Natural Flavor, Caramel Color, Potassium Sorbate (Preservative). Contains: Milk. According to the McDonald's website, their latte and coffee drinks are likely to be gluten-free, and safe for people with celiac disease. As always, product formulations can change, so read labels, check ingredients, and avoid anything you're not sure about. If you're not sure of any ingredient, please check celiac.com's Gluten-Free SAFE Ingredients List, and the UNSAFE Non-Gluten-Free Ingredient List. Here are links to the McDonald's website: McDonald's Latte Drinks McDonald's Hot Coffee Drinks McDonald's Iced Coffee Drinks

McDonald's is not known for its gluten-free offerings. If you are are at a McDonald's, the number of safe food offerings are slim. So, what about the coffee drinks, like the McDonald's Frappe? Is the McDonald's Frappe gluten-free and safe for people with celiac disease? McDonald's Frappes are sweet espresso drinks blended with ice and covered with whipped topping, available in Caramel or Mocha flavors. We've gotten numerous questions on our gluten-free and celiac disease forum about McDonald's Frappes. We get more than a few question about McDonald's Frappes. Specifically, are McDonald's Frappes gluten-free, and safe for people with celiac disease? McDonald's does not specifically label their Carmel or Mocha Frappe as gluten-free. However, a glance at the website shows no gluten ingredients. The McDonald's website lists the ingredients for the McDonald's Frappe as: Caramel Syrup Ingredients: Sugar, Sweetened Condensed Skim Milk (Milk, Sugar), Water, Corn Syrup, Natural Flavors, Brown Sugar, Propylene Glycol, Sea Salt, Disodium Phosphate, Potassium Sorbate (Preservative). Mocha Coffee Frappe Base Ingredients: Cream, Skim Milk, Sugar, Water, High Fructose Corn Syrup, Coffee Extract, Milk, Natural & Artificial Flavors, Cocoa (Processed with Alkali), Mono & Diglycerides, Guar Gum, Potassium Citrate, Disodium Phosphate, Carrageenan, Locust Bean Gum, Red 40, Yellow 5, Blue 1. Contains: Milk Whipped Light Cream Ingredients: Cream, Nonfat Milk, Liquid Sugar, Contains 2% or Less: Mono and Diglycerides, Natural Flavors, Carrageenan. Whipping Propellant (Nitrous Oxide). Contains: Milk. Caramel Drizzle Ingredients: Corn Syrup, Sweetened Condensed Milk (Milk, Sugar), Sugar, Water, Butter (Cream, Salt, Natural Flavor), Salt, Pectin, Disodium Phosphate, Natural Flavor, Caramel Color, Potassium Sorbate (Preservative). Chocolate Drizzle Ingredients: Corn Syrup, Dextrose, Water, Sugar, Glycerin, Hydrogenated Coconut Oil, Cocoa (Processed with Alkali), Modified Food Starch, Nonfat Milk, Natural Flavors, Salt, Gellan Gum, Disodium Phosphate, Potassium Sorbate (Preservative), Soy Lecithin. Milk is the only allergen listed for Carmel flavor. Milk and soy are listed as allergens for the Mocha flavor. Based on McDonald's website and listed ingredients, both the Carmel and the mocha Frappes are gluten-free and likely safe for people with celiac disease. As always, be careful. Read labels, and watch out for allergens. When in doubt, check ingredients, and check the company website.

Celiac.com 03/06/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about seasonal products. It this case, one question we've been getting recently has to do with the McDonald's Shamrock Shake. Specifically, the McDonald's Shamrock Shake gluten-free and safe for people with celiac disease. First, the McDonald's Shamrock Shake is not labeled or advertised as gluten-free. However, according to the company website, milk is the only allergen listed for the Shamrock Shake, and for all other McDonald's shakes. According to the McDonald's corporate website, "the Shamrock Shake was created in 1967 by Hal Rosen, a Connecticut McDonald’s Owner and Operator who made the delicious, mint shake in celebration of St. Patrick’s Day. It later debuted in select locations across the U.S. in 1970, and was an instant success." The Shamrock shake eventually became the cornerstone of efforts to fund the very first Ronald McDonald House. Did you know that on St. Patrick’s Day in 2010, McDonald's poured the “World's Largest Shamrock Shake” a 24 feet tall was “poured” into the Chicago River in honor of a $10,000 donation to develop a new RMHC house in the city’s Streeterville neighborhood. As always, be careful with products that are not labeled gluten-free. Learn more about McDonald's Shamrock Shake, including its history in helping to raise funds for the first Ronald McDonald House, at the McDonald's corporate website. Shamrock Shake Ingredients & Allergens Vanilla Reduced Fat Ice Cream Ingredients: Milk, Sugar, Cream, Corn Syrup, Natural Flavor, Mono and Diglycerides, Cellulose Gum, Guar Gum, Carrageenan, Vitamin A Palmitate. Allergens: Contains Milk. Shamrock Shake Syrup Ingredients: High Fructose Corn Syrup, Corn Syrup, Water, Glycerin, Contains 2% Or Less: Natural Flavor, Xantham Gum, Citric Acid, Sodium Benzoate (preservative), Yellow 5, Blue 1. May Contain Small Amounts Of Other Shake Flavors Served At The Restaurant, Including Egg Ingredients When Egg Nog Shakes Are Available. Whipped Light Cream Ingredients: Cream, Nonfat Milk, Liquid Sugar, Contains 2% or Less: Mono and Diglycerides, Natural Flavors, Carrageenan. Whipping Propellant (Nitrous Oxide). Allergens: Contains Milk.

