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    Do you have questions about celiac disease or the gluten-free diet?

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Molly , I don't know, but I sure do love it. I suspect that it may be gluten-free, but can't verify for you. It is imported and I have not looked at one recently and am not even sure that it will list the ingrediances.

Hope we can find out, I would love to have one (a whole one all to myself) :)

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:) Well...if you are sure of the ingrediance, let's goggle them up. You and me.

But maybe others with chime in.

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:) I have eaten them numerous times without any trouble, so I don't think there is anything beyond what the ingredients say. Enjoy.

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ooo wouldnt that just be devine!! I love Toblerone...sigh...ooo that just makes me want some chocolate!!

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I had the same cravings for Toblerone about 6 months ago, when I thought about all those German chocolaty things, that I can't have in the states. Well, in Germany I had Toblerone all the time, so I read the ingredients and then I just bought it and 10 minutes later it was gone. It was soooo good and I didn't have any glutensymptoms...Enjoy!

Hugs, Stef

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Guest olenkae

Similar question - I have been on a gluten-free diet hardly for a few days now and I am really new to the subject. I actualy had no idea that chocolate could contain some gluten....so I have been eating lots of it.

Can anyone tell me if ALPEN GOLD with haslenuts is gluten free?

The ingredients are:

-sugar

-powdered milk

- cocoa fat

- powdered whey

- flavouring

- soy lecitine

- E476

It also says it can contain traces of nuts and wheat.

Hmm, the last line actually answers my question...

Gee, all this specific vocabulary and terms freak me out. How can I know what an E476 is?

Cheers,

Alex

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Yes! Toblerones are gluten-free, along with some other great candy bars. (I am eating one right now)

http://www.kraft.com.au/HealthyLiving/Spec...reeProducts.htm

Enjoy, you deserve it!

Hi, on the label of at least the Toblerone Dark Chocolate there is now glucose syrup that is listed as being made from wheat and potato sources. I suspect this may be a recent development. I haven't had a Toblerone in a while, but I do know that I felt safe eating them. I ate a few pieces of the one i just bought and then looked at the label. So it would appear to me then that Toblerone Bars, at least not all of them, are completely gluten-free.

Sorry to break that news

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Toblerone is owned by Kraft and they will clearly list all forms of gluten. The Dark Chocolate does indeed list Glucose Syrup (from Potato and Wheat). If I recall correctly, the processing of wheat source in glucose syrup, renders the wheat gluten free. Which could be why it is listed as gluten free.

I'll try to find this source information.

Here is something, but not the thread I was looking for:

GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR

.

It is important for those following a gluten-free diet to incorporate the latest valid scientific information into their diets. Under current Australian food law,

.

glucose, glucose syrup and caramel colour are "gluten-free",

even if derived from wheat, as the wheat is so highly processed,

there is no gluten detected.

.

Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat.

.

New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats.

This does not mean that all ingredients derived from these sources actually contain gluten.

So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are:

dextrose, glucose and caramel colour (additive 150).

.

.

Accuracy of "Gluten-Free" Labels

.

The legal definition of the phrase "gluten-free" varies from country to country. Current research suggests that for persons with celiac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million).

Australian standards reserve the "gluten free" label for foods with less than 5 parts per million of gluten, as this is the smallest amount currently detectable.

.

As gluten-containing grains are processed,

more and more of the gluten is removed from them,

as shown in this simple processing flow:

.

Wheat Flour (80,000ppm) > Wheat Starch Codex (200ppm) > Dextrin > Maltodextrin > Glucose Syrup (<5ppm) > Dextrose > Caramel Color

.

Unfortunately, in the United States, the Food and Drug Administration (FDA) has not yet defined the term gluten free as it appears on food labels.

.

It is currently up to the manufacturers of "gluten free" food items to guarantee such a claim.

"A final rule that defines the term gluten-free and identifies the criteria that would enable the food industry to use that term" is scheduled to be released by the FDA on August 2nd, 2008.

.

Many so-called gluten free products have been found to have been contaminated with gluten (such as Pamela's cookies, etc.).

.

Reference

.

United States

The Food and Drug Administration (FDA) is proposing to, “define the food labeling term “gluten-free” to mean that a food bearing this claim does not contain any of the following:

An ingredient that is a “prohibited grain”, which refers to any species of wheat (durum, wheat, spelt wheat, or kamut), rye, barley or their crossbred hybrids

An ingredient that is derived from a “prohibited grain” and that has not been processed to remove gluten

An ingredient that is derived from a “prohibited grain” that has been processed to remove gluten,

if the use of the ingredient results in the presence of 20 micrograms or more gluten per gram of food

An ingredient containing 20 micrograms or more gluten per gram of food”

.

Reference

.

It would seem that under present US law sources must be stated ie. Glucose Syrup (from Wheat)

That however doesn't necessarily mean it contains sufficient levels of gluten to be harmful ie. < 5PPM

.

I don't know if this helps to explain the situation, or just makes it more complicated.

.

(submitted by Irish Dave)

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