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... ri, 31 Oct 2025 13:32:01 +0000</pubDate></item><item><title>Food, Moveme ...
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<?xml version="1.0"?><rss version="2.0"><channel><title><![CDATA[Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles]]></title><link>https://www.celiac.com/rss/7-celiaccom-disease-gluten-free-diet-support-since-1995-articles.xml/</link><description>Celiac.com Articles</description><language>en</language><item><title>Chocolate Dipped Orange Gluten-Free Biscotti</title><link>https://www.celiac.com/celiac-disease/chocolate-dipped-orange-gluten-free-biscotti-r7028/</link><description>Celiac.com 10/31/2025 - Biscotti began as practical travelers biscuits, twice baked to keep well on long journeys along Italy's trade routes. Over time, bakers transformed the sturdy keepsake into a café favorite, crisp enough to dunk yet fragrant with citrus, nuts, or spice. This gluten-free version leans on almond flour, which echoes biscotti's nutty roots while keeping the crumb pleasantly crisp. Here, bright orange zest lifts the almond base, and a half-dip in melted chocolate adds a glossy finish worthy of an espresso bar. The method remains true to tradition: shape, bake, slice, then bake again until the edges sing with crunch. A short rest between bakes ensures clean slices and a shattering bite. Ingredients 2 cups fine almond flour (about 200 g) ½ cup tapioca starch (60 g) ⅓ cup granulated sugar (65 g) ¼ cup light brown sugar, packed (50 g) 1 tsp baking powder (gluten-free) ½ tsp fine sea salt 2 large eggs, room temperature 2 Tbsp extra virgin olive oil 1 Tbsp orange zest (from 1 large orange) 1 tsp vanilla extract ¼ tsp almond extract (optional, but lovely) ½ cup sliced almonds (lightly toasted) 6 oz dark or semisweet chocolate, chopped (or chips) 1 tsp neutral oil (for shinier chocolate, optional) Instructions Heat oven to 325°F (165°C). Line a baking sheet with parchment. In a large bowl whisk almond flour, tapioca starch, granulated sugar, brown sugar, baking powder, and salt. In a second bowl whisk eggs, olive oil, orange zest, vanilla, and almond extract until smooth. Stir wet ingredients into dry until a soft but cohesive dough forms. Fold in sliced almonds. Scrape dough onto the sheet and, with lightly damp hands, shape into a log about 10 inches by 3 inches, roughly ¾ inch thick. Smooth the top. Bake 25–28 minutes until lightly golden and set. The center should feel firm to the touch. Cool on the sheet 20 minutes to reduce crumbling. Reduce oven to 300°F (150°C). Transfer the log to a cutting board. Using a sharp serrated knife, slice on a slight diagonal into ½ inch thick pieces with a gentle sawing motion. Arrange slices cut-side down on the sheet. Bake 10 minutes, flip each piece, and bake 8–12 minutes more until dry and crisp to your liking. Cool completely on a rack. Melt chocolate with the neutral oil in a heatproof bowl set over barely simmering water, or in short microwave bursts, stirring until smooth. Dip one end of each biscotti halfway into the chocolate, letting excess drip back into the bowl. Set on parchment to firm. For a quicker set, chill 10 minutes. Baker's Notes For extra orange aroma, rub the zest into the sugars with your fingertips before mixing. The oils perfume the dough. Clean slices come from a short rest after the first bake and a serrated knife used with minimal pressure. For a dairy-free finish, choose chocolate labeled dairy-free and verify all ingredients are gluten-free to avoid cross-contact. Crunch control: extend the second bake by a few minutes for extra crispness, especially in humid climates. Serving and Storage Makes about 16–20 biscotti. Store airtight at room temperature up to 1 week. Freeze plain slices (before dipping) up to 2 months; dip in chocolate after thawing. Conclusion These chocolate dipped orange biscotti bring together the best of tradition and modern gluten-free baking: a clean citrus aroma, almond warmth, and a satisfying snap that stands up to coffee or tea. The twice-baked method rewards a little patience with café-level crunch, while the glossy chocolate dip turns every slice into a giftable treat.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/biscotti_CC--fil_ai.webp.f3324df52fb4e66caff47b4e5b5b37a2.webp" length="30686" type="image/webp"/><pubDate>Fri, 31 Oct 2025 13:32:01 +0000</pubDate></item><item><title>Food, Movement, and Multiple Sclerosis: Where the Gluten-Free Diet Fits and What It Means for Real Life</title><link>https://www.celiac.com/celiac-disease/food-movement-and-multiple-sclerosis-where-the-gluten-free-diet-fits-and-what-it-means-for-real-life-r7026/</link><description>Celiac.com 10/30/2025 - This article explores research on how nutrition and physical activity can influence the experience of living with multiple sclerosis. The review brings together recent studies on different dietary approaches and forms of exercise, highlighting which choices may offer the greatest support for managing symptoms, improving daily function, and enhancing overall quality of life. Multiple sclerosis is a long-term condition that affects the central nervous system. Medicines remain essential, but they do not always address fatigue, mood, mobility, or broader quality-of-life concerns. The review asked a practical question: can nutrition and physical activity add meaningful benefits on top of standard care, and if so, which approaches look most promising and sustainable for real people? How The Review Was Conducted The authors searched modern medical databases for studies published in recent years. They focused on trials and observational research that reported changes in inflammation, symptoms, function, or quality of life. They then grouped findings into two big buckets: dietary patterns and physical activity programs. The goal was not to crown a single winner, but to understand where the strongest signals appear and where caution is still needed. What The Research Says About Eating Patterns Mediterranean-style eating A Mediterranean-style pattern emphasizes vegetables, fruit, legumes, whole grains, nuts, extra virgin olive oil, and regular fish, with modest dairy and very limited highly processed foods. Across studies, this way of eating is linked with lower levels of inflammation, better metabolic health, and signals of protection for brain cells. People who stick with it tend to report less fatigue and better mood, and some research suggests slower disability accumulation. It is also flexible and easier to live with than very restrictive plans, which matters for long-term success. Ketogenic eating A ketogenic pattern is high in fat, very low in carbohydrate, and moderate in protein. Early studies suggest it may calm inflammatory activity, improve energy handling in cells, and reduce fatigue for some people. Several reports also describe improvements in mood and self-rated quality of life. At the same time, it can be hard to sustain and may require careful medical and dietitian supervision to avoid nutrient gaps or unwanted changes in blood lipids. Swank and Wahls approaches The Swank approach focuses on keeping saturated fat very low while emphasizing fruits, vegetables, and whole grains. People following it often report less fatigue, though the plan may fall short on some nutrients if not planned well. The Wahls approach removes gluten, dairy, legumes, and most processed foods while pushing a very high intake of vegetables and some organ meats. Studies report improvements in fatigue and mental well-being, but the plan is demanding and can miss nutrients like calcium and vitamin B12 without guidance. Both require thoughtful planning and monitoring. Gluten-free eating in multiple sclerosis Research on gluten-free eating for people with multiple sclerosis who do not have celiac disease is mixed and limited. Some small studies hint at benefits, while others do not. The safest conclusion today is that a gluten-free plan is essential for people with celiac disease or confirmed gluten sensitivity, but it is not yet a general recommendation for everyone with multiple sclerosis. If tried, it should be done with a dietitian so that fiber, vitamins, and minerals remain adequate. Fasting and time-restricted eating Intermittent schedules, such as eating within an eight-hour window each day or following periodic fasting-mimicking cycles, show early signs of reducing inflammatory activity and improving fatigue, mood, and sometimes cognition. Many people tolerate gentle time-restricted eating better than more extreme fasting. These methods are not suitable for everyone, and medical guidance is advised, especially for those with other conditions or on certain medications. What The Research Says About Physical Activity Aerobic training Regular activities such as brisk walking, cycling, or swimming can reduce systemic inflammation and consistently help with fatigue, cardiovascular fitness, and mood. Some benefits build slowly over months, so a steady habit beats short intense bursts. Resistance training Strength work using body weight, bands, or light weights improves muscle power, balance, and performance of daily tasks. It may reduce spasticity and fall risk when introduced gradually and supervised at first. Sensorimotor and balance training Targeted balance and coordination exercises deliver strong gains in quality of life for people with milder disability. These drills sharpen gait stability and confidence and can be combined with other training. Mind–body practices Yoga, Pilates, and Tai Chi support better emotional regulation, lower perceived stress, and reductions in fatigue. They also improve flexibility and body awareness, which can ease