Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Lindt Chocolate


Moongirl

Recommended Posts

Moongirl Community Regular

I might have seen this before, so sorry if im repeating this discussion, i just couldnt remember...But are lindt Chocolates gluten-free?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Becky6 Enthusiast

I looked on their site at Christmas time cause my aunt had all the flavors and I thought they were not gluten-free. I did not eat them.

Rusla Enthusiast

I have been through their whole site and not found anything even listing ingredients.

fujiwabbit Rookie

Im pretty sure that they contian barley. any of the boxes i've looked at the ingredients include malt flavouring. whichi always assumed was barly malt. thats here in canada tho, not sure if their different in the states.

zakismom Newbie

I remember reading the ingredients and they are not gluten free but I can't remember what the ingrediant was.

DavidB Apprentice

could find anything about lindt

Ghirardelli and Nestle chocolate have many different Gluten-free choices :D

Open Original Shared Link

Open Original Shared Link

Also - I'm sure Hershey's Chocolate is because my sister recomended it but I have not verified it yet.

my family is from the Boston Area and I'm planning a trip up there to visit PF Changs.

lovegrov Collaborator

In general, Lindt is NOT gluten-free. It's one of the few chocolate brands I avoid (along with Godiva).

richard


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Moongirl Community Regular
Also - I'm sure Hershey's Chocolate is because my sister recomended it but I have not verified it yet.

my family is from the Boston Area and I'm planning a trip up there to visit PF Changs.

I used to go there all the time before my DX, im planning on still going now, i just havent gone yet. I LOVE there food, make sure u make reservations there, they almost always have at least a 1-2 hour wait.

Have fun!

jerseyangel Proficient

I know their truffles have barley in them.

Rusla Enthusiast

I have a problem with food substances that don't need wheat or dairy in them containing it for the sake of containing it. I personally don't see why they need to add wheat to chocolate. I really do think this "adding wheat to chocolate, wheat and dairy to fries" is insane.

On Hershey's the last two times I had Kisses I was glutened and got very ill from them. I do know many companies add wheat into the chocolate but don't list it, I have yet to find out if they do or maybe make them in a factory that has gluten in it or it could have just been my funny stomach and something else glutened me that day, anyway I will check it out.

I just spoke to Hershey; they have guaranteed me that if there is a possibility of cross contamination or it is made in a factory where wheat or wheat gluten is it will say so on the package. She said the miniature bars in the bag or just the miniatures alone are contaminated. She is going to send me a list of gluten-free items althought it doesn not contain everything. I also pointed out on their website where they say that people with Celiac Sprue can tolerate a little bit of gluten. I told her this is untrue and they had best change it, she said she would alert them to that faux pas.

If anyone else wants the Hershey list all you have to do is call them.

NJKen Rookie
Im pretty sure that they contian barley. any of the boxes i've looked at the ingredients include malt flavouring. whichi always assumed was barly malt. thats here in canada tho, not sure if their different in the states.

Most of the truffles contain barley. The white chocolate truffles and the mint truffles do NOT contain barley and I believe are gluten-free. Most of the chocolate bars do not contain barley, but I remember that they had a special, Christmas-season chocolate bar that had barley. I don't recall the name of this one, but it's probably not available now.

Ken

TCA Contributor

I got some Truffles from Superior Chocolatier for Valentine's. I called & ALL of their products were gluten-free. The truffles were amazing!!! :D

Cheri A Contributor

A little late, but how about melting some safe chocolate chips w/a little oil and putting them in a cute candy mold for yourselves?

I bought a cheap little mold from Michaels this year and some Enjoy Life chocolate chips and did that for my daughter. She loved them! And, I am wondering why I never thought to do that before.

