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France

Medium celiac awareness

Certified by: 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.

Capital

Paris

Language

French

Awareness

Medium

Emergency

112

Awareness growing in cities. Always verify with staff and bring a translation card.

Generally safer choices

Dedicated GF bakeries (boulangeries sans gluten)
Crêpes de sarrasin (100% buckwheat — confirm)
Grilled meat & fish
Salads (no croutons — confirm)
Cheese
Wine

Avoid or verify carefully

Regular baguettes & croissants
Soufflés (usually contain flour)
Cassoulet (often thickened)
French onion soup (crouton)
Quiche (pastry base)
Steak tartare (sometimes breadcrumbs)

Trusted GF brands in stores

Schär
Gerblé Sans Gluten
Bjorg
Valpiform
Ma Vie Sans Gluten

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

Celiac travel tips

Paris has dedicated GF bakeries like Helmut Newcake and NoGlu.
Naturalia and Biocoop supermarkets have large GF sections.
Always ask: 'Est-ce que c'est sans gluten et sans contamination croisée?'
France now requires allergen menus in all restaurants.

Words to scan on food labels (French)

Avoid products listing any of these ingredients:

blé froment farine de blé orge seigle avoine malt épeautre kamut amidon de blé

Safe to look for on packaging:

sans gluten épi de blé barré (logo AFDIAG)

How to order in a restaurant (French)

Ask if it's gluten-free

Est-ce que c'est sans gluten ?

Ask about cross-contamination

Pouvez-vous éviter toute contamination croisée — ustensiles propres, surface propre, friteuse séparée ?

Say thank you

Merci beaucoup !

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 France

Translation card in 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 AFDIAG — Association Française Des Intolérants Au Gluten 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 Paris.
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 — French

Je suis cœliaque. Même de très petites quantités de gluten me rendent gravement malade. Pouvez-vous préparer mon plat séparément avec des ustensiles propres, sans contamination croisée?

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