The central question addresses the compatibility of a traditional Mexican chocolate-based beverage with a dietary restriction. Champurrado, typically a thick, warm drink, often contains masa harina, a corn-based flour, as a key ingredient. However, certain recipes may incorporate wheat flour as a thickening agent or as part of added ingredients like cookies or pastries served alongside the drink.
Understanding the ingredients and preparation methods is crucial for individuals managing celiac disease or gluten sensitivity. Knowing whether a prepared food aligns with their dietary needs allows for confident consumption, ensuring both enjoyment and the avoidance of adverse health effects. Historically, the beverage provided sustenance and warmth, particularly during colder seasons. As food production and distribution evolved, so too did recipes, sometimes introducing gluten-containing elements.
