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

Chocolate Processed With Alkali

StrongerToday

Recommended Posts

StrongerToday Enthusiast
StrongerToday
Posted

what do you know about chocolate alkali? Is it safe? When I first went gluten free and researched it some old information said ketchup, vanilla, some alcohol wasn't safe... is this the same for chocolate alkali? That perhaps it was thought not to be safe - but is it? I've been known to eat my fair share of it and never had a problem, but some just told me today it's not gluten free, so I'm very curious.

Thanks!

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

Celiac.com Sponsor (A8-M):


larry mac Enthusiast
larry mac
Posted

First off, alkali is not alcohol. Even if it was, the alcohol would be evaporated. Some think some alcohol products made from grains could present a gluten problem. Same for some grain vinegars. I'm not one of them.

Secondly, chocolate processed with alkali is called dutch chocolate. The alkali, a base chemical, removes some of the acidity, makes it more water soluble, and gives the chocolate milder properties. I've always preferred it for chocolate milk. I'm no chemist, but I don't see why this would give the chocolate gluten ingredients.

Anyone?

best regards, lm

Gfresh404 Enthusiast
Gfresh404
Posted

Yes, it is gluten-free.

Alkalized Cocoa --> https://www.celiac.com/articles/181/1/Safe-...ents/Page1.html

Nadia2009 Enthusiast
Nadia2009
Posted

Are most chocolate safe? What should I be looking for to make sure it is gluten free? Thanks for sharing your tricks.

larry mac Enthusiast
larry mac
Posted
Are most chocolate safe? What should I be looking for to make sure it is gluten free? Thanks for sharing your tricks.

Whether the ingredients list wheat, barley, or rye. It's really that simple. There are no tricks. :rolleyes:

best regards, lm

lizard00 Enthusiast
lizard00
Posted

I've come across barley malt in some lindt truffles before. The bag was an assortment, and it didn't look like all the flavors contained the barley malt, but it's something to look out for.

I didn't eat any of them, just because I wasn't sure.

  • 2 years later...
leftiejenessie Newbie
leftiejenessie
Posted

there are actually a lot of things to consider. This goes for all food, not just chocolzte. I thought barley, wheat and rye were the only things to look for, but there are a lot of derivatives of those things that aren't lzbeled as derived from wheat, rye or barley. If it has modified food starch and doesn't specify that it's from corn, it may be from wheat (or potato). Malted barley syrup, malt, barley malt, dextrose, wheat dextrose (in quite a bit of chocolate products), soy sauce, seitan, some chocolate is sweetened with grains, so you have to ask. Imitation meat or imitation seafood is often a problem, gravy, salad dressing, artificial flavors are sometimes derived from gluten-containing grains and don't specify what they are. Ice cream often has gluten products in it. There's probably more, but i've exhausted my brain of ideas for now.

Whether the ingredients list wheat, barley, or rye. It's really that simple. There are no tricks. :rolleyes:

best regards, lm

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

there are actually a lot of things to consider. This goes for all food, not just chocolzte. I thought barley, wheat and rye were the only things to look for, but there are a lot of derivatives of those things that aren't lzbeled as derived from wheat, rye or barley. If it has modified food starch and doesn't specify that it's from corn, it may be from wheat (or potato). Malted barley syrup, malt, barley malt, dextrose, wheat dextrose (in quite a bit of chocolate products), soy sauce, seitan, some chocolate is sweetened with grains, so you have to ask. Imitation meat or imitation seafood is often a problem, gravy, salad dressing, artificial flavors are sometimes derived from gluten-containing grains and don't specify what they are. Ice cream often has gluten products in it. There's probably more, but i've exhausted my brain of ideas for now.

There is very little fact in that post. You are working from very out-of-date material. Wheat must be clearly disclosed. Rye doesn't hide (never did). Chocolate which is sweetened with barley malt will say so in the ingredients list.

Skylark Collaborator
Skylark
Posted

There are no nasty surprises in chocolate, thank heavens. As others mentioned Lindt truffles have barley malt, and in most chocolate with "krispies" the crisp rice has barley malt in it. It will be clearly listed in the ingredients.

Occasionally you'll see a label warning "made on shared equipment with wheat". It's so easy to find chocolate without any wheat warning at all, like Ghirardelli, that I skip those brands.

  • 2 weeks later...
Lilychic Rookie
Lilychic
Posted

Lindt and Godiva are pretty clear that they are not gluten free. Dagoba and Scharffenberger are gluten free. Lecithin can be wheat-derive but usually the manufacturer will label the source. Guittard is gluten free also.

