The Gluten-Free Guidebook Goes to Berlin

Before I went to Berlin for a week in August, a friend warned me that I wasn’t going to like the food. When I asked him why, he described it as “beer, bread, and bratwurst” — which, I have to admit, did not sound appealing, especially to a person with celiac disease. I took his warning to heart and did even more research than I normally do before a trip. The result? I had a week of amazing meals, interspersed by visits to incredible museums, historic landmarks, and breathtaking gardens. Here’s where I ate.

AC Hotel Humbolthain Park: This was my home base in Berlin, and I couldn’t have asked for a better spot to stay. This recently-renovated hotel is located at the edge of a beautiful park, a stone’s throw from Gesundbrunnen station (a major hub for public transit, making it easy to get just about anywhere in this sprawling city). Every morning, one of the thoughtful staff members would bring me a plate from the kitchen with a dark gluten-free bread and a chocolate muffin; there was also a gluten-free cereal from Udi’s on offer. The breakfast buffet items had signs with numbers on them to indicate what allergens they contained (I wasn’t familiar with this system, but I encountered it at several Berlin restaurants, so it appeared to be a popular approach to dealing with food allergies in these parts). I also had dinner here one night when a massive downpour hit the city. My appetizer was a simple green salad paired with parmesan; my main course was pork belly paired with beets and berries and it was incredibly good.

Buschbeck’s: Located on a quiet street in Charlottenburg, this is a lovely restaurant run by a husband-and-wife team. Everything at Buschbeck’s is homemade, and they take food allergies seriously. The menu changes daily and is written (in German only) on a large blackboard in the main dining room. Fortunately, one of the owners patiently explained all of the options in English, and she made it clear that almost everything that wasn’t already gluten-free could be modified to be. I started with a simple beet salad paired up with Parmesan, and had an Argentine steak grilled to perfection with potatoes and veggies. I also had my favorite drink of the trip here, a kir  cocktail. The restaurant doesn’t take credit cards, but the prices are very reasonable. This was one of my favorite nights out in Berlin, and I highly recommend Buschbeck’s — I felt like I was in really good hands here.

Suzette: This Breton creperie was recommended by a friend of a friend, and it’s an absolute delight. It’s located in the Prenzlauer Berg neighborhood, which I’m told was once a grim place in the shadow of the Berlin Wall, but is now an area filled with charming restaurants and boutiques. All of the main-course crepes are made from buckwheat (remember, buckwheat is related to rhubarb and is safe for celiacs; in spite of the name, it’s not wheat!); the dessert crepes are made of flour, but the staff will make gluten-free ones on request. My main course was a crepe of goat cheese, bacon, and tomato… and I may have ended up splitting a second main course with my husband, a three-cheese crepe filled with roquefort, emmenthal, and goat cheese. They were both so delicious, and so was my dessert crepe with caramel and chocolate. (There are a few desserts that can’t be made gluten-free — the ones they set aflame with pear brandy would burn to a crisp atop a buckwheat crepe! — but there are still many options.)

Simela: This pizza place has a couple of locations in Berlin; I ate at the one in Mitte, which has limited seating, but the food was very good. Practically everything on the menu is available gluten-free. The pizza itself was made with a buckwheat base (I noticed a few people online complain about the strong taste of the crust, but I liked it). There are plenty of vegetarian options, and a couple of dairy-free choices, but I went for a dose of cheese and prosciutto, and I loved it. I also had a hearty salad with olives and tomatoes and somehow had no room left for dessert, a decision I still regret.

Cookies Cream: Finding this restaurant is a nightmare: it doesn’t have a proper street address, and locating it requires walking down three adjoining alleyways that look like great places to get murdered (remember, I’m a crime writer; I see killer possibilities everywhere). It’s behind the Westin hotel on the Unter den Linden, but you need to enter from an alley off Behrenstrasse. Fortunately, the innovative food made the trip worth it: Cookies Cream is a glamorous vegetarian restaurant, with red banquette seating and stainless steel accents in a room that otherwise looks industrial. The menu is prix fixe, with your choice of three, four, or five courses. I went with four, starting with a soup of tomato tea and verbena, then a watermelon and artichoke carpaccio, a savory main course of baked eggplant and edamame, and a dessert blending cucumber and juniper (I know that doesn’t sound like a dessert, but it was delicious). Most of the dishes were already gluten-free, and the ones that weren’t were easily modified. Expensive but excellent.

