How long have you been on a gluten-free diet? Unfortunately, I only discovered the problem relatively recently, was in denial for awhile, then finally settled in to the full gluten-free lifestyle about two years ago. It’s been quite an adjustment.

How often do you travel? As often as possible, which isn’t often enough! My husband is a private pilot, so we rent a little Cessna 172 and fly whenever we can.

Where have you traveled since going gluten-free? Florida, Georgia, South Carolina, North Carolina, Pennsylvania, Tennessee, Vermont, West Virginia, the eastern shore on the Delmarva Peninsula, and other areas of Virginia. Would love to go back to Europe or the Caribbean someday soon.

What foods or snacks do you usually pack when traveling? When I was in Florida recently for a night shuttle launch, we had a little mini-kitchen, so I took gluten-free instant oatmeal, instant grits, individual applesauce containers, cereal, juice, nuts, fruit and some chocolate (natch!). Breakfasts are the hardest due to all those “free continental” things they have in hotels these days, which are basically gluten gluts.

What other things do you always bring with you? Laptop computer, books, a little writing pad that fits in my purse for story ideas, a heating pad (can’t live without that – it’s great for emergencies), and unfortunately compression socks, thanks to a couple of rounds with blood clots. That leads me off on a bit of a tangent, but I believe it’s gluten related:  because I lived with a gluten problem for so long and didn’t realize it (in hindsight, it was very easy to see), it led to a whole host of health “annoyances.” Gluten problems are often linked with autoimmune disorders like Hashimoto’s thyroiditis (which I have), fibromyalgia (which I have); plus, an acquired autoimmune condition can also lead to blood clots. My unscientific (but valid, I think) hypothesis is that gluten caused all the immune problems, which in turn led to the clots. I wish we could develop a good reliable gluten test to give to young people to prevent things like this later on in life.

Any favorite restaurants you’ve discovered on the road? What about in your town? We ate at a wonderful little hole-in-the wall restaurant in Melbourne, Florida, called the Thai Thai. I love Thai cuisine because they don’t use wheat much at all, except soy sauce, and I ordered some gluten-free soy sauce travel packets off the Internet. I’m also a big sushi fan. We have a wonderful pizza joint in Arlington called the Lost Dog Cafe, which the hubster and I have loved for years. When I went gluten-free, I had to salivate while I watched him eat the pizza, trying to enjoy my salad. Recently, they added gluten-free crusts, and I am in heaven. Another popular area pizza restaurant, Z Pizza, also recently added GF crusts, and I’m looking forward to trying them.

Any favorite hotels? It’s a little silly to choose a hotel due to its breakfast options, but Hampton Inns generally have a larger GF choice in their complimentary breakfast bar. We stayed at the Doubletree in Melbourne and loved it – all rooms are ocean view and we could open the sliding glass door to the patio and let the surf sounds waft through all night. Wonderfully soothing. My secret dream is to stay in one of those ritzy island getaways with your own private infinity-edge pool looking over the ocean.

Favorite city/destination that is not your hometown or current home base? From my childhood/teen years, I still have fond memories of the Bay of Fundy area and Prince Edward Island, as well as Florence, Italy. My husband is a diver, so we’ve enjoyed places like Bonaire together. We took an astronomy trip to Arizona in 2003 and fell in love with the desert southwest, including Tucson, Phoenix/Scottsdale and on up through Sedona to Flagstaff and the Grand Canyon. It’s a beautiful state, that Arizona. And for guilty pleasures that make you feel like a kid again – it’s Disney World.

What’s your dream destination? There are so many places on my list, it’s hard to narrow it to just one. Places in the Caribbean we haven’t been to, Hawaii, Alaska, Ireland, Iceland (yes, I know – volcanoes, but they have lovely views of the aurora borealis, too), Egypt, Australia, New Zealand. The world, basically. And hopefully be like my parents some day and be able to say that we’ve been to all 50 states.

Do you have any other advice for gluten-intolerant travelers? Try to avoid all packaged foods whenever possible (which is just about anything with over 5 ingredients). Definitely don’t be afraid to ask the waiter and/or manager about special food preparations, if you need them. If you have to, stick with chain brands with standardized food choices. Download as many GF restaurant menus as you can from their web sites online and take them with you (or transfer the info to your PDA/phone).

