When made with its traditional ingredients, artisan gelato is naturally gluten-free. Milk, cream, sugar, and fruit—the basic elements of most gelato flavors—do not contain gluten. However, as with any food product, attention to ingredients and production processes is essential when catering to people with celiac disease.
Are Gelato Ingredients Gluten-Free?
Most of the base ingredients and flavoring pastes used in artisan gelato are gluten-free. However, some specific flavors that contain biscuits, sponge cake, wafers, cookie crumbs, cones, or toppings may include gluten.
European legislation allows a product to be labeled “gluten-free” if it contains less than 20 parts per million (ppm) of gluten—a level considered safe for people with celiac disease. Additionally, allergen regulations require manufacturers to clearly label any presence of gluten and other allergens on product packaging.
For this reason, it is essential for gelato makers to read product labels carefully, including compound ingredients and flavorings, and only use those that are confirmed gluten-free.
Cross-Contamination: The Real Challenge in Gelato Shops
While ingredients may be gluten-free, the main risk in gelato shops is cross-contamination. The presence of cones, cookies, toppings, sponge cake, or other gluten-containing elements near the gelato counter or in the production area can easily lead to unintentional contamination above the 20 ppm threshold.
For example:
- Handling cones near open gelato pans
- Using shared utensils across flavors
- Displaying gluten-free and gluten-containing flavors side by side (e.g. Tiramisu or cookie-flavored gelato)
These practices can compromise the safety of otherwise gluten-free gelato. To make a reliable “gluten-free” claim, gelato makers must have a clear internal safety plan that includes steps to eliminate or control cross-contamination—such as using gluten-free cones and baked goods exclusively.
What About Certification?
In Italy, it is not mandatory to be certified by the Italian Celiac Association (AIC) in order to declare that your gelato is gluten-free. Likewise, products and ingredients do not need to be listed in the AIC’s official handbook.
It is sufficient to:
- Ensure that all ingredients are gluten-free (by checking labels)
- Implement safety protocols to prevent cross-contamination
- Train staff on proper allergen handling practices
In some Italian regions, such as Emilia-Romagna, attending a short training course organized by local health authorities (SIAN) may be required in order to make official allergen claims in-store. These courses may include the participation of AIC volunteers presenting their voluntary "Eating Out" (AFC) program. However, it is important to note that joining this program is entirely optional and not a legal requirement.
Best Practices for Gluten-Free Artisan Gelato
To safely offer gluten-free gelato, gelato professionals should:
- Use certified gluten-free ingredients when possible
- Store and handle gluten-free ingredients separately
- Dedicate tools and display spaces to gluten-free flavors
- Train staff on contamination risks and prevention
- Clearly label all flavors and provide allergen information upon request
Industry Awareness and Education
At SIGEP 2015, a roundtable discussion titled “Celiac Disease in the Gelato Industry” brought together experts to offer guidance to gelato professionals. The goal was to help artisan gelato shops understand how to responsibly manage the “gluten-free” claim, just like other voluntary claims such as “dairy-free fruit flavors.”
Celiac disease requires a strict gluten-free diet, but artisan gelato can be a safe and enjoyable dessert—if prepared with care. By choosing the right ingredients, preventing cross-contamination, and communicating clearly with customers, gelato shops across Europe can offer delicious options that meet the needs of people with celiac disease.
Whether certified or not, the key lies in transparency, safety, and responsibility.