Naturally gluten-free raw materials
There are many gluten-free products in nature; tasty, nutritious dishes can easily be made using them.
Many of these ingredients, especially maize and rice flours, potato flour etc., can be of great help when preparing first courses where you have to replace wheat flour with a gluten-free ingredient.
For the rest, you can use meat, fish, clams, eggs with no special limits.
Medical food industry products
In all those cases when you cannot replace wheat flour with a gluten-free flour, you can use medical food industry products which have a wide range of gluten-free products (both raw materials and semi-worked products).
Gluten-free products are available on the market, from flour to pasta, from bread to biscuits, from cake bases to pizzas, all absolutely comparable for taste, nutritional and organoleptic values to corresponding products with gluten.
Use products authorised by the Ministry for Health; its mark guarantees that a product is 100% gluten-free.
“Cross contamination”
There are several ingredients that have no gluten originally, but are risky because of how they are produced and packaged.
For example maize, rice or buck wheat are gluten-free, but during grinding can easily be contaminated by wheat left over from before.
If there are no specific manufacturer guarantees and if the product is not part of a list of products permitted by the Italian Celiac Association, even these ingredients should be excluded.
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