Gluten Free & WE

1. Boiling gluten-free noodles in a clean pan with clean water. Don’t share the water with regular noodles—this can cause cross-contact.
2. Using a safe strainer. Use a new or thoroughly washed strainer. A dedicated gluten-free strainer is preferred because of the risk of cross-contact.
3. Preparing the chicken, olives & tomatoes on a clean cutting board. Check the chicken (pre-made) label to make sure it’s gluten-free. Gluten can hide in cuts and scratches in cutting boards, so wash thoroughly with soap and water or use a dedicated gluten-free board.
4. Checking the salad dressing. Read the ingredient label and make sure the dressing is gluten-free.
5. Checking the lime juice. Read the ingredient label before adding it to the apples to help prevent browning. Fresh lime works too!
6. Checking the pistachios. Even plain, unsalted, unflavored pistachios should have their label checked for ingredients and processing information, including any cross-contact warnings.

Thanks for watching our stop-motion showing how cross-contact can happen!
Now let’s talk about how to PREVENT it.
For this video, I showed the concept of making the gluten-free sandwich FIRST. I didn’t actually make a sandwich —I used squeeze bottles to demonstrate putting condiments on gluten-free bread. (And yes, some people really do eat mayo sandwiches!)
There are a few ways you can keep condiments from becoming a source of cross-contact:
Option 1: Squeeze bottles - My personal favorite! Each person can have their own bottle.
Option 2: Two jars - Use separate jars and clearly label one GLUTEN-FREE and the other NOT GLUTEN-FREE.
Option 3: Scoop it out - Use a clean utensil to scoop the amount you need for the gluten containing sandwich and set aside until you finish making the gluten free sandwich.
We’ve tried all three methods, and the squeeze bottles are definitely my favorite!
And don’t forget the plates! Keep gluten-free and gluten-containing sandwiches on separate plates. If they touch, crumbs can transfer and that gluten-free sandwich is no longer safe for someone with Celiac Disease.
Once the gluten sandwich is made, give it to the person who can eat gluten, wash your hands, and then you can safely handle and enjoy the gluten-free sandwich.
These little steps can make a BIG difference when preventing cross-contact!
Was this helpful? Would you like to see more real-life examples like this? Let me know in the comments!

You made it to Part 3!
Last but not least… and definitely the shortest reel!
Thankfully, the conversation turned out well. I hope this series helped you understand a little more about cross-contact and how even a few tiny crumbs can make someone with Celiac Disease sick.
And I’ve got plenty more education coming your way!
Stay tuned as I continue raising awareness about Celiac Disease—a lifelong autoimmune condition that changes how you live your life.
Because gluten-free doesn’t always mean Celiac safe.

Part 2 is out now!
This is why conversations matter.
When someone is preparing food for you, especially when you have Celiac Disease, they need to understand what you need and why cross-contact matters.
Sometimes, a simple conversation can be an opportunity to educate—and maybe change how someone thinks about gluten-free food.
But how did Grace respond?
You’ll have to watch to find out! Stay tuned for Part 3!

TODAY’S THE DAY!!!
Part 1 of our stop-motion is finally here! Created by Grace and edited by me.
Can you spot what went wrong while preparing these sandwiches?
What did you notice transferred from the first sandwich to the second?
Drop your answer in the comments!
Stay tuned for Parts 2 & 3 to learn more about cross-contact and Celiac safety!

We hit a few editing snags with our stop-motion, so hang in there just a little longer! In the meantime, here's a fun reminder that **Celiac disease can cause more than 200 symptoms.**
It kind of reminds me of those medication commercials where they list all the side effects so fast you can barely keep up.
Many people experience these symptoms before they're diagnosed. Some continue having symptoms even while following a strict gluten-free diet due to refractory celiac disease, a rare condition where the small intestine doesn't heal despite a strict gluten-free diet. These symptoms can also occur after accidental gluten exposure ("getting glutened").
Keep in mind that many of these symptoms can also be caused by other conditions. That's why it's important to see your doctor if you have concerns. Testing typically starts with blood work, followed by a small intestine biopsy to confirm a diagnosis.
A few explanations from the reel:
• Pooping is normal, but chronic diarrhea or severe constipation can be signs of Celiac disease.
• After gluten exposure, many people with Celiac disease experience intense nausea and vomiting. Vomiting was one of my main symptoms during the three weeks leading up to my diagnosis.
Now for a challenge...
Did you catch the voice-over mistake? What was the word? And when did you spot the blue tape on the floor? We used it as our standing marker!
If you missed the symptoms in the fast-motion section, here they are:
- Bloating
- Blurry vision
- Brittle nails
- Bruising
- Mouth ulcers and cancer sores
- Dark eye circles
- Dental enamel defects
- Weakness
- Dizziness / Fainting
- Hair loss
- Migraines / Severe headaches
- Muscle spasms
- Cognitive impairment
- Iron-deficiency anemia
- Itchy, blistery skin rash (dermatitis herpetiformis)
- Joint pain
- Missed period / late menstruation/ early menopause / Infertility
- Peripheral neuropathy (tingling, numbness, or pain in hands or feet)
- Chronic fatigue
- Elevated liver enzymes
- Reduced bone mass and bone fractures (osteoporosis / osteopenia)
- Vitamin deficiency
- Depression and anxiety
- Intestinal cancers
- Irritable bowel syndrome
- Type 1 Diabetes
- Thyroid disease...

We've been a little MIA this week because we've been busy creating a stop-motion video to raise awareness about cross-contact when preparing food for someone with Celiac disease.
Stay tuned—you won't want to miss it!

Throwback to my original visit from April 2024!
The first time I visited, I tried the buckwheat bison burger. The second time, it was lamb tacos. This visit, we finished with the chocolate caramel pie—rich, decadent, and full of flavor. While it was delicious, my favorite is still the berry cheesecake!
One of the best parts of this visit was talking with Omar about celiac disease and the importance of awareness and education. For those with celiac disease, eating out isn't just about finding something that looks good on the menu—it's about understanding ingredients, cross-contact risks, and having confidence that a meal is safe to eat.
Every conversation helps spread awareness and makes dining out a little easier for the celiac community. Thank you to businesses and individuals who take the time to learn, listen, and support those living with celiac disease.
Have you ever had to explain a food allergy or celiac disease to someone? Share your experience in the comments!