Okay, I know this isn't gluten, but since I have had to go soy-free also, every time I see the word soy in any shape or form I run a country mile. Of course, this has included soya lecithin, but I have been getting inklings in some posts that this can perhaps be differentiated from actual soy products. Is this so or is it just as deadly for those of us who are sensitive?

This is a very important issue to me (a chocaholic) since it makes the difference between eating chocolate and not eating any chocolate except Lindt 70% dark, which is okay but very limiting. Like no choc. chip cookies, etc.

What's the story?

Probably the only thing you can do is try some chocolate with lecithin in it. My family was intolerant to soy but do fine with lecithin now. We were totally soy free for over a year though. We will eat stuff with soyoil (like mayo) when we eat at other people's houses since we don't want to put them through any more of a headache than gluten free. We are violently intolerant though and the long break may have allowed us some minor indulgences.

If you have a soy allergy, you might be able to eat soy lecithin or soybean oil. Or you might not. Or you could simply buy soy free chocolates. Here are two places where you can get them.

http://www.wheyoutchocolate.com/

http://www.soyfreesales.com/

You do have to make sure that the product you buy is also gluten-free because they do sell some gluten containing items.

Thank you both for your responses. I think I am too "fresh" to attempt the soy lecithin yet--maybe a little further down the road since I am not ready for the itching yet. Julie, the soyfreesales site does offer some soy- and gluten-free choc. chips. I will order some when in U.S. and then I can make cookies!