Just follow a few simple rules for one Christmas lunch celiac-friendly. This is what they say from AIC Lombardia, underlining the importance of knowledge: knowing the ingredients, not being afraid to ask questions, discussing the preparations are the first, fundamental precautions to follow if you want to ensure a gluten-free Christmas.

"Christmas can prove to be a stumbling block for celiacs if not addressed in the right way – he explains Isidoro Piarulli, president of AIC Lombardia – Telling what celiac disease is to relatives can be annoying and you don't always want to do it, but talking about it helps to make others more aware and attentive to the needs of those forced to follow a gluten free diet . It is advisable that the whole family eat gluten-free, so that those who live with the Spiga Barrata do not feel excluded: initially some opposition can be encountered, but it will not be difficult to demonstrate how gluten-free does not mean without taste. This is particularly important when the youngest ones are celiac, so as to avoid accidentally ingesting foods that are not suitable for them ". Asking the right questions is the best start to avoid misunderstandings and misunderstandings.

Gluten-free Christmas: the 5 questions that celiacs should ask those who host it

1. You could explain exactly what is celiac disease? It may seem trivial, but it is not at all since there are many false myths in circulation. From the belief that there are different degrees of celiac disease, to the idea that ingesting small quantities of gluten does not cause damage to the celiac.

2. Know the difference between allowed, risky and prohibited foods? This division is essential to help their family present tasty gluten-free dishes and was introduced precisely to simplify the life of those who live gluten-free.

3. Have the preparations been carried out correctly? Before making mistakes, it is always best to check. Being told in detail how the dish was prepared can prove to be a useful trick to avoid unpleasant surprises and possible mistakes.

4. Foods at risk all report the wording "gluten free" on the packaging? Verifying it is an essential precaution: foods such as flour for polenta, made with gluten free raw materials, but which have undergone a transformation and therefore a possible contamination, can in fact be consumed only if they bear the wording "gluten free".

5. All foods have been cooked avoiding contamination? Since traces of gluten can also be harmful, there are some rules to follow: cutlery and kitchen utensils must not come into contact with foods containing gluten, the same oil must not be used for frying, toasters and cutting boards must be always well cleaned, without crumbs.

Gluten-free Christmas: the 5 questions that family members should ask celiac:

1. What are they alternatives to traditional dishes? It is essential for those who cook to understand how some gluten-containing foods can be replaced. Speaking of yeasts, for example, the natural one, acid and mother if not obtained from gluten-free doughs, is banned, space for that of beer and instant leavening agents in powder that carry the wording "gluten-free".

2. There is a list of ingredients suitable for celiac? Yes, it is the AIC Food Handbook, a publication printed every year, but constantly updated online, which lists the products that, although not specifically designed for a gluten-free diet, are suitable. Borrowing a copy of the Handbook can prove to be a very effective tool for cooking gluten-free.

3. Where can I find gluten-free recipes? There are many recipes available online. On the AIC Lombardia website, for example, there are various preparations suitable for coeliacs, made in collaboration with bloggers, chefs and students of hotel establishments.

4. The oven can be used quietly? Gluten free products can be cooked in the oven usually used for foods containing gluten. Even putting them in the oven at the same time does not represent a risk as long as the gluten-free preparations are placed on the top shelf so as to avoid contamination from falling from above; for greater precaution the advice is to cover them with aluminum.

5. And what about the toast? Wine and sparkling wine do not contain gluten, while it is necessary to pay attention to spirits: yes to brandy, cachaça, cognac, rum, tequila, whiskey, vodka and gin only if pure, without adding flavors, dyes or other additives. Finally, liqueurs and beer can only be consumed if they are labeled "gluten free".

What about the menu? You can choose from the many traditional dishes, from Lombardy and beyond, naturally gluten-free, from risotto to polenta. And how should you behave with recipes containing gluten? The advice is to make small variations. In order not to give up the king of Christmas sweets, the panettone, the more experienced can also make it at home by following the directions of the pastry chef Massimo Bonanomi: «It is possible to prepare it at home, replacing traditional flours with starches, rice flour, millet or sorghum. Another way is to opt for a preparation for bread, to which add fats, sugars, raisins and candied fruit. It is also fundamental to consider the storage times: a gluten-free panettone lasts, in fact, three days at most. The suggestion for those who want to try their hand at preparing panettone is to keep the dough softer, adding 25% more liquids than recipes containing gluten ".

For those who tackle gluten-free cooking for the first time, gluten-free blogger Silvia Visconti di Pasticcerando recommends: "In our belief dedicated to gluten free, potato starch and corn starch must not be missing, excellent thickeners that can be used both in sweet and savory preparations, capable of making the dough particularly soft. As far as flour is concerned, I recently discovered that of fonio, an ancient African cereal naturally gluten-free, low glycemic index and surprisingly versatile. In general, the winning combination is to combine the use of suitable flour mixtures with the use of food thickeners ".