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Celiac.com 07/12/2025 - Mexican rice, also known as "arroz rojo" or red rice, is a beloved side dish with deep roots in Mexican home cooking. Traditionally, this savory rice is simmered in a tomato-based broth with onion and garlic, and it’s a staple at family gatherings, festive meals, and taquerias alike. Its origins date back to the Spanish colonization era, when rice was introduced to Mexico and eventually adapted to local flavors and cooking methods. The use of cumin and tomato—two key ingredients in this dish—reflects a blend of Old and New World culinary traditions that have stood the test of time.

In this unique, gluten-free version, we’ve taken the classic Mexican rice and elevated it with a colorful medley of roasted vegetables. The slow-roasted veggies add depth and sweetness that balance perfectly with the rich tomato-garlic-cumin broth in which the rice is cooked. It's naturally gluten-free as long as you double-check your broth and tomato paste for hidden gluten, making it a safe and satisfying option for anyone with celiac disease or gluten sensitivity.

Gluten-Free Mexican Rice with Roasted Veggies

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the rice:

1 cup long-grain white rice (rinsed until water runs clear)

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons gluten-free tomato paste

½ teaspoon ground cumin

½ teaspoon smoked paprika

¼ teaspoon ground coriander (optional)

1 ¾ cups gluten-free vegetable broth or chicken broth

Salt to taste

For the roasted vegetables:

1 zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, chopped

2 tablespoons olive oil

½ teaspoon ground cumin

½ teaspoon chili powder

Salt and black pepper to taste

Fresh cilantro or parsley, for garnish (optional)

Lime wedges, for serving

Instructions

1. Roast the veggies:
Preheat your oven to 425°F (220°C). On a baking sheet, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, cumin, chili powder, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized.

2. Cook the rice:
While the vegetables roast, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast for about 2–3 minutes, stirring often, until it begins to turn golden. Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, tomato paste, cumin, paprika, and optional coriander, and cook for another minute to deepen the flavors.

3. Simmer:
Pour in the gluten-free broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

4. Combine and serve:
Gently fold in the roasted vegetables or serve them on top for a more layered presentation. Garnish with fresh cilantro or parsley and serve with lime wedges for a fresh, zesty finish.

This gluten-free Mexican rice with roasted veggies is more than just a side dish—it’s a vibrant, veggie-packed centerpiece worthy of any table. It brings together the comforting warmth of traditional arroz rojo with the natural sweetness and char of roasted vegetables. Whether you're serving it as a main for a plant-based meal or pairing it with grilled meat or beans, this dish is a delicious reminder that eating gluten-free can be both wholesome and flavorful without compromise.

Celiac.com 07/10/2025 - As technology rapidly advances in healthcare, a once far-fetched idea is gaining traction: could smart toilets and other digital tools revolutionize how people with celiac disease or gluten sensitivity track their health? The idea might sound futuristic—or even invasive—but research and innovation are pushing the boundaries of how we monitor autoimmune and gastrointestinal conditions.

For those living with celiac disease, daily vigilance is essential. Even a crumb of gluten can set off a cascade of symptoms and long-term damage. But symptoms aren’t always immediate or obvious, and traditional testing is reactive, not preventative. That’s where the future of smart monitoring—via wearable devices, artificial intelligence (AI), and yes, even smart toilets—could transform the landscape of gluten-free living.

Understanding the Challenge: Why Gluten Exposure Is Hard to Track

Celiac disease is an autoimmune condition triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. When someone with celiac eats gluten, their immune system launches an attack on their small intestine, causing inflammation and long-term damage. Symptoms vary widely—some people experience immediate gastrointestinal distress, while others suffer from fatigue, brain fog, or even no symptoms at all.

This unpredictability makes managing the disease difficult. People must rely on strict gluten-free diets, label reading, and cross-contamination vigilance. Yet even with the best efforts, accidental gluten exposure still happens—sometimes without the individual even realizing it until damage has already occurred.

What’s missing is a way to monitor gluten exposure in real time, before the body suffers harm. That's where emerging technologies may offer new hope.

The Rise of Smart Toilets and Digestive Health Tracking

Smart toilets—devices equipped with sensors that analyze stool and urine—are no longer just science fiction. Several companies are developing bathroom technologies that can monitor everything from hydration levels to biomarkers for disease. These smart systems may soon be able to assess gut inflammation, microbiome health, or even detect specific proteins and metabolites related to gluten ingestion.

For someone with celiac disease, a smart toilet could analyze waste for signs of inflammation or gluten breakdown products. Over time, it could learn an individual’s typical digestive pattern and flag abnormalities. AI could then cross-reference that data with food intake or symptoms tracked via apps and wearables to identify potential gluten exposures faster than current testing methods allow.

Imagine finishing a meal, visiting the restroom, and receiving a notification on your phone that gluten was detected—before symptoms start. This kind of real-time monitoring could allow individuals to take immediate action, such as beginning recovery protocols or alerting a physician.

Wearables and AI: A Gluten-Free Guardian Angel?

Beyond the bathroom, wearable health devices—like smartwatches and continuous glucose monitors—are already being adapted to track digestive health. In the context of celiac disease, wearables could one day monitor subtle physiological responses to gluten exposure, such as changes in heart rate variability, skin temperature, or even molecular changes detectable through sweat.

AI plays a crucial role here. By analyzing patterns over time, AI algorithms could detect personalized gluten reactions that would otherwise go unnoticed. For example, if someone’s body temperature rises slightly, their skin conductivity changes, and mild fatigue sets in a few hours after eating at a restaurant, the system might identify this pattern as a gluten response—even if no overt symptoms appear.

This personalized feedback loop could help users learn which foods or environments carry higher risk, allowing them to refine their habits and diet more effectively than ever before.

What This Means for People with Celiac Disease or Gluten Sensitivity

For people with celiac disease, these technologies offer several potential benefits:

1. Early Detection of Gluten Exposure
Rather than waiting for symptoms or relying on infrequent antibody tests, users could receive alerts within hours—or even minutes—of exposure, allowing for quicker intervention and less long-term damage.

2. Reduced Anxiety and Uncertainty
Many people with celiac disease live in constant fear of hidden gluten. Knowing that your smart toilet or wearable can help detect accidental exposure could ease the mental burden of strict dietary management.

3. Better Medical Guidance
Real-time data could be shared with healthcare providers to adjust treatment plans, assess progress, or identify persistent dietary risks. Longitudinal tracking could reveal trends that would otherwise go unnoticed.

4. Personalized Recovery Plans
Once gluten exposure is detected, users could be guided through a recovery protocol tailored to their unique symptoms—whether that means rest, hydration, or anti-inflammatory foods and supplements.

Even people with non-celiac gluten sensitivity (NCGS), whose condition lacks clear biomarkers, might benefit from AI’s ability to detect subtle but consistent bodily responses to gluten, validating their experience and offering practical guidance.

Potential Drawbacks and Privacy Concerns

Of course, there are hurdles to overcome. Smart toilets and AI health monitors raise privacy issues, as they collect highly personal biological data. Data security and consent must be at the forefront of any technology rollout.

Cost and accessibility are also concerns. Advanced devices could be expensive and not covered by insurance, creating disparities in access. Furthermore, not all people with celiac disease may feel comfortable with continuous tracking or biometric monitoring in such intimate areas of life.

Accuracy is another issue. For these technologies to be trusted, they must consistently and reliably detect gluten exposure and inflammation—something that will require robust clinical trials and regulatory approval.

Where We Are Now: Research and Innovation on the Horizon

While the idea of gluten-detecting toilets and AI-driven wearables is still emerging, some early-stage projects and products suggest that the concept is feasible. In 2022, researchers at Stanford unveiled a prototype smart toilet that could analyze stool samples for signs of disease. Meanwhile, companies like Biowearables and food sensitivity trackers are beginning to apply machine learning to gut health.

Startups are also exploring patches that detect digestive enzymes or inflammatory markers through the skin. With the right funding and clinical research, it's possible that a gluten-detecting smart system could hit the consumer market within the next decade.

For now, individuals with celiac disease can look forward to incremental improvements—like better food scanning apps, smarter gluten-detecting sensors, and AI-powered symptom trackers—all of which point toward a more proactive and personalized future.

Conclusion: The Promise of a Smarter Gluten-Free Life

Celiac disease is one of the few chronic conditions where a 100% effective treatment exists—a gluten-free diet—yet the difficulty lies in implementation, vigilance, and monitoring. Smart technology, including AI-driven wearables and even smart toilets, could finally offer tools to bridge that gap between treatment and management.

The ability to detect gluten exposure in real time would be a game changer for millions living with celiac disease or gluten sensitivity. By catching exposure early, reducing uncertainty, and empowering people to take control of their health, this new wave of innovation might turn the bathroom and the wristwatch into allies in the lifelong journey toward gluten freedom.

As strange as it may sound, the bathroom of the future might just be the most important room in the house for people with celiac disease—and that's a future worth flushing away our doubts for.

Celiac.com 07/09/2025 - There’s nothing quite like the smoky aroma of grilled corn on a summer evening. Elote, or Mexican street corn, is a beloved snack that originated in the bustling streets of Mexico City, where it’s sold by street vendors from carts lined with steaming pots and open flames. “Elote” is simply the Spanish word for corn on the cob, but when transformed with creamy toppings, zesty spices, and crumbly cheese, it becomes something truly spectacular—a combination of bold, tangy, and savory flavors that dance on your tastebuds.

Traditionally, elote is slathered with a mixture of mayonnaise, crema (Mexican sour cream), chili powder, lime juice, and crumbly cotija cheese, then served on a stick for easy snacking. While naturally gluten-free in its original form, it’s crucial for those with celiac disease or gluten sensitivity to ensure each ingredient—particularly the chili powder and mayonnaise—is certified gluten-free to avoid hidden gluten in seasoning blends and cross-contamination. This version sticks close to the classic while adding small touches to boost flavor and guarantee safety.

Gluten-Free Elote (Mexican Street Corn)

Ingredients:

4 ears of fresh corn, husked

¼ cup gluten-free mayonnaise

2 tablespoons gluten-free sour cream or Mexican crema

½ teaspoon certified gluten-free chili powder (adjust to taste)

½ teaspoon smoked paprika (optional, for depth)

1 clove garlic, finely grated or minced

½ cup crumbled cotija cheese (or feta if cotija is unavailable)

1 tablespoon chopped fresh cilantro (optional)

1 lime, cut into wedges

Salt to taste

Olive oil or butter for grilling (check gluten-free status)

Instructions:

1. Prepare the grill: Preheat your grill to medium-high heat. Lightly brush each ear of corn with olive oil or melted butter to prevent sticking and enhance browning.

2. Grill the corn: Place the corn directly on the grill grates. Cook for 10–12 minutes, turning occasionally, until the kernels are charred in spots and tender. Remove from heat and set aside.

3. Mix the spread: In a small bowl, combine the gluten-free mayonnaise, sour cream, garlic, chili powder, smoked paprika (if using), and a pinch of salt. Stir until smooth and well blended.

4. Dress the corn: While the corn is still warm, use a spoon or brush to slather each ear generously with the mayo mixture. Sprinkle with crumbled cotija cheese, gently pressing it into the spread so it sticks.

5. Garnish and serve: Dust with additional chili powder if desired, sprinkle with chopped cilantro, and serve with lime wedges for squeezing over the top.

Tips:

For a dairy-free version, use vegan mayo and a dairy-free cheese alternative like almond-based feta.

If you don’t have a grill, corn can be charred under the broiler or in a hot cast iron skillet.

Want extra spice? Add a dash of hot sauce or a pinch of cayenne to the mayo mixture.

Conclusion:

Gluten-free elote is a celebration of summer, street food culture, and vibrant Mexican flavors—all in one delicious, handheld treat. Whether you’re hosting a backyard barbecue or craving a quick snack with bold flair, this dish is sure to impress while keeping things safe for those avoiding gluten. Just make sure to double-check your chili powder and cheese labels, then enjoy this celiac-safe take on a timeless favorite that brings the streets of Mexico right to your kitchen.

Celiac.com 07/07/2025 - For the 1% of the global population with celiac disease, even trace amounts of gluten can trigger debilitating symptoms and long-term intestinal damage. While a strict gluten-free diet remains the only treatment, scientists are now closer than ever to developing therapies that could repair gut damage, reduce symptoms, or even allow limited gluten consumption. This article explores the most promising drugs in development—including their potential to revolutionize celiac disease management—and answers the critical question: Could any of these treatments eventually replace the gluten-free diet?

Below, we break down the most promising FDA-tracked therapies, their mechanisms, and whether they could one day allow celiac patients to safely eat gluten again.

1. Immunic Inc. – IMU-856 (SIRT6 Modulator)

Mechanism: Targets SIRT6, a protein involved in gut barrier repair and inflammation control.

Potential Benefits:

May accelerate intestinal healing in celiac patients.

Could reduce long-term complications from accidental gluten exposure.

Gluten Tolerance?
❌ No – IMU-856 does not block the immune response to gluten. It may help minimize damage but won't allow regular gluten consumption.

Status: Phase 2 trials (NCT05754743), results expected 2024/2025.

2. Teva Pharmaceuticals – TEV-53408 (Kappa Opioid Receptor Agonist)

Mechanism: Activates kappa opioid receptors (KOR) to reduce gut inflammation and permeability.

Potential Benefits:

Could lessen symptoms (diarrhea, pain) from gluten exposure.

May protect against minor cross-contamination.

Gluten Tolerance?
❌ No – Like IMU-856, it doesn't stop the autoimmune attack. Best for symptom relief, not gluten freedom.

Status: Phase 2 completed (NCT04437875), awaiting results.

3. Takeda Pharmaceuticals – TAK-062 (Kuma062, Super Potent Glutenase)

Mechanism: An enzyme that rapidly breaks down gluten before it triggers an immune response.

Potential Benefits:

If taken with meals, could neutralize small amounts of gluten.

Might allow occasional gluten consumption (e.g., dining out safely).

Gluten Tolerance?
✅ Partial – The most promising candidate for limited gluten eating, but not a full "cure."

Status: Phase 2b trials (NCT05078970), potential approval 2026+.