Chay Viet: Berlin has a vibrant restaurant scene featuring cuisines from all corners of the globe. I’d seen this completely vegetarian Vietnamese restaurant mentioned as “gluten-free friendly” on a couple of sites, so I wanted to give it a try. The menu was marked with same allergy-warning system that my hotel used, but it turned out that it was out of date. Fortunately, the server spoke English and was able to guide me in ordering what was actually gluten-free; however, the kitchen’s first attempt at my main dish contained gluten and had to be remade. Overall, the food I had here was excellent — delicious spring rolls, a simple-but-amazing clay-pot dish of sesame rice, a savory curry — but I feel some trepidation making a recommendation to visit. The staff was lovely and helpful, but the misleading menu and kitchen mix-up definitely made me anxious, even though it all worked out in the end.

On Tour for ONE SMALL SACRIFICE

My fifth novel, One Small Sacrifice, won’t be out until June, but it has been selected by Amazon for its First Reads program for May! If you live in the US, UK, or Australia—and you have Amazon Prime—you can download my new book for FREE right now. (If you don’t have Prime, the Kindle edition is on sale for $1.99; if you want a hardcover, it’s on sale for $9.99 this month.) The book just got a starred review from Library Journal; I hope you’ll check it out.

A new novel means it’s time to hit the road again. So far, I’ve had the pleasure of visiting Vancouver for a conference, Denver’s Tattered Cover, Scottsdale’s Poisoned Pen, and Houston’s Murder by the Book. Here are some of the restaurants I found along the way:

Nightingale (Vancouver): Reading this hot spot’s menu in advance made me nervous, because it stipulates, “We politely decline all requests to modify menu items.” I wondered what this would mean for anyone dining with food allergies or intolerances, but local friends promised that it was terrific. They were right! Our waiter took the time to create an annotated menu for me, marking all of the gluten-free offerings (a friend I was dining with is lactose intolerant, and they were able to accommodate this easily, too). My mushroom risotto with truffle oil and pecorino was the stuff of dreams.

Watercourse (Denver): This restaurant bills itself as Denver’s first vegan restaurant. The menu carefully notes GF (made without gluten), GFO (gluten-free optional), SF (made without soy), SFO (soy-free optional), CN (contains nuts), and NFO (but-free optional). I highly recommend the Brussels Sprouts Salad (GF, NFO), with kale, pomegranate, grilled apple, maple dijon, balsamic reduction, and candied walnuts. The Smoky Rose cocktail was also fabulous.

Irma’s Southwest (Houston): I have to credit my wonderful editor for finding this spot. I hadn’t heard of Irma Galvan before, but her restaurants are a Houston legend (Irma opened a tiny sandwich shop in 1988, switched to Mexican cuisine, and never looked back). This delicious outpost doesn’t have a long menu, but what they do, they do really well (chile con queso, fajitas, enchilandas…).

I’ll be at the St. Louis County Library on Tuesday, May 14th at 7pm, and at Ben McNally Books in Toronto on Thursday, May 16th at 6pm. If you’re in either place, I hope you’ll come say hello!

The Gluten-Free Guidebook Goes to Stockholm

Late this summer, I spent a week in Stockholm and fell in love with the city. Several people asked me if there was “enough to do” in Sweden’s capital to justify that long a stay (most seemed to think of Stockholm as a weekend destination for those en route to Copenhagen). I can happily report that a week was barely enough to scratch the surface. Stockholm is blessed with great museums (the Vasa was my favorite); several palaces, including the historic castle in the Old City and the UNESCO World Heritage Site of  Drottningholm, where the Swedish Royal Family now lives; and it has gorgeous architecture and parks and public art installations. Even the subway system serves as a kind of roving art gallery, at least in the downtown stations I saw. The fact that Stockholm is spread across a series of islands gives it a physical beauty that is simply breathtaking.

And then there’s the food.