  • 5 months later...
ms-sillyak-screwed Enthusiast

-

kimjoy24 Apprentice

If you stick with the plain dark chocolate bars you should be fine...I eat them all the time and have never had a reaction. Lindt is my default good quality chocolate when I'm at Publix and can't find anything else. There is a cross-contamination warning as was previously pointed out so if you are ultra-sensitive, you would want to take that into consideration.

ms-sillyak-screwed Enthusiast
:wub:
MandyCandy Rookie
70% dark chocolate Lindt last night I found it. Yummy... :wub:

The store was sold out of 85% & 90%.

An interesting deep coco chocolate flavor.

Rich dark taste.

Didn't eat the whole bar, I couldn't.

It was 1.2 oz. the ALPROSE is 3.5 oz. but much lighter in flavor.

Can't explain it, I felt so, so much better. :wub:

That's funny I was just on the hunt for chocolate myself! But i had no idea which ones were ok to eat!

TERESE Rookie
I have a problem with food substances that don't need wheat or dairy in them containing it for the sake of containing it. I personally don't see why they need to add wheat to chocolate. I really do think this "adding wheat to chocolate, wheat and dairy to fries" is insane.

On Hershey's the last two times I had Kisses I was glutened and got very ill from them. I do know many companies add wheat into the chocolate but don't list it, I have yet to find out if they do or maybe make them in a factory that has gluten in it or it could have just been my funny stomach and something else glutened me that day, anyway I will check it out.

I just spoke to Hershey; they have guaranteed me that if there is a possibility of cross contamination or it is made in a factory where wheat or wheat gluten is it will say so on the package. She said the miniature bars in the bag or just the miniatures alone are contaminated. She is going to send me a list of gluten-free items althought it doesn not contain everything. I also pointed out on their website where they say that people with Celiac Sprue can tolerate a little bit of gluten. I told her this is untrue and they had best change it, she said she would alert them to that faux pas.

If anyone else wants the Hershey list all you have to do is call them.

I had a reaction from Hershey's nuggets just last week. I went first to the web site and I agree it's very misleading how it reads. I then called them, told them I'd had a reaction but was told they (milk choc w/ almonds nuggets) were gluten free. I'm pretty new to this and don't get classic celiac symptoms just feel like I've been run over by a steamroller. I'm not eating Hershey's again. :angry:

celiacsis Newbie
I might have seen this before, so sorry if im repeating this discussion, i just couldnt remember...But are lindt Chocolates gluten-free?

Hi, I am new to the whole blogging thing--is it too late to respond to a feruary blog? I had to respond because I emailed them a few months ago them and they said they could not guarantee that their products were gluten-free. Just covering their butts I suppose.

ms-sillyak-screwed Enthusiast

-

Sierra Newbie

Dagoba Chocolates are all gluten free at least. They have some very interesting flavors too. According to their website, at least some of their bars are also soy and dairy free. They're also organic.

Open Original Shared Link

This is some good chocolate. I really like the lavender chocolate and the mon cherri. I'm not sure how widely available this is since Dagoba is a local company in Oregon, but they sell on the web at least.

ms-sillyak-screwed Enthusiast

-

penguin Community Regular
What is non-gmo lecithin?

Isn't it still soy?

Yes, but the literature says that most people that react to soy don't react to lethicin. I'm not sure if you would, though. The only soy-free chocolate I know of is enjoy life chocolate chips.

  • 4 months later...
Deanne Rookie
That's funny I was just on the hunt for chocolate myself! But i had no idea which ones were ok to eat!

I too am on a hunt for safe chocolate. I contacted Ghirardelli and got this pretty good response:

Dear Consumer,

Thank you for your email regarding Ghirardelli Chocolate. In response

to your inquiry, a majority of our products are manufactured in a gluten

free facility. If there is any chance of cross contamination we would

print a warning on our packaging. Please reference the allergen page on

our website.

