SafeDoes custard contain gluten?
Often yes. Pastry cream is thickened with starch, and the starch traditionally used in bakeries is often wheat starch. Cornflour works just as well, but that is the bakery’s choice.
Eating out
It applies to the filling of croissants, choux, tarts and cakes, even when the base is declared gluten free.
Recipes change from one producer to the next and from one kitchen to the next: this is how something is usually made, not what is in the plate in front of you. The only answer that holds for your plate is the ingredient list on the packet, or the person who cooked it.
The same question, about the other one
And how did it go at the restaurant?
Knowing what is in a dish is half the answer. The other half is what actually happened to the people who ate it in a specific place — and that is what SafeBelly collects: no stars, just how it went afterwards.
Open the map and see who has been there