This page is intended to provide information to customers interested in dining at The Gelato Fiasco in Brunswick, Maine, while complying with diets necessary for lactose intolerance, Celiac disease, and other food sensitivities or allergies. Individuals seeking gluten-free or lactose-free desserts in Maine should typically find delicious options at The Gelato Fiasco.
All Gelato Fiasco products are created in a kitchen that processes wheat, milk, tree nuts, eggs, soy, and other ingredients. We cannot guarantee that any product will be free of any of these ingredients. However, we are providing this information about our creation process so customers with various sensitivities can make their own choices.
All gelato and sorbetto products start with a base:
- The gelato base contains Maine milk and cane sugar, along with guar gum, xanthan gum, and carrageenan. These three natural ingredients are common in many frozen desserts; they give frozen dairy products volume and help to keep ice crystals from forming.
- The sorbetto base contains cane sugar, guar gum, xanthan gum, and carrageenan. The sorbetto base recipe does not contain dairy products.
We then create individual flavors by adding chopped or ground flavor ingredients to the base, along with mono and diglycerides, which acts as an emulsifier. Ask your server for specific ingredient information about any flavor that interests you. Since all of the gelato is made in-house, our in-store team should be able to find the information you seek.
Generally, our wide range of 30 flavors available daily (from a rotating selection of more than 500!) means that customers with sensitivities should be able to find delicious options. For instance, many of our sorbetto flavors are made mostly of sugar and fruit, and many common gelato flavors may contain only one ingredient in addition to the base.
Our goal is to make the experience of every customer perfect. We welcome your questions during your visit.
Updated April 2010.
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