To say that Stockholm is a haven for those who eat gluten-free is an understatement. Everywhere I went, people were familiar with celiac disease, aware of potential cross-contamination issues, and willing to help. It was, quite possibly, the most relaxed I’ve felt traveling since I was diagnosed with celiac disease in 2004. I didn’t use any of the Swedish-translated cards I brought along; everyone I met spoke at least some English, and the Swedish word for gluten-free — glutenfrei — got an immediate reaction everywhere I went. Here are some of the places I recommend:

Hotel Birger Jarl: This was my home away from home in Stockholm. Located where the neighborhoods of Vasastan and Norrmalm meet, the hotel was on a quiet street, but close to every amenity I could want and only a 10-minute walk from the busy city center. It served the most satisfying buffet breakfast I’ve ever had at a hotel, with signs indicating what was gluten-free and steps taken to prevent cross-contamination (for example, GF bread was on a separate table from wheat bread). I had dinner at the Birger Jarl’s restaurant one night and was impressed; several menu items are indicated as gluten-free, but others could be modified.

Tranan: This historic restaurant in Vasastan opened in 1929, and it’s not hard to understand why it’s perennially popular. The setting is elegant, the food is excellent, and the service is superlative. When I told the waiter that I have celiac disease, his face lit up. He carefully went over the long menu with me, then brought me some of the most delicious bread I’ve ever tasted, served hot. Tranan serves classic bistro fare with a Swedish twist (there’s plenty of herring on the menu). My steak tartare was paired with truffles, Parmesan, and almonds, and it was perfect.

Hemma Vasastan: “Hemma” means home in Swedish, and this charming restaurant wants diners to feel as comfortable as if they were dining at home (minus the work, of course). The server brought me my own gluten-free bread basket, which contained both a warm toast and a traditional crispbread. My goat cheese starter salad was delicious, as was my Arctic char with asparagus risotto. This was also the spot that introduced me to Briska pear cider, one of my favorite finds of the trip.

Lilla Ego: This tiny spot in the Vasastan neighborhood was the trendiest spot I visited. It’s featured in a Michelin guidebook and is often booked a month in advance, but I was lucked into a reservation for two by being flexible on dates (I ate there on a Tuesday night). The service is friendly but casual, which belies the ambitious, innovative cuisine. My favorite dish of the evening was actually dessert, a goat-cheese creme brulée that had hot and cold layers, plus macadamia nuts for good measure. It was a perfect mix of savory and sweet.

Vurma: This casual spot seemed to be very popular with locals, judging from the number of people dining on the open-air patio with their dogs). It’s located in Ostermalm, which had some of the most stunning architecture in the city. I dined here my first night in town (after failing to sleep on the overnight flight), so I have to trust my notes instead of my memory: “Salmon with potatoes & mint sauce = perfection.”

Da Peppe: The small island of Gamla Stan is Stockholm’s historic heart, but that doesn’t make it any less of a tourist trap. I was warned in advance about how hard it can be to find good food here, and I struck out on my first two attempts. Then I lucked out by finding Da Peppe, which stocks corn pasta for gluten-free guests, as is happy to make any other required accommodations. My chicken penne was served with a chili-infused cream sauce that turned up the heat in a rich but tantalizing way.

McDonald’s: It’s been 13 years since I’ve eaten at McDonald’s (I was diagnosed with celiac disease back in 2004). I was curious when I heard that many Swedish McDonald’s restaurants offer gluten-free Big Macs. I tried one at a busy kiosk in the city center on my first day in town, and I was impressed by the steps taken to avoid cross-contamination. And yes, the Big Mac tasted just the same as I remembered. (PS to McDonald’s: If you can manage this in Stockholm, why don’t you give it a try in some North American cities?)

The Most Wonderful Time of the Year

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I know, I know, when you hear the phrase, “the most wonderful time of the year,” Christmas probably comes to mind (especially because of the classic holiday song). But I’d argue that, for celiacs, spring is really the most wonderful time, because it brings with it two great holidays for foodies: Passover and Easter.