Last October, I was excited to find an excellent article on Oprah’s website about gluten intolerance. The author was Daphne Oz, daughter of Oprah’s favorite health expert, Dr. Mehmet Oz. Daphne, who graduated from Princeton in  2008, is an author in her own right: in 2006, she published The Dorm Room Diet, which is being re-released in an expanded and revised edition this September; in 2007, she wrote The Dorm Room Diet Planner. She is also co-author of the bestselling books You: The Owner’s Manual, You: The Smart Patient, You: On a Diet, You: Staying Young, and You: Being Beautiful. Last year, after experiencing health issues that ranged from sleep problems to weight fluctuations, Daphne followed the advice of a naturopathic, Ayurvedic doctor who recommended that she cut gluten from her diet. While tests have shown that she doesn’t have celiac disease, Daphne noticed her health improve on the gluten-free diet. She’s currently at work on a self-improvement book about conscious living.

How often do you travel? I am a total gypsy. In October and November, I was living in Chicago, but now I’m back in New York. Recently I’ve also traveled to Florida, Philadelphia, Maine, California, and England.

What foods or snacks do you pack when traveling? There are some staples that I always bring with me, like pistachio nuts. My dad has really drilled home the nuts issue! They’re a great snack. I also bring apples and soy crisps. Generally, I prefer to eat food I’ve brought with me, rather than what’s served on a plane.

What other things do you always bring with you? I’ve assembled a travel pack because I’m on the road so much. I bring hand sanitizer, facial moisturizer, lip balm, and a full-size pillow — those tiny pillows they give you on planes just don’t work for me. I bring my iPod and a bunch of magazines, like Oprah and Vogue.

Any favorite restaurants? I absolutely love a New York restaurant called Peasant. They serve fresh fish with just a little olive oil and sage. There’s no gluten-free menu, but the food prep is so simple that many dishes are naturally gluten-free. There’s another place in New York, Fatty Crab, that I really like. They serve Malaysian cuisine and have amazing coconut-milk broths. In Los Angeles, I always go to the Newsroom Café, which does great vegetarian food, and the LA Mill, a coffeeshop that serves food, including gluten-free crackers. In London, I just had brunch at Baker & Spice, where they had wonderful Mediterranean salads, like peppers and feta cheese, and roasted sweet potato.

Any favorite hotels? Staying at the Penninsula in Los Angeles was probably the most luxurious experience of my life.

Favorite city or destination that is not your hometown or current home base? I love Istanbul for many reasons. I have family there, the food is wonderful, and the city has this amazing union of Byzantine architecture and modern skyscrapers. I also love London, even though the weather is terrible.

What’s your dream destination? The place that immediately comes to mind is Thailand, because of the history and culture. I’d also love to see Bora Bora.

Do you have any other advice for gluten-intolerant travelers? When you’re traveling, one of the best things to do is to visit a local market, where you can get fresh fruit. Not only is that good for you, but it teaches you a bit about the culture of a place.

Photograph provided courtesy of Daphne Oz.

Back in the fall, I got an e-mail from a reader who wanted to get married at a resort, but was having trouble finding one that could accommodate the gluten-free diet. While it’s certainly true that more and more places are offering options for gluten-intolerant and food-allergic guests, it’s not always easy to find those spots. Here are some resorts that are ready and able to cater to the gluten-free. Keep in mind that it’s always important to confirm in advance, via telephone or e-mail, that a resort will be able to accommodate you; even in a celiac-friendly kitchen, ingredients may need to be specially ordered before your visit (particularly if you’re staying at a resort in a remote location).

Canyon Ranch: With locations in very different climates — Tucson (Arizona), Lenox (Massachusetts), and Miami Beach (Florida) — Canyon Ranch offers something for everyone, and that includes the gluten-intolerant. While the company does point out that none of its kitchens are completely gluten-free, they are ready and able to take care of gluten-intolerant guests.

Hyatt Hotels & Resorts: When I’ve done the “On the Road With…” interviews, one of the things I’ve noticed is that Hyatt seems to be universally respected for its food allergy awareness and its ability to cook for those on a gluten-free diet. Personally, I’ve found this to be true of Hyatt kitchens in cities across North America, as well as in Santiago, Chile. Oddly, this fact doesn’t seem to be mentioned on the company’s own website.

