For Celiacs and Beyond! How does this Website Work?

Step 1: Add a business that you love that supports gluten free! (if it’s not already here)

Step 2: Leave a review to help others find this fabulous place! (If you have an unsafe experience, tell us too- help protect us too. 

Step 3: Use this website to travel and enjoy the world and the beautiful food it offers!

Step 4: Repeat Step 1!

Those of us with Celiac disease know that navigating the gluten free world isn’t easy. While it is a blessing that many people are eating gluten free now, it also means that some gluten free isn’t safe for us. Many restaurants and products offer gluten free choices, while not considering cross contamination, or the specific ingredients in their dishes.

In addition to telling everyone from the waiter, to the bed and breakfast host, to the flight attendant about our diagnosis, we always have to ask the questions:

“Are there non-gluten free foods fried in the same fryer?”

“Do you put bread on the same cooktop?”

“Do you marinate in soy sauce or other non-gluten free sauces?”

“Is the GF pasta cooked in the same water as regular pasta?”

And often we the response we get (at least in the U.S.) is,”Well, we can’t promise against cross contamination.” The list of questions goes on and on and on. But, eventually and hopefully the waiters learn what is safe or not. Some of us take the risk, some leave for another restaurant,  and some of us just eat a protein bar.

Gluten/Wheat and Other Allergies

While a gluten-free diet is essential for those with celiac disease, many people without this condition are also turning to gluten-free living because of allergies. This can be even trickier as many gluten free products contain wheat by-products that Celiacs can tolerate, but people with allergies cannot. We hope that you can find this website a useful tool as well.

Whether you have Celiac Disease or a Gluten/Wheat Allergy, please use this website with caution and always declare your needs and ask the questions!

I just got back from a trip and visited a gluten free bakery. The woman working there explained that it was just purchased by new owners from a different country and had no idea what gluten free meant. They are trying to learn from current staff. But, she explained, the owner has brought in some recipes and products that demonstrate that she doesn’t fully understand celiac.  Luckily, the staff stop her. So, someone visiting the bakery a month ago would’ve left a fantastic review, while I just can’t recommend it because of the uncertainty.

Staff, owners, preparation protocols, and suppliers change constantly, so please be cautious!!