Country Guides

AIC — Associazione Italiana Celiachia

Italy is one of the safest countries for celiacs. The AIC certifies thousands of restaurants, and waiters genuinely understand 'senza glutine'. Most pharmacies stock GF bread.

BCU — Belgian Coeliac Union

Belgium has excellent celiac awareness. BCU certifies restaurants with the Certifié Sans Gluten label. French fries (frieten) are typically cooked in dedicated fryers — but always ask.

AFDIAG — Association Française Des Intolérants Au Gluten

France is improving but bread culture makes it tricky. Paris has many dedicated GF bakeries and restaurants. Look for 'sans gluten' labels and the AFDIAG logo.

DZG — Deutsche Zöliakie Gesellschaft

Germany has strong celiac awareness and excellent product labeling. DZG runs a restaurant certification scheme. Be cautious with beer — it almost always contains gluten.

NCV — Nederlandse Coeliakie Vereniging

The Netherlands has excellent labeling laws and a growing number of certified GF restaurants. Dutch supermarkets have strong free-from ranges. Awareness among staff is generally good.

Coeliac UK

The UK is one of the best countries for celiacs. Coeliac UK certifies venues with the GF symbol, and major chains like Wagamama and Nando's have strong GF protocols. Mandatory allergen labeling since 2014.

FACE — Federación de Asociaciones de Celíacos de España

FACE certifies many restaurants and Mercadona has a huge 'sin gluten' section. Tapas culture is risky (shared surfaces and oil), but dedicated GF options are growing fast.

APC — Associação Portuguesa de Celíacos

Portugal is naturally rice and fish heavy, which helps. Awareness is improving in Lisbon and Porto. APC lists certified venues. Be careful with sauces and pastry-based dishes.

HCS — Hellenic Coeliac Society

Greek cuisine has many naturally GF options (olive oil, fish, grilled meat, rice, legumes). Awareness is improving, especially in tourist areas. Pastry items are the main risk.

Svenska Celiakiförbundet

Sweden has excellent celiac awareness and strong EU allergen labeling compliance. ICA and Coop supermarkets have large glutenfri sections. Knäckebröd (crispbread) often has GF versions.

NFCA — National Foundation for Celiac Awareness

FDA labeling requires <20ppm for 'gluten-free' claims. Major chains have GF menus. Cross-contamination still varies widely — ask specifically about shared fryers and prep surfaces.

JSA — Japan Sprue Association

Awareness is limited and standard soy sauce contains wheat. Travel with Japanese translation cards, carry tamari packets, and stick to naturally gluten-free traditional dishes.

Thai cuisine is naturally rice-based, but soy sauce, oyster sauce, and shared woks are common. Translation cards in Thai are essential. Bangkok has a growing GF restaurant scene.

Coeliac Australia

Australia has excellent celiac awareness and strict labeling laws — 'gluten-free' means <3ppm (stricter than the EU). Coeliac Australia certifies restaurants and products.

Canadian Celiac Association

Canada has strong celiac awareness and clear federal allergen labeling. The CCA certifies restaurants and products. French fries are common but check for shared fryers. Quebec has the most certified venues.

Mexican cuisine is naturally corn-based, making it one of the more celiac-friendly cuisines. Be careful with flour tortillas, soy sauce marinades, and imported sauces. Corn tortillas are safe.

Korean cuisine uses soy sauce, gochujang, and ssamjang — most of which contain wheat. Rice-based dishes are the safest option. Seoul has growing awareness and some GF restaurants.

Vietnamese food is largely rice and rice-noodle based, which is great for celiacs. The main risks are soy sauce, oyster sauce, and wheat-based wrappers. Fish sauce (nuoc mam) is typically GF.

South Indian cuisine is naturally GF (rice and lentil based). North Indian bread culture (roti, naan) poses risks. Awareness varies dramatically — high in urban restaurants, low elsewhere.