stiffness and reduce discomfort. Combined programs Mixing aerobic and resistance training tends to give the broadest benefits across endurance, strength, fatigue, and mood. For those with more advanced disability, adaptive formats such as seated strength work, aquatic exercise, or functional electrical stimulation cycling can be effective and safer. Safety, Personalization, and Sustainability No single plan fits everyone. People with multiple sclerosis vary widely in symptoms, energy, heat sensitivity, mobility, and life demands. The strongest results come when a plan is individualized, simple enough to live with, and supported by the care team. Work with professionals: A registered dietitian can protect against nutrient gaps and help tailor a plan. A physical therapist or trained coach can adapt movement to current ability and help pace activity to avoid overdoing it. Start low and build: Small, repeatable steps are more powerful than heroic efforts that cannot be maintained. Watch heat and fatigue: Exercise in cool settings, schedule rest, hydrate, and modify plans during flares or illnesses. Measure what matters: Track personal goals like fewer fatigue days, better sleep, steadier mood, or easier daily tasks, not only medical test results. Key Takeaways You Can Use Now A Mediterranean-style pattern is the most practical everyday foundation for many people. Ketogenic, Swank, Wahls, gluten-free without celiac disease, and fasting methods may help selected individuals but require more guidance and caution. Regular movement is non-negotiable for well-being: combine aerobic, strength, and flexibility in a way that feels doable. Consistency beats perfection. The best plan is the one you can keep. Why This Matters For People With Celiac Disease If you live with celiac disease, you already know that nutrition choices shape daily life. This review adds a useful perspective: for a neurological condition like multiple sclerosis, a thoughtful eating pattern and regular movement can influence fatigue, mood, and function in meaningful ways. The lesson carries over to celiac disease in two practical ways. First, a gluten-free plan can still follow Mediterranean-style principles that are rich in fiber, healthy fats, and a rainbow of plants, which support lower inflammation and better metabolic health. Second, routine physical activity remains one of the most reliable tools for energy, sleep, and emotional balance in any chronic condition. In short, even when medical therapy is essential, everyday food and movement choices can lift quality of life. For anyone who must avoid gluten, it is reassuring to know that a well-planned gluten-free version of a Mediterranean-style pattern pairs naturally with the movement habits that this review highlights as most impactful. Read more at: www.mdpi.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/ms_scan_CC--NIH.webp.f57cdf1c36a1620994b03f77413d0b72.webp" length="108714" type="image/webp"/><pubDate>Thu, 30 Oct 2025 13:31:01 +0000</pubDate></item><item><title>The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free</title><link>https://www.celiac.com/celiac-disease/the-gluten-free-diet-101-a-beginners-guide-to-going-gluten-free-r1640/</link><description><![CDATA[Celiac.com 10/29/2025 – Welcome to your ultimate beginner’s guide to celiac disease and gluten-free living. Whether you’re newly diagnosed or just exploring the gluten-free lifestyle, this guide will help you get started with confidence. Eating gluten-free can dramatically improve your health if you have celiac disease or gluten intolerance. However, it’s important not to begin a gluten-free diet without medical supervision. Always consult with a qualified doctor or nutritionist before making major dietary changes—they can help ensure a safe, balanced transition. If you suspect gluten intolerance or celiac disease, get tested before removing gluten from your diet. Once you start eating gluten-free, tests for celiac disease may no longer be accurate. Celiac Disease Testing To get accurate results, you must consume gluten for at least 6–8 weeks before blood tests and 2 weeks before a biopsy for celiac disease (learn more here). The FDA has approved a new test for celiac disease, so talk to your doctor about the latest testing options. Prescription: A Gluten-Free Diet Once diagnosed, your only treatment is a strict gluten-free diet. The good news: many people notice relief from symptoms within weeks. Complete intestinal healing can take 3–6 months for most people, though it may take up to 18 months or more. Research suggests that supplements like L-glutamine and collagen may support gut healing—but be sure all supplements are clearly labeled “gluten-free.” You can find support and advice in our Celiac.com forums, where members share tips and product recommendations. Create New Gluten-Free Habits Transitioning to a gluten-free lifestyle means changing how you think about food, cooking, and even socializing. To avoid cross-contamination: Keep gluten out of your kitchen and off your utensils. Avoid kissing or sharing utensils with someone who’s eaten gluten. Be careful when eating out—only choose restaurants that understand gluten-free food prep. For more help, visit Celiac.com’s extensive collections of gluten-free food lists, including ice cream, Halloween candy, Easter candy, snacks, beers, wines, and liquors. What “Gluten-Free” Really Means Gluten is found in wheat, rye, and barley. The FDA regulates the “gluten-free” label and allows it on foods containing less than 20 parts per million (ppm) gluten. Remember, “wheat-free” doesn’t mean “gluten-free.” Distilled Alcohols: All distilled spirits are gluten-free—even if made from grain. Vinegars: Distilled vinegars are also safe. Certified Products: Some programs certify foods below 10 ppm. Learn more at the Gluten-Free Certification Program. Gluten-Free Shopping Tips Shopping gluten-free takes time at first. Always read ingredient labels carefully, plan your meals, and stock up on safe staples. Compare products against these lists: Safe Gluten-Free Food List Forbidden Gluten-Free Food List Distilled Alcohols Setting Up a Gluten-Free Kitchen Avoiding cross-contamination is critical. If possible, maintain a fully gluten-free kitchen. If that’s not feasible: Dedicate cutting boards, sponges, toasters, sifters, and utensils for gluten-free use. Label shelves and cupboards. Clean all surfaces thoroughly before preparing food. Find helpful resources for gluten-free recipes and cooking tips on Celiac.com. Dining Out Gluten-Free Dining out can be risky. Studies show that 1 in 3 “gluten-free” restaurant meals contain gluten. Always ask about preparation methods and kitchen safety. You may also consider taking AN-PEP enzymes like GliadinX to help break down trace gluten if contamination occurs. Gluten-Free Bathroom & Personal Care Watch out for gluten in cosmetics and personal care products, especially lipsticks, lotions, and toothpaste. Those with dermatitis herpetiformis may react even to topical gluten. Switch to gluten-free hygiene products whenever possible. Gluten-Free Medications & Supplements Medications and supplements can contain gluten as fillers. Verify with your pharmacist and check the DailyMed database for inactive ingredients under “Ingredients and Appearance.” Always confirm with the manufacturer if you are uncertain. Additional Considerations Children with Celiac Disease: Communicate with teachers and staff about your child’s dietary needs. Education and planning are key to safety. Pets: Pet food and kisses can be hidden sources of gluten exposure. Consider gluten-free or grain-free options. Other Food Sensitivities: Some people also react to dairy, soy, or corn. Keep a food diary and consider an elimination diet with your doctor’s guidance. Final Thoughts on Going Gluten-Free Be Picky: Trust your body and don’t feel guilty about declining unsafe foods. Everyone’s sensitivity level differs. Be Prepared: Keep gluten-free snacks handy in your car, bag, or office to avoid risky last-minute food choices. Gluten-Free Quick Check Always read labels Call manufacturers if unsure Avoid cross-contamination Check personal-care products Verify supplements and prescriptions Keep a food diary Join our forum for support If in doubt, don’t eat it Helpful Gluten-Free Resources Celiac Disease & Gluten-Free Forum – Get real advice from people living gluten-free. More Resources: Celiac Foundation Mayo Clinic: Celiac Disease Harvard University: Celiac Disease Overview For detailed ingredient safety and certified product guides, see:]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_10/gluten_free_101.webp.6353fae77e4d4205c4a7778aad74fa9c.webp" length="16994" type="image/webp"/><pubDate>Wed, 29 Oct 2025 18:35:00 +0000</pubDate></item><item><title><![CDATA[Safe Gluten-Free Halloween Candy & Chocolate List]]></title><link>https://www.celiac.com/celiac-disease/safe-gluten-free-halloween-candy-chocolate-list-r4930/</link><description><![CDATA[Celiac.com 10/29/2025 - Our Safe Gluten-Free Halloween Candy list is back for 2025—refreshed, expanded, and easier to scan. We’ve updated brand and product entries A to Z, and we’ve also clarified items that are not safe or that carry cross-contact caveats. The goal is simple: help you pick candy with confidence if you live gluten-free for celiac disease or gluten sensitivity. This year’s update adds new labeled gluten-free options from both big and small makers, plus more seasonal minis and variety bags you’ll actually see on shelves. As always, this list is a guide, not a substitute for the label in your hand—formulas, suppliers, and facilities can change. When in doubt, check the package, look for a gluten-free