Gluten Free Chocolate Anyone?

Rate this topic

Recommended Posts

I definitely want some. My twin brother bought me some Gluten Free chocolate and I did have some. Of course I had it in moderation, but I am wondering if this should be avoided completely for a newly diagnosed Celiac or if it is okay. There were only 3 ingredients, which amazed me. It always amazes me how much ingredients Gluten-free foods have compared to this processed crap.

Let me know what you think about chocolate and if I should be eating it. Or torturing myself for the betterment of my health by staying away from it ;)

Share this post

Link to post
Share on other sites
Ads by Google:
Ads by Google:

If the gluten-free chocolate doesn't bother you, eat it. :D

I usually get Dove dark chocolate pieces. With chocolate look for malt or barley malt (krispys), wheat (if it has cookies in it). The amount of milk in 1 or 2 pieces should be OK for a slight lactose intolerance. There are a few milk free chocolates like Enjoy LIfe http://www.vitacost.com/enjoy-life-semi-sweet-chocolate-mini-chips?csrc=GPF-PA-853522000306&ci_sku=853522000306&ci_gpa=pla&ci_kw={keyword}&gclid=CIjr-ru04rICFegWMgodTXgAIw

Share this post

Link to post
Share on other sites

Oh yeah, I agree! No need to deny yourself. If it agrees with you, and it gives you pleasure, go for it:)

Chocolate/cocoa actually contain antioxidants, so the ones with minimal sugar are good for you.

Share this post

Link to post
Share on other sites

If it does not give you any grief, I say....Eat up!!

Share this post

Link to post
Share on other sites

I'm avoiding chocolate atm, but i normally eat hearshy stuff. Here:

Hershey is committed to providing products that meet your dietary needs, and many people today are interested in gluten-free foods.

A food bearing a gluten-free claim does not contain the protein from wheat, rye, barley, spelt, kamut, triticole, farina, vital gluten semolina, malt vinegar or protein derivatives of these foods.

For your convenience, the current products listed below have been fully evaluated and qualify as gluten free using standards proposed by the US Food and Drug Administration (FDA). Please note this list is not all inclusive as we have other gluten-free confections.

The best way to determine if our products contain a gluten ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase.

Last updated March 29th, 2012



HERSHEY'S Butterscotch Chips

HERSHEY'S Cinnamon Chips


HERSHEY'S Milk Chocolate Chips

HERSHEY'S MINI CHIPS Semi-Sweet Chocolate

HERSHEY'S Premier White Chips

HERSHEY'S Semi Sweet Chocolate Chips



REESE'S Peanut Butter Chips

HERSHEY'S - Baking Bars

HERSHEY'S Semi Sweet Baking Bar




DAGOBA Baking and Beverages

DAGOBA All Baking Bars


DAGOBA Cacao Powder

DAGOBA Authentic Drinking Chocolate

DAGOBA Chai Drinking Chocolate

DAGOBA Unsweetened Drinking Chocolate

DAGOBA Xocolatl Drinking Chocolate




HERSHEY'S KISSES Filled Chocolates - ALL


HERSHEY'S Milk Chocolate Bar

HERSHEY'S Milk Chocolate Bar (1.55oz only)

HERSHEY'S Milk Chocolate with Almonds Bar (1.45oz only)

HERSHEY'S Syrup and REESE'S Toppings

HERSHEY'S Caramel Syrup

HERSHEY'S Chocolate Syrup

HERSHEY'S Chocolate Syrup with Calcium

HERSHEY'S Chocolate Sugar Free Syrup

HERSHEY'S Lite Chocolate Syrup


HERSHEY'S Strawberry Syrup

REESE'S Chocolate Peanut Butter Topping

REESE'S Peanut Butter Cups

Share this post

Link to post
Share on other sites
Ads by Google:

As long as it doesn't bother you - go for it - a little chocolate can go a long way to easing transition frustration.

The chocolate you have sounds like a very good product and much better for you than highly processed foods - but may be good to keep in mind that many mainstream candies are gluten free - M&Ms are always easy to find when the mood strikes :)

Share this post

Link to post
Share on other sites

Watch on the M&M's if they aren't the plain ones. Many of what should be gluten free flavors because they have no gluten ingredients will have a "may contain" warning on the package. I noticed that while previous a particular flavor did not carry that warning, it suddenly did have that warning the last time I was at the store and picked up a pack. This is why we need to remember "every label, every time" before we buy or eat anything.

