Celiac.com 11/28/2019 - Traveling gluten-free can be a challenge. Airports, train stations and the like are not famous gluten-free food destinations, and often feature few to no gluten-free options. For that reason, it's good practice to bring your favorite gluten-free food and snacks, just to be sure.

Here's a quick, handy travel guide to great gluten-free food and snacks to have on hand when you're traveling, especially if you're traveling long distances by train, boat, or air.

Handy Gluten-Free Foods to Take Along When Traveling

1. Snack Bars - Carry a few of your favorite gluten-free snack bars.
2. Nuts - Carry a plastic bag of your favorite nuts, like almonds, cashews, pistachios, etc.
3. Trail Mix - Trail mixes with dried fruits and nuts can come in handy, and they also give you some protein and fiber.
4. Fresh Vegetables - Carry a plastic bag of carrot, and celery sticks for some nutritious, portable food realness.
5. String Cheese - String cheese travels well, and often comes in individual servings. 
6. Crackers - Pair your favorite gluten-free crackers with some cheese and vegetable sticks, and you've got a small meal that can help keep you going between gluten-free meals.
7. Cheetos, Corn-Nuts, Doritos, and Other Snacks - Here are several lists of popular, readily available snack brands, like Cheetos, Corn-Nuts, Doritos, and the other snacks that are gluten-free, or gluten-safe, and might just save you in a pinch.
8. Chinese Fried Rice - Most airlines will allow you to bring in outside food, and one of our favorite options is our favorite, trusted Chinese fried rice. Buy a takeaway box before you head to the airport, and prepare for jealous fellow travelers to admire your gluten-free ingenuity, and culinary good sense. Make sure it's gluten-free and has no soy sauce, or gluten-free soy sauce.
9. Yogurt - Yogurt usually travels well, and can be supplemented with blueberries, raisins, nuts, or other treats for a more robust snack
10. Fresh Fruit Slices - Toss some sliced apples in lemon juice to prevent browning, and toss them into a plastic bag for a tasty, nutritious on-the-go snack.

Also, here are some tips from Celiac.com's Gluten-Free Forum that talk about how to eat gluten-free in restaurants. 

Also, here's a List of Twenty Foods You Might Be Surprised Are Gluten-Free

Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.

Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.

Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with five cities making the top 10. Chicago, in particular, is a real haven of gluten-free fare, with 240 celiac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.

The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.

Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.

The full top ten gluten-free cities are shown in the graphic below (Image Below:  https://www.travelsupermarket.com/en-gb/holidays/gluten-free-cities/):

Celiac.com 05/11/2018 - Nestled in the foothills of Tuscany just a few miles north of Lucca, the Italian village of Fabbriche di Vallico is home to a famous chestnut mill that still produces chestnut flour. One of a very few in existence, and one of just two left in the region, the town’s mill is the only one to produce exclusively gluten-free flour. 

In fact, this quiet village about forty miles northwest of Florence has been making gluten-free chestnut flour since 1721. These days the town is known for for its hotels, such as the Renaissance Tuscany II Ciocco Resort & Spa that overlooks the Lucca valley. 

The hotel offers tours to the traditional Fabbriche di Vallico mill, which produces exclusively gluten-free flour, where guests can learn about the ancient tradition of grinding autumn chestnuts into sweet gluten-free chestnut flour and maybe even meet mill owner Fosco Bertogli, who's revived the nearly 300 year tradition.

After the tour, visitors can learn to make pasta from these chestnuts with the property's head chef.

Mr Bertogli tells me his "passion" is what got the mill running again in 1999. He sells the delicious, high quality chestnut flour for between ten and 12 euros for a one kilogram bag.

Read more about this romantic gluten-free travel experience at DailyMail.co.uk.

Celiac.com 09/05/2017 - Did you know that it's not uncommon for many McDonald's stores in Europe to offer gluten-free buns?

If you're lucky enough to find yourself in Europe any time soon, here's a quick list of European countries where you can get Gluten-Free McDonald's Buns. Remember, not every McDonald's location offers gluten-free options, so always check first.