It’s exciting when Passover treats start to appear in my local Fairway. What other holiday has so many gluten-free desserts specifically created for it? Also known as the Feast of Unleavened Bread, Passover generally prohibits the consumption of grains (rice and beans are also on the forbidden list for Ashkenazi Jews). That’s not to say that everything is celiac-safe, since one staple of the regular Passover diet is matzoh, an unleavened bread that’s made from wheat. That means anything made with matzoh — such as matzoh-ball soup, gefilte fish, and any product made with matzoh meal — is off limits. Gluten-free matzoh is now available from several companies, including Manischewitz and Yehuda; technically speaking, it’s not acceptable for seders, but it’s a great option for anyone who can’t eat traditional matzoh.

Passover dessert options — which range from traditional macaroons to raspberry rolls, chocolate-covered marshmallows to fudge brownies, and marble loaf cake to chocolate-chip cookies — are spectacular for the gluten-intolerant. Depending on where you live, you may be able to find a selection of gluten-free Passover foods at your local grocery store or Costco. For recipes, check out Elena’s Pantry and Kosher.com. Another wonderful resource is Nancy Lapid’s “The Jewish Holiday of Passover: A Gluten-Free Bonanza.”

Easter also has its special treats. Stores are filled with seasonal candies, and if you’re wondering what’s safe, check out this updated list of Gluten-Free Easter Candy. For celiac-safe recipes for everything from a traditional Easter ham to hot cross buns, check out The Spruce. Other favorites: Real Simple has an extensive list of gluten-free desserts; Glutenista has a lovely menu for an Easter dinner; and Canadian Living has some of my all-time Easter brunch favorites.

Happy spring to all!

Gluten-Free at Ste. Anne’s Spa

Back when I worked for Frommer’s, writing travel guides about Canada, Ste. Anne’s Spa was a favorite day trip. Just ninety minutes east of Toronto, in Grafton, Ontario, this luxurious retreat is surrounded by some 400 acres of scenic countryside. Those grounds include an apiary, rolling hills where cattle graze, and extensive gardens filled with herbs, greens and vegetables. All of this farm-to-table bounty made the spa a popular destination for gourmands, and I’m delighted to learn that Ste. Anne’s Bakery has just been given the official seal of approval by the Gluten-Free Certification Program (GFCP).

This is not to say that Ste. Anne’s only recently started baking sweet gluten-free treats. For the past four years, they have offered gluten-free cakes (such as lemon cheesecake, Devil’s Food, and Opera cake), cookies, pies, jams, chocolates, fruit butters, and butter tarts. (The Kawarthas Northumberland Butter Tart Tour — yes, there really is such a thing! — includes Ste. Anne’s as its only gluten-free stop.) There’s also a savory quiche of the day as well as a long list of breads (including basil focaccia, lavash, cinnamon raisin, and five-seed bread). What’s new is the GFCP’s certification, guaranteeing celiac safety. The bakery is 100% gluten-free, so there is no risk of cross-contamination.

I always thought the main attraction of Ste. Anne’s was its elegant spa and hotel. But the next time I visit, I’m making a beeline for the bakery!

 

 

Rash Decisions

Before I was diagnosed with Celiac Disease in 2004, one of the symptoms that plagued me was an eczema-like rash that flared up on a regular basis. It was most common on my arms, legs, face, and neck, but it could show up anywhere, anytime. Doctors prescribed skin creams, but nothing took it away until I eliminated gluten from my diet.

I had a blissful respite for about a decade. Then, a couple of years ago, the rashes started coming back.

At first, I assumed I’d been accidentally glutened at a restaurant. But on those rare occasions when I have accidentally ingested gluten, the first symptom that popped up was ulcers inside my mouth, and that didn’t happen. Still, clearly I was ingesting something that was making me sick, and I took a closer look at my diet. Everything I ate was gluten-free, as far as I knew, but that didn’t guarantee safety. (Some readers will remember the Wellshire Farms debacle in 2008; in that case, the company sold products labelled “Gluten Free” that weren’t. It was horrible, particularly because several of these products, like the Wellshire Kids’ Dinosaur Shapes Chicken Bites, were marketed for children. To this day, I refuse to buy anything made by Wellshire Farms.)

I started playing detective, trying to identify the culprit. When I found the cause, it was entirely by accident: I tried an eye-makeup remover made by Rimmel, and my eyelids cracked open. The good news was that my reaction, and the rashes, had nothing to do with gluten. The bad news was, I’d developed a contact allergy to methylisothiazolinone, a chemical widely used in toiletries, household cleansers, and other sundry goods.

