The
following
Product
Information
is for
Information
purposes only.
Ingredient
formulations
may change and you
will not be
notified.
Please verify
G-F status
with
manufacturer.
| Thank you to Sandra Lutz from Pendleton, OR. for this submission. |
TCBY Treats -The Country's Best Yogurt
GLUTEN FREE PRODUCT LIST
96% Fat-Free:
Cheesecake
Chocolate
Chocolate Mint
Coffee
Golden Vanilla
Peanut Butter
Raspberry
Strawberry
Strawberry Cheesecake
White Chocolate Mousse
Nonfat:
Bosenberry
Butterscotch
Dutch Chocolate
Old Fashioned Vanilla
Strawberries and Crème
Hand-dipped Ice Cream
Butter Pecan
Chocolate
Cotton Candy
Pralines and Cream
Strawberry
Rainbow Cream
Rocky Road
Vanilla
No Sugar Added Nonfat:
Butter Pecan
Chocolate
Coconut Cream Pie
Coffee
Irish Cream
Peach
Strawberry
Vanilla
White Chocolate Macadamia Nut
Sorbet:
Key Lime
Ripe Raspberry
Tropical Citrus
Watermelon
The ingredient statements of many of our products have been reviewed by an independent nutrition consultant. Of these flavors, only four contain wheat flour based ingredients: Chocolate Malt, Cookies 'N' Creme, Banana Pudding, and Vanilla Chocolate Chip Cookie Dough. These flavors could have trace amounts of gliadin, the component of gluten that is responsible for the reaction in Celiac Disease or gluten enteropathy, even a small amount may be too much. In reviewing diet recommendations for Celiac Disease some references caution against most commercial ice creams because of the lack of specific information on the nature of the stabilizers used in these products or because the stabilizers are made from gluten-containing substances. The stabilizers used in TCBY products are locust bean gum, guar gum, and carrageenan. Our independent analyst has concluded that there is no indication that these contain gluten. Locust bean gum is derived from carob bean; guar gum and carrageenan are derived from algae. It is our hope that you will take this information to your physician and/ or dietitian for their review and recommendation. A list of the flavors reviewed and considered acceptable for consumption by those sensitive to gliadin is on this page for your reference.
updated April 2000