Gluten Free

I love food but it doesn’t always love me. If it contains gluten, it incites intestinal warfare. Eating gluten free isn’t as hard as it used to be, but it’s still tricky. Things labeled “gluten free” can contain gluten.  It’s happened more times than I can count. No matter how carefully I read the label, I just don’t quite trust the labels to be 100% truthful.

I’ll be adding some of my favorite resources for keeping gluten free. If you have others you want to add, just post a comment.

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Is It Gluten Free? Ask These Resources

Nima Sensor: Pocket-sized machine that can detect as little as 20 ppm of gluten. Now that I have a Nima Sensor, I can test label claims. That’s helped ferret out stealth gluten in products ranging from mustard to frozen veggies. I’ve also used it to test restaurant food, which has saved me from untold misery. Note: I paid for my Nima Sensor and all of my testing capsules. I receive nothing from the company for saying I like it. I have no connections to the company, other than being a paying customer.

Gluten Free Drugs: This website maintains the most up-to-date information about which prescription drugs, and some over-the-counter drugs, contain gluten and which are gluten free. It lists which generic manufacturers are gluten free and which can’t specify or claim GF status. It’s constantly updated and it’s the source my pharmacist uses, too. Of course, when in doubt, contact the drug manufacturer directly.

Triumph Dining: These good folks publish several super-handy resources for the GF set. There’s the Essential Gluten Free Grocery Guide which catalogs gluten free products by category and brand and is in its 6th iteration. There’s also the Gluten Free Restaurant Guide, which I have used to find great restaurants when traveling (sure, there are phone apps, but a book has room for notes about which places are good and which aren’t and sometimes I want to plan in advance for several cities on one trip and a book is the way to go). They also publish handy laminated Triumph Dining Cards to help you communicate with chefs and managers about your dietary needs. They come in ten, count ’em, ten languages and have specific references by cuisine.

Celiac Disease Organizations

These are my favorite nonprofits and government agencies providing accurate information, advocacy, research, and education about all things celiac disease, and even gluten intolerance and gluten sensitivity.

Beyond Celiac: The organization pushing for research not just on what celiac disease does to the body, but even more importantly, on new ways to treat it and even prevent it.  Join me in saying “Sign me up! For clinical research trials and other research activities.” Formerly the National Foundation for Celiac Awareness.

Celiac Disease Foundation: In its own words: “Since its founding in 1990, Celiac Disease Foundation has funded and executed national initiatives in three principal areas to bring an end to the suffering caused by celiac disease: medical research, patient and healthcare provider education, and public policy advocacy.”

Gluten Intolerance Group of North America: These are the folks behind the Certified Gluten Free label on the products you love. GIG also operates an awesome training program for food service professionals and has programs especially for children, teens, and young adults. They also are big on advocacy, working on hard on improving labeling and regulations to protect consumers from foods that say they’re gluten free, but aren’t.

Experts

Gluten Free Go-To Guide: Jennifer Harris has been writing and educating folks about gluten free products and restaurants for more than a decade. Restaurants and bakeries turn to her for guidance and training on serving gluten free customers. I trust her and you can, too.

GFJules: Jules Shepard is renowned for her baking expertise. She’s no longer affiliated with Gluten Free Jules. Her new venture, GFJules, not only includes baking mixes and other gf products, it also features recipes and guidance for going and living gluten free. I especially value her responses to questions about recipes on her website.