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

Hot Chocolate

isiskingdom

Recommended Posts

isiskingdom Contributor
isiskingdom
Posted

I am craving hot chocolate but can not find gluten-free and dariy free hot chocolate. Does someone know where I can get some?or make some? It also needs to be Soy Free. Also are marshmallow safe?

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

Celiac.com Sponsor (A8-M):


gdobson Explorer
gdobson
Posted

I blend together Ghiradelli cocoa and sugar and add to warm milk or water for smooth and safe hot cocoa. Those premade mixes have so many ingredients, they make me nervous. Kraft marshmallows are gluten-free. I don't know about soy, though.

dlp252 Apprentice
dlp252
Posted

I'm currently experimenting with coconut milk. I buy pure unsweetened cocoa powder and add a little bit of agave nectar and some coconut milk. I haven't quite got it perfected yet though, but it's promising. If you can do sugar, that might make it easier to get right, lol. I shouldn't even be using agave. :(

NoSugarShell Explorer
NoSugarShell
Posted

Please, please someone give us some ideas...lol. I am dying for a soy, dairy, gluten-free hot chocolate. I would love to try the coconut milk hot chocolate.

dlp252 Apprentice
dlp252
Posted

well, it's not bad, lol. I just had some...made quickly in the microwave. I took a heaping spoonful of the cocoa powder, added a little water (just a little) to make a rue (sp??), added some agave nectar, then boiled some water and coconut milk in the microwave...when that was done mixed it in slowly to the cocoa powder rue. Still gonna take some experimenting to get the ratios right. This wasn't bad, but still needs work. May also try it on the stove...when I have some energy, lol.

tarnalberry Community Regular
tarnalberry
Posted

using cocoa powder will meet your needs - no milk, and no soy in the powder. the slurry is definitely the way to go, and you can also use any other milk alternative you find (almond is one I like). I generally add the agave, to taste, afterwards - if often takes a lot of adjusting, as sometimes I use more cocoa than others, depending on how strong I want it.

isiskingdom Contributor
isiskingdom
Posted
  • Author
using cocoa powder will meet your needs - no milk, and no soy in the powder. the slurry is definitely the way to go, and you can also use any other milk alternative you find (almond is one I like). I generally add the agave, to taste, afterwards - if often takes a lot of adjusting, as sometimes I use more cocoa than others, depending on how strong I want it.

Ok so I could just use cocoa powder and water and maybe some sugar? What is agave?

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted
Ok so I could just use cocoa powder and water and maybe some sugar? What is agave?

agave nectar is similar to honey, and comes from the agave plant. it affects blood sugar to a lesser degree than cane sugar, while tasting as sweet. but honey, sugar, stevia... any sweetener can work, though honey or agave will give you a slightly 'thicker' texture.

Pyro Enthusiast
Pyro
Posted

How about some almond milk?

Almond milk, cocoa powder, and maybe something to thicken it. Possibly folded egg whites if that doesn't gross you out or cause you problems. Or maybe coconut milk could help thicken it up, but I wouldn't base it off of that. That stuff can be really nasty.

lonewolf Collaborator
lonewolf
Posted

We use chocolate flavored Almond Breeze, heat it up and add a few drops of peppermint extract. All my kids love it - and only one of them is dairy free! The Almond Breeze does have soy lecithin in it, but it doesn't bother me at all and I am soy sensitive.

celiacgirls Apprentice
celiacgirls
Posted

We use DariFree powdered milk instead of regular powdered milk in a recipe for hot chocolate mix. My kids love it. Kraft Jet Puffed marshmallows are gluten-free/CF/SF.

Juliebove Rising Star
Juliebove
Posted

Get a can of Vance's Dari Free. Daughter loves it! They make chocolate.

Open Original Shared Link

You may have to order it online. I also use the plain. It subs well for recipes calling for powered milk, or you can mix it up for a drink.

confusedks Enthusiast
confusedks
Posted

You could do hemp milk as your milk (it's gluten-free, df, sf) and just add cocoa powder. it shouldn't need any sweetener because the hemp milk is pretty sweet...unless you're making it for kids... ;)

Kassandra

jerseyangel Proficient
jerseyangel
Posted

My favorite hot chocolate--mix a generous teaspoon of pure cocoa powder (I use Nestles) and the same amount of sugar in the raw in the bottom of a mug. Add Pacific Vanilla Almond Milk and stir. Microwave for 1 1/2 - 2 minutes and stir again. Add Kraft mini marshmallows if you want....Delicious! :D

JNBunnie1 Community Regular
JNBunnie1
Posted
My favorite hot chocolate--mix a generous teaspoon of pure cocoa powder (I use Nestles) and the same amount of sugar in the raw in the bottom of a mug. Add Pacific Vanilla Almond Milk and stir. Microwave for 1 1/2 - 2 minutes and stir again. Add Kraft mini marshmallows if you want....Delicious! :D

somebody in "Coping With" said they reacted to Pacific, might wanna check that out.

