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 Ice Cream


Rosebud710

Recommended Posts

Rosebud710 Apprentice

I plan on taking my son to Culver's today and was wondering if anyone has had problems with their icecream. Their nutrition information won't specify if the ice cream is gluten-free because they have many flavors. Obviously, if the ice cream flavor of the day has "cheesecake" in the name it's assumed there's gluten in it. But I should be safe with the vanilla or chocolate, right?

Thanks!

Laura


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



Celiac.com Sponsor (A8-M):



skyepie Newbie

Culvers has a pamphlet on allergy information in the restaurant and it lists gluten in it. I recall the chocolate and vanilla custard to be gluten free. Ask for a clean scoop - they just put it in rinse water when they're done with it, if the flavor of the day is not gluten-free. (Or to just be safe in case it came in contact with a cone.)

I love their cashew chicken salad!

PattiD2 Rookie

Culver's has been very accommodating about gluten-free and allergy related requests. My daughter loves a chocolate shake but it has to be made with the chocolate culver's custard, not the chocolate syrup. We ask for a clean scoop and to have them clean the shake machine. Most often they will actually turn and show you as they are doing the cleaning. We usually ask for the manager, to make sure it is handled appropriately.

We did have one occasion, where they made it with the chocolate syrup. My daughter noticed that it was a different consistency, before she took a drink. We took it back in, where they apologized and quickly made her a safe, new shake.

Their pamphlet is very complete. Before we knew to check it, my daughter was getting the chocolate shake with raspberries. Interestingly, she most often got a stomach ache. I was reading the pamphlet one day and realized that most of their fruit toppings, including raspberries, have gluten in them. Now, we know so much more and try to check all of the ingredients, even if they sound gluten-free.

  • 3 years later...
punkin513 Newbie

I plan on taking my son to Culver's today and was wondering if anyone has had problems with their icecream. Their nutrition information won't specify if the ice cream is gluten-free because they have many flavors. Obviously, if the ice cream flavor of the day has "cheesecake" in the name it's assumed there's gluten in it. But I should be safe with the vanilla or chocolate, right?

Thanks!

Laura

You know it's funny I did the same thing when I went to culvers I grabbed the nutrition information and couldn't find if the ice cream was ok. Let me start by telling you that it's custard not ice cream :) Then let me tell you how I found out if it is ok or not. When you look at cones/dishes of ice cream look for the plain vanilla dish you will see it has no gluten. :) I'm providing the link where I got my information enjoy

Open Original Shared Link

  • 6 months later...
GFinminneapolis Newbie

Are any of the salads gluten free?

heatherjane Contributor

Keep in mind that this thread is really old, but you can check their website to see if their salads are gluten free. I think they have a pretty thorough allergen listing the last time I checked. You do need to be careful there, as with any fast food place, since the probability of cross-contamination could be high.

For what it's worth...I usually get the plain chocolate or vanilla custard in a dish and do fine.

GlutenFreeAustinite Contributor

I eat their ice cream. Chocolate and vanilla are safe, as are the Flavor of the Days that don't have cookies or cake in them or something. I also do the mix-ins if they're candies I know are gluten-free.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,648
    • Most Online (within 30 mins)
      7,748

    kawalla50
    Newest Member
    kawalla50
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Here is a category of study summaries on the relationship of Type 1 diabetes and celiac disease: https://www.celiac.com/celiac-disease/celiac-disease-amp-related-diseases-and-disorders/diabetes-and-celiac-disease/ This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • RMJ
      How frustrating! The Endomysium antibody result is usually given as a titer, 1:5, or 1:10, or 1:20.  This indicates how far the serum can be diluted and still give a positive result. It could be going down but the way they show the results you can’t tell. If you click on the “view trends” button on an electronic version of the results does it show any additional information?
    • misslemon
      Hi, I'm hoping to get some advice on how to handle Mass as a new Catholic.  I'm looking to take the Mass for the first time in March.  I've been told that the church has a "low gluten" option that is 0.01% gluten.  Is this safe, especially to do every week?   I also read that taking the wine instead could be more of a problem if it gets contaminated with regular crumbs.   I found this information online:  "The Benedictine Sisters of Perpetual Adoration in Clyde, Missouri, have developed a Communion host that is extremely low in gluten. The host is made from gelatinized wheat starch. The Sisters report the hosts test to a level of 0.01% gluten. At that level, the lowest that could be tested, no gluten was detected. This means that there is less than 0.01% gluten in one of these hosts. The Secretariat for the Liturgy of the United States Conference of Catholic Bishops has stated that these hosts meet the requirements of the Code of Canon Law (924 §2) and may be validly used at the celebration of the Eucharist with permission of the person's pastor. The Catholic with celiac disease can now fully participate in Holy Communion with the whole parish family. Catholic celiacs may choose to receive consecrated wine at a regular communion station if their parish offers communion under both species. There is greater risk for contamination using this option. The fraction rite may allow small, yet dangerous crumbs to be in the cup." Thank you for any guidance!
    • Jenn D
      My son was diagnosed with Celiac Disease is April 2023. His ttg antibody was over 100 at the time of diagnosis. Now it is at 3 (which is considered negative), but his endomysium antibody iga is still coming up positive. There is no specific number just positive or negative so I'm not sure if he's getting better or not. I'm getting nervous that something else is going on and I was just looking for some advice or an understanding what this "postive" actually means. He gets tested every 6 months. Thank you so much for any responses😊 Attached is a picture of his bloodwork from August 2024
×
×
  • Create New...