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

Dairy/gluten Free Chocolate

momandgirls

Recommended Posts

momandgirls Enthusiast
momandgirls
Posted

Hi - Just thinking ahead to Easter...besides gluten, my daughter can't tolerate any amount of dairy. I can find gluten/dairy free chocolate but it's all dark chocolate and she doesn't like the taste of it (she didn't like it before she was gluten/dairy free either). Is there such thing as a gluten/dairy free chocolate that tastes like milk chocolate? Thanks!

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

Celiac.com Sponsor (A8-M):


aikiducky Apprentice
aikiducky
Posted

Sometimes I make myself a chocolate treat by melting dark chocolate and mixing in thick coconut cream and sugar. Depending on how much coconut cream you use, it will harden in the fridge to be quite hard, or stay mousse- like. Sometimes I mix in almond flakes or raisins, especially the almonds make it taste milder. How sweet it is depends on the chocolate, too, a 72% cocoa chocolate is less sweet than a 42%, since a lot of the difference is the amount of sugar they put in it. If I use the really bitter dark 72% I use more sugar. The taste isn't exactly like milk chocolate but it's quite good, and it melts in the mouth in a nice way. :) I usually just mix it in a bowl and eat straight from the bowl, but you could also pour it into little paper cups or something. Just be careful because they will melt at room temperature.

Pauliina

jenvan Collaborator
jenvan
Posted

Hmmm, the Tropical Source I use is dark. I think their rice crisp bars are more mild. Found this online--cf/gluten-free chocolates, and some especially for kids: Open Original Shared Link I've never had this brand myself though...

tarnalberry Community Regular
tarnalberry
Posted

Dark chocolate is an aquired taste - go for something with a lower percentage of cocoa (and hence, more sugar) to balance the flavor for those who aren't big on the cocoa bitterness. Tropical Source's dark chocolates are actually pretty smooth and mellow for a dark chocolate, and probably worth her time to try. If you have a Trader Joe's nearby, they have a 'milk chocolate' made from rice milk. It's not quite the same, but it is a sufficient substitute. Also, you could make milk chocolate or hot chocolate, using regular cocoa, soy or almond milk, and honey/sugar as needed.

jerseyangel Proficient
jerseyangel
Posted

Milk chocolate is a tough one to do without dairy. Enjoy Life makes semi-sweet choc. chips that are both dairy and soy free. I make the best hot chocolate--it is creamy and very milk-chocolaty tasting. I use Vance's Dari Free (potato based non dairy "milk"), one teaspoon of Nestle's unsweetened cocoa powder, and one teaspoon sugar. I mix it all in a mug and microwave for two minutes--stir again and enjoy :)

covsooze Enthusiast
covsooze
Posted

This is where we are lucky in the Uk - Sainsbury's supermarket do their own dairy free/gluten free 'soya choc.' It's actually very good. I stocked up today :D Maybe I should start a business mailing it to the US!!

Cheri A Contributor
Cheri A
Posted

I just found this website today to check out.. Open Original Shared Link It looks really good. I am going to email to ask about wheat and will ask about gluten too. Will post their reply here..

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Cheri and everybody--I got a response from Beth Cherico at Amanda's Own--she said that their products are gluten, dairy, nut, tree nut, and egg free.

Cheri A Contributor
Cheri A
Posted
Cheri and everybody--I got a response from Beth Cherico at Amanda's Own--she said that their products are gluten, dairy, nut, tree nut, and egg free.

:D Was just coming here to post the same thing!! I'm going to order something for my daughter for Easter!!

mmaccartney Explorer
mmaccartney
Posted

I've been searchnign for a "milk"chocolate for some time as well, BUT without the MILK part!!

I came across ChocoSoy on the internet the other day. I don't know where to order it from, but it looks promising. The other thing I was thinking about doing was to try and make milk chocolate using a soy milk instead...

Open Original Shared Link

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,695
    • Most Online (within 30 mins)
      7,748
    NadiaH
    Newest Member
    NadiaH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Grahamsnaturalworld
      Refractory celiac disease

      By Grahamsnaturalworld · Posted

      Where can I find a gastro in adelaide who can diagnose refractory celiac disease have seen 3 so far and don't understand the most obvious question, why my celiac symptoms did not resolve on a gluten free diet the symptoms just got worse as it is attacking my nervous system. 
    • ShariW
      GliadinX/Tolerase G

      By ShariW · Posted

      I recently traveled to Spain and Portugal. I was with a tour group, they knew I needed to be gluten-free and made sure the kitchens preparing the group meals were aware. But just in case, I took Gliadin-X with me and took it for every evening meal - and most other meals. The one time I got glutened was from lunch early in the trip - had to be from cross-contamination. I had not taken Gliadin-X before that meal, which made for a pretty miserable day. Learned my lesson... 😞 
    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi trents, thanks for the response.  The 2nd opinion doctor said that if my CRP is still elevated at that time, he would advise me to look at Crohns/UC or another autoimmune issue. The colonoscopy I had this year seemed to rule those 2 out for now so he still believed celiac may explain it. No previous doctors have suggested any explanation for it even after calling to tell me it was a concerning result.  I guess it feels tough knowing I have positive blood testing, permissive genetics, and visible duodenum changes... and somehow it's NCGS instead of celiac. I'm still surprised the biopsies came back negative when the doctor was so sure they would be positive.
    • trents
      Diagnosis confusion

      By trents · Posted

      "He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac." But with if the elevated CRP levels are caused by some other inflammatory process going on in your body? "She also said that my positive EMA isn't valuable because it has "a high false positive rate." Totally wrong! This is a highly accurate test for celiac disease, that requires specialized expertise to perform and interpret, and it is more expensive than other blood tests. It is generally used as a last test to confirm celiac disease after a positive tTG-IgA test. The sensitivity of a test refers to its ability to correctly identify individuals with the condition. For the EMA-IgA blood test, the sensitivity is generally very high, ranging from 90% to 98%. This means that the test can accurately detect celiac disease in a significant percentage of people who have the condition. The specificity of a test refers to its ability to correctly identify individuals without the condition. For the EMA-IgA blood test, the specificity is also high, typically around 95% to 100%. This indicates that the test can effectively rule out celiac disease in individuals who do not have the condition. Taken from the following article: Looking at the whole picture, I am wondering if you are transitioning from NCGS to celiac disease. Some experts in the gluten disorder field believe NCGS can be a precursor to celiac disease.
    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi all, just wanted to post an update.  I have been gluten free for about 1.5 months now and seeing improvement already in the bathroom.  Recently I had a visit with another GI doctor for a 2nd opinion. He said that while my blood tests and scope are not a "slam dunk" for celiac, he believes it's more likely than not that I have it. His advice was to stay with a celiac-level gluten free diet (no CC) for 6-12 months then retest to make sure TTG-IGA is still negative. He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac.  Today I had a follow up with the original GI that performed the scope. She is confident it is NCGS and says I can still have gluten sometimes. When I asked about the visible duodenum damage, she said it is just "irritation" from gluten because the biopsies were negative. She also said that my positive EMA isn't valuable because it has "a high false positive rate."  I guess I'm having trouble reconciling the totally different advice from these 2 GI's. I want to believe the new doctor more at this point because what he said just makes more sense to me, and he gave an actionable timeline for possible next steps. Feeling lost and disappointed at this point and wanted to write it down here in case anyone has input. Thank you.   
×
×
  • Create New...