4. Zedira / Falk Pharma – ZED1227 (Transglutaminase 2 Inhibitor)

Mechanism: Blocks tTG2, the enzyme that modifies gluten into its immune-triggering form.

Potential Benefits:

Could prevent gluten-induced intestinal damage.

Works upstream of the immune response.

Gluten Tolerance?
❌ Unlikely – May reduce harm but doesn't eliminate the immune reaction entirely.

Status: Phase 2b completed, awaiting next steps.

5. Cour Pharmaceuticals – CNP-101 (Immune Tolerance Therapy)

Mechanism: Uses nanoparticles to "retrain" the immune system to tolerate gluten.

Potential Benefits:

If successful, could induce long-term immune tolerance, mimicking a "cure."

Gluten Tolerance?
✅ Best chance for true gluten freedom – But still early-stage.

Status: Currently in Phase 2a (previously showed promise in Phase 1).

6. Provention Bio / Sanofi – PRV-015 (Anti-IL-15 Antibody)

Mechanism: Blocks IL-15, a cytokine that drives gluten-induced inflammation.

Potential Benefits:

Could reduce refractory celiac disease symptoms.

Gluten Tolerance?
❌ No – Focuses on symptom control, not immune tolerance.

Status: Phase 2 completed, development status unclear.

Which Treatments Could Eventually Allow Gluten Consumption?

Drug

Company

Mechanism

Gluten Tolerance Potential

IMU-856

Immunic Inc.

SIRT6 modulator (gut repair)

❌ No

TEV-53408

Teva Pharma

KOR agonist (symptom relief)

❌ No

TAK-062

Takeda

Gluten-digesting enzyme

✅ Partial (best bet)

ZED1227

Zedira/Falk

tTG2 inhibitor

❌ Unlikely

CNP-101

Cour Pharma

Immune tolerance therapy

✅ Possible long-term cure

PRV-015

Provention/Sanofi

Anti-IL-15 antibody

❌ No

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Conclusion: Is a "Gluten-Free Diet-Free" Future Possible?

Short-term (2025-2027): TAK-062 (glutenase) offers the best chance for limited gluten consumption, while IMU-856 and TEV-53408 may help with symptom control.

Long-term (2030+): CNP-101 (immune tolerance therapy) could be the first true "cure," but it's still in early testing.

For now, strict gluten avoidance remains necessary, but the pipeline is promising.

The future of celiac disease treatment is brighter than ever. While no therapy yet offers complete gluten freedom, drugs like TAK-062 (for occasional gluten exposure) and CNP-101 (a potential long-term immune reset) could dramatically improve quality of life. As these treatments progress through clinical trials, celiac patients may soon have options beyond strict dietary avoidance.

Want to stay updated? Subscribe to our eNewsletter alerts—we’ll continue tracking these breakthroughs as they move closer to FDA approval.

Watch the video version of this article:

Celiac.com 07/05/2025 - Barbacoa is a dish with deep cultural roots stretching back to the Caribbean and Mexico, where it was originally prepared by slow-cooking meat in a pit covered with agave leaves. The word "barbacoa" is the origin of the term “barbecue,” though traditional barbacoa is steamed or braised, not grilled. In Mexican and Tex-Mex cuisines, beef barbacoa has evolved into a beloved comfort food — a dish that offers deep, smoky flavors, rich spices, and melt-in-your-mouth tenderness. In modern kitchens, especially in North America, the slow cooker has become the go-to appliance for preparing this time-honored meal, making it accessible and hands-off.

For people with celiac disease or gluten sensitivity, many packaged spice blends and bouillon cubes can contain hidden gluten. That’s why this gluten-free beef barbacoa recipe is carefully crafted using only whole, naturally gluten-free ingredients and certified products. Whether you're looking for an easy weeknight dinner or a meal prep powerhouse, this recipe delivers traditional flavors without compromising safety or taste.

Gluten-Free Slow Cooker Beef Barbacoa

Ingredients:

For the beef:

3 lbs beef chuck roast, cut into 3–4 large chunks

1 tablespoon avocado oil or olive oil (for browning, optional)

Salt and pepper, to taste

For the sauce:

3 chipotle peppers in adobo (check label to ensure gluten-free)

1 tablespoon adobo sauce (from the same can)

4 garlic cloves

1 small white onion, roughly chopped

2 tablespoons apple cider vinegar

1 tablespoon fresh lime juice

1 tablespoon gluten-free tomato paste

1 teaspoon dried oregano (Mexican oregano if available)

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon ground coriander

1 teaspoon salt

½ teaspoon ground black pepper

¾ cup beef broth (check that it is certified gluten-free)

2 bay leaves

Instructions:

1. Optional browning step:
Heat oil in a large skillet over medium-high heat. Lightly season the beef chunks with salt and pepper, then sear them for 2–3 minutes per side until browned. This adds flavor, but you can skip this step if you're short on time.

2. Make the sauce:
In a blender or food processor, combine chipotle peppers, adobo sauce, garlic, onion, apple cider vinegar, lime juice, tomato paste, oregano, cumin, paprika, coriander, salt, pepper, and beef broth. Blend until smooth.

3. Add everything to the slow cooker:
Place the beef chunks into the slow cooker and pour the sauce over the top. Add the bay leaves. Cover with the lid.

4. Cook:
Cook on low for 8–10 hours or high for 4–6 hours, until the beef is fall-apart tender and shreds easily with a fork.

5. Shred and serve:
Remove the beef and bay leaves. Shred the beef using two forks, then return the meat to the slow cooker and stir into the sauce to keep it juicy.

Serving Suggestions

Tacos: Spoon into warmed gluten-free corn tortillas and top with diced onion, cilantro, avocado, and a squeeze of lime.

Bowls: Serve over steamed white or brown rice with sautéed peppers, beans, and gluten-free hot sauce.

Nachos: Layer over corn tortilla chips, then top with cheese and broil for a quick gluten-free appetizer.

Salads: Pile on a bed of greens with salsa, guacamole, and dairy-free sour cream for a lighter option.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portioned containers with some of the sauce for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

Conclusion

This gluten-free beef barbacoa recipe transforms simple ingredients into something deeply flavorful and satisfying — without a trace of gluten. Whether you’re hosting a casual taco night or meal prepping for the week, this dish will quickly become a go-to favorite. It’s also a great example of how traditional recipes can be adapted safely for those with celiac disease or gluten sensitivity without sacrificing authenticity. With rich spices, a touch of smoky heat, and fork-tender beef, this slow cooker barbacoa is a comforting taste of Mexico that belongs in every gluten-free kitchen.

Celiac.com 07/04/2025 - This study explored how a process called deamidation affects gliadin, a major component of gluten found in wheat. Gliadin is known to cause serious health issues for people with celiac disease or wheat allergies. The researchers wanted to find out if deamidation could make gliadin less harmful by changing how it behaves in the body after digestion.

More specifically, the study focused on how deamidated gliadin peptides (smaller protein pieces created during digestion) behave in terms of:

How they cluster together (self-assembly)

How they move through the protective mucus in the gut

Whether they damage the cells that line the intestines

The hope is that understanding these changes could lead to safer food products for people sensitive to gluten.

Why Gliadin Causes Problems in the Gut

Gliadin makes up 40–50 percent of wheat gluten and contributes to the stretchiness of dough. But for people with celiac disease or other wheat-related disorders, gliadin is a major trigger for inflammation and damage.

Here’s how it works:

After someone eats gluten, their digestive system breaks gliadin down into smaller pieces called peptides.

Some of these peptides are very sticky and able to form tiny particles that resemble surfactants, meaning they can interact with cell membranes.

These particles easily pass through the mucus barrier that normally protects intestinal cells.

Once they reach the surface of intestinal cells, the particles interact with cell membranes and may even damage or destroy them.

This damage allows the peptides to go deeper into the intestinal lining, where they can activate the immune system. This sets off the chronic inflammation seen in celiac disease.

What Is Deamidation and Why Might It Help?

Deamidation is a chemical process that changes specific parts of a protein. It converts certain neutral amino acids—like glutamine and asparagine—into acidic ones, such as glutamic acid or aspartic acid. This change introduces more negative electrical charges to the protein structure.

Researchers believe this process could:

Make gliadin peptides less likely to form harmful clusters

Reduce their ability to pass through mucus

Limit their capacity to damage intestinal cells

Since gliadin contains a lot of glutamine, it’s especially susceptible to deamidation, which makes it a good candidate for modification.

In this study, researchers used citric acid—a safe and commonly available food acid—to gently deamidate gliadin and then investigated the effects.

How Deamidation Changed Gliadin Peptides

The research team treated gliadin with different levels of deamidation using citric acid. They then digested the proteins in the lab using enzymes similar to those found in the human stomach and intestines.

Here’s what they discovered:

1. Shorter, More Polar Peptides Were Formed

When gliadin was only slightly deamidated (less than 20 percent), the peptides that resulted after digestion were shorter and more polar, meaning they were more attracted to water. This made the peptide clusters smaller and more spherical in shape—less threatening to intestinal health.

2. Moderate Deamidation Changed the Shape and Size of Particles

At a moderate level of deamidation (around 26 percent), the peptides became more negatively charged. This changed the way they clumped together. Instead of forming round particles, they formed long, string-like shapes. These changes were driven by increased electrical interactions between the peptide molecules.

Improved Mucus Permeation, but Reduced Cell Damage

The study also looked at how easily these modified peptides could pass through a simulated mucus barrier, and whether they would harm intestinal cells (specifically Caco-2 cells, a model for human intestinal lining).

Key Findings:

Mucus Penetration: Deamidated peptides moved through the mucus more efficiently due to their smaller or more flexible structures.

Less Harm to Cells: Although the peptides could still pass through the mucus, they did not harm the intestinal cells the same way untreated gliadin peptides did. This was likely because the increased negative charge made them less likely to stick to and disrupt the cell membranes.

In untreated gliadin, positively charged regions (such as lysine and arginine) on the surface of the peptide clusters interact strongly with negatively charged components of cell membranes, causing damage. Deamidation weakens this attraction, reducing the peptides’ destructive potential.

How the Structural Changes Were Measured

To support their conclusions, the researchers used a variety of scientific tools to look at the gliadin peptides:

SDS-PAGE to measure protein size

FT-IR and fluorescence spectroscopy to examine protein folding

Transmission electron microscopy to visualize particle shape

HPLC-MS/MS to identify peptide sequences

Cell culture studies to measure how peptides affected living intestinal cells

These techniques confirmed that deamidation not only changed the structure of the gliadin proteins but also their behavior in the digestive system.

Why This Matters for People with Celiac Disease

This study is important because it suggests a way to reduce the harm caused by gluten proteins without removing them completely. While avoiding gluten is the only treatment for celiac disease right now, this research points toward safer food processing methods that could one day lessen the risk of accidental gluten exposure.

By modifying gliadin through deamidation:

The resulting peptides may be less likely to damage the gut lining.

This could mean fewer immune triggers for people with gluten sensitivity or celiac disease.

Food products made from deamidated gluten might be more tolerable in the future, though much more research is needed before this becomes a real-world option.

Conclusion: A Step Toward Safer Gluten for Sensitive Individuals

The researchers successfully demonstrated that deamidation changes the way gliadin peptides behave after digestion. These changes—especially shorter peptide length, altered particle shape, and reduced interaction with intestinal cells—help make the peptides less harmful. The findings support the potential for deamidation to be used as a food processing method to reduce gluten-related damage.

While this study was conducted in a lab and more clinical testing is needed, it opens a promising door for creating safer wheat-based products for people with celiac disease or gluten sensitivity.

Read more: sciencedirect.com

Celiac.com 07/03/2025 - Chiles Rellenos, which translates to “stuffed chiles,” is a beloved traditional dish rooted in Mexican culinary history. Its origins date back to the city of Puebla in the 16th century, where Spanish colonial influences merged with native Mexican ingredients. Traditionally, it consists of fire-roasted poblano peppers filled with cheese or meat, cloaked in a light egg batter, and fried until golden. Over time, it evolved into a dish that graces everything from street food stalls to elegant family dinners. However, for those with celiac disease or gluten sensitivity, the conventional flour-laced batter or contaminated cooking oil can make this meal off-limits.

This gluten-free version retains all the rich, smoky, and savory flavors of the original while staying safe for gluten-free diners. We swap out traditional flour for a naturally gluten-free coating method, and we emphasize checking ingredients—especially cheeses and oils—for hidden gluten. The recipe allows for a variety of fillings, such as creamy Oaxaca cheese, refried beans, or seasoned shredded chicken, offering flexibility for different tastes and dietary needs. Pair this dish with Mexican rice or a fresh tomato salsa for a completely satisfying meal.

Gluten-Free Chiles Rellenos Recipe

Servings: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients

For the Peppers:

4 large poblano peppers

1 tablespoon olive oil (for roasting)

For the Filling:

1 cup shredded Oaxaca or Monterey Jack cheese (ensure gluten-free label) OR

1 cup refried black beans (check for gluten-free certification)
Optional: ½ cup cooked gluten-free seasoned chicken for protein variation

For the Batter:

4 large eggs, separated

¼ teaspoon cream of tartar (optional, helps stabilize egg whites)

2 tablespoons gluten-free cornstarch or arrowroot powder

½ teaspoon salt

For Frying:

Neutral high-heat oil (like avocado or sunflower), enough for shallow frying (Ensure oil hasn’t been contaminated by prior gluten-containing foods)

Instructions

1. Roast and Prepare the Peppers

Preheat your oven to 425°F (220°C). Rub poblano peppers with olive oil and place them on a baking sheet.

Roast for 20 minutes, turning halfway through, until skins are blistered.

Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes.

Peel off the blistered skin carefully. Make a slit down the side of each pepper and gently remove seeds, keeping the peppers as intact as possible.

2. Prepare the Filling

Stuff each pepper with about ¼ cup of cheese or beans, or a mixture of both. Don’t overfill—ensure the peppers can still close.

Use toothpicks to gently hold the opening shut, if needed.

3. Make the Egg Batter

In a clean, dry bowl, beat egg whites with cream of tartar until stiff peaks form.

In a separate bowl, whisk the egg yolks with salt and cornstarch until smooth.