statement or certification, and contact the manufacturer. We’ve also kept manufacturer links so you can get quick answers to ingredient or facility questions. If you spot an error or have a product to add, leave a comment so we can keep this resource current. For more details, consult our extensive resources: Safe Gluten-Free Foods and Ingredients Unsafe Gluten-Free Foods and Ingredients As always, we wish you and your family a safe, spooky, and happy gluten-free Halloween! Safe Gluten-Free Halloween Candy List: 3 Musketeers fun size 3 Musketeers Mint with dark chocolate A Act II Popcorn Balls Adams & Brooks Fun Pops Scooby Doo Albanese - All Albanese gummies are peanut, tree nut, and gluten-free Albert's Gummy Eyeballs Albert's Iced Halloween pops (lollipops) Alien Pop, Baseball Pop, Basketball Pop, Boo Pop, Carousel Pop, ColorBlaster Pop, Football Pop, Happy Heart Pop, Hoppin' Pop, Lickin' Lips Pop, Lolliday Pop, Lollinotes, Pop—A—Bear, Soccer Pop, Alien Glow Pop, Buggin' Glow Pop, Burstin Bits, and Ghostly Glow Pop Almond Joy — All Except ALMOND JOY PIECES Candy Almond Joy fun size bars Altoids (except for Altoids Smalls Peppermint) Amanda's Own Confections Chocolate shapes and chocolate lollipops Annie's Organic Bunny Fruit snacks Annie's Organic Bunnies and Bats Annie's Organic Original Crispy Snack Bars, Gluten Free Andes mints and candies Alter Eco Organic Dark Chocolate Coconut Clusters Alter Eco Organic Dark Quinoa Chocolate Bar Alter Eco Organic Dark Super Blackout Chocolate Bar Alter Eco Dark Twist Chocolate Bar Alter Eco Dark Truffle with Mint Filling Alter Eco Organic Salted Caramel Chocolate Truffle Alter Eco Organic Sea Salt Chocolate Truffle Alter Eco Salted Burnt Caramel Chocolate Bar NEW: Alter Eco Hazelnut Toffee Dark Chocolate (labeled gluten-free) Amella Agave Caramels Amella Carmel Bar with Roasted Almonds Amella Chocolate Fudge Caramels Amella Gingerbread Caramels Amella Gray Sea Salt, Milk Caramel Amella Gray Sea Salt, Dark Caramel Amella Naked Honey Gray Sea Salt Caramels Amella Naked Honey Salted Chocolate Caramels Amella Naked Honey Lavender Caramels Amella Naked Honey Vanilla Caramels Amella Naked Candy Cane Amella Peppermint Caramels Amella Roasted Almond Caramels Amella Siracha Original Spicy Caramels Amella Vegan Sea Salt Caramels Amella Walnut Fudge Caramels Angell Crisp Candy Bar Dark Angell Candy Bar Snow Angell Candy Bar Applehead, Grapehead, Cherryhead Atkinson Chick-O-Stick – labeled Gluten Free Atkinson MARY JANE – labeled Gluten Free Atkinson Peanut Butter Bars – labeled Gluten Free Atkinson Sugar-Free Peanut Butter Bar – labeled Gluten Free B Barrels of Candy Bazooka Big Mix (includes bubble gum, bubble gum filled candy, candy chews, and bubble gum filled lollipops) Bazooka Ring Pops Bazooka Push Pops Bazooka Baby Bottle Pops Betty Crocker Fruit by the Foot Wicked Webs Berry Wave mini feet Betty Crocker Halloween fruit flavored snacks, including Fruit Gushers, Fruit Roll–ups, and Mini Rolls Bit•O•Honey Big Blow bubblegum Black Forest Gummy Tarantulas Black Forest Gummy Fun Bugs Juicy Oozers Black Forest Organic Berry Medley Organic Fruit Snacks Black Forest Organic Caramel Hard Candy Black Forest Organic Fruit Chews Black Forest Organic Gummy Bears Black Forest Organic Gummy Cherries Black Forest Organic Gummy Cola Black Forest Organic Gummy Exotic Fruits Black Forest Organic Gummy Soda Black Forest Organic Gummy Tea Black Forest Organic Gummy Worms Black Forest Organic Halloween Mix Black Forest Organic Lollipops Black Forest Organic Mixed Fruit Hard Candy Black Forest Organic Sour Heads Little Monsters Black Forest Organic Sour Watermelon Black Forest Organic Sour Heads Brach's - Previously, none of Brach's candy was considered gluten–free! This appears to have changed. Currently, Brach's states that any product "manufactured and/or packaged on lines in which other products containing any of the 'Big 8' will contain an allergen statement. Allergens listed explicitly in the ingredients may not be listed dually in the allergen statement. Ferrara products list all allergens in a CONTAINS statement immediately following the ingredient list on all packages. If there is no CONTAINS statement following the ingredient list, then the product has no allergens. Ferrara also uses a MADE IN statement, to note any allergens in the facility where the product is made for those concerned with allergies." Brach's Autumn Mix Brach's Harvest Corn Brach's Milk Maid Caramels Brach's Naturally Flavored Candy Corn Brookside Dark Chocolate Acai and Blueberry Flavors Brookside Dark Chocolate Blood Orange and Peach Flavors Brookside Dark Chocolate Chardonnay Grape and Peach Flavors Brookside Dark Chocolate Covered Almonds Brookside Dark Chocolate Covered Blueberries Brookside Dark Chocolate Covered Cranberries Brookside Dark Chocolate Fruit & Nut Bar Blueberry with Açai Flavor and Other Natural Flavors Brookside Dark Chocolate Fruit & Nut Bar Cherry with Pomegranate Flavor and Other Natural Flavors Brookside Dark Chocolate Fruit & Nut Bar Cranberry with Blackberry Flavor and Other Natural Flavors Brookside Dark Chocolate Goji and Raspberry Flavors Brookside Dark Chocolate Mango and Mangosteen Flavors Brookside Dark Chocolate Merlot Grape and Black Current Flavors Brookside Dark Chocolate Pomegranate Flavor Brookside Milk Chocolate Covered Almonds Bubbly lollipop and gum Buckleberry Foods Chocolate Almond Butter Cups Buckleberry Foods Chocolate Mint Truffles Butterfinger bar, original and fun size NEW: Black Forest Spooky Fruit Snacks (labeled gluten-free) C Cadbury Adams Swedish Fish Cadbury Adams Sour Patch Kids and Sour Patch Extreme Canada Candy Co. - All Canada Candy Co. products are gluten-free Candy Checkers (made for Target) Caramel Apple Pops (made by Tootsie Roll) Carmit Caramel clusters Carmit Gold Coins Carmit Raisin Clusters Cary's Of Oregon Coconut Toffee Bites Cary's Of Oregon Dark Chocolate Almond Toffee Cary's Of Oregon Dark Chocolate Coconut Toffee Cary's Of Oregon Dark Chocolate Espresso Toffee Cary's Of Oregon Dark Chocolate Hazelnut Toffee Cary's Of Oregon Milk Chocolate Coconut Toffee Cary's Of Oregon Milk Chocolate Vanilla Toffee Cary's Of Oregon Milk Chocolate Almond Toffee Cary's Of Oregon Milk Chocolate Chai Toffee Cary's Of Oregon Toffee Bites Cella's Milk Chocolate Covered Cherries Cella's Dark Chocolate Covered Cherries Charleston Chew original and fun size Charms Blow Pops and Blow Pop Minis—may contain milk or soy Charms Pops Charms Squares Charms Sour Balls Charms Super Blow Pops Charms Candy Carnival Package—Blow Pops, Sugar Babies, Zip a Dee mini pops, Sugar Daddy, Pops, Sugar Mama Caramel, Tear Jerkers sour bubble gum, Blow Pop Bubble Gum—may contain milk or soy Charms Fluffy Stuff Spider Web cotton candy Cherryhead Chewy Atomic Fireballs Chewy Lemonheads and Friends Child's Play Chocxo 37% Milk Chocolate Coconut and Almond Snaps Chocxo 37% Milk Chocolate Hazelnut Butter Cups Chocxo 37% Milk Chocolate Peanut Butter Cups Chocxo 37% Milk Chocolate Salted Peanut Snaps Chocxo 70% Dark Chocolate Hazelnut Butter Cups Chocxo 70% Dark Chocolate Peanut Butter Cups Chocxo Double Dark Hazelnut Quinoa Cup ChocZero Keto Halloween Candy ChocZero Dark Chocolate Peppermint Keto Bark ChocZero Keto Milk Chocolate Peanut Butter Cups ChocZero Sugar Free Chocolate Peanut Butter Cup Ghosts NEW: ChocZero Pumpkin Spice Peanut Butter Cups (seasonal, labeled gluten-free) NEW: ChocZero Maple Pecan Bark (labeled gluten-free) Chupa Chups Fruit Lollipops - including Creamy, Mini, and XXL Trio Circus Peanuts by Spangler Cliff—Fruit Rope, all flavors "gluten-free" Cocomels Coconut Milk Caramels Cocomels Sea Salt Chocolate-Covered Cocomels Coastal Bay Confections Candy Corn, Mellocreme Pumpkins, Autumn Mix Colombina Scary Eyeballs bubblegum Colombina Fizzy Pops Comix Mix Candy Sticks—Tom and Jerry, Flintstones, Scooby Doo, Teenage Mutant Ninja Turtles, Popeye Cracker Jack caramel coated popcorn and peanuts Crispy Cat Mint Coconut Candy Bar Crispy Cat Toasted Almond Candy Bar Crispy Cat Chocolate Marshmallow Candy Bar Crows CVS Brand Candy Bracelet with Pendant D Dagoba Products—All Daggoba Chocolate products are gluten-free Dare Real Fruit Medley Plant-Based Gummies – Labeled Gluten-Free Dare Real Fruit Sours Citrus Burst Plant-Based Gummies – Labeled Gluten-Free Dare Real Fruit Sours Summerfruit Burst Plant-Based Gummies – Labeled Gluten-Free Dare Real Fruit Tropical Plant-Based Gummies – Labeled Gluten-Free Dare Real Jubes Original – Labeled Gluten-Free Dare Real Juicee Fruit Slices -Labeled Gluten-Free Dare Real Juicee Gummie Bears – Labeled Gluten-Free Dare Real Juicee Jelly Beans– Labeled Gluten-Free Dare Real Juicee Jubes- Labeled Gluten-Free Dare Real Juicee Jumbo Gums– Labeled Gluten-Free Dare Real Mint Scotch Original -Labeled Gluten-Free Dare Real Mint Scotch Spearmint – Labeled Gluten-Free Disney Halloween Candy Mix—jelly beans, gummies, candy bracelets and characters from Cars, Tinkerbell and Toy Story Dots Gumdrops—including Candy Corn Dots, Ghost Dots, and Bat Dots Dove pieces—Dark Chocolate, Milk Chocolate, Peanut Butter Milk Chocolate, Caramel Milk Chocolate Dream Almond Dark Chocolate Bar Dream Creamysweet Chocolate Bar Dream Pure Dark Dark Chocolate Bar Dream Raspberry Dark Chocolate Bar Dream Rice Crunch Chocolate Bar Dubble Bubble Bubblegum - all varieties, including seasonal Dum Dum Chewy Pops Dum Dum Lollipops (including Shrek Pops) E Enjoy Life Dark Chocolate Boom Choco Boom Bar Enjoy Life Halloween Chocolate Minis Enjoy Life Halloween Dark Chocolate Minis Enjoy Life Halloween Minis Enjoy Life Halloween Ricemilk Chocolate Minis Enjoy Life Halloween Ricemilk Crunch Bar Minis Enjoy Life Ricemilk Chocolate Bar Enjoy Life Ricemilk Crunch Chocolate