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

Ghirardelli Chocolate

maryanno

Recommended Posts

maryanno Newbie
maryanno
Posted

Is Ghirardelli Chocolate gluten free?

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

Celiac.com Sponsor (A8-M):


LDJofDenver Apprentice
LDJofDenver
Posted

I recently read a post somewhere in gluten-free-land that some of their items are gluten free and some are not.

Don't hold me to these specific items but it went something like, Ghirardelli chocolate squares were NOT gluten free but their chocolate chips were OK.

I'd contact Ghirardelli (go to their home page and click the Contact Us button) and ask directly.

This is an older post (2008), but worth a look:

Open Original Shared Link

i-geek Rookie
i-geek
Posted

I recently read a post somewhere in gluten-free-land that some of their items are gluten free and some are not.

Don't hold me to these specific items but it went something like, Ghirardelli chocolate squares were NOT gluten free but their chocolate chips were OK.

I'd contact Ghirardelli (go to their home page and click the Contact Us button) and ask directly.

This is an older post (2008), but worth a look:

Open Original Shared Link

That's what I read as well- they produce a chocolate bar with malted crisps on the same lines as their other chocolate bars and squares so there is potential for CC. The chocolate chips and cocoa powders are produced on a separate gluten-free line and are safe.

kareng Grand Master
kareng
Posted

Go to the website. Don't speculate. Ingredients change over time.

T.H. Community Regular
T.H.
Posted

Latest I heard was 'no,' although some people might feel that the risk is acceptable. The change, I understand, is that they no longer have a dedicated gluten free line for their chocolate. They now have a chocolate that has barley in it on the same line, although it is cleaned in between different chocolates, of course.

There's a forum discussion post on it from 2008:

sandsurfgirl Collaborator
sandsurfgirl
Posted

I eat their chocolate chips with no problem and I'm pretty sensitive.

i-geek Rookie
i-geek
Posted

I eat their chocolate chips with no problem and I'm pretty sensitive.

Yep, I've baked with the chips and had no problems. I won't buy the chocolate bars though. I don't eat things made on shared equipment with gluten ingredients.

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

Celiac.com Sponsor (A8-M):


LDJofDenver Apprentice
LDJofDenver
Posted

Yep, I've baked with the chips and had no problems. I won't buy the chocolate bars though. I don't eat things made on shared equipment with gluten ingredients.

Ditto. And if you're looking for some good chocolate treats, heck, majority of Godiva chocolates and truffles are gluten free.

i-geek Rookie
i-geek
Posted

Ditto. And if you're looking for some good chocolate treats, heck, majority of Godiva chocolates and truffles are gluten free.

So are Scharffen-Berger, Dagoba, and Vosges chocolate bars (check labels on the latter because not all are gluten-free but they clearly label the ones that are). Yum.

bluebonnet Explorer
bluebonnet
Posted

the squares are NOT gluten free but the baking chips are ... i eat those like candy with no problems at all. :)

sunnybabi1986 Contributor
sunnybabi1986
Posted

Hm, I eat the bars all the time with no problem...is the only chocolate they make with barley the Luxe Milk Crisp?

I can't find it on this list: Open Original Shared Link

Why is it not listed?

i-geek Rookie
i-geek
Posted

Hm, I eat the bars all the time with no problem...is the only chocolate they make with barley the Luxe Milk Crisp?

I can't find it on this list: Open Original Shared Link

Why is it not listed?

Probably because FDA standards don't require manufacturers to worry about barley, only wheat (and only because of allergies, not celiac disease or gluten intolerance). The companies that label gluten are going above and beyond what they are legally required to do.

maryanno Newbie
maryanno
Posted
  • Author

Thanks for all the replies to my post! I did call Ghiradelli directly and received a call back. The lady told me all their chocolates are gluten free except the ones with crisps since they're made with barley. They throw out the first 2 batches on each line in case of CC.

  • 11 months later...
Leonesse Rookie
Leonesse
Posted

It would be so helpful if we each CAPITALIZED or ENLARGED THE DATE OF OUR POSTS, as the posts from several years ago are often inaccurate today. Unless a post is very recent, we just cannot assume it is true anymore. In fact, when I contact companies, I often learn old posts are not accurate.

JUNE 24, 2011

I received this response today from Ghirardelli, which I had read was a safe chocolate, was eating it (and as a result getting horrible confusion and poor memory, which is my primary reaction: 9 days of profound stupidity, missing appointments, etc.).

The Ghirardelli company wrote:

Thank you for contacting Ghirardelli Chocolate. Ghirardelli currently offers one product which contains an gluten ingredient. Our Luxe Milk Crisp Squares and Bars, containing barley malt as an ingredient. As a result, the line on which our chocolate bars and Squares are produced, share a common line with barley gluten.

