Jump to content

  • 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

What About Candy?

JennyC

By JennyC
in Coping with Celiac Disease

Recommended Posts

JennyC Enthusiast
JennyC
Posted

I know that we should all eat healthy, but everyone needs a treat sometimes! :D I have seen gluten-free chocolate chips. Is that necessary? I have looked at various chocolates and other candies and none of them have gluten ingredients. I really enjoy baking, so any response would be greatly appreciated. I think that I'm ready to really test my baking skills with some gluten-free goodies!

(Also any gluten-free baking tips would be greatly appreciated!)

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

Celiac.com Sponsor (A8-M):


johnsoniu Apprentice
johnsoniu
Posted

You mean chocolate isn't considered a health food?! I always knew that food pyramid was a piece of crap B)

I've seen lots of gluten free recipes that call for Hershey's minitures, and I think Nestle's regular chocolate is fine also. I think the chocolate labeled gluten free just means it's made in a dedicated facility. I have a Hershey bar before I work out in the mornings and haven't had any problems.

DebbieInCanada Rookie
DebbieInCanada
Posted
I know that we should all eat healthy, but everyone needs a treat sometimes! :D I have seen gluten-free chocolate chips. Is that necessary? I have looked at various chocolates and other candies and none of them have gluten ingredients. I really enjoy baking, so any response would be greatly appreciated. I think that I'm ready to really test my baking skills with some gluten-free goodies!

(Also any gluten-free baking tips would be greatly appreciated!)

Always read the ingredients. I think some lesser quality chocolate might have gluten based stabilizers, artificial flavor, or malt flavor.

Have a look over in the Gluten Free Baking forum - lots of good ideas and tips over there. Personally, I think the trick to sticking to gluten-free, and not feeling like you are missing something, is to have treats available. Make cookies, cakes, etc, so you never have to do without. (at least that's my motto!)

Debbie

Guhlia Rising Star
Guhlia
Posted

Most of the chocolate chips that I've looked at don't contain gluten. I use Great Value (Walmart) brand because they say gluten free right on the bag, but they're less expensive than the other brands. I know there are others that are gluten free, but I'm not sure of brand names.

RiceGuy Collaborator
RiceGuy
Posted

Well, since you're planning on making gluten-free goodies, you can make them both yummy AND healthy at the same time. For instance, rather than using sugar, use Open Original Shared Link. It's a natural extract from an herb native to Central America. Just a few drops can replace an entire cup of ordinary sugar! It has no calories, no carbs, no known side effects, does not promote tooth decay, does not raise blood glucose levels, and does not promote candida growth. What more could we want in a sweetener? (please pardon the rant :))

Another healthy idea is using coconut oil (same as coconut butter) in place of things like butter, margarine, shortening, etc. Just be certain to use the good stuff, not the cheap RBD trash.

I guess plain unsweetened chocolate itself isn't all that unhealthy. I'm not fond of the caffeine though, so I use carob when I want a chocolate type flavor. I know it's not the same, but since I've never really cared too much for chocolate anyway, it just doesn't matter to me. I don't particularly have a sweet tooth, so most of my goodies are the salted/crunchy sort. When I feel like having something sweet, naturally sweet things such as fruit is usually enough, either in a recipe or by itself.

Kyalesyin Apprentice
Kyalesyin
Posted

If you can stomach it, the expensive extra dark chocolate never seems to contain anything gluten related. Here we stick to the 42% and the 65% coco stuff and never have a problem. Goes nice with red wine.

JennyC Enthusiast
JennyC
Posted
  • Author

Thanks for the tips! I plan to start experimental baking soon! :)

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

Celiac.com Sponsor (A8-M):


BFreeman Explorer
BFreeman
Posted

Another healthy idea is using coconut oil (same as coconut butter) in place of things like butter, margarine, shortening, etc. Just be certain to use the good stuff, not the cheap RBD trash.

Someone else on here recently mentioned baking with coconut oil. I have heard for years (and saw in a medical pamphlet yesterday about reducing cholesterol levels) that you should absolutely avoid coconut oil. Can someone enlighten me?

BF

Archived

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

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


  • Member Statistics

    • Total Members
      132,207
    • Most Online (within 30 mins)
      7,748
    WAB19
    Newest Member
    WAB19
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.