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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Gentleheart

How To Make A Chocolate Bar

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I can't have gluten, soy, dairy or cane sugar. Does anyone know how to combine xylitol crystals with Hershey's or Baker's unsweetened chocolate bars and end up with a smooth, sweetened, allergy-free chocolate bar? Xylitol won't dissolve with heat alone or in oil. So if I melt the xylitol with anything that will dissolve it, I end up seizing the chocolate because of the water content.

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Can you have agave? I've seen raw recipes that contain this. Here's one that contains honey.

http://www.alivefoods.com/cacao.html

Here's another one with a variety of possible sweeteners:

http://makeeverydayraw.blogspot.com/2007/0...colate-bar.html

Not bars, but some good looking recipes:

http://www.naked-chocolate.com/recipes/

Here are some other recipes:

http://www.eatsprouts.com/blend/choc.html

I see plenty of others. Just do a search for "raw chocolate" and you'll come up with tons. If you are not on a raw diet, you won't need to make sure your ingredients are raw. The end result will taste the same.

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Can you have agave? I've seen raw recipes that contain this. Here's one that contains honey.

http://www.alivefoods.com/cacao.html

Here's another one with a variety of possible sweeteners:

http://makeeverydayraw.blogspot.com/2007/0...colate-bar.html

Not bars, but some good looking recipes:

http://www.naked-chocolate.com/recipes/

Here are some other recipes:

http://www.eatsprouts.com/blend/choc.html

I see plenty of others. Just do a search for "raw chocolate" and you'll come up with tons. If you are not on a raw diet, you won't need to make sure your ingredients are raw. The end result will taste the same.

Thank you! Looks like some great recipes to try!

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If you're looking for some good chocolate recipes, check out this new book:

Health By Chocolate, by Victoria Laine: http://www.healthbychocolatebook.com/?S=A Her recipes are all vegan and are marked if they are gluten-free (gluten free), WF (wheat free), NF (nut free), SF (soy free), RW (raw, or mostly raw food). Because all the recipes are vegan, there are no dairy ingredients to worry about...however, honey is listed as a sweetener in some recipes...I would imagine you could use the sweetener that best suits your needs.

Michelle :)

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I can't have gluten, soy, dairy or cane sugar. Does anyone know how to combine xylitol crystals with Hershey's or Baker's unsweetened chocolate bars and end up with a smooth, sweetened, allergy-free chocolate bar? Xylitol won't dissolve with heat alone or in oil. So if I melt the xylitol with anything that will dissolve it, I end up seizing the chocolate because of the water content.

Chocolate can be melted with other liquids BUT it has to be VERY low slow heat and not direct heat. How are you melting it? A double boiler works best. I have learned is heat the water to a simmer then turn it off, you can leave the pan on the burner though, place the chocolate and what ever else in a bowl (metal works well) and let it sit, stirring often. If you can have fats, melt a bit of fat with it, chocolate melts better/smoother with a fat. Shortening is common because when cool it is solid again.

I second the agave suggestion.

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I am avoiding the same foods as you and have managed to make a decent treat using unsweetened chocolate, peanut butter, and honey, I cook it up together in a saucepan on low heat and then spread it on gluten-free bread or a rice cake. It is like homemade Nutella.

It helps when I neeeeeed chocolate.

But I have found some manufactured chocolate bars that work, here are their amazon links, if you scroll down their pages you'll see their ingredient lists:

http://www.amazon .com/Clif-Nectar-Chocolat...6894&sr=8-1

http://www.amazon .com/Vere-Single-Varietal...7415&sr=8-1

That last one lists soy lecithin, but I've researched and found that soy lecithin is safe for many people with soy allergies because it is the fat from soy. I guess that usually the protein from soy is the part that causes reactions.

Happy munching!

-Sarah

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I *believe* there are some commercial chocolates available that are dairy-free AND soy-free. I forget the brand because it's packed in a box, but it's one of my top foods to challenge later now that I'm off nightshades and starting to feel better.

You can also have those Larabar Jocolat bars I think. They have a few different chocolate flavors. I personally LOVE the espresso bar because I miss my lattes. They taste more like an energy bar than a chocolate bar, though.

Also I think there are some brownie recipes that you can make without these ingredients. Try using coconut milk and oil. I haven't tried these yet, but want to once I get settled in the new house.

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