Methylisothiazolinone is used as a preservative and a biocide. It has the dubious distinction of being named the American Contact Dermatitis Society Contact Allergen of the Year for 2013. Here’s how another source describes methylisothiazolinone:

It is a cytotoxin that may affect different types of cells. Its use for a wide range of personal products for humans, such as cosmetics, lotions, moisturizers, sanitary wipes, shampoos, and sunscreens, more than doubled during the first decade of the twenty-first century and is proving to be a concern because of sensitization and allergic reactions as well as cell and nerve damage.

Search online for methylisothiazolinone — or its close relative methylchloroisothiazolinone — and you’ll find a lot of anecdotal accounts of its frightening effects. You’ll also find an increasing number of medical journals sounding the alarm, especially in Europe. In the US, the National Institutes of Health’s Library of Medicine has abstracts of these articles. Check out “Methylisothiazolinone Outbreak in the European Union” to see how ongoing exposure to the chemical is moving beyond eczema-like rashes and causing lichen planus-like or lymphomatoid reactions. Don’t be put off by the snoozy title of “Methylisothiazolinone in Selected Consumer Products in Belgium,” which shows that many companies are far exceeding the legally allowed concentrations of methylisothiazolinone in consumer products.

So, why talk about methylisothiazolinone on a blog devoted to living gluten-free? A couple of months ago, I got a message from a reader who was suffering from rashes, and she wanted to know if I had any advice. I told her about my experience with methylisothiazolinone and suggested that she stop using any product that contained it. This is no small thing to do: I found the chemical in Pantene shampoo and conditioner, Crabtree & Evelyn bath gel, Murad facial toner, and a host of other products running the gamut from inexpensive drugstore staples to expensive boutique brands. Methylisothiazolinone is everywhere. I just heard back from this reader, who told me that, by avoiding the chemical, her rashes had cleared up. That was when I decided I had to write this.

Get ready to hear more about methylisothiazolinone over the next few months. It’s already part of the basis for a class-action lawsuit against The Honest Company; details begin on page 16 of the filed complaint. (The Honest Company has previously responded to the Environmental Working Group’s criticism of its use of methylisothiazolinone on its blog.) The European Commission is currently reviewing a proposal to restrict the use of methylisothiazolinone, and to ban the chemical in any “leave-on” product, including wet wipes; the public consultation period is open until October 23, 2015. (Want to participate? Click here.) The UK’s BBC One Watchdog has covered methylisothiazolinone allergies — read this and this — and caused Johnson & Johnson to reformulate one problem product. (Vaseline, Brylcreem, Huggies, and Nivea also announced plans to reformulate… at least in the UK.) The New York Times has written about it. There’s a very helpful Facebook group, “Allergy to Isothiazolinone, Methylisothiazolinone and Benzisothiazolinone,” that has constantly updated information, but brace yourself for some frightening photos of victim’s reactions if you visit. In the meantime, you might want to check out your own medicine cabinet.

Dining on the Book Tour

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My first standalone thriller, Blood Always Tells, just came out in paperback. (It’s actually my fourth novel, but it’s the first one that isn’t part of the mystery series I also write.) When Macmillan’s Tor/Forge division first published it last year, I went on a whirlwind tour across North America, which gave me the opportunity to suss out some celiac-safe places to eat… though no time to write about them! But I kept notes and want to share a few favorites that stand out in my memory.

Pizza Fusion in Denver, Colorado

The restaurant’s tagline is, “You like pizza. We have pizza. Let’s be friends.” And Pizza Fusion is ready to be friends with everyone — including celiacs, vegans, and lactose-intolerant types. Ingredients are organic and locally sourced, whenever possible. In addition to exceptional pizzas, there are gluten-free salads (I recommend the pear and gorgonzola) and desserts. In addition to wonderful food, Pizza Fusion is ecologically aware (here’s a list of its impressive eco-initiatives), and the Denver outpost I dined at is operated by the Coalition for the Homeless. Food that tastes good and does good? That’s the best. (Plus, it’s not far from the Tattered Cover!)

