Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Culver's Restaurant


IsAMom

Recommended Posts

IsAMom Apprentice

We get their family size french fries every Wednesday after church and bring them home to eat with something from here. Does anyone have any info on their fries? We've been eating them for some time and do not seem to have any symptoms (there are 3 celiacs in our home).

Would love to hear what you might know.

Annette in MN


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



Celiac.com Sponsor (A8-M):



ladybugpumpkin Contributor

According to the 2006 Gluten/Wheat Free Guide to Eating Out, Culver's Fries are safe. I keep that book in my purse at all times!!!

jayhawkmom Enthusiast

According to Culvers website, and allergen information... they are NOT gluten free. It says that they actually contain gluten.

I was so happy to see your thread, because we have one of these places, so I thought it might be someplace new to take my kids. So, I went right to the source.... and they are NOT safe. :(

angel-jd1 Community Regular

Nope their fries are not safe. They are fried with other glutney foods. Like Jayhawkmom said, they have a great list online. I would advise to check that out to see what your other options are :)

-Jessica :rolleyes:

IsAMom Apprentice

I see the fries as listed wheat free. Not sure what other source of gluten they could contain. I did ask our local Culver's (over a year ago) and they said they used a dedicated frier.

Does anyone else have any experience with their fries?

Annette

jayhawkmom Enthusiast

This may be a dumb question... but are you positive that the person you spoke with understood the concept of a dedicated fryer? I ask that because I've encountered people who assume that it means that fries are cooked ONLY in that fryer, but give no thought to OTHER THINGS being fried in the same fryer. All the fries are done in one, so in their eyes... it's considered "dedicated."

I've never eaten there, but won't after looking at their website, whether wheat is listed or not. It really could be any number of cross-contaminants. :(

Corkdarrr Enthusiast

Such a shame...pre-glutenfree, I was a culver's freak. yum <sob>... :(


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



Celiac.com Sponsor (A8-M):



ladybugpumpkin Contributor

my bad. sorry.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,120
    • Most Online (within 30 mins)
      7,748

    Ronald Y
    Newest Member
    Ronald Y
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jordan Carlson
      @trents I do take all the recommended vitamins and excersize regularly. Basically do all things labeled as a healthy lifestyle haha. Thats why I was thinking more this is my immune system now having the energy to fight viruses rather than being too stressed out as I have heard that it is a common thing when your body is over stressed due to underlying autoimmune diseases
    • trents
      Jordan Carlson, Wheat flour is fortified with vitamins ("enriched") where as gluten free facsimile flours are not. So when you eliminate wheat flour from your diet you may lose a significant source of nutrition. At the same time, gluten-free prepackaged foods are practically devoid of vitamins and minerals, consisting mostly of highly processed high carbohydrate grain substitutes. Lots of rice flour and tapioca. Have you compensated by adding in some high quality gluten free vitamin and mineral supplements? We typically recommend this for new celiacs, especially at the front end of recovery before there has been very much healing of the small bowel villous lining and nutritional absorption is still poor. Edit: I edited my other post to direct it to Sanna King's post.
    • Jordan Carlson
      Hey there @trents. I wish I could edit my original post. I am talking about getting a cold way more often, not gluten poisoning.
    • trents
      Reply to Sanna King: As you have withdrawn gluten from your diet you have lost all tolerance to it that you had when consuming it on a regular basis. This is normal. Not everyone experiences it but it is common. It has been my experience as well. When I was consuming gluten every meal every day for years after the onset of celiac disease but before diagnosis I would experience mild GI symptoms like a little occasional diarrhea. After being gluten free for a significant time, any major exposure to gluten would make me violently ill. Hours of severe cramps and vomiting followed by hours of diarrhea. Like when my wife made me gluten-free biscuits and made herself wheat flour biscuits and I got them mixed up and ate a couple. I am not a super sensitive celiac in the sense of being made ill by small amounts of cross contamination but if I get a significant exposure like I just described it is awful. 
    • Jordan Carlson
      Hi there @Sanna King! I am talking about contracting colds/flu, not gluten reactions. Sorry if I did not make that clear. My stomach symptoms have improved vastly since changing my diet. But I contract colds way more often than I ever had before.
×
×
  • Create New...