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What About Candy?

JennyC

By JennyC
in Coping with Celiac Disease

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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!)

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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! :)

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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

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