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

Dunkin Donuts


skichikk18

Recommended Posts

skichikk18 Rookie

Does anyone know if dunkin donuts hot chocolate is gluten free? I am new to this whole gluten free diet and I feel like I know nothing. It is so confusing!


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



Celiac.com Sponsor (A8-M):



lizard00 Enthusiast

I have no idea. Have you tried their website, emailing or calling them? I have found the email responses I have received to be very helpful.

njbeachbum Explorer

ooooh if you find out, let me know! i LOVED the white hot chocolate before i was diagnosed :(

or get this.... a combo cup of 1/2 white hot chocolate and 1/2 coffee. yum.

maybe i'll call... haha, it's cold as hell in jersey this week!

~joe

ravenwoodglass Mentor

With all the flour drifting around in one of these shops even if the cocoa itself is gluten free it most likely won't be by the time you get it. Please use a great deal of caution if you decide to try it. Personally I wouldn't touch anything from there.

HAK1031 Enthusiast

here you go: https://dunkindonuts.com/aboutus/nutrition/...s&id=DD-969

it doesn't list gluten ingredients, but I would be concerned about CC- they might share machines, or even jsut the employee's gloves could be contaminated.

Cinnamon Apprentice

I worked at a Dunkin Donuts years ago as a teenager, and I still remember the baker opening a huge 30-lb bag of flour and dumping into an enormous mixer along with all the other ingredients. The cloud of flour that would rise up was almost like a mushroom cloud from an atomic bomb! I'm sure it drifted all around the store. I would be in the back cleaning up, then handling the donuts, then working the register, etc. I'm sure we were all covered with flour. I would go home at the end of the day and my grandmother would say, "you smell like a donut". I would be extremely cautious!

skichikk18 Rookie
I worked at a Dunkin Donuts years ago as a teenager, and I still remember the baker opening a huge 30-lb bag of flour and dumping into an enormous mixer along with all the other ingredients. The cloud of flour that would rise up was almost like a mushroom cloud from an atomic bomb! I'm sure it drifted all around the store. I would be in the back cleaning up, then handling the donuts, then working the register, etc. I'm sure we were all covered with flour. I would go home at the end of the day and my grandmother would say, "you smell like a donut". I would be extremely cautious!

That is a very good point that I never even thought about. I guess I will be avoiding it!


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



Celiac.com Sponsor (A8-M):



jkmunchkin Rising Star

I drink the tea and white hot chocolate from Dunkin Donuts all the time and have never had a problem.

Actually my cousin's husband owns several Dunkin Donuts. Most locations don't make their own donuts or baked goods. They are made at 1 central location and then shipped to all the others. More than often if there are a few locations within several miles of each other they are all owned by the same person, so it is easy to do this. In my cousins instance he has 1 building a few miles from all the locations where everything is made.

Not to say there isn't still a risk of cc just from having all the donuts and stuff around but I've never had an issue.

gooddawg315 Newbie

I drink D&D caramel swirl lattes all the time. I have not had a problem. Ths caramel they use is gluten free. The D&D in my area(CT) use a separate machine that dispenses the milk/espresso. Maybe where you are they still make the flavored lattes/coffee the"old way"on the counter. The donuts are not made on site here either. The hot chocolates are gluten free, but not for other allergies (dairy,corn), but they have a high fat content. I have gallbladder issues, so I get my drinks with skim milk. If I am in need of a "chocolate fix", I get a skim mocha latte. If you go to the D&D website, and look under nutritional info, everything is spelled out for you, including the top 7 food allergies. Good luck

  • 11 months later...
pookie91260 Rookie

Hi,

I too am recently diagnosed. I have learned quite a bit from emailing manufacturers. Some go out of their way to be helpful and others can't be bothered. Some, such as Ken's salad dresings, have online lists of different products that are gluten free. I love Dunkin Donuts hot chocolate, but would be afraid of contamination. I have made 2 mistakes as far as contamination goes, one with a toaster and one with peanut butter and became quite ill. Swiss Miss sugar free cocoa is gluten free. Try that its not bad, or make your own with gluten free dark chocolate.

good luck

  • 9 years later...
Janet D Newbie

Does anyone know if this gluten-free browie is also milk free??

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,570
    • Most Online (within 30 mins)
      7,748

    Catherine OBrien
    Newest Member
    Catherine OBrien
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
    • Scott Adams
      This is an interesting case. A positive tissue transglutaminase (tTG) antibody with a negative endomysial antibody (EMA) and normal duodenal histology can present a diagnostic challenge, especially in an asymptomatic patient. While the absence of villous atrophy and negative EMA suggest that the likelihood of active celiac disease is low at this time, such serological discordance may still warrant monitoring. Some individuals may be in the early stages of celiac disease, often referred to as potential celiac disease, particularly if they carry the HLA-DQ2 or DQ8 haplotypes. HLA typing can be quite helpful in this situation; a negative result would virtually rule out celiac disease, whereas a positive result may justify periodic follow-up to monitor for evolving disease. The risk of progression to overt celiac disease is not well defined but appears to be higher in children, those with a family history, or those with autoimmune conditions. In this case, routine follow-up including repeat serology and consideration of symptoms or new risk factors over time would be a reasonable and cautious approach. For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Scott Adams
      Have you tried to start a gluten-free diet since your diagnosis in 2019?
    • trents
      Welcome to celiac.com, @Wamedh Taj-Aldeen! Just curious, what is your relationship to the patient? Are you the attending physician? A medical student? A consulted physician? Was a total IGA test ordered? Some physicians are under the dated and mistaken impression that such is only necessary in young children. If total IGA is low, other IGA antibody numbers will be artificially depressed. By the way, it is not unusual to have a positive TTG-IGA and a negative EMA. Are the TTG-IGA numbers borderline high or unequivocally high? There are other diseases and medical conditions that can cause elevated TTG-IGA numbers besides celiac disease but when this is the case, the numbers are usually not dramatically elevated. It can also be the case that villous damage was patchy and affected areas were missed during the biopsy. Or, onset of celiac disease was very recent and villous atrophy has not yet progressed to the point of detectability.  We also have occasional anecdotal reports in this online community of positive antibody testing with negative histology, as you report. But we also know that gluten intolerance can manifest itself apart from enteropathy. It can damage other organ systems. Many celiacs are of the "silent" type, meaning there is an absence or a relative absence of symptoms until the disease has become advanced and there is significant damage to the villous lining or other organ systems. But to answer your questions: 1. I would definitely pursue a routine follow-up and recheck of the antibodies. And, I would order a complete celiac panel including total IGA and IGG stuff in say, six months. Sooner if symptoms manifest. 2. It is impossible to say what is the risk of the future development of over celiac disease. I refer you back to my #1 above concerning rechecking.  3. I would definitely pursue HLA DQ2/DQ8 typing as it can be used as a rule out for celiac disease, though not quite with 100% dependability. I hope my thoughts prove helpful to you.
×
×
  • Create New...