Sandals Resort Hotels: The company, famous for its all-inclusive Caribbean resorts, doesn’t specifically mention celiac disease on its site, though it does discuss food allergies — which we all know gluten intolerance is often lumped in with. According to Sandals’ website: “You can rest assured that we will work very closely with you and our chef can ensure that the appropriate meals are available. Please provide us with your arrival date and booking number as well as your name and the resort at which you will be vacationing so that arrangements can be made for you to speak with the chef on arrival.”

St. Joseph Institute: Located in central Pennsylvania, this fitness-oriented spa and resort boasts a completely gluten-free kitchen: “The Institute uses its own recipe for a gluten free flour that is substituted in recipes that call for flour.  Guests find that our baked goods — cookies, cakes, pies — have a great taste.” Its public-relations officer got in touch to let me know about its offerings. According to her, “St. Joseph Institute has also expanded its services to include a medical spa offering a holistic approach to health and wellness. An inter-disciplinary team of medical doctors, physical therapists, bodywork specialists, counselors and nutritionists address the physical, mental, emotional, spiritual and social needs of guests as they search for the path that leads to optimal health and disease prevention.”

I’d love to hear about your resort experiences. Please e-mail or comment to let me know which resorts have treated you exceptionally well.

One of my favorite things about the last week of the year is that it’s a good time to take stock of what’s happened over the past 360+ days. In 2009, I found that some posts got a great deal of feedback from readers — and I learned that sometimes it’s impossible to predict which ones will spark the most interest. Below are the posts that garnered the greatest responses, and if you missed them the first time around, you can still read them (and comment) now.

Thanks so much to everyone who took the time to e-mail me, follow me on Twitter, join the Facebook group, or make a comment on the site. I deeply appreciate your support, and look forward to hearing more from you in 2010. Happy new year!

Vacation Planning for Celiacs: Cruises

The irony for me was that, after researching different cruise options, I ended up going to Las Vegas instead. But my research wasn’t wasted: because I looked at the gluten-free options onboard different cruise lines, I was able to share what I’d found about Carnival, Norwegian, Princess, MSC and other companies. Better yet, so many readers contacted me about their cruise experiences (mostly with positive reports about dining gluten-free) that it inspired another post.

New York City Day by Day… for Celiacs

When I wrote the New York City Day by Day guidebook for Frommer’s, I was a newly diagnosed celiac. Fortunately, the book didn’t require full-length restaurant reviews; since it was intended as a cheat sheet to the city, and mostly filled with walking tours, I could get away with short mentions of favorite eateries. Of course, that list included many great spots for the gluten-free, such as Rosa Mexicano, Rice, Blue Smoke, and Pure Food & Wine. The book is now available as a download from the New York Public Library; for details, check out the original post.

Philadelphia’s Great Gluten-Free Initiative

Bravo to the National Foundation for Celiac Awareness for training so many Philadelphia chefs via its Gluten-Free Resource Education Awareness Training (GREAT) program… to the wonderful chefs who took part… and to the Greater Philadelphia Tourism Marketing Corporation for being savvy enough to recognize this as a terrific tourism initiative.

Smart Businesses Support Celiacs

This was inspired by Starbucks’ “now you see it, now you don’t” gluten-free Orange Valencia Cake. Remember it? But the post was about much more than Starbucks. It was about making smart choices to support businesses that are responsive to their customers’ needs. One of the things I wrote last July was, “At a time when we’re all watching our budgets, I’d like to make a case for spending even more carefully. If a major corporation isn’t serious about serving the gluten-intolerant, I see no reason to support them.” I stand by that position.

Gluten-Free Fast Food at the Toronto Eaton Centre

This post was an accident. While I was in Toronto last June, working on the Frommer’s Toronto 2010 guidebook, a business lunch was canceled at the last minute. Since I was stranded near the Eaton Centre, my hometown’s famous shopping complex, I decided to explore the fast-food options there. The response from readers was overwhelming. It turned out that just about everyone wanted to know more about celiac-safe fast food. This post had an unexpected result: a Toronto reader wrote to tell me that the Druxy’s Famous Deli in Commerce Court had gluten-free bread. When another reader saw that, she contacted Peter Druxerman, Druxy’s vice-president of marketing, to ask if the company could make gluten-free bread available at their outlet inside Toronto’s Princess Margaret Hospital. In the blink of an eye, Druxy’s responded, adding gluten-free bread to its offerings at PMH. Remember what I said earlier about supporting businesses that are responsive to their customers?

