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Do You Love Candy?

JessicaB

By JessicaB
in Coping with Celiac Disease

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JessicaB Explorer
JessicaB
Posted

Could everyone name a few "known" candies that are gluten-free. Im new and i love sweets, i thought maybe there were a few candies and chocolate that may be gluten-free?? Thanks. :)

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ILOVEOMC Enthusiast
ILOVEOMC
Posted

Hershey kisses and plain chocolate bars are Gluten Free.

carriecraig Enthusiast
carriecraig
Posted

Reeses Peanut Butter Cups

Snickers

jerseyangel Proficient
jerseyangel
Posted

Dove milk and dark chocolate bars are gluten-free.

2Boys4Me Enthusiast
2Boys4Me
Posted

I don't think Canadian Snickers are gluten-free. If you're in Canada, double check the label.

AmandaD Community Regular
AmandaD
Posted
Could everyone name a few "known" candies that are gluten-free. Im new and i love sweets, i thought maybe there were a few candies and chocolate that may be gluten-free?? Thanks. :)

York Peppermint patties.

mytummyhurts Contributor
mytummyhurts
Posted

Baby Ruth, M&Ms

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lovegrov Collaborator
lovegrov
Posted

In the U.S. Hershey, Nestle and Russell Stover will list gluten.

richard

eeyor-fan Contributor
eeyor-fan
Posted

Newman's Own Organics Chocolate Bars and Cups. All varieties.

Idahogirl Apprentice
Idahogirl
Posted

Almond Joy & Butterfinger! Yum!

Lisa

Guest schmenge
Guest schmenge
Posted

Skittles, Mike & Ike, all Tootsie Roll products. Try a search with "halloween." Seems tl me there is a good list on this board somewhere.

Kailynsmom Apprentice
Kailynsmom
Posted

WHile we're on the topic of junk foods, anybody know if chips like CHeetos are gluten-free?

Becky6 Enthusiast
Becky6
Posted

Hot tamales!!! Dum dum suckers, nut goodies and Jelly bellys! (but not the buttered popcorn flavor)

Candy Contributor
Candy
Posted

I sure like candy,and most of the extra sweet kind is made with corn syrup,like salt water taffys,lemon

heads,gum drops and orange slices.And for ValentinesDay-cinnamon hearts.

bubble Gum too! Licorice has always been a favorite of mine but THAT is made with wheat so it irritates my gut. I ought to try to get the recipe and make it with a gluten free flour-soI can keep on eatin' it!

I made butter-cream caramels for christmas-it made a ton .I had lots to give away plus plenty to eat.

I found the recipe on the internet.It calls for 2C.heavy cream,2 sticks butter,1C.cornsyrup,

1C.brown Sugar2C.white Sugar. Boil til candy thermometer reaches,250 degrees and remove from heat

stir in vanilla I forgot how much,1 teaspoon -I'll find out-then pour into a grease 9"x13" dish.

Let it cool,then cut and wrap in waxed paper.Boiling it takes 41 mins-1 ,1/2 hrs,so be patient!

Yummy! Yummy! Yummy! Caramels and Candy reign forever,dude!

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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