Gluten is a protein complex produced by grains of the Triticaea tribe, which includes cereal grains like wheat, rye, barley, and spelt. read more
Chocolate does not contain gluten naturally (white or dark) and may only be added (for some unknown reason) as a binder. Most confections do not need binders. A lot of products are labeled “gluten free” but they didn’t have gluten in them in the first place. read more
Ghirardelli's Premium White Chocolate baking bar is gluten-free, but Lindt Chocolate's white chocolate products are not safe. A Word From Verywell Chocoholics have no need to despair—there are many gluten-free chocolate candies on the market. read more
Bob’s Red Mill is looking to continue using their current gluten-free logo without seeking permission from, or paying money to, the Gluten Intolerance Group (G.I.G.), which verifies and certifies gluten-free products through its Gluten-Free Certification Organization program. read more
White chocolate is essentially sweetened cocoa butter, produced by the cacao plant, which is not a Triticaea grain. Neither are sugar cain, sugar beet, or corn, sources for the sugar in white chocolate. As white chocolate does not contain any ingredients which are from the Triticaea tribe of grains, it should not contain gluten. read more