On the Road With…

I love finding out the secrets of great travelers. Both Alice Bast, founder of the National Foundation for Celiac Awareness, and Sloane Miller, who writes the delightful Allergic Girl blog and runs Worry-Free Dinners in New York, were kind enough to share many of theirs.

Mail-Ordering Gluten-Free Groceries

First and foremost, the Gluten-Free Guidebook is about travel and dining out. But even if you’re on the road a lot, as I am, you need to buy groceries sometimes. I’m lucky to have some great spots near me in New York, but there are also some companies that I order from online. And it still surprises me that Amazon consistently offers some of the best prices on gluten-free groceries.

A Celebratory Gluten-Free Lunch in New York

For those of you who know me mainly as a travel writer and celiac advocate, it came as a shock that I have a dark side. My debut crime novel, The Damage Done, will be published by Forge in October 2010. I have been publishing short stories for a while, but I’m still happily surprised about my two-book deal with Forge. What I didn’t expect was that some criminally minded fiction types would be interested in the Gluten-Free Guidebook, too. David Cranmer, editor of Beat to a Pulp (one of the best places to find contemporary crime fiction), asked me about both my novel and my gluten-free travels when he interviewed me. Jen Forbus, the book blogger behind the wonderful Jen’s Book Thoughts, was kind enough to ask me to take part in her Six-Word Memoir project, in which she asked crime writers — including Dennis Lehane, Linda Fairstein, Joseph Wambaugh, Sue Grafton, Lee Child, Megan Abbott, Ken Bruen, and Mary Higgins Clark — to sum themselves up in six words. Have you read mine yet?

When I started the Gluten-Free Guidebook in March 2008, one of my role models was Sloane Miller. I admired her Allergic Girl blog for its charming style, thoroughly researched posts, and sense of adventure. Many people with gluten intolerance or food allergies focus on what they can’t have; Sloane’s writing inspires me with the sense of what’s possible. A tireless advocate for the food-allergic, Sloane has been featured in many national media outlets, including The Wall Street Journal, The New York Times, CNN.com, New York Magazine, The Huffington Post, and ABCNews.com. A New York State-licensed psychotherapeutic social worker since 2000, Sloane founded a private coaching practice, Allergic Girl Resources, for the food-allergic community in 2007. Part of her practice includes Worry-Free Dinners, an NYC-based dining club for adults and children with food allergies and intolerances. Here’s what she had to say about her recent travels.

How often do you travel? Not often enough. I fly 2-4 times a year domestically and I get away on weekends throughout the year.

Where have you traveled since going gluten-free? I’ve been gluten-free since 2004, and since then all of my travel has been domestic: Florida, Long Island, Rhode Island, Massachusetts, Connecticut, New Jersey, Pennsylvania. Eastern seaboard mainly.

What foods or snacks do you pack when traveling? As someone with food allergies (tree nuts, salmon, some fruits and veggies; and I’m dairy- and wheat-intolerant) my family has been traveling with food for as long as I can remember. My standard complement includes: boxes of juices, packages of applesauce, dried organic fruit (raisins, apricots, dates), granola that I make at home (recipe here), rice crackers and organic cheese, fruit, Enjoy Life cookies and chocolates. Most of my bag is actually food when I travel. I also shop when I get to a new place. I find the local grocery or greenmarket and stock up on allergy-friendly local goodies.

What other things do you always bring with you? Medicines for environmental allergies, food allergies and allergic asthma, always in multiples, and all up to date. A travel pillow, check. Tea, check. (I like PG Tips from England so I always make sure to have some on hand when traveling. Also if I feel wheezy because of a new room, space or hotel, some caffeine helps to calm it down.) Magazines that I never have time to read otherwise: The New Yorker, Oprah, Lucky and Real Simple. Music and movies although I rarely get to those, too. There’s a lot of packing in my world that’s for a just in case scenario. Just in case there are delays and I need food or entertainment, just in case there are feather pillows only and I need something to sleep on. Clothing is always secondary to food because what’s better than shopping for new duds in a new place?