In response to your inquiry, a majority of our products do contain

either whole milk powder or a milk fat. Only a few products do not have

a dairy ingredient in them, this would include our Unsweetened Baking

Bar, Unsweetened Cocoa, Sweet Ground Chocolate and Cocoa, hot chocolates

and our Semi-Sweet Chocolate Chips. If there is any chance of cross

contamination we would print a warning on our packaging.

Our Ghirardelli Semi-Sweet Chocolate Chips do not contain any dairy

ingredients. However, they do share the line with other chips which do

contain either a whole milk powder or a milk fat. That is why you see

the diary warning on the package. The lines are cleaned and flushed

between the changing of flavors and the first two batches are disposed

of.

No eggs in our plant.

Open Original Shared Link

Kind regards,

Shawna Ortez

Senior Consumer Affairs Coordinator

Ghirardelli Chocolate Company

1111 - 139th Avenue

San Leandro, CA 94578

When I contacted Hershey's it was a nightmare. Starting out with their website first. I use Firefox and I am on dialup and for some reason I couldn't even get the online contact to work. I have been on tons of manufacturers websites regarding gluten and this site was the worst to try to find anything or get it to load and I was on the low bandwidth too. They are in a class all to themselves.

When I searched for recipes it would pull up tons and was not able to discern specifics.

So I finally just called them and got the royal run around. I first talked to a Catora who would tell me their cocoa was gluten free but wouldn't provide to me in writing. Hmmmm Then I talked with her supervisor Samantha who couldn't put it in writing.Hmmmm Then I talked to David who also couldn't put it in writting. Hmmmm I think what they are doing their is wrong but also dangerous. You can argue with them until your are blue about this and they dodge and weave about disclosure on gluten. They tell you is safe and gluten free but won't send me a list of gluten free items since they say they are revising it and in another breath they say they don't want to send one out and then they change the ingredients and then people complain that they went by the old list. They won't send an email on just one product that says it is gluten free.

I think they think it is legally safe to say stuff over the phone but they don't want to get caught putting anything in writting right now. Maybe that is why the online contact form didn't work. But as you can see Ghirardelli is light years ahead of Hershey's when it comes to providing safe disclosure of their ingredients to consumers. Also their website was manageable. I now need to give my Hershey products away and I advise others do as well. Something isn't right and I would recommend you play it safe. They also don't think we are a big enough group to make changes for. They are arrogant and want to remain stupid on this issue. So be it. We have other choices and vote with your pocket book. But I do think they should be held accountable for telling newbie or trusting celiacs it is safe when it isn't and they end up getting sick from it.

  • 2 weeks later...
marciab Enthusiast

I've been eating the 85% dark chocolate for a couple of days now and still no "known" reaction.

I typically get horrible "D", myoclonus and insomia within 24 hours, but nothing yet ...

Marcia

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,974
    • Most Online (within 30 mins)
      7,748

