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

Hills Bros. Cappuccino Flavors

celiacmom2
 Share

Recommended Posts

celiacmom2 Rookie
celiacmom2
Posted

I have recently noticed in the store that the Hills Bros. Cappuccino flavors no longer have gluten free listed on the front of their packages. Anyone know if they still are safe(gluten free) to drink?

Its been awhile since I bought one and the one on my shelf at home says "gluten free" on the front.

  • 7 years later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


BGG Newbie
BGG
Posted

After taking about a year off from drinking the mix I just started drinking it again last week. I noticed "gluten" symptoms....headache, stomach problems, moody....and was googling if it was gluten free and your question came up. I think they changed the formula and it is no longer gluenn free!

BGG Newbie
BGG
Posted

It may only be the French Vanilla that is gluten free now. I had double mocha and English toffee.

  • 2 months later...
Melanye Newbie
Melanye
Posted

I just did the same exact thing that BGG did. I've loved this drink for years, but after not having it for a while, I got some on the weekend and was drinking it yesterday and today at work. Today I had *ahem* stomach issues after finishing one cup, and got increasingly more spacey/dizzy/headachy by the hour after that. I suspect that the maltodextrin listed in the ingredients is now wheat derived. 

Scott Adams Grand Master
Scott Adams
Posted

In the USA Maltodextrin is made from corn and it gluten-free.

Melanye Newbie
Melanye
Posted
4 minutes ago, Scott Adams said:

Maltodextrin is made from corn and it gluten-free.

From Wikipedia:

"Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually Open Original Shared Link; in Europe, it is common to use Open Original Shared Link. In the Open Original Shared Link, wheat-derived maltodextrin is exempt from labeling, as set out in Annex II of Open Original Shared Link No 1169/2011."

 

I have reacted to wheat derived maltodextrin before, and I've even seen 'Maltodextrin (wheat) on labels, even on things produced in the US.

cyclinglady Grand Master
cyclinglady
Posted

Yes, maltodextrin can be derived from wheat, but in the US, that must be disclosed e.g. maltodextrin (wheat).  Check the actual product label.  Confirm with the manufacturer if this product is manufactured on a shared line with gluten containing items.  

Open Original Shared Link

Open Original Shared Link

That said, this stuff has all kinds of preservatives and additives.  You could be reacting to those.  

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

Celiac.com Sponsor (A8-M):


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
 Share
Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

      Unfortunately, the development of celiac disease usually is not an end in and of itself. It usually brings along friends, given time. It is at heart an immune system dysfunction which often embraces other immune system dysfunctions as time goes on.
    2. Celiacpartner
      - Celiacpartner replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

      Thanks so much for the responses. I will urge him to go for further investigation. To be 48yrs old and develop a new allergy.. ugh, As if celiac disease isn’t enough!
    3. trents
      - trents replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

      This does not seem to be an anaphylactic response but I agree it would be wise to seek allergy-food sensitivity testing. You might look into ALCAT food sensitivity testing.
    4. Rogol72
      - Rogol72 replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

      @Celiacpartner, I agree with Scott. We have a food festival yearly in the town I live in, with artisan food stalls everywhere. I spoke to the owner of one of the artisan burger stalls, enquiring if the burgers were gluten-free when I said I was Coeliac ... he said he had a serious anaphylactic allergy to fish himself. He possibly carries an epi-pen or...
    5. Scott Adams
      - Scott Adams replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

      After years of stable management, developing new symptoms to historically safe foods like nuts and fish strongly suggests a secondary issue has developed. It is highly unlikely to be a new gluten issue if the foods themselves are certified gluten-free. The most probable explanations are a new, separate food intolerance (perhaps to a specific protein in certain...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,355
    • Most Online (within 30 mins)
      7,748
    Hungryforgluten
    Newest Member
    Hungryforgluten
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Could this be a new intolerance

      By trents · Posted

      Unfortunately, the development of celiac disease usually is not an end in and of itself. It usually brings along friends, given time. It is at heart an immune system dysfunction which often embraces other immune system dysfunctions as time goes on.
    • Celiacpartner
      Could this be a new intolerance

      By Celiacpartner · Posted

      Thanks so much for the responses. I will urge him to go for further investigation. To be 48yrs old and develop a new allergy.. ugh, As if celiac disease isn’t enough! 
    • trents
      Could this be a new intolerance

      By trents · Posted

      This does not seem to be an anaphylactic response but I agree it would be wise to seek allergy-food sensitivity testing. You might look into ALCAT food sensitivity testing.
    • Rogol72
      Could this be a new intolerance

      By Rogol72 · Posted

      @Celiacpartner, I agree with Scott. We have a food festival yearly in the town I live in, with artisan food stalls everywhere. I spoke to the owner of one of the artisan burger stalls, enquiring if the burgers were gluten-free when I said I was Coeliac ... he said he had a serious anaphylactic allergy to fish himself. He possibly carries an epi-pen or two everywhere he goes. I would go see an allergist as soon as possible as suggested.
    • Scott Adams
      Could this be a new intolerance

      By Scott Adams · Posted

      After years of stable management, developing new symptoms to historically safe foods like nuts and fish strongly suggests a secondary issue has developed. It is highly unlikely to be a new gluten issue if the foods themselves are certified gluten-free. The most probable explanations are a new, separate food intolerance (perhaps to a specific protein in certain nuts or fish) or a true IgE-mediated food allergy, which can develop at any age. The symptoms you describe—cramps and the urge to vomit—can be consistent with either. It is crucial he sees an allergist for proper testing (like a skin prick or blood test) to identify the specific culprit and rule out a serious allergy, as reactions can sometimes worsen with repeated exposure.
×
×
  • Create New...