Bar NEW: Enjoy Life Dark Chocolate Salted Caramel Minis (labeled gluten-free) Enstrom Cappucino-Tiremisu Truffle Enstrom Cinnamon Truffle Enstrom Dark Chocolate Almond Belle Enstrom Dark Chocolate Almond Toffee Enstrom Dark Chocolate Almond Toffee Petites Enstrom Dark Chocolate Butter Toffee Enstrom Dark Chocolate Denver Mint Enstrom Dark Chocolate Espresso Belle Enstrom Dark Chocolate Espresso Toffee Enstrom Dark Chocolate Peanut Toffee Enstrom Dark Chocolate Peppermint Belle Enstrom Dark Chocolate Toffee Crumbs Enstrom Limoncello Truffle Enstrom Milk Chocolate Almond Toffee Enstrom Milk Chocolate Almond Toffee Petites Enstrom Milk Chocolate Butter Toffee Enstrom Milk Chocolate Denver Mint Enstrom Milk Chocolate Espresso Toffee Enstrom Milk Chocolate Mint Melt away Enstrom Milk Chocolate Peanut Toffee Enstrom Milk Chocolate Toffee Belle Enstrom Milk Chocolate Toffee Crumbs Enstrom Mint Melt away Truffle Enstrom Mixed Almond Toffee Petites Enstrom Peppermint Cookie Belle Enstrom Peppermint Truffle Enstrom Pumpkin Pie Spice Truffle Enstrom Sugar Free Milk Chocolate Almond Toffee Espeez Candy – Labeled Gluten-Free, including Coal Mine Gum, Gold Mine Gum and Rock Candy On A Stick F Farley's Kiddie Mix — Smarties, SweetTarts, Now and Later, Jaw Breakers, Super Bubble and Lolli—pops Ferrara Pan Caramels Ferrara Pan Lemonhead & Friends candy mix—including Applehead, Cherryhead, Grapehead, Chewy Lemonhead & Friends, Chewy Atomic Fireball, and Red Hots FLIX Spooky Lip Pops Lollipops, Angry Birds Lollipops, Gummy Boo Bands, Monsters, Inc. Character Candies, Lollipops and Marshmallow Eyeballs Florida's Natural Healthy Treats Nuggets, Sour String, Fruit Stiks Fright Fingers Popcorn Kit Frankford's Bugs Gummy Candy Frankford's Gummy Body Parts Frankford's Marshmallow Pals Free2b Dark Chocolate Mint Cups Free2b Dark Chocolate Peppermint Cups Free2b Sun Cups (Dark Chocolate, Milk Chocolate) Free 2b Dark Chocolate Sun Cups Minis, Gluten-Free NEW: Free2b Caramel Sun Cups (labeled gluten-free) Fruidles Candy Corn Treats Fruidles Fall Mini Gummy Pumpkins Candy, Assorted Fruit Flavors Gummies Fruidles Halloween Chocolate Skulls Halloween Orange and Black Spice Gummy Drops Fruidles Halloween Sour Jelly Pumpkins Fruidles Halloween Milk Chocolate Skulls, Double Crisp, Trick-Or-Treat Party Bag Fillers, Fruidles Large Gummi Worms Candy Fruidles Halloween Candy Corn, Classic Halloween Candy Treat Bags Fruidles Fall Mini Gummy Pumpkins Candy, Assorted Fruit Flavors Gummies Fruidles Halloween Chocolate Skulls Fall Mini Gummy Worms Candy, Assorted Fruit Flavors Gummies Fruidles Candy Corn, Classic Halloween Candy Treats- Dragon teeth Candy Fruidles Tootsie Roll Original Chocolatey Twist Midgees Giant Gummi Rattle Snake Candy, Assorted Fruit Flavors Gummies Fruidles Halloween Buttermints, Mint Candies, After Dinner Mints – Labeled gluten-free Fruidles Halloween Candy Corn Treats, Kosher Certified, Gluten-Free, Fun & Festive Holiday Snacking (Blackberry Cobbler, Half-Pound) Fruidles Halloween Day of the Dead Skull Buttermints Fruidles Halloween Fancy Jelly Pumpkins, Delicious Gummy Candy Fruidles Halloween JuJu Jelly Pumpkins, Delicious Gummy Candy Fruidles Halloween Mini Skulls & Bones Shaped Hard Candy Treats, Assorted Fruit Mix Fruidles Halloween Orange and Black Spice Gummy Drops Frooties Fun Dip Fun Dip Sour Fun Sweets Cotton Candy G Game Night boxes of candy game pieces (includes Operation, Sorry!, Monopoly, Life, and Clue) Gimbal's Fine Candies - All Gimbal’s candies are gluten-free, including Jelly Beans, Sour Lovers, Cherry Lovers, Cinnamon Lovers, Licorice Scotties Goldenberg's peanut chews Go Max Go Buccaneer Candy Bar Go Max Go Cleo's Candy Bar Go Max Go Mahalo Candy Bar Go Max Go Snap! Candy Bar Go Max Go Thumbs Up Candy Bar Go Max Go Twilight Candy Bar Goobers Go Picnic Sea Salt Caramel Lollipops Go Picnic Orbites Dark Chocolate and Tangerine Grave Gummies (Yummy Gummies) Greenbriar Skull and Bones Fruit Hard Candy, Spooky Lollipop Rings, Grave Gummies Gummy Brush Paint Shop Gummy Pirate Choppers NEW: Go Max Go Jokerz Minis (labeled gluten-free) H Hail Merry Chocolate Almond Butter Cups Hail Merry Dark Chocolate Bites Harrison's Original Fruit Slices Harrison's Original Fruit Smiles Heath milk chocolate English toffee bar and snack size — contains almonds Hershey's Air Delight Hershey’s - Baking Bars Hershey’s Semi Sweet Baking Bar Hershey’s Unsweetened Baking Bar Hershey’s and Reese's - Baking Chips Hershey’s Butterscotch Chips Hershey’s Cinnamon Baking Chips Mini Kisses Milk Chocolates Hershey’s Milk Chocolate Chips Hershey’s Semi-Sweet Chocolate Mini Chips Hershey’s Mint Chocolate Chips Hershey’s Premier White Chips Hershey’s Semi-Sweet Chocolate Baking Chips Hershey’s Special Dark Mildly Sweet Dark Chocolate Chips Hershey’s Sugar Free Semi-Sweet Baking Chips Reese’s Peanut Butter Baking Chips Hershey’s - Cocoa Hershey’s Cocoa Hershey’s Special Dark Cocoa Hershey’s Kisses Hershey’s Hugs Candy Hershey’s Kisses Milk Chocolate Filled with Caramel Hershey’s Kisses Milk Chocolate Filled with Cherry Cordial Crème Hershey’s Kisses Filled with Vanilla Crème Hershey’s Kisses Dark Chocolate Filled with Mint Truffle Hershey’s Kisses Pumpkin Spice Flavored Candies Hershey’s Kisses Carrot Cake Flavores Candies Hershey’s Kisses Meltaway Milk Chocolates Hershey’s Kisses Milk Chocolate Hershey’s Kisses Special Dark Mildly Sweet Chocolate Hershey’s Kisses Deluxe Chocolates Hershey’s Nuggets Hershey’s Nuggets Milk Chocolates Hershey’s Nuggets Milk Chocolate with Almonds Hershey’s Nuggets Special Dark Chocolate with Almonds Hershey’s Nuggets Extra Creamy Milk Chocolate with Toffee and Almonds Hershey’s Milk Chocolate Bar (1.55oz only) Hershey’s Milk Chocolate Bar with Almonds (1.45oz only) Hershey’s Milk Duds – All Hershey’s Spreads – All Except Hershey’s Chocolate Spread with Snacksters Graham Dippers Hershey’s and Reese's Toppings Hot Tamales Hot Tamales Spray Hubba Bubba Gum Hu Kitchen Cashew Butter & Raspberry Dark Chocolate Hu Kitchen Dark Chocolate Almond Butter Hu Kitchen Salty Dark Chocolate Humphrey Popcorn Balls NEW: Hu Kitchen Hazelnut Butter Dark Chocolate (labeled gluten-free) I Ice Cream Dipper (Blue Raspberry, Strawberry) J Jelly Belly Jelly Beans—gluten–free, dairy–free Jelly Belly Candy Corn Jet-Puffed Marshmallows Halloween Shapes Jolly Rancher hard candy and Doubles Candy Jolly Rancher Hard Candy Stix, Lollipops and Fruit Chews Jujy Fruits Junior Caramels Junior Mints Just Born Jelly Beans Just Born marshmallow treats Justin's Nut Butters dark chocolate peanut butter cups Justin's Nut Butters milk chocolate peanut butter cups Justin's Nut Butters white chocolate peanut butter cups Justin's Nut Butters mini dark chocolate peanut butter cups Justin's Nut Butters mini milk chocolate peanut butter cups NEW: Jolly Rancher Gummies Sour (check package; labeled gluten-free) K KatySweet Chocolate Dipped Strawberries KatySweet Pecan Fudge KatySweet Plain Fudge KatySweet Raspberry Lemon Almond Bark KatySweet Walnut Fudge Kellogg's Spongebob Squarepants fruit flavored snacks Kenny's Green Apple Rings Kenny's Gummi Bears Kenny's Peach Rings Kenny's Sour Gummi Bears Kenny's Sour Gummi Worms Kenny's Sour Neon Gummi Worms Kenny's Watermelon Rings Kraft Caramels Kraft Jet–Puffed Boo Mallows and Ghost Mallows Kraft Swedish Fish Kraft Sour Patch Kids and Sour Patch Extreme L LaetaFood Assorted Fruit Jelly Slices Candy Laffy Taffy Plain, Stretchy & Tangy and Rope Lemonheads Lemonheads & Friends Conversation Hearts Tropical Chewy Lemonhead Chewy Lemonhead & Friends Berry Chewy Lemonhead LifeSavers Life Savers 5 Flavors Hard Candy Bag Life Savers Butter Rum Hard Candy Life Savers Orange Mints Bag Life Savers Pep-O-Mint Mints Bag Life Savers Wild Berries Gummies Life Savers Wild Cherry Hard Candy Life Savers Wint-O-Green Mints LifeSavers Gummies including Big Ring Gummies, Sweet 'n' Sour, Life Savers Collisions Gummies Bag, Life Savers Exotics Gummies, Life Savers Fruit Variety Hard Candy, Life Savers Gummy, Starburst Duos And Original & Skittles Wild Berry and Original Fun Size Chewy Bulk Halloween Candy Assortment, Life Savers Neons Gummies Candy Bag and Scary Assortment Lily's Sweets 40% Original Creamy Milk Chocolate Bar Lily's Sweets 40% Salted Almond Creamy Milk Chocolate Bar Lily's Sweets 55% Almond Dark Chocolate Bar Lily's Sweets 55% Coconut Chocolate Bar Lily's Sweets 55% Crispy Rice Dark Chocolate Bar Lily's Sweets 55% Dark Chocolate Bar with Cinnamon Lily's Sweets 55% Original Dark Chocolate Bar Lily's Sweets 70% Original Dark Chocolate Bar Lily's Sweets 70% Blood Orange Chocolate Bar Lily's Sweets 70% Candy Cane Chocolate Bar Lily's Sweets 70% Chipotle Chocolate Bar Lily's Sweets 70% Sea Salt Chocolate Bar Lily's Sweets Creamy Milk and Hazelnut Chocolate Bar Lily's Sweets Milk and Gingerbread Chocolate Bar Lily's Sweets Original Double Chocolate Crunch Bar Lily's Sweets Sour Cherry Double Chocolate Crunch Bar Lollipop Paint Shop Lovely Bananas Foster Lovely Black Licorice Lovely Caramel Apple Lovely Cashmels Lovely Chocolate Peppermint Lovely Chocolate Cherry Lovely Chewy Original Caramels Lovely Chocolate Swirl Caramels Lovely Fudgee Roll Lovely Fudgee Roll Raspberry Lovely Fruit Chews Lovely Halloween Cherry Licorice Lovely Halloween Juicy Chew Lovely Hula Chew Lovely Juicy Chew Original Lovely Juicy Chew Tropical Lovely Pumpkin Spice Lovely Salted Caramel Lovely Super fruit Chews M M&M's—original, peanut, peanut butter Manischewitz Caramel Cashew Patties Manischewitz Dark Chocolate Almond Bark Manischewitz Dark Chocolate Covered Marshmallows with Nuts Manischewitz Dark Chocolate Covered Potato Chips Manischewitz Dark Chocolate Macaroons Manischewitz Dark Chocolate Seder Plate Manischewitz Fruit