Numerous McDonald's restaurants in these countries offer gluten-free bun options:

• Austria
• Denmark
• Finland
• Hungary
• Italy
• Norway
• Portugal
• Spain
• Sweden
• Switzerland
• The Netherlands

The bigger question is when will they offer gluten-free buns in the USA?

Celiac.com 05/27/2017 - The folks in Norwich, England know a thing or two about fish and chips. So does Lucy's Chips, which has operated a popular stall on Norwich market for the last 40 years.

So, many people were likely surprised to see Lucy's suddenly double in size. And likely even more were surprised to see Lucy's offer a gluten-free version of their popular fish and chips, each prepared in separate areas.

But Lucy's Chips stall is now under new management, which has driven both the expansion, and the introduction of a new menu to to broaden the appeal of their already popular staples.

Lucy's had already begun frying its chips in vegetable oil to appeal to vegetarians, and their new menu now boasts a range gluten-free items, including gluten-free versions of unusual products, including battered halloumi, toad in the hole and calamari.

Barclay Gray, 50, from Sprowston, who runs the stall, said: "Before we were just chips and sausages but…we now have loads of different items available at the stall…to cater to vegetarians and gluten intolerant people.

Mr Gray explained that the recent expansion means that he can fry his fish and gluten-free products separately.

Even though Lucy's is under new management, says Mr. Gray, "It has been kept in the family. We're just carrying on and improving where we can."

Both Mr, Gray and his customers seem pleased with the changes. "The reaction has been very good. Customers have said that the stall looks lovely, they're so pleased that they can now get gluten free fish and chips."

If you find yourself in Norwich, and get the urge for some tasty gluten-free fish and chips, be sure to look for Lucy's at the Norwich market. If you do, be sure to send us a note about your experience.

Read more at EDP.co.uk

Celiac.com 08/31/2015 - It is possible that Oregon could be one of the gluten-free friendliest places on Earth. I had never been there before, but after a road trip to Oregon this summer I will definitely be back.

One interesting thing that I already knew about Oregon before my trip was that, for some reason, it is a hotbed for the test marketing of new gluten-free products. Many large corporations roll them out there first, before launching them in other states. These companies also pump a lot of marketing money into Oregon to promote these products—on a level that I've not seen in other states. Here is a picture that I took in downtown Portland of a huge billboard for Coors Peak Copper Lager. Not only can I not find this new gluten-free beer anywhere in the California Bay Area, but I also have never seen advertising done here on this scale for any gluten-free product.

Perhaps due to Oregon's history of being very progressive when it comes to food and beverage trends—for example the microbrewery and organic food movements took hold there very early on—it seems that the gluten-free food movement has also progressed there faster and is far more mature than many other places that I've been. This was very apparent to me when I first crossed the border and stopped at a Subway and found that they offered a gluten-free sub roll option, and the staff was well-trained in how to prepare my sandwich in a way that would minimize any cross-contamination risks.

Besides large corporate chain restaurants which offered unexpected gluten-free options, every local or family owned restaurant that I ate in also offered gluten-free options and/or a gluten-free menu. In fact, there is even a huge food truck culture in downtown Portland that is centered in parking lots near the China Town area, and many of these trucks advertise that they are either entirely gluten-free or have gluten-free options.

So you may be wondering where I came up with “ Gluten is the New Al Qaeda” in the title of this article? While in Portland I visited their huge “Portland Saturday Market,” which covers most of the waterfront in the downtown area on Saturdays and Sundays from March through Christmas. In one of the booths I found a vendor who was selling t-shirts and tote bags with this phrase on it, and since I happened to need a tote bag I picked one up. Looking back on this trip now I believe that this vendor's idea pretty much summed up my gluten-free experiences in Oregon—where those who are gluten-free will find many like minded people and therefore wont' have to waist much time explaining themselves when they order food—and a place where gluten is now being avoided by many Oregonians like most people in the world hope to avoid Al Qaeda!

Celiac.com 06/02/2015 - Consider the real estate saying about: Location, location, location. Now, ask yourself how far would you go for a good gluten-free pizza?

Or, alternatively, imagine yourself out in the middle nowhere, the middle of the pacific ocean, say, and ask yourself how over-the-top happy would you be to discover a floating bar serving cold beverages and wood-fired gluten-free pizzas?

