Dale:
Our custard is gluten-free, but of course you have to be careful with toppings. Our Hot Fudge, Caramel, Butterscotch, Marshmallow, peanut butter, banana, cherry, and pineapple toppings are gluten-free. Other gluten-free topping options include Butterfinger, M&M, Reeses and Reeses Pieces, and nuts.
Our steakburgers and hot dogs contain no fillers, and are completely gluten-free. You can order these items wrapped in lettuce, or on a bed of lettuce for a salad (this isn’t necessarily on the menu, but can be prepared in any of our restaurants.) Also, our Freddy’s Seasoning is gluten-free, so you don’t have to worry about what we’re using to season our steakburgers, hot dogs, and fries. Our Gehl’s cheese sauce is gluten-free. Our fries are gluten-free (the coating is rice flour), however they are fried in the same fryer as chicken strips and onion rings, so if you cannot tolerate even particles of gluten, you would want to avoid our fries. Along those same lines, I should warn you that our hot dogs are warmed on the same grill as our buns, so there is a chance that particles of buns could come into contact with our hot dogs. However, if you ask your server to wipe the grill clean of bread crumbs prior to warming your hot dog, they will do so! Our chili’s current recipe contains oats and modified food starch, but we are working with our recipe to eliminate the gluten in the chili. Our grilled chicken has modified food starch in the seasonings, so you would want to avoid it at this time (we are constantly working with our food vendors to re-work recipes to make them allergen-free). Also make sure you pass on our veggieburger, as there is gluten in the ingredient list.
Coming soon: Baked Lays. The plain Baked Lays are labeled gluten-free, but the barbeque, which we will also carry, does contain gluten.
I hope this information will make it possible for you to enjoy a Freddy’s experience very soon! At a minimum, you can get DESSERT at Freddy’s!
Please contact me if you have any other questions or ideas you think would work in our restaurants to serve the growing gluten-free population.
Sincerely,
Val Cowan