How do you prepare for a trip? Homework, homework, homework.  All the advance work makes getting there and being there so much more relaxing. Of course, you also need to prepare for the unexpected by remaining calm and flexible and that’s where your just-in-case provisions come in handy. I recently traveled for work to Boston and I had brought enough food with me for three days (dinners, lunches and breakfasts). Very quickly, I made friends with the hotel chef who cooked all of my meals for me, allergen-free. So then I schlepped all of the food home again. There were unexpected train delays because of a bomb scare. Was I concerned? Nope, I had enough food to feed half the line.

Any favorite restaurants? My favorite NYC safe restos are listed here. Now ask me, where do I think I and my dietary needs will be welcomed with open arms, delicious food and excellent service? I have that dream list too: Alinea in Chicago, IL, Per Se in NYC, Blue Ginger in Wellesley, MA, Blue Hill at Stone Barns in Tarrytown, NY, and Chez Panisse in Berkeley, CA, to name a few.

Any favorite hotels? I love small boutique hotels, ones that take an interest in each and every guest. I especially love returning to a hotel year after year, having a favorite room and overlook. The Standard Miami (room 32) is one fave. So is the St Thomas D’Aquin (room 15) in Paris. I’ve been invited to stay at the Winvian in CT for work. The property looks wonderful and like it may be a new favorite.

Favorite city or destination that is not your hometown or current home base? Drat. I do love New York. It is my hometown, my current home base and my favorite tourist spot. I love Paris and London, and Oxford, cities I’ve spent considerable time in. I also love the English countryside, I’d like to see more of it. I love the ocean; ocean towns are some of my faves.

What’s your dream destination? When I was little my dream destination was Hawaii. Probably because of too many reruns of the Brady Brunch goes to Hawaii eps. However, I think I’d still like to go there for maybe a month and explore.

Do you have any other advice for gluten-intolerant travelers? Don’t be afraid to travel because you believe you may not be able to eat safely. There are many valuable resources out there to help you. Seek them out and use them. Here’s an article by Conde Nast Traveler that may help you get on your way. And of course, Gluten-Free Guidebook, which is an invaluable resource. Thanks, Hilary!

Photograph of Sloane Miller: copyright Kenneth Chen.

Ironically, after I researched several possible cruises and cruise lines for my vacation, I ended up picking a desert location instead. But my research wasn’t wasted: I heard from several readers who had considered taking a cruise but had been worried about doing so because of their gluten intolerance and, in a couple of cases, their food allergies. It was a pleasant surprise to discover that many cruise lines are sensitive to these issues.

Others responded to the post by sharing their own experiences with cruising. Janet Rinehart, the Chairman of the Houston Celiac Support Group, had terrific things to say about the cruise lines she’d traveled with, and also some good advice for anyone taking a cruise:

I have found from years of experience that Holland America also does gluten-free very well. Holland America has tours from Alaska, the Caribbean, Europe, New Zealand/Australia, and more. Also, Vantage and Viking Tours in Europe are excellent. We have traveled on the rivers from Amsterdam to the Black Sea on various legs of river boat trips with Vantage. The sightseeing (all included) is excellent and they do gluten-free very well. It helps to have translated restaurant cards (laminate several to have with you) in English and the country’s language in which you are traveling for both the ship’s chef and off-shore restaurants.

For language cards, I recommend one of my favorite sites, Celiac Travel. For some guidelines about dealing with celiac disease in a foreign language, check out this post.

Another reader, Alice, had a particularly terrific experience to share:

I went on a cruise with the Norwegian Cruise Line last March & experienced first class service.  I was presented with the menu a day in advance & the Assistant Maitre D’ would assist me with choosing items that could be made gluten free by the chef.  If he had any doubts about anything he would communicate with the chief chef.  The Assistant Maitre D’ would serve me personally; he would make sure that no one would make a mistake with my meals.  I was astounded by the degree of care & attention my meals received.  People were jealous of the personal service that I received.  I was treated like some royalty.  It was the most relaxing holiday I ever had since being diagnosed with celiac disease. The only restriction was that we had to eat in the 2 main dining rooms in order to obtain the meals I had ordered the previous day. Otherwise, it was like going to any other restaurant — studying the menu & discussing the different items with the waiters & deciding on a safe meal.  The Norwegian Cruise Line has several restaurants on board & one can eat at any of them.  There are no restrictions as to sitting times, etc.  I’m going on another cruise this winter with the Norwegian Cruise Line.  I would highly recommend it.  I hope this is of help to your readers.

