Gluten-free ice cream shops are becoming more and more popular, but celiacs can also go to normal ones. Mendola explains what precautions to follow
CALTANISETTA – In a particularly hot summer like this one, it is practically impossible to give up the pleasure of an ice cream and even celiacs do not have to give up this pleasure. A gluten-free ice cream can be had even if there is no ice cream shop for celiacs nearby, just follow a few precautions.
The best choice would be ice cream shops that offer gluten-free products, which fortunately are increasingly numerous. “It’s a sensitivity that is spreading – explains Michele Mendola, founder of the CeliachiaFacile community, created specifically to help those who suffer from gluten intolerance to deal with everyday life – as with all food intolerances. And this despite the fact that a certain amount of effort is required. Ice cream shops, like restaurateurs, in order to offer products for intolerant subjects must have attended a training course organized by the ASL. They must then modify the HACCP certification, adding a chapter on the allergen-free foods they market and the procedures they follow to protect the consumer. In the case of celiac disease, one of the biggest dangers is contamination, since a crumb of wafer is enough to trigger intolerance”.
But if there isn’t one, or for any reason you prefer a normal ice cream shop, celiac people just have to follow a few precautions. “It is good to ask for the collaboration of those who serve us – explains Mendola. – The problem is in fact contamination, and therefore it is appropriate for the ice cream maker to use a clean paddle”. As for the flavours, “a good part of the ice cream shops use semi-finished products that they buy from the confectionery industries. These products are gluten-free and therefore do not cause problems. However, the ice cream shops add other ingredients necessary to arrive at the finished ice cream, and often use products (such as biscuits, sponge cake or cookies) that contain gluten. Clearly, these flavours must be avoided by those who are celiac”.
Artisanal ice cream shops, on the other hand, “they use the raw materials directly and not these preparations – adds the founder of CeliachiaFacile. – In this case, just ask the ice cream maker. In addition, these ice cream shops pay particular attention to avoiding contamination. They do this so as not to alter the organoleptic properties of each individual flavor, but it is an attention that is very useful to celiac people”.
Celiacs also need specific wafers and biscuits. “I coni gluten-free – remember Mendola – they are individually packaged, to avoid the risk of contamination, if the ice cream shop does not have them, then you have to ask for the cup. And if there is a risk that some wafer crumbs have fallen on a tub of ice cream, then it is better to opt for another flavor”.
Packaged ice creams are also allowed, obviously avoiding cones and other flavors with wafers or biscuits. “In any case, there are many types of ice cream that do not contain gluten – explains the founder of CeliachiaFacile. – And if there are any doubts, just read the label where allergens are always indicated”. Green light to lovers of granita which “in itself does not contain gluten, while the brioche must be gluten-free. No problem, however, those also exist” assures Mendola.