I'm guessing you would be very happy. You might even say you were on "Cloud 9." And, if you happened to be in Fiji, you would be correct.

For Cloud 9 is the name for a bar and restaurant that floats off the west coast of the pacific island of Fiji, boasting a full bar, and wood fired Italian-style pizzas, including, yes, gluten-free pizzas.

So, if you're lucky enough to find yourself in Fiji, and catch a boat or jet ski tour from the main island of Viti Levu, you can reach the picturesque oasis in about 45 minutes.

Once there, you can take a seat at the bar, or grab a daybed or hanging chair. Feel free to plunge off the deck at any time and splash and frolic in the crystal clear blue water, while your gluten-free pizza cooks to perfection.

Sipping your beverage of choice, nibbling away pizza as you ponder the sunny azure splendor of it all, I'm sure you'll feel that your pizza is, if the not best in the world, very much the most amazing.

Cloud 9 even has DJs on the weekend and can accommodate weddings.

For more information on Cloud9, including information on transportation from Fiji, check out the Open Original Shared Link

Celiac.com 07/24/2014 - People that have celiac disease know one of the main concerns is avoiding gluten when they have meals. Their second biggest concern is the possible co-mingling of ingredients that can contaminate otherwise gluten-free food! So how do you eat at restaurants when you have celiac and still have peace of mind?

Here is how:

1. Before you are to go out to a restaurant call ahead and ask for the manager, find out if they do offer gluten-free meals that are carefully prepared for people with food allergy (If you are unable to call ahead go online and look the restaurant up to see if they offer a gluten-free menu or gluten-free meal selections, if need be email them). Also ask if the restaurant prepares gluten-free meals in a separate area, and if the restaurant uses different cooking utensils for gluten-free meal preparation.
2. When you arrive at the restaurant that you have confirmed has gluten-free meals, let your server know you have a "Gluten Allergy" (ok, you can use different terms, and this isn't correct, but it conveys necessity instead of trend) and must eat gluten-free. Ask for a gluten-free menu, if they did not offer one to you. If you feel comfortable ask to speak with the manager or chef at your table, so they know that you have a medical need for a gluten-free diet.
3. Let your favorite restaurants know that you want gluten-free meal selections and a gluten-free menu if they do not offer that yet. Do not be afraid to ask! Also, online there are cards you can print out and take to restaurants that you can give to server, manager or chefs to let them know that you are in need of a gluten-free diet.

Some restaurants are now getting trained for gluten-free food preparation through National Foundation for Celiac Awareness (NFCA) and Great Kitchens, so that all the staff is fully prepared and educated on how to handle safe preparation of meals for celiac and gluten intolerant individuals.

Talk about peace of mind; if a restaurant has had the gluten-free food training, know you are safe to eat gluten-free meals there!

Celiac.com 08/06/2013 - I recently went camping with a good friend of mine and her boyfriend. This was a last minute trip that I knew I was kind of going solo. I have never been camping without a partner or at least a tent mate. So this was the first time I only had to think of me. How cool is that?!

I start every out of town adventures the same way—I make a trip calendar to plan out my clothes, meals and supplies (If I could only show you guys all the lists I make!).  I find that when I'm camping there is a level of community in the supplies and food department. I forgot forks, no worries buddy I brought extra. Try this, I made it myself or I brought too many hot dogs, eat them. This can be dangerous for a celiac. No one wants to be the guy that has to read everything in sight before they touch it. Or maybe you do, that's cool too—be yourself. I have always subscribed to the theory that if I don't know what it is or what's in it, I simply say "no thank you," even if it kills me to say no, and makes me think about how yummy that thing could have been.

The day before I went camping I took my list and headed to the grocery store. When I got home and packed I was pretty happy with my haul. I know that I have a lot—more than enough to feed myself for the trip, including snacks. I am self-sufficient…as long as they have some sanitizer and some biodegradable soap for dishes. But I had everything else I needed...I hoped.

