LIFE

Gluten intolerant? Have your cone and eat it, too

Ann Byrne
For the Poughkeepsie Journal
If you have to adhere to a gluten-free diet, you can have an ice cream cone and eat it, too.

We are in full-tilt summer with temperatures soaring and glorious long days and nights to celebrate with that beat-the-heat favorite treat: Ice cream.

If you have to follow a gluten-free diet, it’s natural to assume that all ice cream must be GF. Other than obvious flavors such as cookies and cream, chocolate chip cookie dough or fudge brownie, ice cream should simply consist of cream, milk, egg yolks, sugar and flavoring. While this is the case for many ice cream makers, such as Häagen-Dazs, take heed there are companies that add wheat flour to the recipe as a thickening agent. Be sure to read the label.

When I was diagnosed with celiac disease seven years ago, not being able to eat an ice cream cone bummed me out way more than forgoing my beloved pizza slice. I felt like a jerk sitting there pouting with a boring dish and plastic spoon, but come on! What’s better than holding an ice cream cone and knowing that when you finish licking up that creamy swirl there’s a whole other taste experience waiting at the bottom?

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My mission became clear. Find an ice cream stand that offers gluten-free cones. In the name of all GF kids and grown-ups, I wouldn’t rest until it was found. Two years ago, on that pony express we call social media, I was delivered a message that Richard’s Dairy Shed in Montgomery offers GF cones. Off I went, in the name of “research,” and after adding many delicious miles and bridge tolls, word had reached me there were other sightings as well.

Here’s a list of local GF cone offerings — remember to be mindful about cross-contamination. If it’s not soft-serve ice cream but scooped from barrels, be sure they use a clean utensil.

Remember to call ahead and check availability so that you can have your cone and eat it too.

Contact Ann Byrne at annelizabethbyrne@gmail.com