Skylark Collaborator
Skylark
Posted

I have NEVER seen wheat-derived lecithin and I've been reading labels for seven years.

alex11602 Collaborator
alex11602
Posted

Also as far as the Lindt brand is concerned they have many plain chocolate bars, if not most of them, that have no gluten ingredients. My children and I get the 90% cocoa bars about once a month as a treat and for the bit of iron that is in dark chocolate.

Archived

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

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


  • Member Statistics

    • Total Members
      131,916
    • Most Online (within 30 mins)
      7,748
    kls888
    Newest Member
    kls888
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Help I’m cross contaminating myself,

      By knitty kitty · Posted

      I followed the Autoimmune Protocol Diet which is really strict for a while, but later other foods can be added back into your diet.  Following the AIP diet strictly allows you digestive system to heal and the inflammation to calm down.  Sort of like feeding a sick baby easy to digest food instead of spicy pizza.   It's important to get the inflammation down because chronic inflammation leads to other health problems.  Histamine is released as part of the autoimmune response to gluten.  High histamine levels make you feel bad and can cause breathing problems (worsening asthma), cardiovascular problems (tachycardia), and other autoimmune diseases (Hashimoto's thyroiditis, diabetes) and even mental health problems. Following the low histamine version of the AIP diet allows the body to clear the histamine from our bodies.  Some foods are high in histamine.  Avoiding these makes it easier for our bodies to clear the histamine released after a gluten exposure.   Vitamin D helps regulate the immune system and calm it down.  Vitamin D is frequently low in Celiacs.  The B Complex vitamins and Vitamin C are needed to clear histamine.   Supplementing with essential vitamins and minerals boosts your intestines' ability to absorb them while healing.   Keep in mind that gluten-free facsimile foods, like gluten-free bread, are not enriched with added vitamins like their gluten containing counterparts are.   They are empty calories, no nutritional value, which use up your B vitamins in order to turn the calories into fuel for the body to function.   Talk to your doctor or nutritionist about supplementing while healing.  Take a good B Complex and extra Thiamine in the form Benfotiamine (shown to promote gut health).  Most B Complex vitamins contain thiamine mononitrate which the body cannot utilize.  Meats and liver are good sources of B vitamins.   Dr. Sarah Ballantyne wrote the book, the Paleo Approach.  She's a Celiac herself.  Her book explains a lot.   I'm so glad you're feeling better and finding your balance!
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      So I should not eat my gluten free bread?  I will try the vitamins.  Thank you all so very much for your ideas and understanding.  I'm feeling better today and have gathered back my composure!
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Some people prefer eating gluten before bed, then sleeping through the worst symptoms at night.  You might want to try that and see if that makes any difference.   Several slices of toast for breakfast sounds okay.  Just try to work up to the Ten grams of gluten.  Cookies might only have a half of a gram of gluten.  The weight of the whole cookie is not the same as the amount of gluten in it.  So do try to eat bread things with big bubbles, like cinnamon rolls.   Yeah, I'm familiar with the "death warmed over" feeling.  I hope you get the genetic test results quickly.  I despise how we have to make ourselves sick to get a diagnosis.  Hang in there, sweetie, the tribe is supporting you.  
    • Clear2me
      Gluten free nuts

      By Clear2me · Posted

      Thank you, a little expensive but glad to have this source. 
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      @knitty kitty  Thank you very much for the advice. I did the exam this morning, my doctor actually suggested me to take something called "Celiac duo test" in which I first do the genetic test and if it's positive, then I'll have to do the antigen blood test. I have to attend 1 month until my results are ready, so I have some weeks to increase the amount of gluten I eat daily. It will be hard because my health is not the best right now, but I also did a blood test to cheek my nutritional deficiencies. The results will arrive on Tuesday, so I can ask my doctor what should I do to control my symptoms and blood levels during this month. For now I'm resting and paying attention to what I eat— at least I don’t look like a vampire who just woke up, like I did yesterday. I'm still scared because is the first time I've felt this sick, but this is the right moment to turn things around for the better.  I realized that if I eat gluten at lunch I cannot finish the day properly, I become severely tired and sometimes my stomach hurts a lot - let's not talk about the bloating that starts later. Do you think is it ok to eat gluten just in the morning, like some cookies and slices of bread for breakfast? 
×
×
  • 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.