Slices Manischewitz Fruit Slices Gift Pack Manischewitz Hazelnut Truffles Manischewitz Magic Max, Cotton Candy (Blue/Red) Manischewitz Mini Marshmallows Manischewitz Milk Chocolate Almond Butter Cups Manischewitz Milk Chocolate Frolic Bears Manischewitz Milk Chocolate Lollycones Manischewitz Raspberry Jell Bars Manischewitz Peppermint Patties Manischewitz Tender Coconut Patties Manischewitz Toasted Coconut Marshmallows Manischewitz Ultimate Triple Chocolate Macaroons Manischewitz Viennese Crunch Manischewitz White Marshmallows Mars M&M's—except pretzel M&M's Mars Dove chocolate products (all flavors EXCEPT for milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles) Mars Munch Nut bar Mars Snickers, Snickers Dark bars, fun size and mini's—may contain almonds Mary Janes Mallo Cup Marvel Heroes Candy Sticks (Hulk, Spiderman, Wolverine) Maynard’s Maynards Fuzzy Peach Candy Maynards Sour Cherry Blasters Candy Maynards Sour Patch Kids Maynards Sour Patch Kids Big Kids Soft & Chewy Candy Maynards Sour Patch Kids Candy, Crush Soda Fruit, XPloderz, Xtreme Maynards Sour Patch Kids Tropical Candy, Watermelon Soft & Chewy Maynards Swedish Berries Maynards Swedish Berries & Crème Candy Maynards Swedish Fish Candy Maynards Wine Gums Candy Mega Warheads Milk Duds Milky Way Midnight Bar (not the original Milky Way Bar) Milky Way Caramel Bar Milkita Creamy Shake Candy Jar, Gluten Free Chewy Candies Mike and Ike Mike and Ike Spray Mini Mentos Mini Sour Dudes Straws Monstaz Pops (jack–o–lantern lollipops) Monster Hunt plastic monster eggs filled with candy bones, skulls and pumpkins (made for Target) Monster Mash Jelly Beans Assorted Flavors Mounds Bars – All Mounds dark chocolate fun size bars N Nabisco Gluten-Free Oreos Necco's Sky Bar 4 in 1 chocolate bar Necco Wafers Necco Mary Janes Necco Mary Jane Peanut Butter Kisses—does contain peanuts Necco Sweethearts Conversation Hearts (available for Valentine's Day only) Necco Canada Mint & Wintergreen Lozenges Necco Haviland Thin Mints and Candy Stix Necco Clark Bars Necco Skybars Necco Haviland Peppermint & Wintergreen Patties Necco Candy Eggs Necco Talking Pumpkins (available at Halloween only) Necco Squirrel Nut Caramels and Squirrel Nut Zippers Necco Banana Split and Mint Julep Chews Necco Ultramints Nestle Milk Chocolate fun size bars Nestle Bit–O–Honey Nestle Butterfinger (NOT Butterfinger Crisp or Butterfinger Stixx) Nestle Goobers—does contain peanuts Nestle Nips (both regular and sugar–free) Nestle Oh Henry! Nestle Raisinets—made on equipment that processes peanuts Nestle Sno–Caps Nestle Toll House morsels and chunks (only if labeled gluten-free) Nestle Wonka Pixy Stix Nestle Wonka Laffy Taffy Nestle Wonka Lik–M–Aid Fun Dip Nestle Wonka Spree Nik—L—Nip wax bottles with juice Now and Later No Whey Foods - Mini Cream-Filled Chocolate Coffins No Whey Foods - Milkless Chocolate Bar No Whey Foods - PeaNOT Cups NEW: No Whey Foods - Spooky Shapes Variety (labeled gluten-free, top-9 free) O Ocho Coconut Bar Ocho Dark Chocolate Peanut Butter Bar Oh Henry! Operation Gummy Candy Oreos - Gluten-Free Oreos by Nabisco NEW: Ocho Caramel Minis Variety Bag (labeled gluten-free) P Pascha Chocolate 85% Dark Chocolate Bar Pascha Chocolate Organic Dark Chocolate with Goldenberries Payday Candy – All Peanut M&M's Pearson's Bun candy—maple and roasted peanuts Pearson's Mint Patties, Pearson's Nut Goodies Pearson's Salted Nut Rolls Peeps Jack–O–Lanterns, Marshmallow Pumpkins, Marshmallow Ghosts, Marshmallow Tombstones, Chocolate Mousse Cats, Milk Chocolate Covered Pumpkins, Dark Chocolate Covered Pumpkins, and Milk Chocolate Dipped Orange Chicks—"Gluten Free" Pez candy—All PEZ products are "Gluten Free" Pop Rocks Popcorn Expressions Kettle Corn Snack Bags Pixie Stix Pure Fun Halloween Pure Pops R Rain Blo Bubble Gum Eyes of Terror Raisinets Razzles candy gum Red Bird Assorted Puffs Red Bird Dark Chocolate Peppermint Mini Red Bird Cinnamon Puffs Red Bird Cinnamon Sticks Red Bird Citrus Puffs Red Bird Cream Penny Sticks Red Bird Lemon minis Red Bird Lemon Sticks Red Bird Peppermint Puffs Red Bird Peppermint Sticks Red Hots Reese's Fast Break candy bars and snack size Reese’s Nutrageous Bar Reese's Peanut Butter Cups snack size and miniatures—Except Reese's Peanut Butter Cup Unwrapped Minis and Seasonal Shaped Items Reese's Pieces Reese’s Peanut Butter Cups – All Except Reese’s Peanut Butter Cup Unwrapped Minis and Seasonal Shaped Items Reese’s Pieces Candy - All Except Reese’s Pieces Eggs Reese’s Spreads – All Except Reese’s Spreads with Snacksters Graham Dippers Reese's Select Peanut Butter Cremes Reese's Select Clusters Reese's Whipps Riviera Spooky Candy Rings Rolo Caramels in Milk Chocolate Candies – All Except Rolo Minis Rolo chocolate covered caramels—Except ROLO Minis Russell Stover Salt Water Taffy Russell Stover Candy Corn Taffy Russell Stover Caramel Apple Taffy S Scharffen Berger Products – including Scharffen Berger Cocoa Powder See's Candies - According to their website: "All See's Candies products are gluten-free." Sidewalk Chalk Sixlets Skeleton Pops (lollipops) Skittles includes Original, Sour, Wild Berry, Fizzl'd Fruits, and Crazy Core, including fun—size Skittles Original Candy, Sour Candy, Brightside Candy, Flavor Mash-Ups Wild Berry And Tropical, Original Gummies Candy, Shriekers Sour Halloween Chewy Candy, Smoothies Candy Smarties—(the small pastel–colored candies sold in rolls and made by Ce De). Also Candy Money, Candy Necklace, Easter Smarties, Giant Smarties, Giant Smarties Pops, Love Hearts, Mega Smarties, Smarties in a Pouch, Tropical Smarties, Smarties Double Lollies, Smarties Mega Lollies, Smarties Parties, Smarties Pops, and X—TREME Sour Smarties. Manufacturer states: These products contains NO: gluten, milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, or soy. (US only, NOT gluten-free in Canada). Skor Toffee Bars - All Sjaak's Vegan Dark Chocolate Coconut Almond Bar Sjaak's Peanut Butter Bites Snickers Bars (all flavors) Snickers Fudge bar Sno-Caps Sno-Cone Snyder's Of Hanover—Gluten Free Pretzel Sticks Soda Pop So Delicious Dairy Free Coconut Milk Candy Corn So Delicious Dairy Free Coconut Milk Peppermint Star Sour Patch Spooky Candy Rings (eyeballs, Frankenstein heads and other shapes on rings) Starburst Fruit Chews and fun—size Starburst Airs Original Gummies Starburst Airs Sour Tropical Gummies Candy Bag Starburst All Pink Chewy Candy Starburst Duos Fruit Chews Candy Starburst Fave Reds Fruit Chews Candy Starburst Fave Reds Mini Fruit Chews Candy Starburst Minis All Pink Fruit Chews Candy Starburst Original Chewy Candy Starburst Original Gummies Candy Bag Starburst Original Mini Fruit Chews Candy Starburst Pops Starburst Sour Berries Candy Gummies Starburst Sours Gummies Candy Starburst Swirlers Chewy Sticks Candy Starburst Gummibursts and Sour Gummibursts St. Claire's Candies—All Stonyfield Organic Mixed Berry Fruit Snacks Stonyfield Organic Strawberry Fruit Snacks Sugar Babies Sugar Daddy Caramel Pops Sugar Mama Caramels Super Bubble bubble gum Surf Sweets - According to their website: "Our products are both manufactured without wheat and made in a facility that is free of wheat, making them suitable for people with celiac disease or following a gluten-free diet." (Note: we do random testing on finished product down to 5 PPM for gluten and have never had a positive test result.) Surf Sweets Gummy Worms Surf Sweets Gummy Swirls Surf Sweets Gummy Bears Surf SweetsFruity Bears Surf Sweets Jelly Beans Surf Sweets Sour Worms Surf Sweets Sour Berry Bears Swedish Fish Sweet's All American Mint Taffy Sweet's Apple Fruit Sours Sweet's Banana Taffy Sweet's Black Licorice Taffy Sweet's Blue Raspberry Taffy Sweet's Bubble Gum Taffy Sweet's Buttered Popcorn Taffy Sweet's Candy Cane Taffy Sweet's Candy Corn Sweet's Candy Corn Taffy Sweet's Caramel Apple Taffy Sweet's Caramel Taffy Sweet's Cherry Cola Taffy Sweet's Cherry Fruit Sours Sweet's Cherry Hearts Sweet's Cherry Taffy Sweet's Chocolate Bridge Mix Sweet's Chocolate Cinnamon Bears Sweet's Chocolate Hazelnut taffy Sweet's Chocolate Peanut Clusters Sweet's Chocolate Peanuts Sweet's Chocolate Raisins Sweet's Chocolate Taffy Sweet's Chocolate Wonder Mints Sweet's Cinnamon Bears Sweet's Cinnamon Bunnies Sweet's Cinnamon Hearts Sweet's Cinnamon Lips Sweet's Cinnamon Santa's Sweet's Cinnamon Squares Sweet's Cinnamon Taffy Sweet's Cookie Dough Taffy Sweet's Cotton Candy Taffy Sweet's Egg Nog Taffy Sweet's Fish Sweet's Fruit Slices Sweet's Fruit Sours Sweet's Grape Fruit Sours Sweet's Guava Taffy Sweet's Gum Drops Sweet's Holiday Trees Sweet's Honey Taffy Sweet's Hot Shots Sweet's Huckleberry Taffy Sweet's Jelly Beans Sweet's Jelly Beans Sweet's Key Lime Taffy Sweet's Key lime Taffy Sweet's Lemon Fruit Sours Sweet's Marshmallow Bears Sweet's Natural Fish Sweet's Natural Lemonade rings Sweet's Natural Nummy Bears Sweet's Natural Sour Worms Sweet's Neapolitan Taffy Sweet's Orange Dark chocolate Jewels Sweet's Orange Milk chocolate Jewels Sweet's Orange Slices Sweet's Orange Slices Sweet's Orange Sticks Sweet's Orange/Vanilla Taffy Sweet's Peach Taffy Sweet's Peanut Clusters (available in both milk and dark chocolate) Sweet's Peppermint Taffy Sweet's Pink Grapefruit Sours Sweet's Raspberry Dark Chocolate Jewels Sweet's Raspberry Milk Chocolate Jewels Sweet's Raspberry Sticks Sweet's Raspberry Taffy Sweet's Red and Green fruit Sours Sweet's Red Licorice Taffy Sweet's Root Beer Taffy Sweet's Rum Taffy Sweet's S'more's Taffy Sweet's Scandinavian Swimmers Sweet's Sour Bunnies Sweet's Sour Stars Sweet's Sour Stars Sweet's Strawberry and Banana Taffy Sweet's Strawberry and Cream Taffy Sweet's Strawberry Taffy Sweet's Sugar free Cinnamon Bear cubbies Sweet's Sweet's Candy Pebbles Sweet's