lpellegr Collaborator
lpellegr
Posted

Easy microwave hot chocolate, use any milk or sweetening you desire. The trick is to start with 2t of cocoa powder, 2T or to taste of sugar (your favorite substitute here), and a few spoonfuls of water. Mix, microwave for 30 seconds or so. Stir to make a chocolate syrup with everything dry already dissolved. Fill cup with white liquid of choice and microwave until hot enough.

jmd3 Contributor
jmd3
Posted
You could do hemp milk as your milk (it's gluten-free, df, sf) and just add cocoa powder. it shouldn't need any sweetener because the hemp milk is pretty sweet...unless you're making it for kids... ;)

Kassandra

There is also a chocolate hemp milk too - that could be warmed for hot cocoa

jmd3 Contributor
jmd3
Posted
I'm currently experimenting with coconut milk. I buy pure unsweetened cocoa powder and add a little bit of agave nectar and some coconut milk. I haven't quite got it perfected yet though, but it's promising. If you can do sugar, that might make it easier to get right, lol. I shouldn't even be using agave. :(

Just curious why you say you shouldn't be using agave? I am pretty sure it is safe for celiacs. Do you use the raw agave? It is more easily digestible than other sweeteners.

Ginsou Explorer
Ginsou
Posted

I also use Vance's Dari Free to make cocoa/hot chocolate. This product is not available in too many places.....I order it online. Better Than Milk Rice powder also works well.

Try this recipe: Open Original Shared Link

jerseyangel Proficient
jerseyangel
Posted
somebody in "Coping With" said they reacted to Pacific, might wanna check that out.

I've been using Pacific for over 2 years and have never had a problem. One thing I've learned, though, is that anyone can react to just about anything. We all have to find out what works for us through trial and error.

jmd3 Contributor
jmd3
Posted
I also use Vance's Dari Free to make cocoa/hot chocolate. This product is not available in too many places.....I order it online. Better Than Milk Rice powder also works well.

Try this recipe: Open Original Shared Link

What ingredients are in Vance's? Is there high fructose corn syrup, or any corn syrup? My system can't function with that? Marshmallows are mostly high fructose corn syrup :( - But I am looking for something for my little girl to drink - she is wanting hot cocoa pretty badly.

Ginsou Explorer
Ginsou
Posted

Vance's is gluten,casein,fat,soy,rice,msg,protein,cholesterol free. It is made from potatoes.

The ingredients are: Maltodextrin (from potatoes), natural flavors (no msg),crystalline fructose, calcium carbonate, colored with titanium dioxide (an inert mineral),carrageenan,Dicalcium phosphate, salt, tricalcium phosphate, potassium citrate, lactic acid,ascorbic acid (vitamin c) dl alpha tocopheryl acetate (vitamin e) vitamin A palmitate, Niacinamide (vitamin B3), calcium pantothenate, Vitamin D3, Pyridoxine Hydrochloride (Vitamin B6), riboflavin (vitamin B2),Vitamin K1, Thiamin Mononitrate (vitamin B1),Cyanocobalamin (vitaminB12), Biotin.

Phew, a lot of ingredients, but as you can see, they are vitamins. Don't know if the crystalline fructose would cause a problem with you.

I have vanilla almond milk on hand, tonight I'm going to try that in place of milk.

dlp252 Apprentice
dlp252
Posted
Just curious why you say you shouldn't be using agave? I am pretty sure it is safe for celiacs. Do you use the raw agave? It is more easily digestible than other sweeteners.

Just because I have ongoing problems with intestinal dybiosis, candida and bacteria/yeast. I really need to keep the sugars (of all kinds) down.

Gentleheart Enthusiast
Gentleheart
Posted
well, it's not bad, lol. I just had some...made quickly in the microwave. I took a heaping spoonful of the cocoa powder, added a little water (just a little) to make a rue (sp??), added some agave nectar, then boiled some water and coconut milk in the microwave...when that was done mixed it in slowly to the cocoa powder rue. Still gonna take some experimenting to get the ratios right. This wasn't bad, but still needs work. May also try it on the stove...when I have some energy, lol.

I've been making cocoa with cocoa powder, coconut milk and agave syrup for a couple of years now. I found that if you add a dash of sea salt, it opens up the flavor considerably and brings it closer to the real thing. Before I did that, it always seemed to be missing something. It makes a really thick cocoa, but if the thickness bothers you, just add a little water. I tried a speck of scraped vanilla bean and it was a nice addition as well. I always put all the ingredients in the blender for a quick spin first before transferring it to a saucepan. It assures smoothness.

dlp252 Apprentice
dlp252
Posted
I've been making cocoa with cocoa powder, coconut milk and agave syrup for a couple of years now. I found that if you add a dash of sea salt, it opens up the flavor considerably and brings it closer to the real thing. Before I did that, it always seemed to be missing something. It makes a really thick cocoa, but if the thickness bothers you, just add a little water. I tried a speck of scraped vanilla bean and it was a nice addition as well. I always put all the ingredients in the blender for a quick spin first before transferring it to a saucepan. It assures smoothness.

Actually, I've tried the salt thing before and you're right, I think that's what's missing! I'd completely forgotten about it, lol.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

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

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748
    JAGAPG
    Newest Member
    JAGAPG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.