To my delight and surprise my lovely friend and her lovely boyfriend had over-packed in the food department with stuff that happened to be gluten-free. I know that some things she would have packed with me in mind (thank you Lindsay!), but other things were as much a surprise to her as they were to me. Between the both of us we all ate like kings that weekend!

It is a bit difficult to write about gluten-free trials and tribulations when everything works out. Where there is no worry about cross-contamination or drunken mix-ups. I was the only person to bring out "bread." I found some hotdog buns that looked promising. They got toasted over the fire in a wire basket thing and were so good!

There are, of course, some things to look out for when you are camping. Be aware of a stove top or grill if you have things like that at the site. You never know what someone else cooked on that, even if it's just meat it may have been seasoned with things that contain gluten. Also, don't mix up your hotdog stick with someone else, unless everyone also has gluten-free dogs. Don't borrow shampoo or face wash. There are so many things that can have gluten in them!

I definitely learned some stuff about myself on this trip. I learned that I am lucky enough to have surrounded myself with good caring, thoughtful people.  I love camping and I never knew how easy celiac disease would eventually become for me. Did I mention that I am also terrified of spiders!

Celiac.com 04/16/2013 - For a celiac traveler from the United States, New Zealand is a pleasure. Gluten awareness is widespread, there are gluten-free food options virtually everywhere you go, and product labeling for allergens and gluten is typical. Because New Zealand is English-speaking, there is no problem communicating gluten-free needs. And, of course, it’s summer there when it’s winter here and it’s beautiful. Who could ask for anything more (other than a shorter plane flight)?

When my husband and I were planning an extended trip in 2009, I decided that traveling gluten-free would be easier in NZ than in the other destinations that we considered: Bali and Thailand. While Southeast Asian cuisines are rice-based and do include many gluten-free foods, conversations with friends who have lived there made me hesitate. The main problem for us is that we travel mostly on bicycle and like to be away from the major tourist areas. While staff at tourist hotels and luxury resorts may be familiar with food intolerance, once you go off the beaten track, people are unused to accommodating the “odd” requests of foreigners. I knew that in Southeast Asia language barriers would be an issue. My friends warned that the idea of food allergies and intolerance is not well-known there and they thought, too, that cultural conventions of politeness might lead people to assure us that foods were safely gluten-free when, in fact, they were not. On the other hand, my son had spent a week in New Zealand and his scouting report read: “gluten-free products, including bread and crackers, are easy to find even in the smallest convenience stores.”  

We bicycled in New Zealand again in 2012, and once more we spent two months there. Now, I have suggestions and experiences to report from both North and South Islands.

First, it’s always good to do some homework.  Before leaving and also while In New Zealand, I suggest  cruising the Internet for information. A useful site is Open Original Shared Link which displays restaurant and retail store options for various locations. The information is not always up to date (restaurants may close or change hands), but “no worries, mate,” as they say. Other gluten-free options are almost always easy to find.

If you are traveling on New Zealand Air, be sure to order gluten-free meal options on your trans-Pacific flights. In 2009, I had some concern when I saw the term “low-gluten” in the subject line rather than “no-gluten” or “gluten-free” when customer service replied to my e-mail, but that may have been a legal precaution on their part. In addition to requesting gluten-free meals well in advance, be sure to double-check at the airline counter to make sure that the requests are in the system. I found the food entirely acceptable (and a choice of 77 in-flight movies also helped pass the time…). In fact, on the most recent flight there was an unexpected benefit to being gluten-free: special meals are the first to be served. While the flight attendant was handing my tray to me, the plane hit turbulent air. Meal service was instantly suspended and as far as I could tell I was the only passenger who got to eat for the next hour. Of course, I always take the precaution of carrying some gluten-free food/snacks, as well. You never know when you might need them.

Actually, I did need them on the 2012 trip – but ironically that was when I couldn’t have them! We had decided to layover for a few days in Fiji to break up the long flight. I anticipated (correctly) that there would be little gluten-awareness in Fiji, so I was traveling with plentiful supplies. But I was dismayed to find that arriving passengers were required to discard all food items, without exception, at the airport. That made the next five days in Fiji a little challenging. I relied on cooking locally available basic resources that I bought in public markets, such as eggs, vegetables, coconut, fish, meat and yams. It was hard to find food that I was sure would be safe in grocery stores and almost impossible in restaurants.