Vanilla Taffy Sweet's Watermelon Taffy Sweet's Wild berry Taffy Sweet's Wonder mints Sweethearts conversation hearts Forbidden Fruits (candy packaging of The Twilight Saga, New Moon the movie) Sweet's Candy Corn Taffy NEW: Skittles Littles Canister (same formula; check package) T Tangy Zangy Milk Chocolate Sour Fruit Slices Tangy Zangy Milk Chocolate Sour Raspberry Tangy Zangy Sour Bears Tangy Zangy Sour Fruit Slices Tasty Brand Fruit Gummies- Citrus Splash Tasty Brand Fruit Gummies - Smoothie Tasty Brand Fruit Gummies - Super fruit Tasty Brand Organic Fruit Snacks - Citrus Splash Tasty Brand Organic Fruit Snacks - Mixed Fruit Tasty Brand Organic Fruit Snacks - Scary Berry Tasty Brand Organic Fruit Snacks - Smoothie Tasty Brand Organic Fruit Snacks - Spooky Tasty Brand Organic Fruit Snacks - Super fruit Tasty Brand Organic Fruit Snacks - Wild Berry Tazzy lollipops - Spicy Mango, Sour Watermelon, Acai Berry, Lemon, Grapefruit The Daily Crave Beyond Churros, Salted Caramel The Ginger People Gin Gins Original Ginger Chews The Ginger People Gin Gins Spicy The Ginger People Apple Ginger Chews The Ginger People Gin Gins Peanut Ginger The Ginger People Chews The Ginger People Gin Gins Spicy Turmeric Ginger Chews, The Ginger People Gin Gins Double Strength Hard Ginger Candy The Ginger People Gin Gins Super Strength Hard Candy, Gin Gins The Ginger People Ginger Spice Drops, Gin Gins Crystallized The Ginger People Ginger Gin Gins Sweet Ginger Gummies Theo Chocolate Organic Salted Almond 70% Dark Chocolate Theo Chocolate Organic Salted Black Licorice 70% Dark Chocolate Theo Chocolate Organic Sea Salt 55% Dark Chocolate Tic Tacs Tootsie Caramel Apple Pops Tootsie Fruit Rolls Tootsie Peppermint Pops Tootsie Pops Assorted Wild Berry Flavors Tootsie Pops—original and mini Tootsie Rolls Tropical Dots Tootsie Rolls Midgies and snack bars Topps — Baby Bottle Pop, Ring Pops, Push Pops, Ring Pop Gummies, Bazooka Gum, Bazooka Gum Nuggets Trader Joe's Citrus Gum Drops Trader Joe's Mango Taffy Trader Joe's Sour Gummies Transformers Candy Mix—gummy shields, fruit chews, candy shields, gum rocks Tropical Stormz Pops TruJoy Fruit Chews TruJoy Organic Choco Chews TruSweet Jelly Beans TruSweet Gummy Bears TruSweet Fruity Hearts TruSweet Fruity Bears TruSweet Gummy Worms TruSweet Sour Worms TruSweet Sour Berry Bears TruSweet Watermelon Rings TruSweet Peach Rings TruSweet Spring Mix Jelly Beans TruSweet Spooky Spiders TruSweet Organic Fruity Bears TruSweet Organic Fruity Hearts TruSweet Organic Jelly Beans TruSweet Organic Peach Rings TruSweet Organic Watermelon Rings Twist and Glow, Twist and Glow Heart, Twist and Glow Pumpkin Two Moms in the Raw Gluten Free Almond Butter Cacao Truffles Two Moms in the Raw Almond Butter Cayenne Truffles Two Moms in the Raw Almond Butter Green Tea Vanilla Truffles NEW: Theo Chocolate Halloween Minis (select dark flavors labeled gluten-free) U Unreal Coconut Bars Unreal Dark Chocolate Almond Butter Cups Unreal Dark Chocolate Peanut Butter Cups Unreal Dark Chocolate Peanut Butter Cups with Coconut Unreal Dark Chocolate Peanut Butter Cups with Crispy Quinoa Unreal Dark Chocolate Peanut Gems Unreal Halloween Edition Dark Chocolate Peanut Butter Cups Unreal Halloween Treats Unreal Milk Chocolate Peanut Butter Cups Unreal Milk Chocolate Peanut Butter Cups with Crispy Quinoa Unreal Milk Chocolate Gems NEW: Unreal Dark Chocolate Caramel Peanut Nougat Bars (labeled gluten-free) V Vidal Candies - All non-seasonal gummi candies are gluten-free except the Tropical Frogs and Turtles Vidal CandiesGummi Bulging Eyeballs– labeled gluten-free Vidal Candies Gummi Missing Body Parts– labeled gluten-free Vidal Candies Gummi Spooky Spiders– labeled gluten-free Vosges Haut Chocolate Bacon Dark Chocolate Bar Vosges Haut Chocolate Coconut & Cherry Caramel Bar Vosges Haut Chocolate Crispy Carrot Bar W Warheads Extreme Sour hard candy and Sour QBZ chewy cubes Warheads Sour Chewy Cubes Warheads Super Sour Spray, Sour Dippers, Double Drops Welch's Mixed Fruit Halloween Packs Welch's Fruit Snacks—All flavors Wild Ophelia Peanut Butter Banana Cup Wild Ophelia Peanut Butter and Cherry Cup Wild Ophelia Peanut Butter and Toasted Coconut Cup Wild Ophelia Peanut Butter and Smoked Salt Cup Wonka Bottlecaps Wonka Chocolate Laffy Taffy Wonka Giant Chewy Nerds Jelly Beans Wonka Giant Pixy Stix Wonka Gobstopper Everlasting Wonka Gobstopper Chewy Wonka Fruit Tart Chews Wonka Fun Dip and Fun Dip Sour Wonka Laffy Taffy Ropes Wonka Mix–Ups Wonka Monster Mix–Ups—SweetTarts Skulls and Bones, Spooky Nerds, Howlin' Laffy Taffy Wonka Nerds—carry a cross contamination warning on the Spooky Nerds orange and fruit punch flavors Wonka Pixy Stix Wrigley's Gum Wrigley’s Creme Savers X X–scream Mouth Morphers Fruit Gushers Y York Peppermint Patties - All Except York Pieces Candy, York Minis, and York Shapes YumEarth Candy Corn YumEarth Gummy Bears/Worms YumEarth Gummy Fruits YumEarth Hard Candy YumEarth Lollipops YumEarth Organic Fruit Snacks YumEarth Organic Fruit Flavored Giggles YumEarth Organic Fruit Flavored Snacks YumEarth Organic Halloween Gummy YumEarth Organic Fruit Flavored Vitamin C Pops YumEarth Sour Beans NEW: YumEarth Halloween Variety Minis (labeled gluten-free) Z Zachary Candy Corn Zed Candy Skulls and Bones Zip-A-Dee-Mini Pops With all these selections, finding some good, gluten–free candy should be easy peasy. As always, be sure to read labels, as some ingredients can vary. **WARNING! THESE UNSAFE CANDIES CONTAIN OR MAY CONTAIN GLUTEN: AIRHEADS Packaging states that Airheads are: "Manufactured in a facility that processes wheat flour." Airheads.com FAQs state that: "Airheads do not contain gluten; however, they are processed in a facility that uses wheat flour, so the company does not guarantee that Airheads are gluten-free. Airheads Xtremes Rolls contains wheat flour ALTOIDS Contain gluten as wheat maltodextrin ANNABELLE'S Abba Zabba—contains: peanuts, soybean oil and soy lecithin, wheat/gluten Big Hunk—Package statement: "made in a facility that uses milk, egg, tree nuts, wheat and peanuts" Look—Contains: milk, peanuts, soy lecithin, eggs, wheat/gluten Rocky Road, Rocky Road Mint, Rocky Road Dark—Contain wheat/gluten Uno—Contains: milk, almonds, soy lecithin, wheat/gluten AMERICAN LICORICE CO. Sour Punch Sticks, Twists, Bits, Bites, Straws—contains wheat/gluten Red Vines—all varieties and flavors contain wheat/gluten BABY RUTH BEE INTERNATIONAL Zombee Bloody Bites (glow in the dark plastic fangs with oozing candy blood bags) Zombee Candy Corn (in a tall tube with plastic pumpkin lid) Package statement: "Made in a facility that also processes milk, wheat, peanuts, tree nuts." BRACH'S Previously, none of Brach's candy was considered gluten–free! This appears to have changed. Currently, Brach's states that any product " manufactured and/or packaged on lines in which other products containing any of the “Big 8” will contain an allergen statement. Allergens listed explicitly in the ingredients may not be listed dually in the allergen statement. Ferrara products list all allergens in a CONTAINS statement immediately following the ingredient list on all packages. If there is no CONTAINS statement following the ingredient list, then the product has no allergens. Ferrara also uses a MADE IN statement, to note any allergens in the facility where the product is made for those concerned with allergies." Autumn Mix Harvest Corn Mellowcreme Pumpkins Milk Maid Caramels Naturally Flavored Candy Corn Brach's Candy Corn, Brach's Jelly Bean Nougats, and Brach's Halloween Mellowcremes ARE all processed in a facility that processes wheat. CADBURY ADAMS Sour Patch Xploderz CHUCKLES Chuckles Ju Jubes CVS Candy Corn, Autumn Mix, Candy Pumpkins Ingredients free of: wheat/gluten, milk, tree nuts, peanuts Package statement: "This product was packaged in a facility where other products containing peanuts, tree nuts, milk, wheat, soy and egg are also packaged." DOVE CHOCOLATE Milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles FARLEY'S AND SATHERS Harvest Mix and Candy Corn—This product is made by Brach's. All Brach's candies are considered to contain gluten. See Brach's listings. Heide candies—Jujyfruits, Jujubes, Red Raspberry Dollars, Red Hot Dollars Wild Cherry, Heide Gummi Bears Super Bubble and Super Bubble Blast Trolli Gummi Bears, Trolli Sour Brite (Frite) Crawlers "Packaged on equipment that packages products containing traces of milk, wheat, egg, peanuts, tree nuts and/or soy protein." FERRERO Ferrero Rocher Chocolates FLIX Bag of Boogers Gummies — "Manufactured in a facility that processes gluten (wheat), milk, egg, peanuts, tree nuts and soy." FRANKFORD Frankford Fun Size Mix (Peanut Butter, Caramel and Crispy Chocolate Covered Candies) Crispy Candies SpongeBob Gummy Krabby Patties GOETZE Goetze's Caramel Creams, Cow Tales—Contain wheat flour, milk, and soy HARIBO Bears (the package now says: Dextrose - wheat or corn) Black Licorice Wheels Brixx Clark Bars Fruity Pasta Konfekt and Pontefract Cakes Red Licorice Wheels Sour S'ghetti HERSHEY Hershey Snack Sized Bars — ALL Kit Kat—contains wheat Mr. Goodbar Reese's Minis Reese's Peanut Butter Pumpkins Reese's Seasonal Rolo Minis Twizzlers—contains wheat Whoppers—contains barley malt and wheat flour Hershey's Bliss (Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Meltaway Center, White Chocolate with Meltaway Center, Milk Chocolate with Raspberry Meltaway Center, Dark Chocolate)—No gluten ingredients, but not on Hershey's official gluten-free list. Hershey's Special Dark Bar (note that this is confusing, since several other Special Dark products are considered gluten-free, so make sure you know what you're buying) Hershey's Cookies 'N' Creme Bar Hershey's Milk Chocolate