Are you hypersensitive to gluten, wheat starch and cross-contamination? Welcome to us! You are not alone in this.

Ice cream contains glucose syrup and dextrose which are usually made from wheat to achieve the creamy fluffy consistency that is typical of ice cream. For those diagnosed with celiac disease it is considered risk-free because the content is so low and is therefore considered harmless. Anyway, for those of us who suffer from hypersensitivity to wheat starch it can cause symptoms. Such a low content does not need to be stated on the list of ingredients when it comes to celiac disease. Others of us, without a diagnosis but high-sensitive to gluten, eg suffering from non-celiac gluten sensitivity are overlooked in many cases. When it comes to ice cream one must be extra careful.