Gently fold the yolks into the whites with a spatula, taking care not to deflate the batter.

4. Fry the Chiles

Heat about ½ inch of oil in a skillet over medium-high heat.

Carefully dip each stuffed pepper into the egg batter, coating it evenly.

Place the pepper into the hot oil and fry until golden brown, about 2–3 minutes per side.

Remove and drain on a paper towel-lined plate.

Serving Suggestions

Top with a fresh tomato salsa or gluten-free enchilada sauce.

Serve with Mexican rice, sautéed vegetables, or a side of guacamole.

Garnish with chopped cilantro and a squeeze of lime juice.

Conclusion

This gluten-free version of Chiles Rellenos honors a rich culinary heritage while making it safe for those with celiac disease or gluten intolerance. By using a naturally gluten-free batter and ensuring each ingredient is free from hidden gluten, you can enjoy this classic dish without compromise. Whether it’s for a celebratory meal or a comforting dinner, these crispy, cheesy stuffed peppers bring a taste of Mexico straight to your gluten-free kitchen.

Celiac.com 08/01/2025 - From picnics at the park to backyard BBQs, from family reunions to the ballpark, everyone who eats gluten-free picks up a few tips and tricks to surviving summer’s social scene—and all the outdoor eats that come with it.

In June 2023, we asked Little Northern Bakehouse email subscribers to share one secret, tip, trick, or gluten-free hack they’d picked up that could help their community enjoy a safe—and deliciously gluten-free!—summer.

Here are some of the most useful, timelessly tried-and-true tidbits and go-to gluten-free tricks our subscribers shared to make navigating summer’s picnic pitfalls easier for gluten-free eaters like you.

Bring Your Own Gluten-free ＿＿

Of all the gluten-free summer survival secrets subscribers shared, BYOGF (Bring Your Own Gluten-free ___) was the most universal theme. Here are some of our favourite variations:

“Bring your own favorite dish to the party! That way you know what you’re getting yourself into!”
– La’Tice Levert

“BYOD = bring your own dish. I make a dish I know I can eat and that will be filling so that at least I have one option I can trust.”
– Missy K.

“I have 2 [tips] that I live by! No matter who invites or plans an event, I make sure to bring my own treats / supplies / baking etc.. Never assume you can eat everything! And if it’s a potluck situation I label my dish with potential dietary info (i.e.: GF, Vegan, Dairy-free etc.) so no one has to figure out who to ask and can simply enjoy. Another hack for when you’re on the road and forgot snacks? Grocery stores everywhere most likely have authentic Mexican style tortilla chips – 99% of the time these are GF Vegan!!”
– Jkitts

“Always offer to bring something to the picnic as it ensures there will be at least one thing gluten-free! I always offer to bring sandwiches because a good GF’wich on Little Northern Bakehouse is satisfying and provides excellent source of carbs and fibre. I typically bring 2 – 3 GF and dairy-free options and the rest are not GF. Whatever type of sandwich, I use hummus on one slice and Dijon on the other … if it will be outside and I am concerned with heat/sun, [fill it with] roasted veggies (zucchini, eggplant and peppers)…..dill pickles, olives and raw carrots on the side! And extra hummus for dipping :)”
– Terri M.

“My best advice is to make it a potluck or offer to bring a dish/side dish of your own. Not only does it ensure you have something safe to eat no matter where you are, it has the added benefit of being something you can share with others! And one less thing for your host to worry about. I enjoy baking and cooking for large groups of people, so I always love preparing for a potluck LOL!”
– Sami

Call—and Plan—Ahead

After BYOGF, the plan-before-you-go approach was the next survival secret our gluten-free subscribers shared.

“Plan ahead! I think planning ahead by preparing what you are going to bring is key to success. You know what you are bringing, what is in your food and you won’t need to worry about things such as cross contamination. This way you can also enjoy food with others and not have to skip out on eating because you don’t know what is in the already prepared foods.”
– Julie L.

“Ask host what is on BBQ & bring the same GF food so I don’t look ‘special’; my food blends in with the crowd!”
– Cottage People

“Always call ahead! I am gluten-free and vegan and always either chat with the party host or call the restaurant ahead of time to see if they can accommodate. If not, I ask if I can bring my own dish (to a party/BBQ) that I know will be a hit or eat beforehand and bring some snacks so I don’t go hungry. Be proactive and a problem solver, rather than putting it on others and going hungry.”
– Living Free Ashley

Pack Snacks

Another almost universal theme? The snack-sized version of Bring Your Own Gluten-free ___! We love how our community’s go-to snacking assortment ranges from homemade bites to packaged treats, from nuts to fresh fruits and veg—and how their snack packing prowess often includes plans to share with other GF friends in need!

“I always carry back up snacks just in case there is nothing available. But love making a GF pasta salad to share with friends.”
– Mom to 6

“I always have a gluten-free snack bag ready to go at the door for impromptu picnics or fun outings. I fill it with nuts, fruit, granola bars, cookies and other treats so I’m not tempted to indulge in unsafe convenience foods while I’m out with friends.”
– Christa D.

“I always pack homemade protein balls just in case there is nothing I can eat at a summer party. Often, I will share them with other GF friends who find themselves in the same situation.”
– Jen Sibley

“Keeping chilled watermelon, cherries, lemons, limes, fresh mint and berries on hand to snack on and to add to our water bottles, makes us feel spoiled and the colors are gorgeous and just sipping on it keeps hunger at bay when we’re out and about.”
– Darci P.

“Nuts are my go-to snack. [And] Veggies & Dip with Hummus.”
– Lois K.

Be the Summer’s Host or Hostess with the Mostest

Plenty of subscribers said their favourite Gluten-free Summer Survival Secret was to bring the party to you! Being the Host or Hostess with the Mostest means having full control of the menu—and making everyone feel welcome at your table!

“Host the foodie gathering and make it all GF; then I know I eat safely & others can’t tell now that the selection of products is sooo much better (like Little Northern Bakehouse) than [it was] 18 years ago when I was diagnosed with C[eliac] D[isease].”
– Summer Party Time Host

“If we BBQ at home, 90% of the food is gluten-free except buns for other guests. Most sides are plant-based corn on the cob grilled with olive or avocado oil, salads with multiple dressing options, fruit, etc. pasta salad we make both gluten-free and “regular.” All gluten-free items are allergen-free as well and kept in the kitchen in a designated space or labeled. Clean and safe utensils designated for specific items. Desserts are gluten-free as well such as cookie dough pie, cookies, or brownies. In the past I have made signs reminding guests to wash their hands. I also make an announcement if we have new company.”
– TDMLKJ6

Gluten-free Parent Hacks for Summer

Some Little Northern Bakehouse subscribers have more than their own gluten-free needs to look after. Here are two tips to make sure your kids have a safe and delicious summer, too!

“…When traveling to another event I pack safe food options for my daughter who has multiple food allergies including gluten. Making sure to keep EpiPens/Benadryl close at all times. I usually call ahead to see what is being prepared. If it’s someone I trust, they know how to keep my child safe. Going to new events (places/homes) we always bring food/desserts. I also try to make similar food items, so my child isn’t feeling left out. When people try what we prepare they’re shocked it’s gluten-free [and] allergy-friendly. The cookies dough pie is a big hit. We haven’t had an issue in almost 12 years.”
– TDMLKJ6

“This is our second summer with our son being celiac and our new life with gluten-free so we are still trying to figure out tricks but for now my tricks are to always pack gluten-free snacks no matter where we go! And for parties also have a gluten-free cake or cupcake for him not to be left out! Also pack the night before if you can so you don’t forget anything, especially gluten-free snacks! It’s harder for them then it is for us to just grab whatever we want. Make sure they always feel included and try not to make it look much different or harder to do. It’s a life change for sure but you get better at it being the new normal. Pack tons of healthy fruits also! Can’t go wrong with fruits! ????”
– Kayla Pullen

Gluten-free Travel Tricks

Summer isn’t just backyard barbecues, beaches, or ballparks close to home. Try this travel trick for summer adventures that take you to unexplored territory (and unknown menus):

“I have travelled the world with Little Northern Bakehouse bread. I lightly toast a few slices and they last several days. I then order sliced avocado at a restaurant for a lovely bite to eat.”
– Laurie K.

Secret Recipes for Summer Snacks and Sides

Some of our subscribers went all the way to sharing their secret recipes for go-to gluten-free sides and snacks!

“A favourite food to take to a picnic or eat in the backyard is Little Northern Bakehouse roll ups. Cut the crust off Cinnamon and Raisin bread and use a rolling pin to flatten each slice. Spread with peanut butter then put a whole banana on the peanut butter. Roll up the slice around the peanut butter. Slice and enjoy. Save the crusts and make French toast slivers. Delicious!”
– Cool GF Grandma

“Peeled and diced large russet potatoes, olive oil, garlic powder, diced onion, curry powder, roasted at 400℉ in the oven or on the BBQ! Great side always a hit with company!”
– Anonymous

‘Why Didn’t We Think of That?’ Tips for Gluten-free Summer Survival

Little Northern Bakehouse subscribers also shared an assortment of smart and surprisingly simple summer hacks sure to leave some readers wondering why they didn’t think of that first!

“A great picnic food is a vegetarian chili kept warm in a soup thermos. Eat it as is, or in a gluten-free hot dog as a chili dog.”
– Donna M.

“Summer is great because SO many classic treats are naturally gluten-free, or can easily be made GF! Fresh fruit, corn on the cob, potato salad, baked beans, coleslaw…the list goes on. As survival secrets go, my #1 lifesaver has been tin foil. Want some grilled corn on the cob or kabobs without the cross-contamination? Wrap it in foil and throw it on the grill. It’ll be safe AND delicious!”
– Heather M.

“Offer to supply the bread for the sandwiches so everyone sandwich is made with gluten-free bread.”
– Tina

“Using BBQ/grill mats when using communal grills to avoid contamination.”
– Ben P.

“Don’t use paper straws from restaurants. The glue may contain gluten!! Bring your own metal ones just in case.”
– Kristelle Sawatzky

“My hack is to always toast my bread before packing it up to take to whatever social gathering it is. This way that is a sure way to ensure your burger or hot dog etc. will be ready to fill up. You won’t have to worry about it crumbling or falling apart before your first bite! I also try to make a dish (even a small one) and take it for everyone to enjoy. A go to is a simple salad that I make is a kale salad with pine nuts and mandarin oranges. It’s always a hit!”
– Robyn Huereca

“Any time I want to bring dessert to a gathering, I have many go-to recipes and always use gluten-free flour so I can indulge as well. The trick is not to tell anyone it’s GF as some people would be reluctant to eat it.”
– Tbelle16

We hope you loved reading these deliciously fun and savvy tips for gluten-free summer survival from Little Northern Bakehouse subscribers as much as we did!

And there’s more where this came from! Sign up for Little Northern Bakehouse emails below to add your voice to our gluten-free community—and get insightful articles, recipes, tips, plus subscriber-exclusive content and more!

Have you made a Vegan Charcuterie Board that you’re proud of? Share your makes on Instagram and Facebook and tag us @littlenorthernbakehouse. And follow us on Pinterest too, we are always posting new, great-tasting gluten-free recipes.

Find Little Northern Bakehouse near you.

Celiac.com 07/01/2025 - When bold culinary heritage meets innovative gluten-free brewing, magic happens. That’s exactly what unfolded when The Guadalupe on Main, a standout Mesa, Arizona restaurant rooted in the flavors of Jalisco, created a signature pork carnitas recipe using Holidaily’s Favorite Blonde Ale. This flavorful collaboration is a celebration of heritage, hospitality, and gluten-free excellence—perfect for summer BBQs and backyard gatherings.

The Guadalupe: A Gluten-Free Gem with Jalisco Soul

Founded in September 2024, the restaurant pays tribute to family culinary roots in Jalisco, Mexico. Every dish tells a story, steeped in generational tradition and adapted with modern mindfulness for gluten-free diners.

Since opening, The Guadalupe—helmed by Executive Chef Jhomeny Ramos—has quickly earned a reputation for bold, authentic flavors and a warm, casa-like atmosphere. Vibrant décor, sourced both locally and from Mexico, sets the stage for a memorable dining experience, complete with a lively craft cocktail program and a genuine focus on making every guest feel like family.

With nearly the entire menu proudly gluten-free, Chef Jhomeny ensures strict attention to cross-contamination by utilizing dedicated fryers and grills. His passion for real Jalisco flavor is unmistakable in every bite, and being a “from scratch” kitchen, The Guadalupe can easily and intentionally adapt to be gluten-free friendly.

The Dish: Slow-Braised Gluten-Free Carnitas with Holidaily Favorite Blonde

A dish born from legacy and perfected by passion, the pork carnitas are a soulful centerpiece of the menu. The original recipe was crafted by Chef Jhomeny’s father, Benjamin, in true Jalisco fashion. Over the years, Chef Jho and his brother Kenny added their own individual touches, transforming this cherished family recipe into a dish that embodies comfort, culture, and craft. Benjamin, to this day, plays a huge role in The Guadalupe’s success.

This version of the carnitas is slow-braised with Holidaily Favorite Blonde ale, citrus, spices, and a splash of Mexican Coke, resulting in tender, flavorful pork with golden, crispy edges. It’s a dish made for summer, especially when paired with one of Holidaily’s refreshing fruited blonde ales.

Why This Partnership Matters

At Holidaily, we believe gluten-free should never mean flavor-free. This collaboration with The Guadalupe brings that belief to life—uniting two brands committed to quality, inclusivity, and bold, uncompromising taste.

Ready to cook? Grab a Holidaily, follow the recipe below, and let the flavors of Jalisco shine.

Ingredients:

4 lbs. pork shoulder (boneless or bone-in), cut into large 3-inch chunks

1 onion, quartered

6 cloves garlic, smashed

1 tbsp kosher salt

1 tsp white pepper

1 tsp dried oregano (Mexican preferred)

1 tsp ground cumin

1 can Holidaily Favorite Blonde Ale

8 oz Mexican Coke

2 cups water

1 whole orange, halved

2 bay leaves

Optional: sliced jalapeno and chopped tomato

Directions:

Cut and render the cut pork shoulder. In a large Dutch oven or heavy pot, melt lard over medium-low heat. Add the pork and begin rendering it in the lard, letting it slowly brown and release its juices

As the pork begins to cook and release the fat, season with white pepper, salt, Mexican oregano, and bay leaves. Squeeze in the juice of one whole orange and drop the whole orange in the pot. Pour in enough water to barely cover.