Because I am a budget traveler, and because I want good control over what I eat, I do prefer to buy and cook my own food in any case. In New Zealand, food items tend to be clearly labeled, much better than they are in the US. All of the larger supermarkets, such as New World, Pack n’ Save, Woolworth’s (locally known as “Woolli’s”), and Countdown have gluten-free breads of various sorts, as well as rice crackers, sweets, and an array of pre-packaged items such as soups, risotto, and curries that may be labeled gluten-free. However, there are always hidden surprises; for example, it was hard to find hummus that did not indicate the possible presence of wheat in the chickpeas (only Lisa’s Organic hummus was gluten-free). The ubiquitous smaller grocery outlets, such as dairies (the equivalent of convenience stores) might or might not have much in the way of gluten-free foods. Traveling by bicycle in more remote areas, such as heading towards East Cape from Opotiki, stores were sometimes far apart and minimally stocked. I occasionally found myself with nothing to eat for lunch but tinned salmon or sardines. Anyone traveling in a car could easily avoid such a situation, though.

As might be expected, health food and organic food stores typically have a selection of gluten-free food items including bread, snacks, baked goods, pasta and alternative grains. Sometimes they carry gluten-free meat pies and other entrees in the freezer case. They tend to have easily identifiable names, such as Homestead Health, Bin Inn Wholefoods, Commonsense Organics (which carries, among others, Breadman brand fresh baked breads), etc. Always use your own commonsense, though. I did see occasional red flags, such as purportedly gluten-free baked goods unwrapped and sitting in a display case next to other goods baked with wheat flour. In those situations, I politely say that I would like to buy certain items but cannot do so if there’s a chance of gluten contamination. Also, I tell them that I worry that if this is an issue in one part of the store, I can’t be sure about other items they carry. They usually listen carefully to requests that might improve their sales.

Having stocked upon gluten-free items at a shop in Auckland before a long train trip on the Tranz Scenic to Wellington, I discovered that I would have done fine without that precaution. The canteen on the train featured a line of prepackaged meals under the Wishbone label, all of which were very visibly marked for dietary restrictions including dairy free, gluten free, no meat, low fat, and low glycemic index. I enjoyed the "butter chicken"(tandoori spiced chicken with rice and sliced almonds) for lunch and saved my gluten-free groceries for dinner. On the other hand, when traveling by bus over long distances, I found it necessary to carry my own food. Meal stops on the bus routes were rarely more than ½ hour, and generally restricted one’s choice to a single café or cafeteria-style restaurant that did not have much for the gluten-free traveler.

We stayed mostly in "backpackers," hostels that have kitchen facilities. They are found everywhere. One tip is to pick backpackers that have high ratings in the BBH New Zealand backpackers network guide. These will be the cleanest and best-organized places. The more highly rated hostels will cost more (it’s okay – they are worth more), but you will save a bit with a BBH membership. Backpacker accommodations range from dormitory-like arrangements to private rooms with bath. They may be large and full of boisterous young people, or small and quiet. With small places, you may have the kitchen almost completely to yourself. In the communal kitchen and eating area there will be a varying selection of cookware, utensils, and dishware. We carry camping gear including a thin plastic cutting board, a nesting pot set, lightweight cups, bowls and utensils, and plastic storage containers labeled with our name. I often used our own cooking pots and plates in backpacker hostels since hostel guests do not always do the best job of cleaning up their dishes. If I did use communal pans or utensils, I washed them thoroughly beforehand, using something other than a possibly contaminated communal sponge or dishrag. It is a good idea to cook and eat outside of the most crowded mealtimes, particularly at large, popular hostels. Otherwise, the atmosphere of “combat cooking” may defeat your efforts to keep gluten off surfaces and people may assume that your newly washed pot is there for them to use.  But it is wonderfully convenient to be able to cook your own food and refrigerate your groceries and leftovers. You need to bag your food, clearly label it with name and date, and make sure that it is sufficiently protected to prevent contamination from other people’s food in a stuffed refrigerator.