Bistro 241 in Delray Beach, Florida

The truth is, I ended up at Bistro 241 because it was a few doors down from Murder on the Beach, a terrific independent bookstore, and there was a terrible storm raging the night of my event. I was literally looking for the first indoor spot that was open for dinner, and I lucked into this one. There’s no gluten-free menu, but the restaurant’s owner is familiar with the GF diet and willing to make modifications wherever necessary (substituting a variety of veggies for the pita bread in the Mediterranean Plate, for example). A number of dishes, including the delicious chicken paillard, require no modification at all.

Sauce Pizza & Wine in Phoenix, Arizona

I should be embarrassed to admit that I like eating at Phoenix’s Sky Harbor airport, but I’m not. Sauce Pizza & Wine is phenomenal. The gluten-free pepperoni-and-porcini pizza is so good that I’m already looking forward to my next visit. (Take note: Sauce has several locations throughout Arizona, including Tucson, Chandler, Mesa, and Scottsdale.)

Old Town Tortilla Factory in Scottsdale, Arizona

I have plenty of reasons to recommend the Old Town Tortilla Factory. Great Mexican food? Check. Dedicated gluten-free menu? Check. Neon-bright margaritas? Check. A short walk away from the fabulous Poisoned Pen Bookstore? Check. What more could you want?

Cafe Zuzu at the Hotel Valley Ho in Scottsdale, Arizona

On my first first to the fabulous Hotel Valley Ho in 2010, Cafe Zuzu didn’t have a gluten-free menu, though it did have well-trained, thoughtful staff who were able to make recommendations and accommodations (which I wrote about previously). While the staff is still terrific, I’m pleased to say that the restaurant now has a dedicated GF menu, complete with roasted cornish hen, grilled lamb, and blackened shrimp. Best of all, my beloved tomato burrata is now served with rice bread.

Z’Tejas in Austin, Texas

Yes, it’s a chain (with outposts in California and Arizona as well), but its proximity to BookPeople and solid Southwestern food (and margaritas) make it a must-visit in Austin. Z’Tejas‘s dedicated gluten-free menu isn’t large, but it includes several vegetarian options (not always easy to find in these parts).

Il Fornello in Toronto, Ontario

This local Italian chain always stocks rice pasta and gluten-free Quejos pizza crust at all of its locations. Il Fornello also offers great salads (the naturally gluten-free Roma salad is a solid bet, with its mix of greens, goat cheese, walnuts, and roasted peppers), and a reasonably priced list of wines by the glass, including several from Ontario wineries.

Reader Report: Gluten-Free in St. Maarten

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One of the most amazing things about creating the Gluten-Free Guidebook is that it’s introduced me to so many terrific people. A case in point: my friend Liisa P., a reader who lives in Arizona. I had the great pleasure of meeting her in person for the first time when I was on tour for my debut novel, The Damage Done, and I’ve been lucky enough to see her on each book tour since (my fourth novel, Blood Always Tells, came out in April). Liisa has written a Reader Report about Hawaii for the Gluten-Free Guidebook in the past. Here, she shares her experience in St. Maarten. Thanks so much, Liisa!

LIISA’S REPORT ON ST. MAARTEN

We all know that eating Gluten Free can be hard and no one wants to be limited while travelling. So that’s why we share and connect in a network of bloggers, readers, and travelers to make it easier! I’ve been gluten free for 10 years and am lovin’ it!

972898_10152239155959279_1301815938_nDutch St. Maarten is more Americanized and friendly (imho) than the French side (Sint Martin) so you’re going to have more luck there. My advice… stay somewhere with a kitchen. We stayed at the beautiful Divi Little Bay Resort. Full kitchen. Go to the grocery store and to cut down on your meals out. Grocery stores have mostly the same food we do… just less of it. It’s not a gigantic Costco… it’s a regular grocery store.

The *BEST* place to eat on the island for gluten free, hands down, is Pizza Galley. They offer gluten-free crusts and a harbor view. Hard to beat! They don’t open till dusk and are open seasonally but have great pizza options (try the Jamaican).

