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Question was can we safely assume that ice cream is okay when we eat out as long as no obvious mixed  in gluten ingredients (brownie, cookie dough, etc..)...As a former Baskin Robbins employee this one is near and dear to me!  Beth

Okay - 3 people

Rest were individual responses:

High end version probably okay.

Okay, but ask for fresh scoop and avoid soft serve.

Avoid slab mix-in ice creams.  Whipped (like DQ) varieties I likely trust.

Do not ask about ice creams, because only eat vanilla.

Vanilla okay, chocolate I look at and decide 'why not' and they didn't throw some malt in there for flavor.

I assumed ice creams were generally fine.  Then, this summer, we called our favorite vacation ice cream shop to double check and were told that they use wheat as a thickener in the base of all their ice creams.  They told us that most homemade ice creams do the same. I haven't seen wheat as an ingredient in commercial ice creams I've bought at the store (except, of course, in the obvious places). I questioned whether "natural ingredients" listed on the label could contain gluten, but Shelley Case, in he new book, The Gluten Free Diet, says it is very rare in the US and Canada for "natural ingredients" to refer to something containing gluten.  So that's a risk I'm choosing to take for the sake of living a normal life. Shelley's book is helpful in terms of outlining what usually goes into a number of products.



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