The debate about the gluten free food is gaining ground among demands at popular festivals and advances in the restaurant industry. In Spain, celiac, chef, and baker associations are pushing for a more inclusive offering. safe and pollution-free, and don't leave out those who depend on a strict diet.
As they grow up suitable options In gastronomic destinations and workshops are multiplying, deficiencies in mass events and doubts about the cross contamination, labeling and costs. The joint response of the hospitality industry and administrations will be key to expanding the staff training and ensure traceability.
Melilla Fair: Call to incorporate gluten-free menus
The Celiac Association of Melilla (ACEME) has asked the hoteliers of the booths to include gluten-free dishes in his letters, after noting this year a absence of alternatives safe for celiacs at the fair.
The group recalls that in previous years there were booths with suitable options, which facilitated the participación at lunches and dinners during the holidays. Now they fear that many will be forced to forgo the venue's culinary offerings.
To reverse this situation, the entity offers free advice For those who want to take the step: training for kitchen, dining room and booth managers, as well as clear protocols for a reliable gluten-free service.
ACEME emphasizes that, in addition to being a question of rights, there is a business opportunity: The celiac client He usually comes in groups, which increases the tables where he can. eat safely.
In 2023, the Costaleros' booth was designated as only safe alternative; this year, not even that reference seems to be repeated, according to the notice signed by the president, Marisa Santamaría.
If organizers and entrepreneurs respond, the fair could evolve into a inclusive environment for a group that depends on a strict diet and kitchen protocols without cross-contamination.
Restaurants and training: from Asturias to Lleida, recipes, safety, and prices
Asturias has established itself as one of the territories with the best map of gluten-free restaurants, with Cangas del Narcea as a reference and locals such as The Palace (Oviedo and Gijón) and The Fartuquín among the most valued for safe and tasty proposals.
The technical basis is clear: avoid the cross contamination and adjust recipes. Chefs like Raquel Figueroa highlight the use of rice and chickpea flours, and mixes with cornstarch for stable textures in doughs and béchamel.
In battered products we use gluten free breadcrumbs o panko very fine; for fried squid and anchovies, chickpea flour provides crispness and keeps the dish safe.
Adaptation requires recalibrate quantities and hydration by going gluten-free; achieving a croquette with the right density is a classic challenge. It is also common to offer versions Without lactose due to its association with celiac disease.
Learning is reinforced outside of restaurants. At El Palau d'Anglesola, a gluten-free coca de recapte workshop The “12 months, 12 landscapes” project allowed young people to cook the recipe with the guidance of Davantal Gluten Free y Montse Fabrés.
The activity included guidelines for safe handling and featured bakers from the Lands of Lleida; the cycle added a bread workshop and a popular tomato bread and panadó festival, with new events planned.
Beyond the kitchen, specialists warn of a increased digestive discomfort linked to gluten consumption and underline the impact of ultra-processed in the modern diet; they ask reliable labeling and controls that ensure truly suitable products.
El price continues to be a stumbling block: various surveys place the specific gluten-free products above their equivalents, sometimes with notable differences. It is recommended to prioritize naturally free foods gluten, planning purchases and cooking at home.
For families and businesses, the key is initial and continuous: read labels, separate utensils, organizing preparation areas and documenting processes reduces the intestinal damage derived from invisible contaminations, even without immediate symptoms.
The 'gluten-free' thermometer points to a Increasing demand already a still uneven response: trade fairs that must adapt, restaurants that raise the bar, and workshops that sow knowledge. With cooperation between associations, hospitality and administration, the gluten-free food offering it can be more safe, accessible and constant.