    Srwells
    Newest Member
    Srwells
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      It's possible he's in the early stages of celiac disease, and it has been caught before villi damage. The blood test results so far do indicate possible celiac disease, as well as his strong family history of celiac disease. If his symptoms get better on a gluten-free diet this would be another strong indication. Personally I think it's definitely better to proceed on the safe side and go gluten-free, rather than to risk severe villi damage and all that comes with it.
    • Dora77
      For some context: I have type 1 diabetes (T1D) (since 11 years) and celiac disease(since 4 years) For about a year now, I’ve been experiencing permanent floating and undigested stools. I’ve had a pancreas elastase test done. The first result was extremely low at 44, but a second test came back at 236. My doctor said that since one result is normal, it rules out pancreatic insufficiency because, according to them, elastase levels would always stay low if that were the issue. However, could the 236 have been a false result? My doctor also thinks I don’t have pancreatic insufficiency because I’m able to gain weight. I also get hgh injections as my bone age is younger than my real age, this also contributes to weight gain, so I dont know if weight gain can rule out malabsorption. But maybe if I had real malabsorption I wouldnt gain any weight even with hgh? For celiac, I’m on a gluten-free diet, but there might b small cross-contamination from things like pepper labeled as “may contain gluten.” or sausages which dont have gluten ingredient but say may contain. My doctor said that small amounts like this wouldn’t harm me and even mentioned that an occasional small exposure to gluten may not do much damage (which seems questionable since I thought even tiny amounts could be harmful). She also said that when Im older (Im m17) I could try eating small amounts of gluten and do antibody blood tests to see if I can tolerate small amounts or not. For reference, I’m asymptomatic when it comes to celiac, so I have no idea if I’ve been “glutened” or not. My first concerning celiac blood test was semi high IgA, then 3 months later we did a check up and my IgA was high so it was confirmed celiac. Since than I’ve had celiac antibody tests done yearly to see how my diet is going, and they’ve been negative, but I’ve heard those aren’t always reliable. I’ve never had a follow-up endoscopy to confirm healing. I also always kept eating „may contain gluten“ food. (I live in Germany so I dont know if „may contain gluten“ is as risky as in the usa but I suppose both are as risky) These stool issues started around the same time I was doing excessive heavy lifting at the gym. Could stress or lifting have triggered this, or is that less likely since the symptoms persist even after I stopped lifting? Occasionally, I’ll feel very mild stomach discomfort, but it’s rare and not severe. My doctor (also a dietist) said floating, undigested stools could still be “normal,” but that doesn’t seem realistic to me. Could this be impacting my vitamin or protein absorption? I also did a fructose intolerance breath test and had a high baseline of 20 ppm, but it never increased—only decreased over time. I fasted for 12 hours and didn’t eat fructose beforehand, but my stomach didn’t feel completely empty during the test. Could this mean the test was inaccurate? For lactose intolerance, I did the breath test but only fasted 10 hours and had eaten lactose prior because I wasn’t aware of the proper diet restrictions. My results were: 14, 12, 15, 25, 35, 40, 40 ppm—which would be considered positive. But given that I didn’t fast long enough or follow the right diet, could this result be unreliable? Has anyone else dealt with similar symptoms? What ended up being the cause for you? And sorry for the long text!
    • TerryinCO
      The Docs' and NP haven't committed to Celiac determination yet but say go gluten-free diet because...  And I have with improved physical results - feeling better; overall functions better, and more energy.  Still 10 pounds down in weight but I still have BMI of ~23.  It's been just over a month now gluten-free diet.  I'm fortunate I get along with diary/milk well and most other foods. I wanted ask about this site's sponsor, gliadin X.  If this is legit, seems like a good product to keep on hand. Though it says it's only a safety for incidental gluten contact - not a substitue for gluten-free diet. What's your input on this? This may be sensitive subject since they're a sponsor. I've used resources here and other sites for information, gluten-free food/product lists. So thank you for all that support. That's it for now - Stay warm...  -2F this morning in Colorado!
    • cristiana
      I did suffer with gastric symptoms before diagnosis, but got all sorts of weird and wacky symptoms after going gluten free.   Things got much better once my antibodies fell to normal levels, but it took years (please don't panic, many people's go to normal levels relatively quickly when following a gluten-free diet). Causes of the symptoms you mention that I also experienced were iron supplements, a temporary dairy intolerance (this is common in coeliacs and should pass when your gut heals properly), and eating oats, as mentioned above.  Other symptoms I got were musculoskeletal pain after diagnosis, but again, once my coeliac blood tests were normal, I had no more pain. I did notice patterns emerging in foods that I reacted to and learned to steer clear of them, then gradually reintroduced them when my gut healed, such as soya, pure oats and dairy products.    You might like to keep a food diary. Cristiana
    • Jy11
      Well the conflicting results continue as the biopsy has come back negative. 😵‍💫 Waiting to discuss further but I really don’t know what to think now? Eight biopsy’s were taken from duodenum which surely should be sufficient if it was coeliac? 
×
×
  • Create New...