Celiac.com 09/05/2017 - Did you know that it's not uncommon for many McDonald's stores in Europe to offer gluten-free buns? If you're lucky enough to find yourself in Europe any time soon, here's a quick list of European countries where you can get Gluten-Free McDonald's Buns. Remember, not every McDonald's location offers gluten-free options, so always check first. Numerous McDonald's restaurants in these countries offer gluten-free bun options: Austria Denmark Finland Hungary Italy Norway Portugal Spain Sweden Switzerland The Netherlands The bigger question is when will they offer gluten-free buns in the USA?

Celiac.com 10/30/2020 - We get more than a few questions about McDonald's, and one question we get a lot is about salads. That is, are McDonald's salads gluten-free and safe for people with celiac disease? Lettuce and vegetables are gluten-free, and most basic salad ingredients are gluten-free. However, as with so many food that start out gluten-free, the answer lies in the extras, including the dressings. Unless you add wheat or gluten ingredients like croutons, most salads are gluten-free. However, McDonald's salads can include numerous extra ingredients, so are they gluten-free and safe for people with celiac disease? McDonald's does not label its salads as "gluten-free." However, a glance at the company website shows that the salads contain no wheat or gluten ingredients. According to the company website, McDonald's currently offers two salads, the Premium Southwest Salad, and the Premium Bacon Ranch Salad. For each salad, the company website breaks down ingredients and labels any allergens, including wheat. The ingredients for these salads show no gluten ingredients. Here's a breakdown of the descriptions and ingredients in each of the McDonald's salads: McDonald'sPremium Southwest Salad Made fresh daily with crisp chopped romaine, baby spinach and baby kale with veggies like fire-roasted corn, savory black beans, oven roasted tomatoes and poblano peppers. Sprinkled with cheddar and jack cheeses, chili-lime tortilla strips, cilantro and a fresh-sliced lime wedge. Made just for you and served with Newman's Own Southwest dressing. Salad Blend Ingredients: Romaine Lettuce, Baby Spinach, Carrots, Baby Kale, Lollo Rossa Lettuce, Red Leaf Lettuce, Red Oak Lettuce, Red Tango Lettuce, Red Romaine Lettuce, Red Butter Lettuce. Ingredients May Vary. Southwest Vegetable Blend Ingredients: Roasted Corn, Black Beans, Roasted Tomato, Poblano Pepper, Lime Juice (Water, Lime Juice Concentrate, Lime Oil), Cilantro. Shredded Cheddar/Jack Cheese Ingredients: Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto ), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch, Corn Starch, Dextrose, Powdered Cellulose (Prevent Caking), Calcium Sulfate, Natamycin (Natural Mold Inhibitor), Enzyme. Contains: Milk Lime Ingredients: Lime. Chili Lime Tortilla Strips Ingredients: Corn, Vegetable Oil (Corn, Soybean and Sunflower Oil), Salt, Maltodextrin, Sugar, Dried Tomato, Dextrose, Spices, Onion Powder, Green Bell Pepper Powder, Citric Acid, Autolyzed Yeast Extract, Malic Acid, Paprika Extract (Color), Disodium Inosinate, Disodium Guanylate, Natural Flavor, Lemon Extract, Spice Extractive. Premium Bacon Ranch Salad Made fresh daily with savory ingredients including approximately two and a half cups of veggies including crisp chopped romaine, baby spinach and baby kale plus tasty grape tomatoes. Topped with jack and cheddar cheeses, thick cut Applewood smoked bacon. Made just for you and served with Newman's Own Ranch dressing. Salad Blend Ingredients: Romaine Lettuce, Baby Spinach, Carrots, Baby Kale, Lollo Rossa Lettuce, Red Leaf Lettuce, Red Oak Lettuce, Red Tango Lettuce, Red Romaine Lettuce, Red Butter Lettuce. Ingredients May Vary. Thick Cut Applewood Smoked Bacon Ingredients: Pork Bellies Cured with Water, Salt, Sugar, Natural Smoke Flavor, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite. Roma Tomato Ingredients: Tomato. Shredded Cheddar/Jack Cheese Ingredients: Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto ), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch, Corn Starch, Dextrose, Powdered Cellulose (Prevent Caking), Calcium Sulfate, Natamycin (Natural Mold Inhibitor), Enzyme. Contains: Milk Remember, even though these salads contain no gluten ingredients, and clearly label known allergens, they should be regarded at best as gluten-safe, but not gluten-free for people with celiac disease. That's partly because the possibility of cross contamination is likely higher for things like salads than for things like frappes and coffee drinks. Choose with care! LINKS: Premium Southwest Salad Premium Bacon Ranch Salad