Thanks so much to Janet and to Alice for sharing their reports. As for me, I’m hoping to have some new restaurants to share — when I get back from Las Vegas!

It turned cold very early this fall in New York, as it has in much of North America. Maybe that’s why I’m thinking of taking a vacation somewhere warm. One thing that I’ve never tried is a cruise. I’ve taken day-long boat trips in places like Newfoundland and Chile, but that’s just not the same thing.

My daydreaming may have been inspired by a reader, Barbara Collins, who wrote to me in July to share her fantastic experience onboard a Holland America cruise ship. You can read her letter in this post. It was extremely encouraging to hear that a cruise line would go above and beyond the basics to take care of a wheat-allergic and gluten-intolerant traveler.

What I’ve discovered so far is that many cruise lines seem willing to accommodate people on gluten-free diets and other special diets. Each cruise line seems to have a different policy on the subject. Most seem to have a special requests form that you must fill out, often weeks in advance of your cruise. While I haven’t tried any of the following cruise lines — yet — all of them sound pretty great.

Carnival: “Guests with special diets can be accommodated on Carnival Cruise Line,” boasts the company’s website. In addition to gluten-free, Carnival offers meals for a range of special diets, including vegetarian, low sugar, and low fat.

Disney Cruise Line: While advance notice is required to accommodate special diets — at the time of booking the cruise is strongly recommended — Disney is able to prepare meals for an incredible range of special diets. Vegetarian options are widely available on its ships, as a matter of course.

MSC Cruises: Given that Italy is a world leader in celiac awareness, it’s no surprise that this Italian cruise line takes special care of its gluten-free guests. However, there are different offerings on its different vessels. According to MSC’s website, “MSC Cruises works closely with the AIC-Associazione Italiana Celiachia (Italian Celiac Association) to provide gluten-free menus in the restaurants of MSC Fantasia, MSC Musica, MSC Orchestra and MSC Poesia cruising in the Mediterranean and in Northern Europe. On MSC Splendida, MSC Lirica, MSC Opera, MSC Sinfonia, MSC Armonia, [and] MSC Melody, guests can find pre-packaged gluten-free products like snacks, biscuits, croissants, plumcakes and muffins.”

Princess: This cruise line emphasizes “personal choice dining” so there are plenty of options. Gluten-free, dairy-free, salt-free, MSG-free, and vegan meals are all available — when arranged for in advance of sailing.

Royal Caribbean: Special diets this line accommodates include gluten-free, low-sodium, and low-fat. They are also happy to accommodate those with food allergies. These meals should all be arranged in advance. Note that vegetarian meals are also available without any advance notification. As Royal Caribbean says, “We make every effort to accommodate our guests’ dietary requirements whenever possible.”

I’d love to hear about your cruise experiences. Please let me know how well you were able to eat while at sea.

I just spent four days at the ThrillerFest conference at the Grand Hyatt in New York. If you’re a fan of mysteries, crime novels, or thrillers — or if you aspire to write them — you may have heard of it. Best-selling writers such as Lee Child, Steve Martini, Lisa Gardner, David Baldacci and Meg Gardiner all spoke at the event (along with many others). It was a fascinating scene.

And yet, what I was really thinking about was lunch.

When I registered for the conference a couple of months ago, there was a place on the online form to add any special notes. I mentioned that I have celiac disease, and that I would need a gluten-free meal for the luncheon on Thursday (other meals weren’t included in the conference, so this was the only one I needed to arrange in advance). I didn’t really expect to hear anything back from the organizers, so 10 days before the conference, I e-mailed them. I told them what I needed, and asked them how I would go about arranging it. They responded promptly and assured me that they would look into it. And so I waited… and waited.

After a couple of reminder e-mails, I got a message from one of the organizers. This is what it said:

I never got an answer back on my question about this. What we have done in past years for the banquet is that you tell your waiter your special requirements when you are seated. If I learn something different, I’ll let you know.

