Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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 For The Dairy Free And Or Soy Free

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I just wanted to let the other dairy free people here know that The Enjoy Life candy bars are really really good. I found them at Whole Foods over the weekend. I bought a few of the rice crunch ones. They taste like what I remember Nestle Crunch tasted like. They are really worth the money. No soy either for those that watch that.

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

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

There are a lot of dairy free chocolate options without having to go to specialty foods. You simply have to go to high end chocolates. I got a disk of Chocolate Mexicano for my birthday that is gluten, soy and dairy free. I am excited to make some hot chocolate! I also have a few squares left of a bar (I lost the wrapper long ago to know the brand) that has some kind of fruit or another maybe and pink peppercorns in it. It is quite exquisite! (Although admittedly not for everyone.) There is also Endangered Species chocolate, which is processed on equipment with dairy, and has soy lecithin but I'm allowed that even though I avoid soy. To be honest though, that was was okay but not great, I wouldn't buy it again at $4 a bar. I wasn't thrilled so used it up making hot chocolate instead of eating it. I'm not sure why I still have the wrapper on my desk, maybe for the monkey?

Anyway, I usually pay between $4 (pretty cheap for me, and used for hot chocolate) and $10-$15 a chocolate bar. It is only the cheaper ones and ones with added things, like the pink peppercorns and fruit, that have more than 3-5 ingredients and it is rare for any of these to be milk or soy. Outside of my hot chocolate I usually only eat 1-2 squares of chocolate a month, so while it sounds expensive it isn't really. There is something intensely satisfying about quality chocolate you can't get from a bar that is waxy crap. I simply don't crave it any more in the way I used to. My chocolate sits on the pedestal of my monitor and I have the self control of a toddler when I want chocolate, I still spend months eating a single bar. If you can hook yourself on quality chocolate, you'll totally get it.

GFreeMO Proficient
GFreeMO
Posted
  • Author

These are certified gluten , soy, dairy, nut and egg free....sulfite free and a couple of other "frees" too. I think they taste very good. They are around 2 dollars a bar. I like to eat a square and then eat some raisins or sunflower seeds with it. :)

These are made with rice milk...pretty tasty..give them a try.

Adalaide Mentor
Adalaide
Posted

I guess if you're into milk chocolate and looking for a replacement that works. My birthday chocolate disks are made of organic cacao beans, organic cane sugar, organic cinnamon. They're pretty free of nearly everything but sugar and chocolate, although they don't say they're certified. Then again things don't need to be either. It is more important that my chocolate be direct trade than "certified" gluten free. I lost my taste for milk chocolate before I gave up iodine dairy, so it was no great loss to me. To me, adding milk to chocolate (cow or otherwise) is practically a sin. But as always, that is merely an opinion. :P If you are into milk chocolate and found some that is dairy free, I think that is great.

(Found the brand listed on my chocolate. Taza. I haven't opened it to try it yet, but I probably will tonight. The whole point of it is for hot chocolate, I'll probably have a little nibble and put a whole disk of it in a cup of hot milk. Screw tradition and water... blech, I prefer richer chocolate than that.)

ButterflyChaser Enthusiast
ButterflyChaser
Posted

I think Gnosis chocolate is both dairy and soy free. Theo doesn't use soy, but they are not gluten-free certified nor Df certified because they certainly use those in certain bars.

To my delight, now that I am in Italy, I have discovered that most mainstream chocolate brands, like Perugina, are gluten-free and soy-free (they use sunflower lechitin). This is not the same in the US with the same brands. Weird.

JNBunnie1 Community Regular
JNBunnie1
Posted

I've always enjoyed Dagoba but do not know it's status as to being free of

other things, been too long since I ate any chocolate to know. The nice thing

about Enjoy Life brand is they sell chips and chunks that are also free of

everything, and also don't have any rice milk added, so you can just eat them

straight or melt them down for candy shapes. It really is very, very good stuff,

whether the bars or the dark chips/chunks.