The chocolate chips (60% Bittersweet, Semi-Sweet, and Milk Chocolate) line and powder line (hot chocolates and baking cocoas) will remain free of gluten ingredients.

Ghirardelli takes the following measures to reduce cross contamination on our production lines: lines are cleaned between the changing from one product to the next. The first two batches of any product made are disposed of and not packaged.

Sincerely,

Consumer Service

Ghirardelli Chocolate Company

1111-139th Avenue

San Leandro 94578-2631

+1 510 483 69 70

Open Original Shared Link

Takala Enthusiast
Takala
Posted

Okay, you want bold ? Fri June 24, 2011 -What in the world is WRONG with GHIRADELLI for SCREWING UP THEIR CHOCOLATE BARS LIKE THAT over ONE LOUSY FLAVOR ?!!!!

sandsurfgirl Collaborator
sandsurfgirl
Posted

They wash the lines between batches and throw out the first two batches? There is NO way you are getting CC'd by their chocolate in my opinion. I eat Ghirardelli and I am really sensitive. I have never had a problem with any of the chocolate squares or bars. Obviously I don't eat the ones with malt crisps. I love the little squares for a small treat when I have chocolate craving. And I live in fear of crumbs.

I don't think they are screwing up their chocolate at all. Throwing away two batches is pretty cautious in my opinion. Sort of a sad waste really.

modiddly16 Enthusiast
modiddly16
Posted

I eat the Carmel filled ones frequently and haven't ever had any issues!

Gemini Experienced
Gemini
Posted

They wash the lines between batches and throw out the first two batches? There is NO way you are getting CC'd by their chocolate in my opinion. I eat Ghirardelli and I am really sensitive. I have never had a problem with any of the chocolate squares or bars. Obviously I don't eat the ones with malt crisps. I love the little squares for a small treat when I have chocolate craving. And I live in fear of crumbs.

I don't think they are screwing up their chocolate at all. Throwing away two batches is pretty cautious in my opinion. Sort of a sad waste really.

I agree with you completely, sandsurfgirl! I am addicted to the little squares of chocolate and eat one every day. I do not generally eat from shared lines because I have become quite ill from doing so....I am that sensitive. I have learned that some companies do a fantastic job at preventing cc and Ghirardelli is one of them. If there were any amount of gluten contamination in them, I wouldn't be as well as I am with no symptoms. I am highly symptomatic when glutened.

Ghirardelli chocolates are safe for any Celiac...unless you have an additional allergy to another ingredient. There is too much fear out there.....

jackay Enthusiast
jackay
Posted

Okay, you want bold ? Fri June 24, 2011 -What in the world is WRONG with GHIRADELLI for SCREWING UP THEIR CHOCOLATE BARS LIKE THAT over ONE LOUSY FLAVOR ?!!!!

I agree 100%!

sandsurfgirl Collaborator
sandsurfgirl
Posted

I agree with you completely, sandsurfgirl! I am addicted to the little squares of chocolate and eat one every day. I do not generally eat from shared lines because I have become quite ill from doing so....I am that sensitive. I have learned that some companies do a fantastic job at preventing cc and Ghirardelli is one of them. If there were any amount of gluten contamination in them, I wouldn't be as well as I am with no symptoms. I am highly symptomatic when glutened.

Ghirardelli chocolates are safe for any Celiac...unless you have an additional allergy to another ingredient. There is too much fear out there.....

There is waaayyyy too much fear out there and way too many myths that need to be myth busted.

smc Rookie
smc
Posted

Yeah- Regarding old posts- On the Godiva chocolate website they state any person with a gluten allergy should Not consume their products!! Don't know if this changed recently or if they were ever safe.

Gemini Experienced
Gemini
Posted

There is waaayyyy too much fear out there and way too many myths that need to be myth busted.

I totally agree! :D No need to make this diet any harder for newbies! It's important to get the correct information in the beginning. I just eat wayyyyyyy too many Ghirardelli squares and as a really sensitive Celiac, I would be back to square one if they contained any gluten.

Gemini Experienced
Gemini
Posted

Yeah- Regarding old posts- On the Godiva chocolate website they state any person with a gluten allergy should Not consume their products!! Don't know if this changed recently or if they were ever safe.

You are correct...Godiva chocolates are not gluten-free. I used to eat them all the time pre-diagnosis and switched to Ghirardelli after diagnosis. It was tough giving them up but they have never professed to be gluten-free and with all the ingredients listed in their chocolates, I doubt they could pull that off without separate lines. Ingredient lists for Ghirardelli are pretty short!

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. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    2. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    3. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    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

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.