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I have had two very bad reactions now to Dagoba cacao powder, and I'm trying to figure out if it's a gluten reaction or if maybe my body doesn't like chocolate these days. (PLEASE NO!) It certainly feels like my standard gluten reaction, though. 

 

The official website for Dagoba states that all products are gluten free, but Jane Anderson's article on about.com about gluten free chocolate states that Dagoba is processed on shared equipment. 

 

Anybody know anything about this? Have you had problems with this brand? 

 

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I haven't heard more than you have on that brand.  Since cocoa powder is relatively cheap maybe go buy another gluten free brand and see what happens?

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I had already tried the Now Foods brand and had the same reaction, but I think their stuff is made on shared equipment so it may have been a CC issue. Anyway, I'm going to order some dark chocolate bars and try those and see what happens. Man, I hope it's not the chocolate! That will definitely be the last stand!  :angry:

 

Thanks for your input, Laura and Cyclinglady! 

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I just got some cocoa powder from Nuts dot com. It's certified by GFCO. Maybe try that to see if it's the chocolate of the possible cc?

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