🇺🇸

USA

High celiac awareness

Certified by: 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.

Capital

New York

Language

English

Awareness

High

Emergency

911 / 999 / 112

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

Generally safer choices

Chipotle (corn tortillas, dedicated line)
Five Guys (dedicated fryer)
Most steakhouses
Sushi with tamari (request)
P.F. Chang's (dedicated GF menu)

Avoid or verify carefully

Shared fryers (most restaurant fries)
Diner pancake griddles
Standard soy sauce
Most beer (unless labeled GF)
Imitation seafood

Trusted GF brands in stores

Schär
Canyon Bakehouse
Bob's Red Mill
Udi's
Glutino
Simple Mills

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

Celiac travel tips

Use the Find Me Gluten Free app — widely reviewed.
Whole Foods and Trader Joe's label GF products clearly.
Confirm 'GF menu' = dedicated prep area, not just GF ingredients.
Many chains have a dedicated 'celiac protocol' — ask the manager.

Words to scan on food labels (English)

Avoid products listing any of these ingredients:

wheat wheat flour barley rye oats (unless certified GF) malt malt extract spelt kamut couscous semolina modified wheat starch

Safe to look for on packaging:

gluten-free certified gluten-free crossed grain symbol

How to order in a restaurant (English)

Ask if it's gluten-free

Is this gluten-free? Do you have a celiac/coeliac menu?

Ask about cross-contamination

Can you avoid cross-contamination? Clean utensils, separate pan, dedicated fryer.

Say thank you

Thank you so much!

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 USA

Translation card in English
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 NFCA — National Foundation for Celiac Awareness 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 New York.
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 — English

I have celiac disease. Even tiny amounts of gluten make me very sick. Please prepare my food on a clean surface with clean utensils, and avoid any shared fryers or cross-contamination.

Local emergency: 911 / 999 / 112Show this to the waiter or chef.