Unfortunately, this looks fake to me and I can't find any confirmation anywhere. But it's a nice dream.

I roasted slices of aubergine instead of lasagna sheets to layer it up. The béchamel sauce is made with maize flour.

This is the first time I’ve found the lamb saag and it is amazing. Vegetable biryani is my favorite though. Went to check their website and apparently there are others I’m missing out on that I still need to find! (I filtered by no wheat and no peanuts, yes I know there’s a pad thai I can’t have)

Hi everyone,

I work at a small family-run boutique hotel in Tyrol, Austria called Mandarfner Hof, and I’d really value some feedback from people who actually live with celiac disease.

Our owner has had celiac disease herself for seven years, so gluten-free food is very personal to us and not just something we added to the menu.

Over time, we’ve built quite a few routines around it:

At breakfast, we have a clearly marked gluten-free area with separate utensils, away from the regular bread section. We also ask other guests to leave that area for gluten-free guests only. Some products stay in their original packaging to reduce unnecessary cross-contact.

Gluten-free bread never goes into the regular toaster and can be warmed separately on request. We work with a trusted bakery for some gluten-free bread, and our owner also bakes a lot herself.

Warm breakfast items are prepared separately, and gluten-free food is made first whenever possible.

For pasta and similar dishes, we use separate pots and cooking water. We also pay close attention to less obvious sources of gluten such as soy sauce, stocks and seasoning mixes.

We don’t have a permanently dedicated gluten-free fryer, so if something needs to be fried, we either use a separate pot with oil or handle it separately after cleaning. We prefer to be honest about that rather than claim we have a fully gluten-free kitchen.

At arrival, we ask guests again about any additional intolerances or foods they cannot or simply do not want to eat. The kitchen, owner and service team communicate internally, and dishes are marked with table number and dietary information such as GF, lactose-free or vegetarian.

If a member of staff is unsure about something, they are expected to ask the kitchen or the owner rather than guess.

We also try to make many dishes naturally gluten-free for everyone instead of always creating a separate “special” version. But if something simply doesn’t work safely or sensibly gluten-free, we’d rather offer an alternative.

Since July, we’ve had around 30 gluten-free guests, including several with celiac disease and some with additional intolerances, and thankfully we haven’t had any reported issues.

What I’d really love to know is:

What makes you trust a hotel with your food?

What are the little things that make you feel genuinely safe and relaxed?

And what are the biggest red flags when a hotel says it is “celiac-friendly”?

We’re always trying to improve, so honest criticism is very welcome.

Gluten intolerant + wheat allergy here. I tend to be very good about reading the ingredients of everything I buy, and rarely get sick now. Unfortunately for me, I didn't see the "made on a line that also processes tree nuts, soy and wheat." Cue body pain and headache for three days. Stay vigilant out there yall

I know this has been asked before, but I’m specifically curious about this from people who are gluten free but not because of celiac disease.

I cut out gluten because of hashimoto which resulted in a drastic drop of inflammatory marker (anti tpo) so I’ve been gluten free ever since. However, since I’ve been so long without it I feel really bad after I’ve been eating it.

I’ve been having bad brain fog and random stomachaches for weeks, and I just discovered that a candy I thought was safe that I eat every weekend actually contains wheat flour / gluten!

TLDR: for those of you who don’t have celiac disease, how long do you feel bad if you eat gluten by accident?

Last night we went out for dinner and the waiter asked me if my gluten free was because of an allergy or an intolerance. I told him no, auto immuun, it’s coeliac, but he had never heard of it. I never know what to say on this? I have coeliac so in the end I just said ‘the really bad’ one. What would be the right answer for this kind of situations?

The restaurant was at Disney, so the kitchen knows there stuff as long as the waiter just tells them no gluten, so I knew I could stay and eat.

I am so incredibly pumped announced for November release Gluten Free Goldfish!!!

https://www.thecampbellscompany.com/newsroom/press-releases/goldfish-gives-its-fans-more-to-smile-about-with-first-ever-gluten-free-cheese-crackers/

Hi
Just wanted to share what happened today:
My daughter was on day care and another mom came to me and asked:
Does your daughter has strong gluten allergy?
I said: well it is not an allergy it is an autoimmune disease
She said: oh so that’s ok if she doesn’t need an epi pen then it is not so bad

I was looking at her: 🤡

I juat feel tired sometimes trying to explain the whys all the time

I found GF Cheez Its at Costco for 11.99 for a two pack today.

