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Ice cream for celiacs
People affected from celiac disease cannot eat
gluten, for them it is toxic. But gluten is
quite often present in the simple aliments we
use to eat.
Gluten hugs a wide range of vegetal proteins,
contained in wheat, barley and rye (but maybe
also in oats).
In the past, celiac disease was classified
under the rare diseases and defined the
childhood disease, but then, after deep and
wide analysis, it was discovered that celiac
disease is a common disease, with a quite vast
range of diffusion and often bounded with
other pathologies like dermatitis, hepatitis,
thyroiditis, cirrhosis.
Nowadays it is estimated that in Europe there
is 1 person every 300 is affected from celiac
disease.
At the moment the only way to cope with celiac
disease is to be on a diet absolutely deprived
of gluten, which has to be followed all life
long.
Inserting in everyday habits the consumption
of a dedicated kind of ice cream, celiacs eat
milk and its derivatives, which add to their
diet calcium, proteins and vitamins.
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The semi-manifactured Pernigotti
products, already listed for the Italian
National Celiacs Association are:
• Base Multimix
• Cacao amaro
• Cremolato alla fragola (strawberry) and
cremolato al limone (lemon)
• Pasta gianduia fluida
• Gran Mousse
• Gusto yogurt
• Pasta al torroncino (nougat)
• Pasta nocciola GM 100% fluida scura (hazelnut)
• Variegato golosella ( a chocolate creamy
paste)
The ice cream maker who wishes to prepare ice
cream for celiac people should wash carefully
all the instruments used to prepare and to
serve the normal ice cream mixture and all the
things (cone labels, spatulas, etc…)
accidentally entered in contact with it.
The ice cream for celiac people should be
served in gluten free cones or cups.
How to produce the ice cream for celiacs
The original recipe is written on the 2 kg bag
of Base Multimix:
BASE MULTIMIX GR. 330
WATER GR. 670
The ice cream maker could use milk (skimmed or
not) instead of water to get an even more
creamy ice cream.
We suggest not to modify further this recipe
in order to maintain the recipe easy doing and
in the respect of the fulfilling of the
sanitary regulations on this matter.
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