Maintain a low simmer, uncovered for 2-3 hours. Stir occasionally.

At the 1-hour mark, pour in Holidaily Favorite Blonde Ale and Mexican Coke

Once tender, remove the pork and shred with forks. Return to pot, continue simmering uncovered on low for about 15 minutes, allowing the liquid to reduce and the flavors to concentrate.

Transfer pork to hot sauté pan and toss with optional jalapeno, tomato and additional onion to caramelize until the pork edges are golden and crisp with vegetables lightly charred.

Serve warm, and enjoy with family, friends, and a refreshing Holidaily Fruited Blonde ale—because moments like these are made to be shared.

For more information on The Guadalupe on Main visit Gluten Free Friendly Mexican Restaurant | Guadalupe on Main. Or click here to find Holidaily Brewing’s 100% Gluten-Free, 100% Great-tasting beers near you.

Visit Holidaily Brewing to learn more and find their great-tasting beers near you.

Celiac.com 07/01/2025 - Natural disasters, supply chain breakdowns, power outages, and pandemics don’t wait for anyone—least of all people with complex medical diets. For those with celiac disease or non-celiac gluten sensitivity, being glutened during a crisis can be dangerous. A contaminated food supply might not just make you sick—it could leave you vulnerable when healthcare access is limited. Planning ahead with a tailored, gluten-free emergency stockpile isn’t paranoia; it’s protection.

This guide will help you build a long-lasting, celiac-safe food and medicine reserve, teach you how to interpret labels during scarcity, and offer tips for survival-style gluten-free eating—even when the world turns upside down.

What Happens If You Get Glutened During an Emergency?

For many, gluten exposure means days or weeks of debilitating symptoms: vomiting, diarrhea, brain fog, joint pain, or malnutrition. In a crisis, that can put your life at risk. You might lose precious calories through gastrointestinal symptoms or become unable to think clearly when critical decisions are needed. If you're managing additional conditions like diabetes, anemia, or autoimmune disease, even minor gluten exposure can escalate quickly.

Having your own supply of trusted, gluten-free food and medicines means fewer chances of accidental exposure and more stability when everything else feels uncertain.

How to Stock a Long-Lasting Gluten-Free Pantry

The key to any emergency pantry is shelf life, simplicity, and nutrition. When you’re also avoiding gluten, your selection narrows—but there are still plenty of safe and satisfying options.

Gluten-Free Dry Goods with Long Shelf Lives

These pantry staples can last for years if stored properly in airtight containers or Mylar bags with oxygen absorbers:

White or brown rice – Gluten-free and calorie-dense

Quinoa – High in protein and naturally gluten-free

Lentils and dried beans – Provide fiber, iron, and plant protein

Cornmeal or polenta – Versatile and shelf-stable

Gluten-free rolled oats – Only buy certified gluten-free to avoid contamination

Instant mashed potatoes – Check for gluten-free labeling

Dehydrated vegetables and fruits – Lightweight, space-efficient nutrition

Powdered eggs or milk – Long shelf life with important nutrients

Rice noodles or gluten-free pasta – Stores well and cooks quickly

Canned and Jarred Goods

Look for products with easy-to-read ingredient lists and no vague “natural flavors” unless labeled gluten-free:

Canned fish (tuna, salmon, sardines) – Protein and healthy fats

Canned chicken or beef – Look for simple ingredients, no wheat fillers

Canned beans and chili – Many are gluten-free; always check

Vegetables and tomato paste – Choose brands with no added sauces

Fruit in juice or water – Avoid syrup that might contain gluten

Soups and stews – Only buy certified gluten-free options

Shelf-Stable Snacks and Treats

For morale and energy, a few comfort items go a long way:

Gluten-free granola or energy bars – Choose varieties with clear certification

Nut butters (peanut, almond, sunflower seed) – Packed with protein and fat

Dark chocolate – Many bars are gluten-free, but read labels

Trail mix – Make your own to avoid cross-contamination

Dehydrated gluten-free meals – Brands like Good To-Go, Mountain House (gluten-free line), or LYO Food

How to Store Gluten-Free Food for the Long Term

To protect your investment, proper storage is critical:

Cool, dry location – Avoid exposure to heat or humidity

Mylar bags with oxygen absorbers – Great for grains, flour, or dehydrated meals

Vacuum-sealed jars or containers – Ideal for nuts, seeds, and snacks

Rotate stock – Use older products first and refresh supplies yearly

Label everything with the purchase and expiration dates. Keep a master inventory list so you know what you have and what needs replacing.

Gluten-Free Medications and Supplements in a Crisis

Prescription drugs and over-the-counter meds can contain gluten-based fillers like wheat starch or maltodextrin. This makes medical prep just as vital as food prep.

Tips for Emergency Medication Prep:

Check your current meds – Ask your pharmacist if they’re gluten-free. If not, request alternatives.

Stock extra – Ask your doctor for extended prescriptions or emergency backups.

Buy gluten-free supplements – Look for certified multivitamins, iron, and B12. Brands like Pure Encapsulations, Thorne, and Seeking Health offer GF options.

Don’t forget antidiarrheals or electrolytes – Products like CeraLyte or GF-certified rehydration salts can help in case of gluten exposure.

Keep all meds dry and cool, and rotate them like your food stock. A small, waterproof medical bag can help you keep essentials close at hand.

How to Read Labels When Labels Are Scarce

In a disaster, power and internet may be down. You won’t have Google to search ingredient questions or apps to scan barcodes. You’ll need to rely on label-reading skills.

Key Red Flags on Food Labels:

Wheat, barley, rye – Any mention of these grains = not safe

Malt or malt extract – Usually derived from barley

Modified food starch – In the U.S., this is often from corn, but not always—watch out

Natural flavors – Can contain gluten unless specified as gluten-free

Hydrolyzed vegetable protein – May be derived from wheat

If you don’t recognize an ingredient and the product isn’t labeled gluten-free, don’t take the risk.

How to Eat Safely Without a Kitchen

You might lose gas, electricity, or clean water. Here’s how to prepare gluten-free meals without conventional cooking:

Use a camp stove or solar oven (outside only!) – Boil rice, cook beans, or heat canned food

Cold meals – Mix canned beans with olive oil and spices for instant protein

Overnight oats – Soak GF oats in water or powdered milk

Nut butter sandwiches – Use gluten-free crackers, tortillas, or rice cakes

Instant soups – Just add hot water to pre-prepped mixes

Always keep manual can openers, matches or lighters, and portable water filters on hand.

Gluten-Free Bartering and Community Survival

In a true long-term emergency, supplies may run out and bartering may become essential. Knowing how to trade gluten-free items or identify safe foods from others can be life-saving.

Trade wisely – Gluten-free products can become valuable for others on a restricted diet

Teach others – If neighbors or community members understand your needs, they’re more likely to help you avoid cross-contamination

Start with excess – If your own pantry is well-stocked, you can safely trade without compromising your needs

Building a small network of trusted people is one of the best emergency assets.

Final Thoughts: Resilience Through Preparation

Emergencies are unpredictable, but your gluten-free safety doesn’t have to be. Whether you’re weathering a hurricane, a wildfire evacuation, a long-term blackout, or a global crisis, planning ahead allows you to focus on survival—not on symptoms. By building a thoughtful, celiac-safe food and medicine reserve, you gain control in an uncontrollable world.

And remember: survival isn’t just about staying alive. It’s about staying healthy, alert, and dignified—no matter the chaos around you.

Quick Checklist: Gluten-Free Emergency Prep

Food:
✅ Certified gluten-free grains and pasta
✅ Shelf-stable protein (canned meat, beans, nuts)
✅ Dehydrated or freeze-dried meals
✅ Gluten-free snacks
✅ Clean water and purification system

Medicines & Supplies:
✅ Gluten-free meds and supplements
✅ Antidiarrheals, electrolytes, pain relievers
✅ First-aid kit
✅ Manual can opener
✅ Cooking method (camp stove, solar oven, etc.)

Documentation:
✅ Gluten-free diet card or doctor’s note
✅ Medication list with GF status
✅ Label-reading cheat sheet

Watch the video version of this article:

Celiac.com 06/28/2025 - Few dishes capture the soul of Mexican home cooking like enchiladas — tender tortillas wrapped around savory fillings, bathed in rich sauces, and baked to perfection. Originating from Aztec times, enchiladas were first created with corn tortillas dipped in chili sauces and filled with small portions of fish or beans. As the dish evolved through centuries of Spanish and regional influence, it became a beloved staple across households in Mexico and beyond. Today, enchiladas are endlessly adaptable and perfect for gluten-free living, thanks to their roots in naturally gluten-free corn.

This recipe honors that heritage by using homemade corn tortillas made from masa harina — the same nixtamalized corn flour used for generations — and pairs them with tender shredded chicken, a vibrant green chile sauce, and a melty dairy-free cheese option if needed. The result is a tray of warm, comforting enchiladas that taste both traditional and fresh, all while being safe for those with celiac disease or gluten sensitivity.

Ingredients

For the Corn Tortillas (Makes about 12 small tortillas):

2 cups masa harina (make sure it's labeled gluten-free)

1 ½ cups warm water

¼ teaspoon salt

For the Chicken Filling:

2 cups cooked, shredded chicken (rotisserie chicken works well if gluten-free)

½ teaspoon cumin

½ teaspoon garlic powder

Salt and pepper to taste

Juice of ½ lime

For the Green Chile Sauce:

1 tablespoon olive oil

½ yellow onion, diced

2 cloves garlic, minced

1 (4 oz) can diced green chiles (or ½ cup roasted green chiles)

½ teaspoon dried oregano

1 cup chicken broth (make sure it's gluten-free)

Salt to taste

Optional: ¼ cup fresh cilantro for blending

For Assembly:

1 to 1½ cups dairy-free shredded cheese (or regular cheese if tolerated)

Chopped fresh cilantro and green onions, for garnish

Optional: dairy-free sour cream or avocado slices

Instructions

Step 1: Make the Tortillas

In a large bowl, mix the masa harina and salt, then slowly add the warm water while stirring with your hands.

Knead the dough for a few minutes until soft but not sticky. If too dry, add more water a tablespoon at a time.

Divide into 12 equal portions and roll into balls. Cover with a damp towel to keep moist.

Using a tortilla press or rolling pin, flatten each ball between two pieces of parchment or plastic.

Heat a dry skillet or griddle over medium heat. Cook each tortilla for 30–60 seconds on each side until lightly browned. Keep warm under a towel.

Step 2: Make the Green Chile Sauce

In a saucepan, heat olive oil over medium heat. Sauté onion until soft (about 5 minutes).

Add garlic and cook for 1 minute more.

Stir in green chiles, oregano, and chicken broth. Simmer for 5–7 minutes.

Optional: Blend the sauce in a blender with fresh cilantro until smooth.

Return to pan and season with salt to taste.

Step 3: Prepare the Chicken Filling

In a mixing bowl, combine shredded chicken, cumin, garlic powder, lime juice, salt, and pepper.

Stir in ¼ cup of the green chile sauce to moisten the filling.

Step 4: Assemble the Enchiladas

Preheat oven to 375°F (190°C).

Spread ¼ cup green chile sauce on the bottom of a 9x13-inch baking dish.

Fill each tortilla with 2–3 tablespoons of chicken mixture and a sprinkle of cheese (if using), then roll tightly and place seam-side down in the baking dish.

Pour remaining green chile sauce over the enchiladas and top with more cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and lightly golden on top.

Step 5: Garnish and Serve

Top with chopped cilantro, green onions, and optional dairy-free sour cream or avocado slices before serving.

Conclusion

These gluten-free chicken enchiladas with homemade corn tortillas are more than just dinner — they’re a nod to the enduring flavors and traditions of Mexican cooking. By crafting your own corn tortillas and using naturally gluten-free ingredients, you get full control over taste and safety without sacrificing satisfaction. Whether you're feeding a family or treating yourself, this dish brings warmth, flavor, and peace of mind to any table. Perfect for gluten-free living — and delicious for everyone.

Celiac.com 06/27/2025 - Most people diagnosed with celiac disease begin to feel better once they stop eating gluten, a protein found in wheat, barley, and rye. A gluten-free diet typically allows the small intestine to heal and symptoms such as diarrhea, fatigue, and abdominal pain to go away. However, for a small percentage of people, these symptoms continue even when they strictly follow the diet. This condition is known as refractory celiac disease.

There are two types:

Type 1 is a mystery because there’s no clear reason why the symptoms continue.

Type 2 is more dangerous and involves unusual immune cells that can turn into a type of intestinal cancer called lymphoma.

Until now, scientists didn’t fully understand what causes these persistent forms of celiac disease, especially type 1. But a new study has begun to uncover answers.

A High-Tech Look Inside the Gut

In this study, researchers used a powerful tool called single-cell sequencing. This technology allows scientists to look at the behavior and genetic makeup of thousands of individual cells taken from tissue samples. By using this technique on small intestine biopsies from patients with refractory celiac disease, the team was able to see things that older methods had missed.

They found something surprising: a group of immune cells, specifically T cells, were behaving in unusual ways. These cells had genetic changes—called mutations—that are usually found in cancer cells, especially in lymphomas. This was true not only in patients with the more dangerous type 2 refractory celiac disease, but also in many patients with the mysterious type 1 form.

Rogue Immune Cells with Cancer-Like Mutations

The study revealed that many of the immune cells found in the guts of people with refractory celiac disease carried specific mutations. These mutations affect how cells grow, divide, and avoid death. The mutations found were the same ones that drive the development of certain blood cancers, especially those in the lymphatic system.

In type 2 refractory celiac disease, researchers confirmed that the abnormal cells were immature immune cells, stuck somewhere between an early development stage and fully functioning immune cells. These immature cells also lacked some of the surface markers that normal T cells have. In other words, they were "stalled" in their development, but still causing trouble in the gut by promoting inflammation and possibly turning into cancer later on.