A lot of restaurants and cafés throughout New Zealand offer gluten-free menus or menu options. While you need to be prepared for this not to be true in the more remote areas, even there you will often have pleasant surprises. I do recommend that you advise the waitperson that you are celiac.  If they look at you blankly, say that this requires that you be very strictly gluten-free. If they still look blank, go somewhere else to eat. In a properly gluten-free-conscious place, the staff will confirm with the chef that your menu choice is safe and note the need for special care on your order. I had one worrisome experience after eating at an Indonesian restaurant in Napier. The Dutch owner seemed very knowledgeable about celiac and told me exactly what I could have, including sauces. Afterwards, as we were paying for the meal, I saw that some of the bottled sauces were for sale. I read the label on one and it clearly contained wheat. The owner was mortified and assured me that these were from older stock and that the sauces I was actually served were gluten-free. Life as a celiac is never risk-free – but since I had no reaction later, I can hope he was right.

The bottom line is that New Zealand really is a great destination for the gluten-free traveler.

Each year, the site chooses winners based on the highest number of positive reviews received over the previous twelve months. Previous winners include New York, Florida, Washington D.C. and California.

According to the travel site, Pennsylvania won this year “due in large part to the many, many Philadelphia-area restaurants that have undergone training through the GREAT Kitchens program run by the National Foundation for Celiac Awareness [NFCA]."

Through its GREAT Kitchens program, the NFCA focuses on training restaurants in safely preparing gluten-free meals. It also offers training for chefs and food-service managers on safely handling gluten-free food.

According to their website, glutenfreetravel.com offers resources, tips and other information devoted to helping people with celiac disease to travel freely, without being inhibited by their celiac disease. The company has its headquarters in Pennsylvania.

Click here to see which Open Original Shared Link.

Also, what do you think of their choice? Do you travel or live in Pennsylvania? Do you find it to be a good place for people with celiac disease to eat out safely? Share your thoughts in the comments section below.

Celiac.com 04/16/2012 - Can I eat our at restaurants if I’m on a gluten-free diet?

Eating out gluten-free is not as easy as it seems.  If you Google "gluten-free restaurants," your bound to find a selection of gluten-free menus and gluten-free yelp reviews.  However, a global definition for gluten-free does not exist in the restaurant world.

Many times, restaurants, bakeries and deli’s offer gluten-free options like salads (with menu side notes like: order salad without croutons or order meat without bread).  If we define gluten-free as less than 20ppm, then the following factors must be followed to ensure safety from gluten contamination (please note this is only a partial list):

Eating Salads Out

1. Use of a Separate Strainer: Using a strainer that has been used for pastas or other gluten products, can result in cross contamination.
2. Salad Dressing: Many salad dressing utilize gluten containing ingredients like malt vinegar, spices, natural flavorings, wheat, etc.
3. Vegetable Chopping Board: A vegetable chopping board must either be completely sterilized or a gluten-free dedicated board must be used.
4. Knife: Knife must be sterilized with heat before being used on gluten-free ingredients.
5. Prep Area: Salad prep stations are often housed beneath shelves filled with bread.  If bread is stored above the salad prep area, then the area cannot be safely maintained as gluten-free.  On an additional note, croutons and other gluten products should not be allowed in the gluten-free prep area (1/6th of a bread crumb is all it takes to be contaminated with gluten).
6. Salad Toppings: If a topping like chicken, nuts, tofu, peppers or onions are sautéd or prepared on a grill, then the grill and the ingredients must be maintained as gluten-free.

Gluten-Free on the Grill

1. A grill must be cleaned before a gluten-free product is cooked on it. A separate area for gluten free foods to be cooked is ideal, but not always possible in restaurant settings.
2. Many meats are marinated in sauces containing gluten before they are cooked.

Gluten Free Pizza & Bakery Products

1. If an exhaust fan is used in the oven, a screen must be used.
2. Pizza toppings for gluten free pizza should be housed in a separate area.
3. Cannot be prepared in a facility that uses gluten containing flours, because flour dust in the air settles on food.
4. Mixing utensils, wooden spoons, scrapes in bowls and cutting boards must be sterile or maintained for just gluten-free products.