How much is too much gluten? If you accidentally get a crumb of regular bread on your toast — will you throw it away or eat it anyway thinking it won’t hurt you? This post explores what may happen when a person with celiac disease, or their caretaker, isn’t cautious enough about cross contamination.
Continue reading about Nickel and Diming your way to Gluten Damage
Those potatoes start out gluten-free. They even stay that way when they’re cut up into fries. But often at US restaurants they end up with gluten — usually from the oil. A lesson my exchange student learned — the hard way.
Continue reading about Welcome to America Where Gluten Seemingly Lives Everywhere!
Are you secretly worried about a guest cross-contaminating your gluten-free food during your dinner party? After a few experiences, here’s what I have come up with and a few other suggestions to quickly educate and hopefully ensure a gluten-free friendly dinner.
Continue reading about The Gluten Police: GF Table Etiquette
Our favorite restaurant has a gluten-free menu, but something’s changed and now I’m beginning to doubt whether some of the food is as celiac-friendly as we want it to be.
Continue reading about Favorite Restaurant is *Celiac-Friendly
Love those holiday potlucks right? Maybe not. There are often very few gluten-free choices but lots of cross-contamination — let’s face it the dip always spills out and onto the gluten-free chips. What can you do to survive the potluck without offending anyone, seeming rude, and putting your health at risk? Here are some easy suggestions…
Continue reading about Get Ready For That Not-So-Celiac-Friendly Holiday Potluck