The No Excuses Gluten Free Blog
Read all about our culinary adventures in Ireland, including amazing curry at the Carlton Hotel Dublin, spectacular gluten free brown bread made by Kelkin (Dublin-based company), fresh soups by Cully & Sully, great craic at Willy Darcy's Corner in Tralee, etc...
Also: gluten free Heritage Grains from Peru manufactured by Zocalo Gourmet.
Plus: Chuao Chocolatier, a San Diego company making distinctive and exciting Venezula-inspired chocolates.
Our blog is now located at: http://noexcusesglutenfreecookbook.blogspot.com/
We have been using Pernigotti Cocoa from Italy since we were children. Pernigotti Cocoa is made by the famous Pernigotti family of chocolate makers and it has the richest, deepest, and most delicious chocolate flavor. We began to use this amazing cocoa powder as children when our mother discovered it at Williams Sonoma. It is no longer sold there, but there are a number of online purveyors that carry it:
While there are many delicious cocoa powders, in our opinion, Pernigotti cannot be beat! We use it in every recipe and nothing can compare with its distinctive and exquisite flavor. Using the highest quality cocoa powder greatly enhances the flavor of the "finished product" and Pernigotti Cocoa is truly in a class all its own.
NOTE: Pernigotti Cocoa is not labeled "gluten free." However, we have used it for many years without any problems. If you are unsure, always err on the side of caution. The label from Williams-Sonoma indicates that it may be processed in a facility that also handle wheat, so if cross-contamination is a serious concern for you, then that is something to be aware of.
This weekend we went to aspectacular wedding at the Laguna Niguel Ritz Carlton:
The ceremony took place on the cliffs overlooking the sparkling Pacific Ocean. Lola looked magnificent and Charles is certainly the luckiest man in the world! Congratulations to such a beautiful and dedicated couple!
When we asked the Ritz Carlton staff about gluten free choices on the wedding dinner menu, they were extremely accomodating. Although none of the items offered were glutren-free, the chefs gladly made last minute changes to the menu and substitutions for gluten-containing ingredients. They were very understanding of the gluten-free dilemma. If you ever end up at the Ritz . . . don't be afraid to tell them you are gluten free!