Even more importantly, in type 1 refractory celiac disease—which until now had no clear explanation—they found that six out of ten patients had mature T cells that carried cancer-like mutations. These cells had grown into large clones, meaning they had copied themselves many times and were now dominating the immune environment in the small intestine. These rogue clones were highly inflammatory and capable of damaging tissue, likely contributing to ongoing symptoms.

Clues for Earlier Diagnosis and More Precise Treatment

Because these abnormal immune cells were only detectable through advanced techniques like single-cell sequencing, they had previously gone unnoticed. This study is the first to connect refractory celiac disease, especially type 1, to these hidden populations of mutated T cells.

By identifying these mutations, scientists are now opening the door to new ways of diagnosing the disease. For example, if a biopsy from a patient shows the presence of these rogue immune cells, it might help doctors understand whether the patient is at risk for refractory disease and what kind of treatment might work best.

Possibility of New Treatments Using Existing Medications

Right now, the only treatment for refractory celiac disease is immunosuppressive therapy, which dampens the overall immune response. Unfortunately, this approach is not very targeted and can come with significant side effects.

However, this study found that many of the rogue immune cells carried mutations in a specific pathway known as JAK-STAT, which helps control how cells grow and respond to inflammation. Drugs that target this pathway—called JAK inhibitors—are already approved for use in other diseases, including some types of cancer and autoimmune conditions.

This discovery suggests that some patients with refractory celiac disease might benefit from these existing drugs, offering a more personalized and effective treatment approach that directly targets the problem cells rather than the entire immune system.

Why This Research Matters for People With Celiac Disease

This study is a major step forward in understanding why some people with celiac disease do not get better on a gluten-free diet. By identifying specific immune cells that carry dangerous mutations, scientists have not only explained the cause of many cases of refractory disease but also pointed to new, more precise ways to treat it.

For patients and their families, this research provides hope. It means that persistent symptoms may not just be due to "hidden gluten" or dietary mistakes—but could actually be driven by an underlying immune issue that can be tested for and treated. It also emphasizes the need for further research to develop safer and more effective therapies for those affected.

Finally, this study shows how far science has come in using advanced genetic tools to uncover hidden causes of disease. What was once invisible is now within reach, and that could change the lives of people living with the most challenging forms of celiac disease.

In summary, the discovery of mutated immune cells in refractory celiac disease opens up new paths for diagnosis, treatment, and understanding. For those with stubborn symptoms that won’t go away despite a gluten-free diet, this could offer not just answers, but real hope for the future.

Read more at: science.org

Celiac.com 06/26/2025 - For individuals with celiac disease or severe gluten sensitivity, a gluten-free lifestyle requires constant vigilance—reading labels, avoiding cross-contact, and even cleaning shared kitchen equipment. But one potential source of gluten exposure often flies under the radar: your pet’s food. That’s right—your furry companion’s kibble, treats, or crumbs left behind on the floor could be putting your health at risk.

In this article, we explore the hidden dangers of gluten in pet food, how it can contaminate your living space, and what you can do to protect yourself without compromising the care of your beloved animal companions.

What Is Gluten and Why It Matters for People with Celiac Disease

Gluten is a protein found in wheat, barley, rye, and their derivatives. For people with celiac disease, even tiny amounts of gluten can trigger an autoimmune reaction that damages the lining of the small intestine. This can lead to serious health issues such as nutrient malabsorption, chronic gastrointestinal distress, fatigue, and long-term complications like osteoporosis or infertility.

While gluten exposure through obvious food sources is easier to control, hidden or indirect exposure—like that found in non-food household products or pet foods—can be harder to detect and manage.

Pet Food: A Hidden Source of Gluten Contamination

Most commercially available dog and cat foods are made from a mix of protein, grains, and added vitamins or preservatives. Gluten-containing ingredients such as wheat, barley, oats (unless certified gluten-free), and even brewer’s yeast are commonly used in dry kibble, soft foods, treats, and chews.

For example:

Wheat middlings (a byproduct of flour production) are used as cheap fillers.

Barley or barley malt may be added for flavor.

Oats not labeled gluten-free may be cross-contaminated during processing.

Even though pets are not affected by gluten in the same way humans are, the use of these ingredients creates a contamination risk within the home.

How Pet Food Can Expose You to Gluten

You might wonder how food served to your pet could impact your health. Here are several real-life ways gluten in pet food can lead to unintentional gluten exposure:

1. Cross-Contact During Feeding

If you scoop kibble or wet food with your bare hands, wash bowls in the same sink or dishwasher as your own dishes, or handle pet food containers without handwashing afterward, you may inadvertently spread gluten particles.

2. Pet Saliva and Licking

Pets that eat gluten-containing foods can transfer gluten through their saliva. If your dog licks your face or hands after eating, or chews on toys and then you touch them, you could be exposed.

3. Crumbs and Droppings

Pets often spill food around their eating area. Gluten-containing crumbs may land on the floor, carpet, or furniture and get picked up on your hands, socks, or other items.

4. Inhalation of Dust from Dry Food

Some people report gluten-like reactions after scooping large bags of dry pet food. While uncommon, it's possible that handling dusty food or sweeping up spilled kibble could create airborne gluten particles.

Who’s Most at Risk?

While anyone with celiac disease or non-celiac gluten sensitivity should be cautious, the risk of exposure through pet food is greatest in the following cases:

Children with celiac disease who play with pets or crawl near feeding areas.

Immunocompromised individuals who are highly sensitive to small amounts of gluten.

People with dermatitis herpetiformis, the skin manifestation of celiac disease, who can react to even minute traces of gluten.

If you’ve been maintaining a strict gluten-free diet but continue to experience symptoms, pet-related contamination could be the culprit worth investigating.

Signs Your Pet’s Food Might Be Causing a Reaction

It can be difficult to pinpoint the source of accidental gluten exposure, but the following clues may suggest pet food is a factor:

Symptoms flare shortly after feeding or cleaning up after your pet.

You react after physical contact with your pet, especially around the face or hands.

You notice unexplained reactions in household members despite dietary compliance.

If symptoms persist and common food sources have been ruled out, consider reviewing all pet care routines.

Gluten-Free Pet Food Options

Fortunately, a growing number of pet food manufacturers now offer gluten-free options. Look for foods specifically labeled as “grain-free” or “gluten-free.” However, “grain-free” does not always guarantee that the product is safe, as some grains (like rice or corn) are naturally gluten-free, while others like barley are not.

Here are key tips:

Read ingredient lists carefully. Avoid wheat, barley, rye, brewer’s yeast, malt, and unspecified “natural flavors.”

Contact the manufacturer to inquire about manufacturing practices and cross-contamination controls.

Choose brands that produce gluten-free food in dedicated facilities, if possible.

Some pet owners even prepare homemade gluten-free pet meals under the guidance of a veterinarian, especially for pets with food sensitivities.

Safe Pet Feeding Practices in a Gluten-Free Household

Beyond switching to gluten-free pet food, you can take several steps to minimize contamination risk:

Designate a Separate Feeding Area

Keep pet food and feeding zones away from your main cooking and dining spaces to avoid spreading crumbs or residue.

Use Gloves or Scoops

Use dedicated utensils or gloves to handle pet food and treats. Wash your hands immediately afterward.

Clean Thoroughly

Use separate sponges, bowls, and cleaning cloths for pet dishes. Consider hand-washing pet items in a utility sink if possible.

Wash Toys and Surfaces Regularly

If your pet plays with food-related toys or chews, clean them frequently and store them away from high-traffic areas.

Educate the Whole Household

Ensure that all family members and caregivers are aware of the risks and follow consistent pet handling procedures.

When to Talk to Your Doctor or Vet

If you suspect your symptoms may be linked to your pet’s food, speak with your healthcare provider. They may recommend additional tests or guide you through an elimination process. At the same time, consult your veterinarian to find safe, balanced, gluten-free alternatives for your pet’s nutritional needs.

What This Means for People with Celiac Disease

This topic might sound surprising, but it’s a real and potentially serious concern for people trying to maintain a strict gluten-free lifestyle. Pet food may be a hidden source of ongoing exposure that undermines healing and well-being.

By identifying and addressing pet-related gluten contamination, individuals with celiac disease can take control of their environment in a more holistic way. It's a reminder that living gluten-free goes beyond what’s on your plate—it extends into all areas of daily life, including the ones shared with your furry best friends.

Final Thoughts

Pets are cherished members of the family, and no one should have to choose between their health and their companions. The good news is, with increased awareness and a few simple changes, it’s entirely possible to maintain a safe, gluten-free household while keeping your pets happy and healthy.

Whether it’s reading ingredient labels on pet food or adopting new feeding routines, every step you take to reduce gluten exposure contributes to better health and peace of mind. In a gluten-aware home, both humans and animals can thrive side by side.

Celiac.com 06/25/2025 - Lechon Kawali is a beloved Filipino dish known for its irresistible combination of crispy skin and tender, juicy pork belly. Traditionally deep-fried to a golden crunch, it's a celebration food often served during holidays, fiestas, and family gatherings. While "lechon" typically refers to a whole roasted pig, "lechon kawali" translates roughly to "pan-roasted" or "fried pork," and is a more approachable, everyday version using pork belly instead of an entire pig. Its roots are embedded in Filipino culinary history, evolving from Spanish influence and regional cooking practices that prize crispy, flavorful meat.

Making a gluten-free version of this dish is straightforward, as long as you ensure that no wheat-based ingredients sneak into your seasonings, marinades, or sauces. Many commercial soy sauces and broths contain gluten, so double-check labels or use gluten-free alternatives. This recipe retains the iconic crunch and savory depth of traditional lechon kawali, but with a gluten-free twist that makes it safe for people with celiac disease or gluten sensitivity—without compromising on flavor or texture.

Ingredients

2 pounds pork belly, skin-on, cleaned and cut into 2 large chunks

6 cups water

1 tablespoon salt

1 teaspoon whole black peppercorns

4 cloves garlic, smashed

2 bay leaves

1 tablespoon apple cider vinegar (helps to tenderize and reduce greasiness)

Gluten-free tamari or coconut aminos (for optional dipping sauce or marinade)

Oil for deep frying (enough to submerge the pork, such as vegetable or rice bran oil)

Optional Dipping Sauce

3 tablespoons gluten-free tamari

1 tablespoon vinegar

1 small clove garlic, minced

1 teaspoon sugar or honey

1 chili pepper, chopped (optional)

Instructions

1. Boil the Pork Belly
In a large pot, combine the pork belly, water, salt, peppercorns, garlic, bay leaves, and apple cider vinegar. Bring to a boil over high heat, then lower the heat and simmer for 45 minutes to 1 hour, or until the pork is fork-tender but not falling apart.

2. Drain and Dry
Remove the pork belly from the pot and let it drain completely on a wire rack or paper towels. Pat the surface very dry with paper towels—this step is crucial to achieving that crackling skin. Let the pork cool, then refrigerate uncovered for at least 4 hours or overnight. This air-dries the skin and enhances crispiness during frying.

3. Fry Until Golden and Crispy
Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Carefully lower the pork pieces into the hot oil. Be cautious, as it may splatter. Fry for 8–10 minutes per side or until the skin is deeply golden and crispy. Remove and drain on a wire rack.

4. Rest and Slice
Let the pork rest for 5–10 minutes before slicing into bite-sized pieces. This helps keep the juices inside the meat and preserves the crispiness of the skin.

5. Make the Dipping Sauce (Optional)
Combine tamari, vinegar, garlic, sugar, and chili in a small bowl. Stir until sugar dissolves. Serve on the side.

Serving Suggestions

Serve your gluten-free lechon kawali with steamed jasmine rice, a side of pickled vegetables, or a crisp green salad for balance. It's a perfect centerpiece for any meal, whether casual or festive.

Conclusion

This gluten-free Lechon Kawali delivers all the rich, crunchy satisfaction of the Filipino classic without the worry of hidden gluten. It’s a testament to how traditional dishes can be adapted for modern dietary needs while still honoring their origins. Whether you're cooking for a family celebration or indulging in a weekend treat, this recipe offers a delicious way to enjoy a cultural favorite—crispy, savory, and 100% gluten-free.

Celiac.com 06/24/2025 - For people with celiac disease or non-celiac gluten sensitivity, the consequences of eating gluten go far beyond digestive discomfort. One of the most confusing and frustrating experiences for many is the cognitive and emotional turmoil that follows accidental gluten exposure—commonly referred to as being “glutened.” It’s more than just a catchy phrase; it reflects a real phenomenon where the brain seems to slow down, emotions become unstable, and daily tasks feel impossible.

This cognitive storm, often called "brain fog," can include forgetfulness, fatigue, difficulty concentrating, and even depression or anxiety. But what causes it? How does gluten, a protein found in wheat, barley, and rye, end up affecting the brain? And what can people do to protect their mental clarity in a gluten-filled world?

In this article, we’ll explore the emerging science behind the "glutened brain," share stories from those who live it, and explain what it means for people navigating life with celiac disease or gluten sensitivity.

What is “Brain Fog” After Gluten Exposure?

“Brain fog” isn’t a medical term, but it’s a phrase commonly used by people with celiac disease and gluten sensitivity to describe a collection of cognitive symptoms. These may include:

Short-term memory problems

Mental fatigue or slowness

Trouble focusing or staying on task

Difficulty finding words

Feelings of disconnection or “spaciness”

People often compare it to feeling sedated or as though their brain is working at half-speed. Some even describe it as “a hangover without the alcohol.” It can last for hours, days, or even a week after exposure, depending on the severity and the individual.

Real-Life Stories: Living With the Glutened Brain

Sarah, a 38-year-old teacher with celiac disease, describes what it feels like after she accidentally eats gluten at a restaurant. “It starts with a wave of exhaustion,” she says. “Then I’ll try to speak and realize I can’t form the right words. I get confused about things I usually do easily, like grading papers. I’ll forget students' names or repeat myself in class. It’s terrifying.”

Jacob, a college student with non-celiac gluten sensitivity, shares a similar experience. “I become emotionally overwhelmed. I’ll cry for no reason, or get angry over something small. I know it’s not logical, but I can’t control it. That’s the worst part.”