Everywhere else on the Dutch side tried to be accommodating and salads ended up being the name of the day.  The French side… 10313936_10152239155909279_1587506073_nfuhget about… the one bright spot would be the small family restaurants, harbor side, in Marigot such as Le Chanteclair in the SXM Marine.  These provided knowledgeable and accommodating staff.

I never went hungry and never needed my emergency protein bar. Safe and happy travels!

All photos courtesy of Liisa P. She is pictured at the top (second from the right) with friends at the Pizza Galley.

Breaking the Language Barrier

On the Mount of Olives

When I was first diagnosed with celiac disease in 2004, I felt like I’d never be able to travel again. Just communicating my dietary needs in English seemed daunting enough, so how was I going to manage it in a foreign tongue? Fortunately, I’ve had a lot of help. In the past decade, I’ve visited plenty of places where I didn’t speak the language — including Peru, Chile, Argentina, the Czech Republic, Hungary, Turkey, and Israel — and I’ve been able to arrange for gluten-free meals along the way. Eating at a restaurant is always an exercise in trust; for the gluten-intolerant, it feels especially risky. Here’s what’s worked for me:

  • Visit the Celiac Travel website, which provides an impressive selection of cards in many languages. The list is constantly growing, but currently features 54 languages, including Arabic, Basque, Greek, Hebrew, Hindi, Japanese, Italian, Malay, Portuguese, Russian, Urdu, and Vietnamese. There are several companies that charge money for celiac translation cards, but none of them are better than what Roger and Lyndsay offer on Celiac Travel. If you use their cards, they appreciate a donation, but it’s not required.
  • Check out the list of “Celiac Societies Around the World” compiled by Nancy Lapid on About.com. Often, these societies will have information about restaurants and shops that cater to celiacs. While you’re at it, Google “celiac” or “gluten free” and the names of the cities you’ll be visiting; often you’ll find local groups with plenty of information to share.
  • Ask for advice on the Gluten-Free Guidebook’s Facebook Group. You’ll probably find a fellow traveler who’s been to the place you’re planning to see; occasionally, you’ll connect with a local.
  • If possible, learn a few words or phrases in the local language before you go on your trip. Knowing how to say “Tengo la enfermedad celiaca; No puedo comer harina o trigo” (I have celiac disease; I can’t eat flour or wheat) made my travels to Peru and Chile easier. Still, I have to admit that I never managed this in Hungarian.

Does anyone have other ideas for breaking the language barrier? I’d love to hear your suggestions.

*          *          *

In other news, my first stand-alone thriller, Blood Always Tells, will be published on April 15, 2014, by Tor/Forge. According to Library Journal, “You can’t help turning the pages in anticipation of yet another twist.” You can win an advance copy via GoodReads before February 15th. If you order the hardcover or eBook before the release date, you can win a prize. 

What I Wish I’d Known When I Was Diagnosed With Celiac Disease

On 9 de Julio Avenue

The main focus of the Gluten-Free Guidebook is about traveling and dining out. But, in the past few months, several friends have been diagnosed with celiac disease or gluten intolerance, and that’s made me think about how tough the transition to a gluten-free diet can be. When I was diagnosed, back in 2004, I remember thinking that my career as a travel writer was over, and that I’d never be able to eat at a restaurant again. I was wrong on both fronts, but it took me a while to learn that. I wanted to share some of the things I wish I’d known when I was first diagnosed.

