Giving Up Gluten - As seen in Supermarket News

Food Retailers are paying more attention to the needs of Celiacs and those who follow a Gluten Free diet.  In a recent article on January 17, 2011, "Giving Up Gluten" by Julie Gallagher from Supermarket News.  Our In-House Gluten Free Expert, Lisa Garza, was interviewed to give her feedback about the new changes that she is seeing in the retail market. The article also spoke about several retailers who are adding helpful shelf tags, displays and staff trainings from the Gluten Intolerant Group to certify their stores, such as PCC Natural Markets in the Seattle area.  PCC Natural Markets is the first to become certified Gluten Free by GIG after an 18 month training. 
Lunds&Byerly, Whole Foods and Wegmans Food Market will soon be following the trend. 

Hot Chocolate with Coconut Milk and Kañiwa

Chocolate con Leche de Coco y Cañihua


In Peru the Hot Chocolate is thick, rich and creamy with a bit of spice. When I was thinking about this recipe, I poured out the ingredients onto a plate. The color palette is amazing isn't it? All of the textures and flavors ... the aromas! I knew this was going to be good ... love at first sight and smell! Oh but the taste ...


The Kañiwa flour makes this hot chocolate thick and nutritious - all the joy without the guilt.
Perfect on a cold winter day!
Makes 2 – 8 oz servings.

2 Tbl Zócalo Peru Kañiwa Flour
¼ tsp Vanilla extract
2 cups Coconut milk from carton
¼ cup coconut milk, mixed well from a can
¼ cup dark brown sugar
2 Tbl Cocoa powder
3 oz bar of Fair Trade 75% Cocoa Bar chocolate
1 Tbl Orange zest
¼ tsp Clove
½ tsp Nutmeg
½ tsp Cinnamon

Heat all ingredients over medium high heat. Continue to stir while all of the ingredients heat and meld together, remove from heat just as the bubbles appear.

Use a whisk to froth the hot chocolate for 1-3 minutes and pour into serving mugs for hot beverages. Top with chocolate shavings.

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