Gluten Free News

Have you heard people say that they can eat gluten-containing foods in Europe and they can't in the US? Here's why they may be saying that.Anyone with Celiac Disease should never eat gluten, in any country.

Gluten Concerns at the DentistHidden Sources: Standard dental supplies like prophy pastes, fluorides, and numbing agents can occasionally contain gluten additives.Action Steps: Always notify your dental office ahead of time about celiac disease, ask them to check product ingredient sheets, or request that they use allergen-safe or explicitly gluten-free alternatives.

Michael Savett, founder of Gluten Free Philly, is the gluten free Guru of the Philadelphia area. For over a decade, he’s galvanized the gluten free community around his weekly posts about restaurant news, product releases and events. Michael has organized the Delaware Valley’s more than two dozen dedicated gluten free restaurants, bakeries and businesses in his Gluten Free Philly app and website. An even longer list, full of businesses with gluten free offerings, is housed in the Gluten Free Philly app [iOS and Android] and on the Gluten Free Philly website.

What food is permissible to carry on to a flight? Listen for all the details!Double-check that the food item that you want to fly with isn’t in the TSA list of prohibited items. If still in doubt, try the “What Can I Bring?” feature on the MyTSA app and website, or snap a photo of the item and send your question directly to the TSA via X (@AskTSA), Facebook Messenger, Apple Business Chat (AskTSA), or text ‘Travel’ to AskTSA (275-872). 

On today's Celiac Project Podcast:Registered dietitian Erin Kenny, founder of The Celiac Space, returns to the podcast to discuss what happens when people with celiac disease still don't feel well, even after following a strict gluten free diet. Erin explains the differences between celiac disease and non-celiac gluten sensitivity, common conditions that can mimic gluten exposure, how to interpret celiac blood work, and why balancing gut healing with living a full life is so important. It's an informative conversation filled with practical advice for anyone navigating life with celiac disease.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

Key Lime Dip: three ingredients, stir, chill and done. Simple dishes have always been jam but even more so lately. This Key Lime Dip is the perfect cool ending to a meal or whenever you want something sweet. Bonus: It’s made with greek yogurt so it could count as breakfast 👍🏻Recipe: mix 1/2 cup of lime juice with a 32 oz container of plain greek yogurt and 7 oz. (1/2 can) of sweetened condensed milk. Chill for at least 2 hours. Serve with graham crackers or fruit for dipping.

Fallacy: Wheat-based sourdough bread is not safe for someone with Celiac or Gluten Sensitivity to eat. There is nothing about the fermenting process that "neutralizes" the gluten.Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/

On the latest Celiac Project Podcast: Cam shares highlights from a spring road trip to Asheville, NC, and the Smoky Mountains of Tennessee. From dedicated gluten free restaurants and incredible comfort food to mountain golf and scenic views, he recounts a memorable gluten free travel experience packed with great eats, fun adventures, and plenty of tips for anyone planning a visit to the area.Listen to the full episode here: celiacprojectpodcast.libsyn.com

The ingredient maltodextrin can be made from wheat starch, but most commonly it's made from cornstarch. It's considered gluten-free regardless of starch source. Wheat starch and wheat starch hydrolysates may be included in foods labeled gluten-free provided that use of the ingredient does not cause the food product to contain a level of gluten at or above 20 ppm.Products certified gluten free that contain maltodextrin are considered safe to eat.