Drops Hershey's Miniatures (any flavor, including flavors that are considered gluten-free in larger sizes) Mr. Goodbar Symphony Bar Hershey's Extra Dark Chocolate Hershey's Kisses that do not appear on the gluten-free list above Hershey's Good & Plenty Hershey's Mr. Goodbar fun size Hershey's Twizzlers, Flavored Twists IMPACT CONFECTIONS Warheads Sour Twists—contain wheat/gluten, milk Warheads Sour Jelly Beans—made in facility shared with wheat, peanuts, milk, egg and soy Warheads Sour Candy Canes—contain soy; made in facility shared with wheat, peanuts, tree nuts, milk, egg, and soy Warheads Sour Coolers—contains oat fiber KINDER SURPRISE EGGS / KINDER JOY EGGS MARS and WRIGLEY Mars Bar Mars Combos (a snack mix) M&M White Chocolate, Mint and M&M Coconut flavors—Check individual packages to be sure M&M Pretzel flavor and some M&M seasonal flavors Milky Way—contains barley malt Twix—contains wheat MELSTER (Items contain no gluten ingredients but are made on shared equipment that also processes wheat) Melster Chocolate Covered Marshmallow Melster Peanut Butter Kisses Melster Compound-Coated Marshmallow Melster Chocolate-Covered Creme Drops Melster Compound Coated Creme Drops Melster Salt Water Taffy Melster Peanut Butter Kisses Melster Circus Peanuts Melster Sanded Marshmallow Melster Coconut Toasties NESTLE Butterfinger Crisp or Butterfinger Stixx—contains wheat flour Butterfinger Giant Bar Butterfinger Hearts Butterfinger Jingles Butterfinger Medallions Butterfinger Pumpkins Butterfinger Snackerz Butterfinger Stixx Chewy Spree Crunch—contains barley malt Everlasting Gobstopper Hundred Grand Bar—contains barley malt Kit Kat Bar 100 Grand Bar—contains barley malt Sweetarts—Contain both maltodextrin and dextrin, which can be made from wheat and barley, and are not listed on Nestle’s gluten-free candy list) Wonka Bar (all flavors) Wonka Gummies Wonka Kazoozles Wonka Nerds Wonka Oompas and the Wonka Bar are NOT gluten–free. Wonka Oompas and the Wonka Bar are NOT gluten–free. NEWMAN'S OWN Organic Dark Chocolate & Milk Chocolate Peanut Butter Cups (Made on equipment that processes products containing peanuts, tree nuts, milk, wheat, soybean and egg products.) PALMER Palmer Bag of Boo's fudge bars Palmer Tricky Treats (mix of Googley Eyes, Boneheads, and Pumpkin Patch chocolate candies) Palmer Trick or Treat Mix Palmer Peppermint Patties Palmer Peanut Butter Cups RUSSELL STOVER'S—Russell Stover's products are produced on equipment that also processes peanuts, tree nuts, eggs and wheat gluten. YORK York Pieces, York Minis and York Shapes WONKA Wonka Bar Wonka Chewy Runts Wonka Chewy Spree Wonka Giant and Mini Chewy SweeTarts Wonka Nerds Wonka Oompas Wonka Runts Wonka Runts Chewy Wonka SweetTarts Wonka Sweetarts (regular) Wonka Sweetarts Chew Wonka Sweetarts Chewy Twists Wonka Sweetarts Giant Chewy Wonka Sweetarts Mini Chewy Wonka Shockers Wonka Sweetarts Gummy Bugs—contains wheat/gluten Wonka Sweetarts Rope—contains wheat/gluten Wonka Sweetarts Shockers Wonka Tart N Tinys Wonka Tart N Tinys Chew Wonka SweetTarts Boo Bag Mix Here is a partial list of major candy manufacturers and how to contact them: Adams & Brooks American Licorice Co. Dum Dums Enjoy Life Foods Ferrara Candy Company Ferrero Rocher FLIX Gimbal's Fine Candies Goetze's Candy Company Hershey's Impact Confections Jelly Belly Just Born Justin’s Nut Butters products are certified gluten-free by the Gluten-Free Certification Organization, which requires products to have less than 10 parts per million of gluten in them. Kraft Foods Mars Chocolate Milkita Candy Company Nestle USA NoWhey Chocolate Palmer Pearson's PEZ Spangler Candy Tazzy Candy Tootsie Welch's YumEarth Zachary Confections]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_10/jackolantern_CC--wwarby.webp.f93f9559e0b94ad38a0b246a11cdae16.webp" length="13614" type="image/webp"/><pubDate>Wed, 29 Oct 2025 16:50:00 +0000</pubDate></item><item><title>Gluten-Free Travel Guide: How to Stay Safe in 10 Popular Destinations (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-travel-guide-how-to-stay-safe-in-10-popular-destinations-video-r7029/</link><description>Celiac.com 10/29/2025 - Traveling opens doors to new cultures, flavors, and experiences. But for people with celiac disease or gluten sensitivity, every journey comes with the added challenge of finding safe food options. Hidden gluten, cross-contact in restaurant kitchens, and unfamiliar ingredients can make even a short trip stressful. The good news is that with the right preparation, you can explore the world while keeping your health protected. This guide highlights 10 popular destinations and what you need to know before you go. Why Gluten-Free Travel Requires Extra Planning For someone with celiac disease, gluten is more than a dietary inconvenience—it is a medical danger. Even tiny amounts can trigger painful symptoms and long-term damage. When traveling, you lose the familiarity of trusted brands, regular restaurants, and safe kitchens. That means language barriers, unknown dishes, and cultural food habits become part of the challenge. Planning ahead is essential to avoid accidental exposure and to enjoy your trip with confidence. To find gluten-aware accommodations use apps like Booking.com, Expedia, and TripAdvisor. Nowadays most hotels are familiar with dietary restrictions and can accommodate gluten-free needs if given advance notice. For more control over your meals, consider a vacation rental through Airbnb, Vrbo, or HomeToGo. Access to a kitchen makes it easier to prepare safe meals using ingredients you trust, which is especially helpful when exploring less touristy areas. 1. Italy – More Celiac-Friendly Than You Think Italy might sound like the worst place for gluten-free travelers given its love for pasta and pizza, but it is actually one of the most celiac-aware countries in the world. The Italian Celiac Association works closely with restaurants and bakeries, ensuring many offer certified gluten-free options. Pharmacies often sell packaged gluten-free breads and cookies, and larger cities have dedicated gluten-free pizzerias and gelato shops. For people with celiac disease, Italy is surprisingly one of the best countries for safe dining. 2. France – Delicious but Tricky France is famous for baguettes and croissants, which means gluten is everywhere. While awareness is growing, gluten-free options can be limited outside Paris. In large cities, you can find specialty bakeries and some restaurants that clearly label gluten-free dishes. But in small towns, it is wise to cook for yourself or shop in supermarkets, which often carry a decent selection of packaged gluten-free goods. Bring translation cards in French that clearly explain your condition. 3. Spain – Tapas Can Be Your Friend Spain offers many naturally gluten-free options, especially tapas like grilled meats, seafood, olives, and potato-based dishes. The Federación de Asociaciones de Celíacos de España certifies restaurants, making it easier to dine out safely. Chains such as 100 Montaditos even provide gluten-free bread. Travelers should be cautious of sauces thickened with wheat flour, but overall, Spain is a rewarding country for gluten-free travel. 4. Mexico – Naturally Gluten-Free Traditions Corn is the backbone of Mexican cuisine, making tacos, tamales, and tortillas a safe choice when made with pure corn masa. However, cross-contact in busy street stalls is common, and some places mix wheat into tortillas. Look for restaurants that prepare fresh corn tortillas on dedicated equipment. Packaged gluten-free goods are becoming more common in larger grocery stores. For celiacs, Mexico is manageable with careful attention. 5. Japan – Hidden Gluten in Sauces Japan is rich in rice-based dishes and fresh seafood, but soy sauce is the biggest challenge. Almost all standard soy sauce contains wheat, and it shows up in sushi, soups, and marinades. Carry travel-size bottles of gluten-free tamari and use dining cards in Japanese that specify your restrictions. Plain rice, sashimi, and grilled fish are safe bets. Convenience stores also carry labeled gluten-free snacks, though reading the labels may require translation help. 6. Thailand – Naturally Free, but Watch Out for Soy Sauce Thai food highlights rice, fresh herbs, and vegetables. Many traditional dishes are naturally gluten-free. However, soy sauce or oyster sauce often sneaks into stir-fries. Always ask if fish sauce can be used instead, as it is generally gluten-free. Markets are filled with fresh fruit, and sticky rice desserts are safe indulgences. Thailand is easier than many destinations, but clarity with the kitchen is key. 7. Australia – A Leader in Gluten-Free Labeling Australia has some of the strictest gluten-free labeling laws in the world, making packaged foods highly reliable. Cities like Sydney and Melbourne feature countless cafes and restaurants with gluten-free menus. Many even bake their own breads and pastries in dedicated gluten-free kitchens. For people with celiac disease, Australia is one of the most comfortable and stress-free destinations. 8. United States – Wide Options but Varying Awareness In the United States, awareness of celiac disease has grown significantly. Major cities feature gluten-free bakeries, dedicated restaurants, and national chains with gluten-free menus. However, cross-contact remains a risk, especially in fast-food environments. Labeling laws require wheat to be listed but do not always guarantee a product is safe for celiacs. As a traveler, it is important to ask specific questions about preparation methods. 