These stories are echoed across support groups and online forums. People feel misunderstood, especially when their symptoms are invisible to others. They may appear fine on the outside while their brain is in chaos.

The Gut-Brain Connection: How Gluten Affects the Brain

So how exactly does gluten lead to cognitive dysfunction? The answer lies in the complex communication between the gut and the brain—a system scientists call the “gut-brain axis.”

In people with celiac disease, gluten triggers an autoimmune response that damages the small intestine. But inflammation doesn’t stay confined to the gut. It can release inflammatory chemicals—called cytokines—into the bloodstream, which can cross the blood-brain barrier and impact brain function.

Research has also shown that gluten exposure can alter the gut microbiome, which plays a major role in brain health. Imbalanced gut bacteria can influence the production of neurotransmitters like serotonin and dopamine, which regulate mood and focus.

In some people, gluten may even directly trigger neuroinflammation, especially in those with gluten ataxia—a rare condition where gluten affects the cerebellum, leading to coordination problems and cognitive changes.

Scientific Insights: What Research Tells Us

Studies exploring the neurological effects of gluten are still developing, but they offer compelling clues. Here’s a glimpse of what scientists have discovered:

Inflammation is key: Researchers have identified elevated levels of inflammatory markers in the blood of people with celiac disease, especially after gluten exposure. These markers have been linked to cognitive impairment in other autoimmune diseases as well.

Autoantibodies may play a role: In some cases, the body creates antibodies against gluten that cross-react with brain proteins, possibly triggering neurological symptoms.

Imaging studies show change: A small number of MRI studies suggest that people with celiac disease may experience changes in brain structure or blood flow, especially in untreated cases. Whether these changes reverse fully with a gluten-free diet is still under investigation.

Mood disorders are more common: People with celiac disease and gluten sensitivity are more likely to experience anxiety, depression, and even attention deficit disorders. While some of this may be due to the stress of managing a chronic illness, gluten exposure itself appears to be a contributing factor.

Why This Matters for People With Celiac Disease or Gluten Sensitivity

Understanding the cognitive effects of gluten exposure is more than a scientific curiosity—it has real-world implications. People often report being dismissed or misunderstood when they say they feel mentally impaired after eating gluten. Employers, teachers, and even family members may not believe them or may assume it’s psychological.

But acknowledging that the “glutened brain” is rooted in biology helps validate their experience. It underscores the need for strict gluten avoidance, not just to protect physical health but also to preserve mental well-being.

It also highlights the importance of early diagnosis. If neurological symptoms like anxiety, depression, or brain fog are part of your story, it may be worth investigating gluten as a possible trigger.

Tips for Recovering From a “Glutened Brain”

If you’ve been glutened and feel mentally foggy or off, here are some practical tips that may help speed recovery:

Hydrate well – Drink plenty of water to help flush out inflammatory byproducts.

Rest and reduce stimulation – Allow your brain to heal by taking breaks from screens and high-stress tasks.

Nourish your gut – Eating probiotic-rich foods (if tolerated) or taking supplements may help rebalance your microbiome.

Eat anti-inflammatory foods – Choose nutrient-dense, anti-inflammatory meals like leafy greens, salmon, and turmeric-spiced dishes.

Track symptoms – Keeping a journal can help you understand how long your symptoms last and what triggers are most impactful.

Seek support – Talking to others who understand what you're going through can make the experience less isolating.

A Call for More Research—and More Compassion

Despite increasing awareness, much remains unknown about how gluten impacts brain function. Larger studies are needed to clarify the biological pathways involved, identify who is most at risk, and develop effective treatments or prevention strategies.

For now, the best tools we have are education and empathy. People with celiac disease or gluten sensitivity deserve to have their neurological symptoms taken seriously. Being “glutened” is not just about stomachaches—it can be a full-body, full-mind assault.

Conclusion: Protecting the Mind Alongside the Gut

The brain is not immune to the effects of gluten exposure, especially in those with celiac disease or gluten sensitivity. The foggy thinking, emotional volatility, and memory lapses reported by so many are more than coincidence—they are part of the immune system’s complex response to a substance it has mistakenly labeled as a threat.

By raising awareness of the neurological toll gluten can take, we empower patients, caregivers, and healthcare professionals to be more proactive, more cautious, and more compassionate. Whether it’s explaining symptoms to a boss or designing a recovery plan after an exposure, understanding the glutened brain helps turn confusion into clarity—and suffering into support.

The names of people used in this story have been changed, and their quotes have been editorialized for this story to protect their identity, but their posts were originally made in our forum.

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Celiac.com 06/23/2025 - Doctors and researchers have long suspected that people with one autoimmune disease may be at higher risk for developing others. This study focused on two such conditions: rheumatoid arthritis and celiac disease. The main goal was to find out how common celiac disease is among people who have rheumatoid arthritis, compared to people who do not have it. The researchers also wanted to track how often new cases of celiac disease appeared in both groups over time.

How Was the Study Done?

The study used healthcare records from a large database in the Lombardy region of Italy, which covers over 10 million people. The researchers looked at data from 2004 to 2013.

They identified over 70,000 adults diagnosed with rheumatoid arthritis and compared them to over 270,000 people without rheumatoid arthritis, carefully matching them by age and sex. These records included diagnosis codes from doctors, prescriptions, and certifications for chronic illnesses.

Importantly, the researchers used official diagnostic codes to confirm both rheumatoid arthritis and celiac disease diagnoses, meaning the results are based on medically verified cases—not just suspected or mild cases.

What Did the Researchers Find?

Celiac Disease Was More Common in People With Rheumatoid Arthritis

One of the clearest findings was that people with rheumatoid arthritis were more likely to also have celiac disease. Specifically:

0.24% of those with rheumatoid arthritis had celiac disease

0.14% of the people without rheumatoid arthritis had celiac disease

While these percentages may seem small, this actually means that celiac disease was nearly twice as common among those with rheumatoid arthritis.

Women With Rheumatoid Arthritis Were at Higher Risk

The connection between the two diseases was especially strong in women. Women with rheumatoid arthritis were much more likely to have celiac disease than women without it. However, this pattern was not seen in men, whose rates of celiac disease were about the same regardless of whether they had rheumatoid arthritis.

The study also found that younger women with rheumatoid arthritis—especially those under age 60—had the highest rates of celiac disease, suggesting that this might be a key group to monitor closely.

The Rate of New Celiac Diagnoses Stayed Stable

Another question the researchers asked was whether new cases of celiac disease were becoming more common over time in people with rheumatoid arthritis. Interestingly, they found that the incidence, or rate of new cases, remained stable during the 9-year follow-up period. This is in contrast to some other studies that have shown rising rates of celiac disease in the general population, especially among young people.

How Reliable Are the Results?

The study's large size and long follow-up period add weight to its conclusions. Additionally, because the researchers only included medically confirmed diagnoses, the findings are likely to reflect true disease patterns.

However, there are some limitations to keep in mind. Since the study relied on administrative data, it lacked detailed clinical information like symptoms, test results, or dietary habits. Also, because both conditions are relatively rare in the general population, the total number of people with both diseases was still fairly small, which can limit deeper analysis.

Moreover, since the non-arthritis control group was matched by age and gender to people with rheumatoid arthritis, it may not represent the broader population perfectly. This could slightly affect how the results compare to other studies.

Why Does This Matter for People With Celiac Disease?

This study highlights an important connection between two autoimmune conditions. If you or someone you know has rheumatoid arthritis—especially if you are a woman under 60—it may be worthwhile to talk to your doctor about the possibility of celiac disease, especially if you experience symptoms like unexplained digestive problems, fatigue, or nutrient deficiencies.

Currently, routine celiac screening is recommended for people with certain other autoimmune diseases, like type 1 diabetes or autoimmune thyroid disease. Rheumatoid arthritis has not traditionally been part of that list, but this study suggests it may deserve more attention—at least for certain patients.

By identifying celiac disease earlier in people with rheumatoid arthritis, doctors might be able to reduce complications, improve quality of life, and ensure proper nutrition through a gluten-free diet.

Read more at: frontiersin.org

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Celiac.com 06/21/2025 - Kare-Kare is a beloved Filipino dish known for its rich peanut sauce, tender meat, and vibrant vegetables. Traditionally made with oxtail, tripe, or pork hock, and accompanied by eggplant, banana blossoms, and long beans, Kare-Kare is a fixture at many Filipino celebrations and Sunday lunches. Its deep nutty flavor and signature golden hue come from ground roasted peanuts or peanut butter, combined with annatto (achuete) seeds for color. The dish has its roots in Pampanga, often called the culinary capital of the Philippines, and is said to have been influenced by Indian curry dishes introduced during the Manila-Acapulco galleon trade, though Kare-Kare contains no curry spices.

For those with celiac disease or gluten sensitivity, traditional Kare-Kare can pose challenges—particularly in the broth bases, sauces, and thickeners that may contain wheat-based ingredients. This unique gluten-free version maintains the dish’s iconic depth and texture by using certified gluten-free peanut butter, homemade oxtail broth, and gluten-free flour as a thickener. It’s a hearty, flavorful dish that stays true to its heritage while being safe for gluten-free eaters.

Ingredients

For the broth:

2 lbs oxtail, cut into pieces (or substitute with beef shank or pork hock)

10 cups water

1 onion, halved

2 cloves garlic, crushed

Salt, to taste

For the peanut sauce:

2 tablespoons annatto seeds (or use annatto powder)

¼ cup hot water (to steep seeds)

2 tablespoons neutral oil (like sunflower or canola)

3 tablespoons gluten-free all-purpose flour (or cornstarch as alternative)

½ cup natural, unsweetened gluten-free peanut butter

1 ½ cups reserved oxtail broth

Salt and freshly ground pepper, to taste

Vegetables:

1 small eggplant, sliced into thick rounds

1 cup banana blossoms (or hearts of palm), rinsed and sliced

1 bunch sitaw (long beans), cut into 3-inch pieces

1 small bunch bok choy or pechay, washed and trimmed

Optional for serving:

Steamed white rice

Gluten-free bagoong (fermented shrimp paste), or a gluten-free umami alternative like miso paste mixed with garlic

Instructions

1. Prepare the broth and meat:

Place the oxtail, water, onion, garlic, and a generous pinch of salt in a large stock pot. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone. Skim off any scum or excess fat as it cooks. Once done, strain and reserve 1.5 cups of the broth. Set the meat aside.

2. Make the annatto oil:

While the meat is cooking, soak annatto seeds in ¼ cup hot water for 10–15 minutes. Strain and discard the seeds, reserving the deep orange liquid. (If using powder, dissolve directly into hot water.)

3. Create the peanut sauce:

In a saucepan over medium heat, combine the oil and annatto liquid. Whisk in gluten-free flour and cook for about 2 minutes to form a roux. Stir in the reserved broth slowly while whisking continuously to avoid lumps. Add the peanut butter and stir until the sauce is smooth and thick. Season with salt and pepper to taste. Simmer for 5 minutes to let the flavors meld.

4. Cook the vegetables:

Steam or blanch the eggplant, banana blossoms, long beans, and bok choy until just tender. Drain and set aside.

5. Assemble the dish:

In a large pot, combine the cooked oxtail and the peanut sauce. Simmer together for 5–10 minutes to coat the meat fully and warm it through. Gently fold in the cooked vegetables or arrange them on top before serving.

6. Serve:

Ladle the Kare-Kare into a large serving bowl and serve hot with steamed white rice and a side of gluten-free fermented shrimp paste or a suitable umami substitute.

Conclusion

This gluten-free version of Kare-Kare preserves everything people love about the traditional Filipino stew—its creamy peanut sauce, tender meat, and colorful vegetables—while being mindful of those who must avoid gluten. Whether you're celebrating a special occasion or simply craving a taste of home, this dish brings cultural comfort without compromise. With just a few careful ingredient choices, Kare-Kare can be a safe and satisfying meal for anyone managing celiac disease or gluten sensitivity.

Celiac.com 06/20/2025 - Celiac disease is an autoimmune condition triggered by eating gluten, a protein found in wheat, barley, and rye. For people with this condition, the only effective treatment is a strict, lifelong gluten-free diet. While this diet can help control symptoms and prevent long-term damage to the small intestine, it also introduces significant lifestyle challenges. One of the most important, yet often overlooked, areas affected is a person’s relationship with food and how it impacts their everyday life. This new study explores exactly that—how food affects quality of life for people living with celiac disease.

What Is Food-Related Quality of Life?

Food-related quality of life is a term that refers to how food and eating influence a person’s social, emotional, and psychological well-being. It includes everything from enjoying meals with friends and family, to feeling confident when eating out, to the stress and anxiety of avoiding foods that could cause serious illness. For someone with celiac disease, these issues become especially complex. Every bite they take must be carefully monitored to avoid gluten exposure, which can not only trigger symptoms but also lead to long-term health damage.

This study set out to measure food-related quality of life in adults with celiac disease using a specialized questionnaire designed just for this purpose. It also explored which factors—such as age or the number of symptoms—might influence how a person feels about food in their daily life.

Who Participated in the Study?

A total of 138 adults with medically diagnosed celiac disease took part in the study. They answered a questionnaire designed to assess how their condition affects their relationship with food. The group included a mix of ages and slightly more women than men. The average age of participants was just over 52 years old, but people of all adult age groups were included.

In addition to the questionnaire, participants shared basic information about their health and symptoms, including how many ongoing gastrointestinal issues they were dealing with.

What Did the Study Find?

Overall, the research confirmed that food-related quality of life is noticeably affected in people with celiac disease. However, the impact is not the same for everyone. Some groups reported a much more difficult experience than others.

Younger Adults Reported the Most Challenges

The study found that younger adults—especially those between the ages of 18 and 35—had the lowest food-related quality of life scores. These individuals may be at a stage in life where social events often revolve around food and dining out, which can be especially challenging when living with dietary restrictions. Their average score was significantly lower than older adults, who seemed to manage the dietary limitations more easily or had adapted better over time.

More Symptoms = Lower Quality of Life

People who reported having more gastrointestinal symptoms also scored lower on the food-related quality of life scale. Those with four or more ongoing symptoms had a particularly difficult time, suggesting that continued symptoms despite following a gluten-free diet can make eating even more stressful. This might be due to worries about hidden gluten, anxiety over possible contamination, or ongoing damage from past gluten exposure.