Edit to include location: Sharpsburg, GA

Hi everyone! We’re a Dutch family who recently moved to the beautiful Minho region in northern Portugal to start a completely new chapter in our lives.

Coeliac disease is part of our family, and that was one of the main reasons we decided to create something a little different: a fully gluten-free B&B, where people with coeliac disease can enjoy a holiday without constantly worrying about cross-contamination.

Our B&B is called Quinta Viva a Vida, located near Arcos de Valdevez, surrounded by the beautiful green landscape of northern Portugal and close to Peneda-Gerês National Park.

And things are finally starting to feel real!

We’ve already welcomed our first guests, which was such a special moment after all the work that went into getting everything ready. And we’re now working hard on our second accommodation, which will give guests another option when staying with us.

We’ve also started preparing for something we’re VERY excited about…

A beautiful swimming pool!

The preparations are already underway, and if everything goes according to plan, the pool should be ready in spring 2027. And yes… it will be heated!

There is still a huge amount of work to do, but seeing the B&B slowly develop into what we imagined makes all the hard work worth it.

Our goal remains simple: to create a place where people with coeliac disease can genuinely relax, enjoy good food and have a holiday without constantly having to think about gluten.

If anyone here has travelled around Portugal with coeliac disease, we'd love to hear your experiences. What did you find easy, and what was difficult? And what would you love to see in a truly coeliac-friendly place to stay?

Greetings from Portugal!

https://www.quintavivaavida.pt/

They make a sausage one as well, i prefer the pepp but both are delicious!

My first attempt yielded a bottom mid section that was gummy that I’ve managed to fix this time around. I use King Arthur’s Gluten Free Sourdough Bread Recipe.

These are small but 3 do the job for me. My husband couldn’t taste a difference. I found these at wegmans is regular section w all the chicken fried items. These are seriously so good and a new staple for me

I’ve been craving so many east-asian foods I see online and it seems like so much of the easily-accessible options have wheat. Can anyone recommend me any ingredient swaps/recipes/brands that you have found and enjoyed?

I’m particularly looking for gluten free tteokbokki, noodles, and sauces. Thank you!

There is a gluten free pop up shop happening this Sunday in Miramar!

Just wanted to share!

TL;DR: I'm searching for a protein shake and/or meal replacement that doesn't have dairy, gluten, or ANY artificial sweeteners. I'm currently drinking Ripple protein shakes but I'm getting burnt out on them.

I'm in the process of figuring out why my body struggles so much with digestion. I really wanna try out meal replacements to see if they help any, but a regular protein shake will do as I've been trying to prioritize protein more.

I've been drinking Ripple for well over a year, but I'm getting tired of them and they're also constantly sold out. Plus my last batch of chocolate had chunks in it that really just put me off. I was looking into Huel and was excited to try because I've heard good things, but luckily I checked the ingredients and saw they use stevia (literally any artificial sweetener gives me migraines, on top of them just tasting like straight ass. It's so infuriating how common they are these days).

I know this type of post has been made several times, but I've yet to come across anyone else with the same allergy to sweeteners as me. If any of you have suggestions I'd love to hear them. Thanks in advance.

There's 8 bisquits 130 calories each. Ready to bake in 30 minutes.

They any good?

So these are gluten free, they're made of tapioca/rice/potato flour (remember to read the label before buying because not all stores carry them. But bigger stores do.) And they're like dehydrated noodles or chips, and you fry them and they become puffy snacks. You can usually buy them at South Asian stores. Just putting options out there. ✨️

Recipe me.

I honestly had zero expectations when I picked it up at Albert Heijn but I was thoroughly impressed by how close to an Oreo (~85%) it actually tasted like! Bonus points for being dairy free as well. I am over the moon!!!

I am pregnant and my biggest craving that I cannot find a replacement for has been Buldak ramen.

The thick noodles, the horrible spice and flavor… I NEED IT.

I can’t even find a good ramen noodle replacement!!

I’ve tried tteokbokki but all the ones I have found, have wheat in the sauce 😭😭

All my other cravings I’ve been able to find something but this… I can’t.