But yes, chocolate is a definite go. While I am technically barred from it by my neurologist, I indulge in a small amount monthly to stay sane. Not everyone goes to the extreme I do, but I tend to purchase high end chocolate ranging in price from $8 to $20 for small 3-4 ounce bars. What makes it worth it for me is that instead of indulging in and entire bar and still craving chocolate I will break off a small piece or two and savor every last moment of it and be ten times happier than I would have been with 100 Hershey bars. So really, I'm saving a buttload of calories and money since I'm buying less chocolate.

I grew up in PA, there really isn't anything wrong with Hershey. But if you're into it as the rare indulgence sort of thing I really recommend something a bit better than the waxy bar they call chocolate. Of course, you may end up like me. A chocolate snob. :lol:

Share this post

Link to post
Share on other sites

I really recommend something a bit better than the waxy bar they call chocolate. Of course, you may end up like me. A chocolate snob. :lol:

same here! and I do not apologize for being a chocolate snob, nor would LOVE2TRAVEL, if she saw this....I may have to email her right now... :lol:

Share this post

Link to post
Share on other sites

This is great news to here. Talk about a morale booster - lol :)

Share this post

Link to post
Share on other sites

I wonder, if there are some chocolate bars, that use unrefined sugars, gluten and dairy free... :)

Share this post

Link to post
Share on other sites

Ads by Google:

I thought they were...but wanted to check...


for me...I'd email The Hershey Company because their statement is not clear for the Dark Kisses.

Share this post

Link to post
Share on other sites

Thanks, I will do that. I had two at work today and immediately had sharp pains in my abdomen...but didn't know if it was a gluten reaction or a chocolate reaction. Either way, not going to try that again.

Share this post

Link to post
Share on other sites

I tend to purchase high end chocolate ranging in price from $8 to $20 for small 3-4 ounce bars. What makes it worth it for me is that instead of indulging in and entire bar and still craving chocolate I will break off a small piece or two and savor every last moment of it and be ten times happier than I would have been with 100 Hershey bars.

THIS. Adelaide, I need the names of the chocolate bars you buy. There was a family-owned chocolate laboratory 10 blocks away from my old college, and in undergrad I went to such extremes of snobbiness that I wouldn't eat chocolate that had been made for more than two weeks (talk about checking labels...)

I have been dying for some decent, well-tempered, glossy-and-snappy chocolate bar. I need something soy free, through. Any ideas, Adelaide?

I've found a gluten-free organic and fair trade chocolate from Brazil called AMMA. I have only tried the 100% variety: chocolate begins past 85%; everything else is candy :D not that I despise candy, but it's dessert, not chocolate.

Share this post

Link to post
Share on other sites

You are so right that there is a real difference between candy and chocolate. And when I want chocolate, I want chocolate, not candy! When I buy I honestly rarely buy the same brand twice, there is just so much to experience. Right now I don't even have the name of the brand of the bar on my desk because for some weird reason I threw out the wrapper. I am also soy free at this point, although I'm do not watch for CC as I do not believe I have to. I do know my next purchase will be a brand from Amano Artisan Chocolate because I am all for trying local products. Fortunately I can just go right to the factory for mine to save a little money. https://www.amanochocolate.com/ You can check out what they have, to be fair I haven't vetted them personally yet about their ingredients but I checked the ingredients of every bar at the store I found them at and none have anything funky. Lastly, for anyone in the Provo, UT area, they will be at the gallery stroll tomorrow night doing chocolate tasting. I am going to find out if they will be serving gluteny palate cleansers then make my plans!

OMG!!! Have you seen that Crio Bru? It is a coffee like drink that you brew but is made of cocoa beans. My husband keeps having a heart attack at the price but I keep telling him I don't think I can live without at least trying it.

Share this post

Link to post
Share on other sites

I wonder, if there are some chocolate bars, that use unrefined sugars, gluten and dairy free... smile.gif

I don't know about the sugar, but Taza Chocolate makes gluten, dairy, soy free chocolates. They're strong, so if they're using any sugar it's not very much.

Share this post

Link to post
Share on other sites

I love enjoy life gluten free, dairy free, soy free chocolate chips.

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Who's Online   14 Members, 0 Anonymous, 475 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.