At this, alarm bells went off for me. While a restaurant can come up with a gluten-free meal with no notice, it’s tougher at a catered event. My worst experience on this front was at a conference I attended in Chicago five years ago, just after I was diagnosed with celiac disease. I’d told the organizer what I could and couldn’t have, and she told me I’d be fine. Then, at dinner the first night, I discovered that our meal consisted mainly of pizza. When I cornered the organizer, she was indifferent. “You can eat the toppings on the pizza,” she told me. “You don’t have to eat the crust.”

That was an eye-opener for me. And however ill-informed that conference organizer was, she forced me to realize that even when you explain to someone else what celiac disease is and what you need to avoid, they may not take it as seriously as you do. It was an important lesson.

In the end, my luncheon problem was easily solved, because I got in touch with the catering staff at the Hyatt directly. As with every Hyatt property I’ve visited — from Toronto, Canada to Santiago, Chile — they assured me that it would be no problem to get a gluten-free meal ready for me. And they meant it: I was served a main course of chicken with steamed broccoli and carrots. (Several people I’ve interviewed, including Alice Bast and Vanessa Maltin, have mentioned how helpful and accommodating Hyatt is on the gluten-free front.) But it reminded me that sometimes you really do have to take matters into your own hands.

Alice Bast is passionate about her mission to educate people about celiac disease. Diagnosed with the disorder in 1994, she founded the National Foundation for Celiac Awareness in 2003. As its executive director, she has worked with leaders in the medical, business, and media communities to raise awareness of the disease. She has also worked extensively with the public to get the word out. The NFCA is based in the Philadelphia area, but its best-known programs may be the Gluten-Free Cooking Sprees, which have taken place across the country and have introduced many to the joy of cooking without gluten. The latest NFCA initiative — training chefs at 28 Philadelphia-area restaurants in its Gluten-Free Resource Education Awareness Training (GREAT) program — has been another huge hit. Alice has also participated in strategic conferences and workshops shaping programs to advance celiac initiatives nationwide, including the landmark NIH Consensus Conference on Celiac Disease.

How often do you travel? I’m a serious road warrior — I’m in a couple of different cities each month.

Where have you traveled since being diagnosed with celiac disease? I’ve gone to so many cities around the country for Gluten-Free Cooking Sprees: San Francisco, Atlanta, Boston, Los Angeles — it’s a long list. I also travel to attend medical conferences; I was just in Chicago. Internationally, I’ve been to Australia, Amsterdam and Istanbul.

What foods or snacks do you pack when traveling? Travel can be really wearing, and I don’t like the idea of eating junk food to keep going. I think about health and nutrition when I’m packing. A gluten-free power bar goes right into my purse. I take crackers with me, and a nut mix with raisins — it’s basically trail mix. Also, I keep small gluten-free soy sauce packages with me as part of an “emergency” kit.

What other things do you bring with you? In my briefcase, which is always with me, I have my journal, iPhone, and computer. I take my vitamins with me. If you’re checking luggage, it’s important to have your essentials in your carry-on. I have what I call my “carry-on purse,” which is a big bag that has food, a toothbrush, and other essentials. I have an inflatable neck pillow for flights, and wherever I go, I have something to read.

How do you prepare for a trip? I always do research in advance to find out where I can go in a city. It’s important to be proactive. I look at the Gluten-Free Guidebook, and at the Triumph Dining guide and the Gluten-Free Passport. I’ll do Google searches. But I also challenge myself to find places that haven’t been written about. Sometimes I go to places that aren’t gluten-free to educate; that’s part of my personal mission, to educate and train wherever I go. I carry brochures in my purse. We have a program at the NFCA to train your favorite chef.

Any favorite restaurants? I can’t pick one restaurant in Philadelphia. The restaurants we’ve worked with are passionate about cooking gluten-free; they’re not just making an accommodation. When I go in they want to show off what they’ve learned and what they can do. It’s just amazing. I love Maggiano’s. I had dinner a couple of weeks ago at their Chicago restaurant. I was with a group and we told the chef to surprise us. He really went to town. Maggiano’s has embraced gluten-free, it’s like a challenge to do something really special.

Any favorite hotels? Hyatt has been incredible. They’ve hosted Gluten-Free Cooking Sprees. Their chefs are truly interested and have really worked with us.