Social and Emotional Impact

While the study focused mainly on data and scores, it reflects deeper emotional and social realities. People with celiac disease often face food-based isolation. They may avoid restaurants, travel, or even family gatherings out of fear of getting sick. Some report feeling like a burden or different from others, and many struggle with the constant vigilance required to stay safe. These experiences can take a toll on mental health, self-esteem, and overall enjoyment of life.

What Can Be Done to Improve the Situation?

This study highlights the need for more support for people living with celiac disease—support that goes beyond diet advice. While dietitians can help patients identify safe foods, many people may also benefit from psychological support to cope with the social and emotional effects of their condition. Counseling, support groups, and public awareness efforts could all play a role in helping people live more fully and comfortably with celiac disease.

In particular, younger adults may need targeted support as they navigate school, dating, and social events—all areas of life where food is often a central part. Likewise, individuals who continue to have symptoms despite their best efforts at following a gluten-free diet may need more in-depth medical evaluations and tailored advice to improve their experience with food.

Why This Research Matters for People with Celiac Disease

Celiac disease is often seen as a “diet-managed” condition, but this study shows that the impact of the disease goes far beyond what is on the plate. Food is deeply connected to identity, culture, and community. For people with celiac disease, the constant need for caution can lead to emotional stress, social isolation, and reduced quality of life.

Understanding how food impacts well-being gives healthcare providers and researchers a better starting point for offering real help. This could mean developing better educational tools, creating more inclusive food options, or investing in psychological services for those who need them. By paying closer attention to food-related quality of life, the medical community can improve how celiac disease is treated and understood—not just medically, but also personally.

In short, this research sends a clear message: improving life with celiac disease means more than just removing gluten. It means supporting people in every aspect of how they live, eat, and connect with others.

Read more at: onlinelibrary.wiley.com

Celiac.com 06/19/2025 - For the 1% of the global population with celiac disease and the millions more with gluten sensitivity, wheat has long been a dietary enemy. But a groundbreaking genetic discovery could change that—by deleting key wheat proteins that trigger immune reactions without sacrificing baking quality.

This article explores how scientists are modifying wheat to reduce celiac disease risks, what this means for gluten-sensitive individuals, and whether safer wheat could become a reality in the future.

The Problem: Why Wheat Triggers Celiac Disease

Celiac disease is an autoimmune disorder where gluten—a protein found in wheat, barley, and rye—triggers an immune attack on the small intestine. Even tiny amounts can cause digestive damage, nutrient malabsorption, and long-term health risks.

Key Culprits: Gliadins and Glutenins

Gliadins (particularly α-gliadins) contain immunodominant epitopes—protein sequences that provoke strong immune reactions in celiac patients.

Glutenins contribute to dough elasticity but also contain some problematic peptides.

The D genome of wheat (chromosome 6D) carries the most harmful epitopes, including the highly reactive 33-mer peptide.

For celiac patients, avoiding gluten entirely is currently the only solution. But what if wheat itself could be modified to be less toxic?

The Breakthrough: Deleting Harmful α-Gliadins from Wheat

A 2025 study published in Theoretical and Applied Genetics reveals a major step toward low-immunogenicity wheat. Researchers used gamma radiation-induced mutations to delete α-gliadin genes from wheat’s three genomes (A, B, and D).

Key Findings:

1. Δgli-D2 deletion (on chromosome 6D) had the biggest impact:

Removed 81% of immunodominant epitopes (including the notorious 33-mer peptide).

Unexpectedly improved gluten strength—better for breadmaking.

No negative effects on yield or protein content.

2. Δgli-A2 and Δgli-B2 deletions also reduced harmful peptides but had less effect on baking quality.

3. Combining Δgli-D2 + Δgli-A2 deletions removed even more toxic peptides without harming wheat performance.

Why Does This Matter for Celiac Patients?

Reduced exposure to major triggers could lower celiac disease risk in genetically susceptible people.

Not yet "celiac-safe" (other gluten proteins still contain minor epitopes), but a major step forward.

Future wheat strains could be engineered to be even safer using CRISPR or other gene-editing tools.

Surprising Bonus: Stronger Gluten, Better Baking

Ironically, removing harmful α-gliadins actually improved wheat’s functionality:

How Δgli-D2 Boosts Gluten Strength:

The D-genome α-gliadins contain 7-cysteine (7-CYS) variants that act as "chain terminators"—limiting gluten polymer growth.

Deleting them allows glutenin polymers to grow longer, resulting in:

Stronger dough

Better bread rise

Improved elasticity

Real-World Impact:

Bakers could get higher-quality flour with fewer additives.

Gluten-sensitive individuals might tolerate small amounts (though more research is needed).

The Future: Toward Truly "Celiac-Safe" Wheat?

While this discovery is promising, fully non-toxic wheat is still years away.

Next Steps in Research:

Combining deletions (Δgli-D2 + Δgli-A2 + ω-gliadin knockouts) to remove more epitopes.

Using CRISPR to precisely edit out harmful sequences without losing baking quality.

Human trials to see if modified wheat reduces celiac reactions.

Challenges Ahead:

Not all toxic peptides are gone—LMW and HMW glutenins still contain some.

Regulatory & consumer acceptance—GMO wheat faces skepticism in some markets.

Strict celiac diets will still be necessary until 100% safe wheat is achieved.

What This Means for Gluten-Sensitive Individuals

Short-Term (Next 5-10 Years):

New wheat varieties with fewer triggers may enter the market.

Reduced risk of accidental gluten exposure in processed foods.

Possible "low-gluten" products for those with mild sensitivities (not celiacs).

Long-Term (10+ Years):

Potential for "celiac-safe" wheat if all harmful epitopes are removed.

Reduced celiac disease incidence if children grow up eating safer wheat.

Conclusion: A Hopeful Step Forward

This research proves that science can make wheat safer without sacrificing quality. While fully gluten-free diets remain essential for celiac patients today, the future could bring:

Wheat with minimal toxicity

Better-tasting gluten-free alternatives

Reduced celiac disease risk worldwide

For now, the Δgli-D2 deletion is a major milestone—one that could transform both agriculture and public health.

Key Takeaways:

Deleting α-gliadins from wheat’s D genome removes 81% of major celiac triggers.

It also unexpectedly improves gluten strength—better for baking.

Combined with other deletions, future wheat could be far less immunogenic.

Not yet safe for celiacs, but a promising step toward "low-gluten" wheat.

Would you try products made from this modified wheat? Let us know in the comments!

Read more at: link.springer.com

Celiac.com 06/16/2025 - For people with celiac disease or gluten sensitivity, avoiding gluten is a daily challenge—from scrutinizing food labels to worrying about cross-contamination in restaurants. But what about kissing? Can a simple peck from a partner who just ate gluten trigger a reaction?

A groundbreaking study presented at Digestive Disease Week® (DDW) 2025 finally provides answers—and the findings may bring relief to gluten-free individuals who fear romantic intimacy could put them at risk.

The Kissing Study: What Researchers Discovered

Led by Dr. Anne Lee, assistant professor of nutritional medicine at Columbia University, the study aimed to measure whether gluten could transfer from one partner’s mouth to another’s through kissing.

How the Study Worked:

10 couples participated, each with one partner who had celiac disease.

The non-celiac partner ate 10 saltine crackers (containing gluten).

Couples then engaged in a 10-second kiss under two conditions:

No water – Kissing immediately or after 5 minutes.

After drinking 4 ounces of water – To see if rinsing reduced gluten transfer.

Researchers measured gluten levels in the saliva of the celiac partner after each kiss.

Key Findings:

Gluten transfer was minimal in all cases.

Drinking water before kissing reduced gluten levels even further.

All measured gluten amounts were below 20 ppm (the FDA’s safe threshold for gluten-free foods).

Conclusion: Kissing is unlikely to pose a significant gluten exposure risk—especially if the gluten-consuming partner drinks water first.

What This Means for People with Celiac Disease

For those with celiac disease, even tiny amounts of gluten can trigger an immune response, damaging the small intestine over time. Until now, many feared that kissing a partner who recently ate gluten could be risky.

Good News for Relationships:

No need to avoid kissing after a partner eats gluten.

No need to enforce strict mouth-cleaning rituals (like brushing teeth or using mouthwash).

Simply drinking water before kissing reduces any residual gluten to safe levels.

Why This Matters for Non-Celiac Gluten Sensitivity (NCGS):

While NCGS doesn’t cause intestinal damage, it can still lead to bloating, fatigue, headaches, and brain fog. The study suggests that:

Casual kissing is likely safe.

If symptoms occur, water rinsing may help further reduce exposure.

Practical Advice for Gluten-Free Kissing

While the study is reassuring, some may still prefer extra precautions. Here’s how to minimize risk:

1. Drink Water Before Kissing

A small glass (4 oz) significantly lowers gluten residue in saliva.

2. Wait a Few Minutes After Eating Gluten

Saliva naturally clears food particles over time.

3. Avoid Deep Kissing Immediately After a Gluten Meal

Brief pecks are safer than prolonged kissing right after gluten consumption.

4. Brush Teeth or Use Mouthwash for Extra Caution

Not strictly necessary, but may ease anxiety for highly sensitive individuals.

Why This Study Matters

Before this research, no scientific data existed on gluten transfer through kissing. Many celiac patients reported:

Fear of intimacy due to gluten concerns.

Strict rules (like no kissing for hours after gluten meals).

Relationship strain from constant worry.

Now, doctors can confidently reassure patients: "You don’t have to go to extreme measures."

Final Verdict: Kiss Without Fear (But Maybe Sip Water First)

For people with celiac disease or gluten sensitivity, kissing a gluten-eating partner is far less risky than previously thought. While trace gluten may transfer, it’s well below harmful levels—especially with a simple water rinse.

Key Takeaways:

Kissing is safe for celiac patients.

Drinking water before kissing reduces gluten further.

No need for extreme avoidance—enjoy intimacy without fear.

This research offers peace of mind to gluten-free individuals, proving that love doesn’t have to come with dietary restrictions.

Read more at: eurekalert.org

Watch the video version of this article:

Celiac.com 06/14/2025 - Planning a getaway to the sun-soaked coasts, historic cities, and culinary delights of Spain is an experience filled with anticipation. For individuals with celiac disease, however, that excitement also comes with a need for extra care and preparation. Fortunately, Spain is increasingly gluten-aware, and many options are available for those who need to avoid gluten while traveling. From savoring classic Spanish cuisine to finding celiac-safe supermarkets, restaurants, and hotels, this comprehensive guide will help ensure your trip is both delicious and safe. Join us on a gluten-free journey through Spain as we explore how to book flights with gluten-free meals, secure gluten-friendly accommodations, navigate Spanish grocery stores, enjoy safe dining at restaurants, and pack the right snacks for the road.

With just a bit of planning, your trip to Spain can be a celebration of both culture and cuisine. Get ready to enjoy vibrant flavors, warm hospitality, and unforgettable sights while keeping your gluten-free lifestyle on track.

Booking a Gluten-Free Meal on Your Flight

When planning your journey to Spain, it’s important to ensure your flight caters to your dietary needs. Many international airlines offer gluten-free meal options for long-haul flights, including Iberia, Vueling, Air Europa, British Airways, Lufthansa, Delta, and United. Always request a gluten-free meal when booking your ticket, and follow up with the airline closer to your departure to confirm the request.

Regardless of your airline’s offerings, it’s wise to pack your own gluten-free food to avoid surprises. Bring sandwiches made with gluten-free bread, protein bars, fruit, nuts, or gluten-free crackers. Being prepared can help you start your vacation stress-free and well-fed.

Booking Gluten-Friendly Hotels and Vacation Rentals in Spain

To find gluten-aware accommodations in Spain, use apps like Booking.com, Expedia, and TripAdvisor. Many Spanish hotels, especially in cities like Barcelona, Madrid, and Seville, are familiar with dietary restrictions and can accommodate gluten-free needs if given advance notice.

For more control over your meals, consider a vacation rental through Airbnb, Vrbo, or HomeToGo. Access to a kitchen makes it easier to prepare safe meals using ingredients you trust, which is especially helpful when exploring less touristy areas.

Staying at Spanish Resorts or Paradores

Resorts and Paradores (state-run historic hotels) in Spain offer excellent service and are often willing to accommodate dietary restrictions. Here are some notable options:

Paradores de Turismo: These luxury hotels in castles, monasteries, and historic buildings often have onsite restaurants and may offer gluten-free menus upon request.

Barceló Hotels & Resorts: With locations throughout Spain, Barceló properties typically offer buffet and à la carte dining with gluten-free selections available.

Meliá Hotels International: Meliá hotels, found in major cities and coastal resorts, have gluten-free meal options and cater to dietary needs.

Globales Hotels: These family-friendly resorts offer gluten-free food labeling at their buffets and have staff trained to support food allergies and celiac disease.

Contact the hotel in advance and let them know your gluten-free requirements. Many resorts will work with you to plan meals that are both delicious and safe, especially when given notice before your arrival.

How to Eat Gluten-Free in Spanish Restaurants

Spanish cuisine includes many naturally gluten-free dishes, but always double-check ingredients and preparation methods. Apps like Yelp, TripAdvisor, and Find Me Gluten Free can help you locate restaurants that cater to gluten-free diners. In Spain, look for restaurants certified by FACE (Federación de Asociaciones de Celíacos de España) for added peace of mind.

Tortilla Española (Spanish omelette with potato and egg)

Paella (rice dish – ensure broth and seasoning are gluten-free)

Jamón Ibérico (cured ham)

Chorizo (check for gluten-free varieties)

Pimientos de Padrón (fried green peppers)

Gazpacho and Salmorejo (cold soups – verify thickeners)

Grilled fish and meats (a la plancha)

Pulpo a la Gallega (Galician-style octopus)

Tapas – inquire about breading, flour use, and sauces

Always ask if the dish contains "harina de trigo" (wheat flour) or "pan rallado" (breadcrumbs). Be cautious of sauces, soups, and fried foods which may be cross-contaminated. Below is a restaurant card you can show staff:

Gluten-Free Spanish Restaurant Card:

Spanish Foods That Often Contain Gluten

Croquetas – usually made with wheat flour

Churros – made with wheat flour

Albóndigas – check for breadcrumbs or wheat in the sauce

Empanadas – traditional versions contain wheat

Tapas with battered or breaded items

Beer – traditional Spanish beers contain barley

Soups thickened with flour or using bouillon cubes

Many of these items are available in gluten-free versions in Spain, especially in cities with large tourist populations. Always ask or check packaging for “sin gluten” (gluten-free) labeling.