    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
  • Popular Now

  • Topics

  • Posts

    • OK good to know. Thanks for the tip
    • This is an old thread but I just need to get this out of my system! I am just so fed up with how every caregiver has been dealing with me case. My enzymes have been abnormal and my doc continuously asks me if I'm binge drinking - I literally haven't had a sip of alcohol in 2 years. Never been a heavy drinker.  She also tells me that all of my troubling neurological symptoms - sensory hypersensitivity, tinnitus, jaw/pain, headaches, fatigue, teeth grinding, nightmares, and EPILEPSY are "all in my head." ??? When my GI symptoms first started, she tried pushing acid reflux medications on me, even though Ive never dealt with heartburn. She was confused and aggressively asked, "Then what do you want!???"... um, to figure out the root of my issues? Some diagnostics? Gosh... When I told her my symptoms had decreased on a low gluten diet and I was interested in being tested for celiac, she asked me "why bother? if you're feeling better, just eat less gluten" - not understanding the value of a formal diagnosis.   I just wish I had some other disease that was more medically recognized and understood. Its so demeaning, and I try to see my doctors as little as possible now. I do my own research on PubMED and google scholar. And I don't even think I've had it the worst- I'm totally appalled by all of the crap I've read on this thread. Anyways, I'm done ranting.
    • Has your Dr mention Microscopic Colitis at all.  You mentioned taking PPI's.  I took them for over a year - 2 morning and 2 night.  I think that's how I ended up with Microscopic Colitis.  I don't think I have Celiac disease but do think I am very sensitive to gluten.  My GI dr. told me to eat whatever I want , but have learned from research, partly from microscopiccolitis.org that almost everyone with MC is sensitive to gluten and most to dairy and some to soy.  I know some on this site don't agree with some of what is said on that site, but they are really good people who want to help.  Just said all that to say, maybe you should ask your GI if you could have MC.  Hope you get it all figured out.  I know the frustration.  It can take over your life.
    • Yeah their shreds raw are nasty but melted in recipes they are decent, they make 2 different shreds a cutting board super stretchy version and a plain, they also sell that mac and cheese sauce by itself for use in other recipes. https://store.veganessentials.com/daiya-deluxe-cheeze-sauces-p5079.aspx The company makes a decent cream cheese and cheese cake also if you can stomach the xantham gum.

      I am going to copy and paste something from another thread thread and link you a list of alternatives. " Violife...makes vegan Feta...I have been dying to try their cheeses and hear good reviews. They also make other cheeses.
      Kite Hill makes great Ricotta, the truffle cheese from them....yeah you will eat the whole thing in one sitting stuff is addictive,  decent cream cheese if you can stomach xantham gum (only one they have that has it).
      Miyoko Creamery makes great mozzarella and even a smoked version I hear they make great cream cheese and wheels also but I have not gotten any. Leaf Cuisines makes the best smoked gouda, and a strong garlic and herb cheese

      Tree line Scallion is glorious, and their garlic and herb is milder then Leaf cuisines but decent flavor...the peppered is meh.

      Daiya Blocks flavor wise are better then the shreds, the jalapeno Havarti is one my my dads favorites and he loves their cheddar...again xantham gum so not for me. Their cream cheese is decent but noticeable artificial. Their shreds come in 2 formulations a high melt version (cutting block) and standard I they taste better cooked into recieps over raw.
      Daiya recently started offering cheese sauces...like the stuff they used to sell with their mac&cheese but just the sauce.

      Lissanatti makes the best "raw" shreds for cheddar and mozz.

      Parma makes great Parmesan sub...the better then bacon one is SUPER addicting.

      I heard good reviews on so delicious cheese....but corn makes makes me not even able to do a chew and spit taste without an allergic reaction.

      I recently found a creamery you can contact about getting cheeses...I found their sauce on a site and got it.....great Alfredo sauce.
        Dairy Free cheese products  NOTE CHECK FOR GLUTEN FREE ON THEM

      Other gluten free options for everything else  
    • Dairy is dairy on a elimination diet, your trying to void all the proteins, lactose, whey, casein, and the enzymes, hormones, pus, etc that could be setting off issues. I would even say wait at first on the dairy free alts. IF anything go with the fewest ingredients ones without starches or gums like the plain kite hills, tree line, leaf cuisines and miyoko. And completely sideline the crazy ones like daiya, or the blends of more then 2-4 ingredients.
  • Blog Entries

  • Upcoming Events