  • Finding out you have a problem is a blessing, not a curse: For years before my diagnosis, I was plagued with medical problems that ran the gamut from migraines to joint pain. Post-diagnosis, my first thoughts were all about what I was losing, like the freedom to eat whatever I wanted. In reality, I was gaining a tremendous amount: freedom from the pain and suffering I’d gone through for years. Freedom from prescription medications that I didn’t actually need. Freedom to eat and not be harmed by food. It took me a while to see that the diagnosis gave me more control over my life and my health, but that’s what it did.
  • There are cheat sheets: Reading most ingredient labels is a confusing exercise early on. Is ethyl maltol safe? (Yes.) What about carrageenan? (Yes.) And couscous? (No. Some people mistake it for a type of rice, but it’s actually a gluten-containing grain.) Here’s a list of safe ingredients for gluten-intolerant people. Here’s a list of unsafe ingredients. Pass these easy-to-consult lists on to concerned family and friends who ask for information.
  • The Internet is your best friend and your worst enemy: I’ve done a lot of research on the Web, and it’s a valuable resource. It’s connected me with gluten-free people and groups around the world and provided me with plenty of useful information. But it’s also given me some misinformation along the way. There are a lot of confused people online who will write blog posts that claim things like “Vinegar contains gluten!” (Not true, except for malt vinegar). Some will tell you that you can’t have maltodextrin. (They’re wrong; by law, all maltodextrin in the US and Canada is made from corn. The fact that maltodextrin starts with “malt” doesn’t mean it has gluten.) Others will try to sell you gluten-free shampoo. (Unless you eat shampoo, you don’t need it. Note: please don’t eat shampoo.) Some very trustworthy resources I recommend: the Celiac Disease Center at Columbia University, the Center for Celiac Research and Treatment, the Celiac Disease Foundation, and the Canadian Celiac Association.
  • If I could recommend just one book: It would be Gluten-Free Diet: A Comprehensive Resource Guide by dietitian Shelley Case. If you look for books about gluten-free eating, there are about a million cookbooks that come up, and 90% of them are about making baked goods. But Shelley Case’s book contains valuable information about living with gluten intolerance, and she does a great job of explaining everything.
  • The devil is in the sauces: It’s easy to spot — and avoid — things like pasta and pastries made with wheat. But gluten sneaks into all kinds of foods, such as soy sauce. After I started eating gluten-free, an editor took me out to lunch, suggesting a Japanese restaurant. That seemed safe to me, since I knew I could eat fish and rice. It never even occurred to me that soy sauce might be a problem until I got sick right after that meal. I learned to question absolutely everything.
  • Cross-contamination is also the devil: Some restaurants will have a product that’s gluten-free — such as french fries — but that product is boiled in the same vat of oil as their beer-battered fish. It can be a heartbreaking moment when you realize that cross-contamination issues have limited your five choices on the menu to one. It doesn’t matter; you’re still coming out ahead. Restaurants are becoming increasingly aware of this issue, with a growing number of kitchens getting training from the Gluten Intolerance Group’s Restaurant Awareness Program.
  • Join a gluten-free community: I’m biased, because the Gluten-Free Guidebook has its own Facebook group — now 2,300+ members strong! It’s a fantastic resource whether you’re traveling or have a general question about gluten-free dining. But there are also lots of groups on Facebook and Yahoo Groups.
  • Don’t trust someone just because they’re selling a gluten-free product: There are shameless hucksters out there who will sell you $10 tubes of gluten-free toothpaste. Unlike shampoo, it’s important that anything you put in your mouth is gluten-free. Guess what? Toothpastes made by Crest, Colgate, Aquafresh, Sensodyne and other companies are already free of gluten. Take a second look at anyone who’s trying to separate you from your money for a gluten-free product… unless that product is Kinnikinnick’s gluten-free donuts, which are divine.
  • Be assertive: At another early post-diagnosis restaurant meal at an over-priced and over-rated NYC restaurant, a server told me he couldn’t “bother” the chef with my questions. I felt embarrassed, but fortunately, I was with a very assertive public-relations exec and she reamed him out in the middle of the restaurant. It was an important lesson: never feel bad about speaking up for your medical needs.
  • Tip extra for good service: If you’ve had to ask your server 101 questions, and your server has done a great job of answering them, make sure they’re properly rewarded. The next gluten-free patron will thank you.
  • It gets easier, honest: Over time, the label-reading, product-hunting, and restaurant-questioning becomes second nature. People are usually incredibly helpful when they find out you’re avoiding gluten for a medical reason, and not because you’re on a fad diet.

Are there other resources that newly-diagnosed gluten-intolerant people could benefit from? Please add them in the comments!

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I have a new book out: my first-ever short story collection, The Black Widow Club: Nine Tales of Obsession and Murder. It’s available as an eBook for $2.99 for Kobo, Kindle, Nook, and Apple e-readers. Unlike my novels, which are available only in the US and Canada, this is available worldwide. It’s also been getting some wonderful reviews. I hope you’ll enjoy it — just don’t read it before bed!