Finding Gluten-Free Foods in Spanish Supermarkets

Major Spanish Supermarket Chains with Gluten-Free Options:

El Corte Inglés / Hipercor

Mercadona

Carrefour

Alcampo

Eroski

Lidl (some gluten-free products available)

Aldi (look for "sin gluten" labels)

Popular Spanish Gluten-Free Brands:

Dr. Schär

Adpan

Santiveri

Proceli

NutriFree

Gullón (has a gluten-free product line)

Look for gluten-free sections or ask a store associate for products “sin gluten.” Many items will also carry the official FACE certification symbol.

The Importance of Packing Gluten-Free Snacks and Sandwiches While Traveling

Always carry gluten-free snacks when on the move. Whether on planes, trains, or local buses, it's not always easy to find safe food options at short notice. Good snack options include gluten-free granola bars, rice cakes, protein bars, trail mix, and homemade sandwiches. For longer stays, pack a small jar of nut butter or travel-safe bread.

With the right preparation, your trip to Spain can be as safe as it is delicious. Spain’s growing awareness of gluten-related conditions makes it one of Europe’s top destinations for celiac travelers. ¡Buen viaje!

Celiac.com 06/13/2025 - Tinolang Manok is a treasured staple in many Filipino households, known for its soul-warming simplicity and nourishing properties. Dating back to pre-colonial times, this ginger-infused chicken soup has long been enjoyed as a comforting dish, often served to the sick, the elderly, or nursing mothers due to its gentle flavor and revitalizing ingredients. Traditionally, Tinola was made with native chicken, green papaya, and chili leaves, simmered together in a light broth seasoned with ginger, garlic, and fish sauce. It reflects the Filipino approach to cooking: using local, fresh ingredients and infusing them with flavor through slow simmering rather than heavy spices.

Today, Tinolang Manok remains a cornerstone of Filipino cuisine, adapted to suit modern palates and available ingredients. It is naturally gluten-free when prepared with homemade broth and verified gluten-free condiments, making it a safe and hearty choice for individuals with celiac disease or gluten sensitivity. This recipe offers a deeply satisfying experience—light yet flavorful, rustic yet refined.

Gluten-Free Tinolang Manok (Ginger-Chicken Soup)

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients:

2 tablespoons neutral oil (coconut or avocado oil)

1 medium onion, sliced

5 cloves garlic, minced

2 tablespoons fresh ginger, julienned or sliced thinly

1 whole bone-in chicken (about 3 lbs), cut into serving pieces

6 cups homemade chicken broth or gluten-free verified stock

2 tablespoons gluten-free fish sauce (or to taste)

1 medium green papaya, peeled, deseeded, and sliced into wedges (or substitute chayote)

2 cups chili leaves (or substitute spinach or malunggay leaves)

1 teaspoon freshly cracked black pepper

Salt, to taste

Optional: 1 long green chili (siling haba), whole

Instructions:

Sauté aromatics: Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 2–3 minutes. Add garlic and ginger, and sauté for another 2 minutes until fragrant.

Brown the chicken: Add the chicken pieces to the pot. Cook for 5–7 minutes, turning occasionally, until lightly browned on the outside. This helps seal in the flavor.

Simmer the broth: Pour in the chicken broth and add the fish sauce. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes or until the chicken is fully cooked and tender.

Add the vegetables: Add green papaya (or chayote) slices and simmer for another 10–12 minutes, or until tender. If using, drop in the long green chili at this stage for a subtle spice.

Finish with greens: Stir in the chili leaves (or spinach) and cook just until wilted, about 1–2 minutes. Season with salt and pepper to taste.

Serve: Ladle hot soup into bowls, making sure each serving gets a good mix of chicken, papaya, and greens. Enjoy with steamed rice if desired.

Conclusion:

Tinolang Manok is more than just a meal—it’s a gesture of care, tradition, and healing. This naturally gluten-free version stays true to its roots while ensuring safety for those on restricted diets. Whether you’re fighting off a cold, feeding your family, or just craving something light and nourishing, this ginger-chicken soup will offer warmth, comfort, and a taste of Filipino heritage in every spoonful.

Celiac.com 06/09/2025 - Celiac disease is an autoimmune disorder where the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. The only current treatment is a strict, lifelong gluten-free diet, which can be challenging and socially limiting. Recent research has explored innovative strategies to induce immune tolerance to gluten, aiming to alleviate the burden of dietary restrictions for individuals with celiac disease.

The Innovative Strategy: Rapamycin–Gliadin Nanoparticles

Researchers have developed a novel therapeutic approach using composite nanoparticles that combine rapamycin, an immunosuppressive agent, with gliadin, a component of gluten. These rapamycin–gliadin nanoparticles are designed to be taken up by specific immune cells in the liver and spleen, particularly Kupffer cells (a type of liver macrophage) and splenic dendritic cells. The goal is to reprogram these cells to adopt a tolerogenic, or tolerance-promoting, phenotype, thereby reducing the immune system's adverse reaction to gluten.

Mechanism of Action: Metabolic Reprogramming and Immune Modulation

Upon administration in a mouse model of celiac disease, the rapamycin–gliadin nanoparticles were efficiently internalized by antigen-presenting cells. This uptake led to a significant shift in the metabolic pathways of these cells—from glycolysis (a form of sugar metabolism) to oxidative phosphorylation (a more efficient energy production process). This metabolic reprogramming was associated with increased levels of itaconate, a metabolite known to have anti-inflammatory properties.

The elevated itaconate levels contributed to the expansion of PD-L1-positive tolerogenic dendritic cells in the spleen and a reduction in pathogenic Th1 cells, which are typically involved in the inflammatory response to gluten. This shift in the immune cell population indicates a move toward immune tolerance.

Experimental Evidence: The Role of Itaconate

Further experiments demonstrated the crucial role of itaconate in this process. Bone marrow-derived macrophages from mice lacking the enzyme necessary for itaconate production failed to induce the tolerogenic dendritic cell phenotype upon treatment with the nanoparticles. However, when supplemented with a derivative of itaconate, these macrophages regained their ability to promote immune tolerance. This finding underscores the importance of itaconate in stabilizing the tolerogenic state of dendritic cells.

Clinical Implications: Toward a Tolerogenic Therapy for Celiac Disease

The study's findings suggest that rapamycin–gliadin nanoparticles can effectively reprogram immune cells to promote tolerance to gluten, thereby reducing intestinal inflammation and damage in celiac disease. This approach represents a significant advancement in the pursuit of antigen-specific immunotherapy for autoimmune diseases. By targeting the immune response at a cellular and metabolic level, this strategy holds promise for developing treatments that could allow individuals with celiac disease to tolerate gluten without adverse effects.

Conclusion: A Promising Path Forward

This research offers a compelling proof of concept for using metabolic reprogramming of liver and spleen immune cells to induce antigen-specific tolerance in celiac disease. By harnessing the body's own immune system and altering its response to gluten, this approach could pave the way for more effective and less restrictive treatments for celiac disease and potentially other autoimmune disorders.

Read more at: pubs.acs.org

Watch the video version of this article:

Celiac.com 06/07/2025 - In the heart of the Philippines, Ginataang Gulay has long been a beloved comfort food, blending the richness of coconut milk with the earthy freshness of local vegetables. "Ginataan" comes from the Filipino word "gata," meaning coconut milk, and refers to any dish cooked in this creamy, aromatic liquid. Ginataang Gulay, specifically, highlights how Filipino cuisine celebrates plant-based ingredients without compromising flavor. Traditionally served during family gatherings or humble everyday meals, this dish reflects the tropical abundance of the islands and the ingenuity of a cuisine that makes simple ingredients truly shine. Today, it's an easy favorite for gluten-free eaters worldwide, as its base ingredients are naturally gluten-free — just be mindful that any added sauces or thickeners are checked for hidden gluten.

Our version of Ginataang Gulay stays true to its rustic roots but introduces a colorful mix of vegetables that are easily available in most markets. It's a vibrant, hearty, and nourishing dish that not only fills your stomach but also connects you to centuries of culinary tradition. Best of all, it comes together with minimal effort, making it perfect for weeknights or lazy weekend dinners.

Ginataang Gulay Recipe

Ingredients:

2 tablespoons coconut oil (or any neutral oil)

4 cloves garlic, minced

1 small onion, sliced thinly

1 thumb-sized piece of ginger, peeled and julienned

1 cup squash (like kabocha or butternut), peeled and cubed

1 cup eggplant, cut into bite-sized pieces

1 cup string beans, trimmed and cut into 2-inch pieces

1 cup bok choy or pechay, chopped

1 cup coconut milk (full fat)

½ cup coconut cream (for extra richness)

1 tablespoon gluten-free tamari or coconut aminos

1 teaspoon fish sauce (optional; check it's gluten-free) or salt to taste

½ teaspoon ground black pepper

1–2 red chilies, sliced (optional for heat)

½ cup water (as needed to adjust consistency)

Cooked rice, for serving

Instructions:

Sauté Aromatics
In a large pan or wok over medium heat, warm the coconut oil. Add the garlic, onion, and ginger, and sauté until the onion becomes translucent and the mixture is aromatic, about 2–3 minutes.

Add Harder Vegetables First
Toss in the cubed squash and eggplant. Stir well to coat with the aromatics. Cook for about 5 minutes, stirring occasionally to prevent sticking.

Pour in Coconut Milk
Add the coconut milk and bring the mixture to a gentle simmer. Stir in the tamari (or coconut aminos) and fish sauce if using. Let the vegetables cook in the coconut milk for another 8–10 minutes, or until the squash is tender.

Add Remaining Vegetables
Stir in the string beans and bok choy. If the sauce looks too thick, add a little water to loosen it up. Simmer for another 3–5 minutes, until the greens are vibrant and just cooked through.

Finish with Coconut Cream
Pour in the coconut cream and season with black pepper. Add chilies if you like some spice. Give everything a final stir and cook for another minute, just to heat through.

Serve and Enjoy
Remove from heat and serve hot over steamed rice. Spoon plenty of the creamy coconut sauce over the top.

Final Thoughts:

Ginataang Gulay is more than just a vegetable stew; it's a creamy, comforting hug in a bowl that speaks to the heart of Filipino home cooking. This gluten-free version remains true to tradition while being accessible to modern kitchens anywhere in the world. Whether you're new to Filipino flavors or grew up with a pot of ginataan always bubbling away at home, this dish is sure to nourish your body and soul. Serve it simply with rice, or pair it with grilled seafood or meat for a fuller meal — either way, it’s an easy, wholesome way to celebrate the beauty of plant-based, gluten-free eating.

Celiac.com 06/06/2025 - Bistek Tagalog is a dish deeply rooted in Filipino culinary tradition, blending the Spanish influence of beef steak ("bistec") with native Filipino flavors of citrus and soy. Originally adapted during the Spanish colonization of the Philippines, this dish became a beloved everyday staple because of its bold, savory taste and simple preparation. It is traditionally made with thinly sliced beef marinated in a mixture of soy sauce, calamansi (a native citrus fruit), and garlic, then quickly pan-fried and topped with caramelized onions. Each Filipino household has its own slightly different take, making it a dish of endless variation and heartfelt nostalgia.

Today, we’re creating a gluten-free version of Bistek Tagalog by swapping out regular soy sauce for gluten-free tamari or coconut aminos, without losing any of its classic flavor. Whether served at a family gathering or a cozy weeknight dinner, this gluten-free Bistek Tagalog brings the same tender beef, silky onions, and tangy-savory sauce to your plate — a timeless taste that feels like home.

Bistek Tagalog Recipe

Ingredients:

1 pound beef sirloin or flank steak, thinly sliced against the grain

⅓ cup gluten-free tamari or coconut aminos

¼ cup freshly squeezed lemon juice or calamansi juice (if available)

4 cloves garlic, minced

1 large onion, sliced into rings

2 tablespoons coconut oil or any neutral oil

1 teaspoon black pepper

1 teaspoon coconut sugar or brown sugar (optional, for a hint of sweetness)

¼ cup water (optional, for a saucier version)

Steamed rice, for serving

Instructions:

Marinate the Beef
In a bowl, combine the sliced beef, gluten-free tamari (or coconut aminos), lemon or calamansi juice, minced garlic, and black pepper. Toss well to coat. Cover and marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Cook the Onions
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the onion rings and sauté until softened and lightly caramelized, about 5 minutes. Remove the onions from the pan and set aside.

Sear the Beef
In the same pan, add the remaining tablespoon of oil. Increase the heat to medium-high. Add the marinated beef slices (reserve the marinade) in a single layer. Sear for about 1–2 minutes per side until browned but not overcooked. Cook in batches if necessary to avoid overcrowding.

Make the Sauce
Once all the beef is seared, return it all to the pan. Pour in the reserved marinade and add a splash of water if you prefer more sauce. Stir in the coconut sugar if using. Let everything simmer gently for 3–5 minutes, allowing the beef to absorb the sauce.

Finish the Dish
Add the sautéed onions back into the pan. Toss everything together until the onions are warmed through and coated with the sauce.

Serve and Enjoy
Serve hot over steamed rice, spooning extra sauce over the top for maximum flavor.

Final Thoughts

Bistek Tagalog is a beautiful example of how Filipino food evolves — borrowing from outside influences yet transforming into something uniquely its own. This gluten-free version preserves all the iconic elements: the melt-in-your-mouth beef, the zingy citrus, the deep umami from the tamari, and the sweetness of caramelized onions. Whether you're following a gluten-free diet or simply exploring new flavors, this dish is a perfect way to experience a taste of the Philippines at your own table. It's proof that even with small ingredient swaps, tradition and comfort can still live vibrantly on every plate.