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

Hot Chocolate


mdono

Recommended Posts

mdono Explorer

Any suggestions or brands of hot chocolate you would recommend?


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



Celiac.com Sponsor (A8-M):



Guest cassidy

swiss miss is the best

mart Contributor

We love the one Nestle makes. It's so delicious! Make it with milk instead of water.

darlindeb25 Collaborator

Go to www.nestleusa.com and ask about their hot chocolate--it was gluten-free the last I knew, but you should always ask--all Swiss Miss was--1-877-528-0745--YooHoo oringinal chocolate--Safeway had some that were 1-877-723-3929--just a few--hope I helped some-----I do know that Hershey's Chocolate Syrup is gluten-free, you could always add it to milk and make it hot :rolleyes: --Deb

mdono Explorer
swiss miss is the best

oh, i'm so glad. i was going to have a cup here at work ....of the swiss miss, but one of the ingredients was dry-milk....i wasn't sure if we could have that. i'll give it a shot!

thanks!

Becky6 Enthusiast

Swiss Miss! It is my fave!

VydorScope Proficient

Nestle Hot Cholate is LABELED "100% gluten-free" No need to call. They are very good about gluten and thier products.

Aslo, you can make your self using pure cocoa pretty easy.... :D


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

I make my own. I put a tsp. each of sugar and Nestle Pure Cocoa Powder in a cup. Stir in Vance's Dari Free and microwave 2 minutes. Stir well. :D This would work with whatever kind of milk you like.

VydorScope Proficient
I make my own. I put a tsp. each of sugar and Nestle Pure Cocoa Powder in a cup. Stir in Vance's Dari Free and microwave 2 minutes. Stir well. :D

I guess I just ahve a sweet tooth, I usally do 2:1 on sugar vs cocoa :D

jerseyangel Proficient

Ha Ha--works for me :D

penguin Community Regular

I use the recipe on the box of Hershey cocoa (only I usually do it with the special dark) and I add cinnamon and vanilla. YUMMMY! :lol:

tarnalberry Community Regular

powdered unsweetened cocoa (I use ghiradelli's most often), soy or almond milk, and agave to taste! :-)

VydorScope Proficient
powdered unsweetened cocoa (I use ghiradelli's most often), soy or almond milk, and agave to taste! :-)

What is Agave btw? I mean I know its honey, but how is it different from these bears of honey I get from Kroger?

pixiegirl Enthusiast

Add me to the list of making my own... I can make it as sweet or as chocolately as I want.. and I can add vanilla or orange flavor to it, yum.

Susan

Carriefaith Enthusiast

My mom says that Almond Breeze chocolate milk tastes really good heated up and it's gluten free. I haven't tried it yet myself, but I plan to.

Becky6 Enthusiast

I was thinking of trying that for Belle Carrie! It tastes like hot chocolate anyways!

Guest nini

I like to use powdered cocoa and sugar in milk... makes the best hot cocoa, but I also called Nestle and got the automated system that confirmed that their Butterfinger Hot Cocoa mix is gluten-free... Haven't tried it yet, but got it for my daughter to try. She loves anything peanut butter...

tarnalberry Community Regular
What is Agave btw? I mean I know its honey, but how is it different from these bears of honey I get from Kroger?

Actually, it's not honey. Its nectar from the agave plant - the same stuff that's fermented(?)/distilled to make tequilla. It's a bit sweeter than honey (so you need less of it) and the light agave has a milder flavor that makes it better suited to things that don't play well with honey. It also has a lower glycemic index than honey, so it doesn't spike your blood sugar quite as quickly in the same quantitites. It is more expensive, however, so not necessarily worth it for everyone.

  • 5 months later...
Gwendolene Rookie

I highly recomend Open Original Shared Link hot chocolate. And if you've ever seen the movie Chocolat then you HAVE to try the xchocolatl flavor! The best thing is there is no dairy added!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,078
    • Most Online (within 30 mins)
      7,748

    Amy Holland
    Newest Member
    Amy Holland
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @KRipple, thank you for the lab results from your husband's celiac disease blood antibody testing. The lab result you share would seem to be the tTG-IGA (Tissue Transglutaminase IGA) and the test result is in excess of 10x normal. This is significant as there is an increasing tendency for physicians to grant a celiac disease diagnosis on the basis of antibody testing alone when the scores on that particular test exceed 10x normal. This trend started in the UK during the COVID pandemic when there was tremendous pressure on the medical system over there and it has spread to the USA. The tTG-IGA is the centerpiece of celiac disease blood antibody testing. All this to say that some doctors would grant a celiac disease diagnosis on your husband's bloodwork alone and not feel a need to go forward with an endoscopy with biopsy. This is something you and your husband might wish to take up with his physicians. In view of his many health issues it might be wise to avoid any further damage to his small bowel lining by the continuing consumption of gluten and also to allow healing of such to progress. The lining of the small bowel is the place where essentially all of our nutrition is absorbed. This is why celiac disease when it is not addressed with a gluten free diet for many years typically results in additional health problems that are tied to nutritional deficiencies. The millions and millions of tiny finger-like projections that make up the nutrient absorbing surface of the small bowel lining are worn down by the constant inflammation from gluten consumption. In celiac disease, the immune system has been tricked into labeling gluten as an invader. As these finger-like projections are worn down, the efficiency of nutrient absorption becomes more and more compromised. We call this villous atrophy.   
    • KRipple
      Thank you so much! And sorry for not responding sooner. I've been scouring the hospital records and can find nothing other than the following results (no lab info provided): Component Transglutaminase IgA   Normal Range: 0 - 15.0 U/mL >250.0 U/mL High   We live in Olympia, WA and I will be calling University of Washington Hospital - Roosevelt in Seattle first thing tomorrow. They seem to be the most knowledgeable about complex endocrine issues like APS 2 (and perhaps the dynamics of how APS 2 and Celiacs can affect each other). His diarrhea has not abated even without eating gluten, but that could be a presentation of either Celiac's or Addison's. So complicated. We don't have a date for endoscopy yet. I will let my husband know about resuming gluten.    Again, thank you so much for sharing your knowledge with me!
    • Jmartes71
      Ginger is my best friend, it helps alot with tummy issues..
    • aattana
      Hi Phosphone, did you ever figure out what elevated your DGP?  I am in the same boat. 
    • trents
      Scott makes a good point about the prednisone. It has a general suppressing effect on the immune system. Don't misunderstand me. In view of your husband's several autoimmune afflictions, it would seem to be an appropriate medication therapy but it will likely invalidate endoscopy/biopsy test results for celiac disease.
×
×
  • Create New...