What’s your favorite place to visit? My favorite business destination is San Francisco. I love going there. The food is amazing, and they’re really thinking about health and wellness. My favorite personal destination? It’s hard to pick one, but it would involve hiking. I loved hiking in New Mexico, and I’ve spent a lot of time hiking in the White Mountains.

What’s your dream destination? New Zealand. I’ve been to Australia but haven’t been to New Zealand yet. Also, I would love to visit Egypt.

Do you have any other advice for gluten-intolerant travelers? Make sure you know the words for “wheat” and “starch” before you travel. Always carry a cheat sheet in the local language. Whatever you do, don’t feel that you’re alone; find other people and ask for help. When you’re traveling, listen to your body. Sometimes people think they got “glutened” when they get sick on the road, but the problem was caused by other issues. You have to pay attention to what you’re putting in your mouth. Even if something is gluten-free, it’s not good for you if it’s junk food.

Photograph of Alice Bast provided courtesy of the National Foundation for Celiac Awareness.

Last weekend I spent some time with a friend I haven’t seen in months. While we were catching up, she asked about my trip to Turkey last November. I told her about the astonishing ancient cities I saw — Ephesus, Aphrodisias, Hierapolis, Pergamum — and about the beauty and history of Istanbul. But I found myself talking even more about Oya Özden and her family.

Oya is the founder of the Living With Celiac Association of Turkey. I contacted her organization before my trip, and she e-mailed me a celiac disease information card, written in Turkish, that I could show to chefs and other restaurant staff. She also gave me some general guidelines about dining in Turkey (which you can read in this post). While I was in Selçuk, she e-mailed me to ask where I was staying in Istanbul. I told her it was the Erguvan, a boutique hotel in the Sultanahmet district that’s a short walk from Hagia Sophia and the Blue Mosque. The next day, Oya e-mailed to say that she had contacted the hotel about my diet. I appreciated her help, but I didn’t realize how much Oya had done for me until I arrived in Istanbul. The staff at the Erguvan actually baked gluten-free pastries for my breakfast, from a recipe provided by Oya. (This was, I should add, in addition to the impressive breakfast buffet at the hotel, which already included gluten-free items such as boiled eggs, fresh fruit, dried fruit, and several types of cheese.)

Oya also invited my husband and me to have dinner with her, her husband, Hasan, and their daughter, Nil. (Oya and Nil are pictured above, with me.) They took us to a banquet hall on the Asian side of the Bosphorus. The dining room was full of celebrations (I counted one wedding, one 45th wedding anniversary, and one high-school reunion). There was no set menu; instead Oya had made special arrangements in advance (her celiac support group has met at the banquet hall in the past). For us, the kitchen staff baked gluten-free pide, a substantial bread that looks like a giant waffle; I’d seen it on menus throughout my trip, but this was the first time I was able to try it. There were also appetizers that consisted of a wafer-thin gluten-free bread topped with lamb, parsley, and spices. Oya had arranged for gluten-free mezes, which included hot peppers, yogurt seasoned with garlic, rice-stuffed vegetables, a hot tomato sauce, and a dish of leeks and carrots, all of which were delicious. The main course was lamb, and for dessert there were several treats, including dates filled with cheese. I also tried raki, Turkey’s unofficial national drink, for the first time at dinner (similar to ouzo but not sweet). It was a fabulous evening from start to finish, partly because of the great food but mostly because of the wonderful company.

I realized at dinner that Oya is an incredible activist. After being diagnosed with celiac disease, she went on to form a national organization in a country where the disease is not well known. In addition to providing information and support to adult celiacs, she created a booklet for children to help them understand the disorder and the gluten-free diet (it’s available as a printed booklet as well as on the organization’s website). Oya is also in touch with her counterparts in other European countries and has lobbied Turkey’s government to provide support for celiacs. In Turkey, celiacs now get a government subsidy for certain gluten-free provisions every month. (In North America, I’m grateful just to see celiac-safe products on store shelves, even if they are priced sky high.)

Meeting Oya reinforced for me how important it is for the gluten-intolerant to share information and advice. It also made for the most memorable night of my trip. Thanks again, Oya, Hasan, and Nil!

Erguvan Hotel [address] Aksakal Cad. No: 3, Sultanahmet, Istanbul, Turkey [tel] +90 212 4582784 [fax] +90 212 4582788 [e-mail] info@erguvanhotel.com [web] www.erguvanhotel.com