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. alimb
      - alimb posted a topic in Coping with Celiac Disease
      0

      How to keep water down?

      Hi, I don't know if this is the right topic, but I've been glutened and I'm having a horrible time trying to keep even a sip of water -or any liquid- down. I've gotten to the point of which I'm having dry-heaving episodes because there's nothing left to vomit, and it's incredibly painful and I'm so weak and lightheaded as a result. If I try even taking the...
    2. Jefferson Adams
      0

      Gluten-Free Maple & Bacon Glazed Brussels Sprouts

    3. PixieSticks
      - PixieSticks replied to PixieSticks's topic in Super Sensitive People
      2

      Working in a kitchen with gluten?

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply.
    4. BoiseNic
      - BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis
      11

      Skinesa

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It...
    5. knitty kitty
      - knitty kitty replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches. Really works well without hurting the digestive tract. Riboflavin B2 also helps with migraines. Most newly diagnosed people have vitamin and mineral deficiencies. Check with your doctor and nutritionist. If you follow the updated...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,543
    • Most Online (within 30 mins)
      7,748
    alimb
    Newest Member
    alimb
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • alimb
      How to keep water down?

      By alimb · Posted

      Hi, I don't know if this is the right topic, but I've been glutened and I'm having a horrible time trying to keep even a sip of water -or any liquid- down. I've gotten to the point of which I'm having dry-heaving episodes because there's nothing left to vomit, and it's incredibly painful and I'm so weak and lightheaded as a result. If I try even taking the tiniest sip of water, doesn't matter how long after I vomit, I start feeling nauseous and I no longer have the energy to try fighting keeping it down. Is there anything I can do to try keeping it down? I've taken prescribed zofran and dicyclomine already.
    • PixieSticks
      Working in a kitchen with gluten?

      By PixieSticks · Posted

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply. 
    • BoiseNic
      Skinesa

      By BoiseNic · Posted

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It is gluten and dairy free also. 
    • knitty kitty
      Feeling ill

      By knitty kitty · Posted

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches.  Really works well without hurting the digestive tract.  Riboflavin B2 also helps with migraines.  Most newly diagnosed people have vitamin and mineral deficiencies.  Check with your doctor and nutritionist.   If you follow the updated gluten challenge guidelines, you can wait until two weeks (minimum) before your appointment, then eat lots of gluten, like six slices of gluten containing bread or "name your poison".   Here's the Updated Gluten Challenge Guidelines: Recommended intake of gluten should be increased to 10 grams of gluten per day for at least two weeks. Or longer. While three grams of gluten will begin the immune response, ten grams of gluten is needed to get antibody levels up to where they can be measured in antibody tests and changes can be seen in the small intestine.   Keep in mind that there are different amounts of gluten in different kinds of bread and gluten containing foods.  Pizza crust and breads that are thick and chewy contain more gluten than things like cake and cookies.   References: https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ And... Evaluating Responses to Gluten Challenge: A Randomized, Double-Blind, 2-Dose Gluten Challenge Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878429/?report=reader  "In our study, limited changes in Vh:celiac disease (villi height vs crypt depth - aka damage to the small intestine)  following 14-day challenge with 3 g of gluten were observed, in accordance with Sarna et al.  While the 3 g dose was sufficient to initiate an immune response, as detected by several biomarkers such as IL-2, the 10 g dose was required for enteropathy within the study time frame. Based on our data, we would suggest that gluten challenge should be conducted over longer durations and/or using doses of gluten of ≥ 3 g/day to ensure sufficient histological change can be induced." Keep us posted on your progress!
    • Scott Adams
      Advantages vs. Disadvantages of having an official Celiac diagnosis

      By Scott Adams · Posted

      I don't believe that existing life insurance policies require such notifications--health checks are typically done before such policies are obtained. I believe it would primarily affect any new policy you get, and perhaps any policy renewal.
×
×
  • Create New...