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Belgium

High celiac awareness

Certified by: 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.

Capital

Brussels

Language

Dutch/French

Awareness

High

Emergency

112

Many certified venues, staff understand cross-contamination, GF products widely available.

Generally safer choices

BCU-certified restaurants
Moules-frites (ask about fryer)
Carbonnade flamande (check thickener)
Grilled meat & fish
Belgian chocolate (most is GF)
Jenever (GF spirit)

Avoid or verify carefully

Waffles (liège & Brussels — wheat based)
Speculaas & Belgian biscuits
Flemish stew thickened with bread
Beer (most contains barley)
Croquettes aux crevettes

Trusted GF brands in stores

Schär
Exki (labeled GF items)
Biofresh
Delhaize Free From
Colruyt G-Free

Look for these in the free-from / "sans gluten" / "glutenvrij" aisle, or in the diabetic / health section.

Celiac travel tips

Search 'glutenvrij restaurant' or 'restaurant sans gluten' + city.
Carrefour, Delhaize and Colruyt all have growing free-from sections.
Most Belgian fritkots use a separate fryer — confirm before ordering.
BCU website lists certified venues by city.

Words to scan on food labels (Dutch/French)

Avoid products listing any of these ingredients:

tarwe tarwemeel gerst rogge haver mout spelt blé orge seigle avoine malt

Safe to look for on packaging:

glutenvrij sans gluten doorgekruiste graanaar (BCU)

How to order in a restaurant (Dutch/French)

Ask if it's gluten-free

Is het glutenvrij? / Est-ce sans gluten ?

Ask about cross-contamination

Kunt u kruisbesmetting vermijden? / Pouvez-vous éviter la contamination croisée ?

Say thank you

Dank u! / Merci !

Tip: show, don't tell. Generate a printable card and let the kitchen staff read it directly.

Cross-contamination red flags

Shared fryers (fries, tempura, calamari)
Same toaster used for regular bread
Shared pasta water or noodle broth
Wooden spoons and rolling pins (porous, retain gluten)
Pizza ovens dusted with semolina
Sauces thickened with wheat flour (roux, gravy, bechamel)
Soy sauce, oyster sauce and many marinades
Buffet utensils swapped between dishes
Bulk bins (cross-contact from scoops)
Flour-dusted boards for cutting fruit or cheese

Pack this before flying to Belgium

Translation card in Dutch/French
GF snack bars / crackers for travel days
Travel-size tamari packets (for soy sauce countries)
List of certified restaurants near your hotel
Photo of the BCU — Belgian Coeliac Union logo so you recognise it
Doctor's note mentioning celiac disease (for customs / pharmacies)
Address of the nearest hospital + emergency number saved offline
Insurance card with celiac listed as a medical condition

Eating-out playbook

1
Research before you go
Check Find Me Gluten Free, the local celiac association's restaurant finder, or our restaurant search for Brussels.
2
Call ahead for dinner
Reserve and mention celiac disease — kitchens that aren't equipped will tell you, and good ones will prep.
3
Show your card on arrival
Hand it to the waiter before ordering, ideally to the manager or chef.
4
Confirm preparation
Ask: clean utensils, separate pan, dedicated fryer, no shared sauces, no flour dusting.
5
Eat off-peak when possible
Lunches and early dinners reduce kitchen pressure and mistakes.
6
Keep evidence
Photo of menu / packaging. If you react, you can report cross-contact and warn other celiacs in reviews.

⚠️

Emergency phrase — Dutch/French

Ik heb coeliakie. Zelfs kleine sporen gluten maken mij ernstig ziek. Kunt u mijn gerecht apart bereiden met schone keukengerei? / J'ai la maladie cœliaque. Même de petites traces de gluten me rendent gravement malade. Pouvez-vous préparer mon plat séparément?

Local emergency: 112Show this to the waiter or chef.