9. India – Naturally Diverse and Often Safe Many traditional Indian dishes are naturally gluten-free, relying on rice, lentils, chickpeas, and vegetables. Dosas, idli, curries, and rice-based breads can be safe choices. However, wheat flours are also common in naan, roti, and street snacks. Communication with cooks is crucial, as cross-contact in shared tandoor ovens is frequent. Packaged gluten-free products are growing in availability, especially in larger cities. 10. United Kingdom – Increasing Awareness The United Kingdom has seen rapid growth in gluten-free awareness. Supermarkets carry extensive gluten-free product lines, and restaurants often mark safe items on their menus. Chains such as Pizza Express and Nando’s provide certified gluten-free options. Outside of big cities, options may narrow, so having a few packaged snacks is wise. Travelers with celiac disease can navigate the UK with relative ease compared to other parts of Europe. Practical Gluten-Free Travel Tips Carry translation cards that clearly explain your condition and the need to avoid all gluten. Research local celiac associations before traveling—many provide updated restaurant guides. Pack portable gluten-free snacks for long flights, tours, and emergencies. Book accommodations with kitchen access if dining out feels too risky. Always ask about cross-contact, not just ingredients. Why This Matters for People with Celiac Disease For people with celiac disease, safe travel is not simply a matter of preference—it is a matter of health. Even small amounts of gluten can cause serious reactions and long-term harm. Knowing which countries have strong awareness, supportive labeling laws, or naturally gluten-free food traditions can make the difference between a stressful trip and an enjoyable one. By planning ahead and learning which destinations are most welcoming, travelers with celiac disease or gluten sensitivity can explore the world without fear. Conclusion Travel should be about discovery, not anxiety. While every destination carries its challenges, many places around the world are becoming more aware and supportive of gluten-free needs. From Italy’s certified restaurants to Australia’s strict labeling laws, safe and enjoyable gluten-free travel is more possible than ever. With preparation and the right knowledge, people with celiac disease can savor both the journey and the food along the way. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/venice_CC--szeke.webp.9a91cab944bb2946855f60ba2f24da7d.webp" length="61084" type="image/webp"/><pubDate>Wed, 29 Oct 2025 13:31:02 +0000</pubDate></item><item><title>Gastrointestinal Symptoms in Children with Autism: A Long-Term Study (+Video)</title><link>https://www.celiac.com/celiac-disease/gastrointestinal-symptoms-in-children-with-autism-a-long-term-study-video-r7025/</link><description>Celiac.com 10/27/2025 - Parents and clinicians have long reported that children with autism often struggle with stomach and digestive problems. These problems range from abdominal pain and bloating to constipation and diarrhea. Many of these symptoms do not appear to have an obvious medical cause. While earlier research showed a link between autism and gastrointestinal problems, most of those studies were limited in size or time frame. This study set out to follow a large group of children over multiple years to see whether these problems continue as children grow and whether they influence other areas of life such as sleep, mood, or behavior. How the Study Was Designed The study included 475 children, with 322 diagnosed with autism and 153 with typical development. Participants were assessed at several time points between ages two and twelve. Physicians interviewed parents about nine common gastrointestinal issues, including abdominal pain, bloating, diarrhea, constipation, vomiting, and swallowing difficulties. Importantly, children with known medical conditions like celiac disease, colitis, or diagnosed allergies were not counted in the group with unexplained gastrointestinal symptoms. This allowed the researchers to focus on unexplained digestive problems rather than those with a clear medical diagnosis. In addition to gastrointestinal concerns, the study measured sleep, social communication, repetitive behaviors, emotional health, and sensory challenges. This broad view helped researchers understand not just whether digestive symptoms were common, but also how they might connect to other challenges children face. What the Study Found Children with autism had more gastrointestinal symptoms than their peers at every age point studied. Not only were these problems more frequent, but they were also more likely to be persistent, appearing across multiple years. Many children experienced more than one gastrointestinal problem at the same time, such as both constipation and abdominal pain. The most commonly reported symptoms included constipation, diarrhea, bloating, and stomach pain. Nearly half of the children with autism had gastrointestinal symptoms at some point in the study, and many continued to have these problems over several years. Links Between Digestive Symptoms and Behavior One of the most important findings was the connection between digestive health and other aspects of a child’s well-being. Children with persistent gastrointestinal problems tended to have greater difficulties in multiple areas, including: Increased sleep problems, such as difficulty falling asleep or frequent waking More challenges with communication and social interaction Higher levels of repetitive and restrictive behaviors Greater sensory sensitivities Stronger emotional difficulties such as anxiety or irritability The research suggests that gastrointestinal discomfort may contribute to or worsen behavioral and emotional challenges. For example, a child who cannot communicate stomach pain may show irritability, aggression, or changes in sleep, which can be mistakenly attributed only to autism itself rather than an underlying physical cause. Why These Findings Matter For parents, the study highlights the importance of paying close attention to digestive health in children with autism. Stomach discomfort is not always easy for children with communication difficulties to express, and symptoms may show up as behavior changes rather than direct complaints of pain. For doctors, the findings emphasize the need for regular screening and for taking parent concerns seriously, even if symptoms are vague or inconsistent. The study also shows that treating gastrointestinal symptoms could improve overall quality of life. Improvements in sleep, communication, and mood may follow when underlying digestive problems are identified and managed. This underlines the value of a more holistic approach to care that looks at both behavioral and physical health. What This Could Mean for People with Celiac Disease Although children with diagnosed celiac disease were excluded from this study, the findings are still highly relevant. Both autism and celiac disease involve gastrointestinal problems that can persist without clear or immediate diagnosis. Just as untreated celiac disease can lead to long-term health and behavioral consequences, untreated gastrointestinal problems in autism appear to negatively affect overall well-being. For families affected by celiac disease, this research reinforces the broader point that digestive symptoms should never be ignored, even when the cause is unclear. It highlights the importance of proper evaluation, dietary management, and early intervention. Conclusion This long-term study demonstrates that children with autism are significantly more likely to experience ongoing gastrointestinal problems compared to their peers. These symptoms are not only persistent but also strongly tied to challenges with sleep, communication, behavior, and sensory processing. For parents and clinicians, the study offers a clear message: monitoring digestive health is crucial. For the celiac community, the research adds to the growing evidence that unresolved gastrointestinal issues have far-reaching effects and that identifying and managing them can play a vital role in improving quality of life. Read more at: journals.sagepub.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/autism_CC--Gamma_Man.webp.37d4acb7eeea87b79810301f9089f075.webp" length="105388" type="image/webp"/><pubDate>Mon, 27 Oct 2025 13:35:00 +0000</pubDate></item><item><title>Gluten-Free Salted Caramel Pecan Cookies</title><link>https://www.celiac.com/celiac-disease/gluten-free-salted-caramel-pecan-cookies-r7021/</link><description>Celiac.com 10/25/2025 - Salted caramel began as a regional treasure in Brittany, France, where bakers folded flaky sea salt into buttery caramel to heighten both sweetness and depth. Across the Atlantic, pecans—long cherished in the American South—became the nut of choice for candies and pies, prized for their gentle sweetness and tender snap. This cookie marries those two traditions: a crisp-edged, soft-centered cookie studded with toasted pecans, finished with a glossy ribbon of homemade salted caramel. Because many classic cookie formulas rely on wheat flour for chew and structure, this version is purpose-built to be gluten-free from the start. A balanced blend of gluten-free flours, a touch of cornstarch, and a carefully timed chill deliver bakery-style spread and texture—no guesswork, no grit. Recipe Snapshot Yield: 18–22 cookies Active Time: 30 minutes Total Time: 1 hour 30 minutes (includes chilling and caramel cooling) Ingredients For the Cookies 1 ½ cups (210 g) gluten-free all-purpose flour blend (with xanthan gum) 2 Tbsp (16 g) cornstarch ½ tsp baking soda ¼ tsp fine sea salt ¾ cup (150 g) packed light brown sugar ¼ cup (50 g) granulated sugar ½ cup (113 g) unsalted butter, softened (or dairy-free butter stick) 1 large egg, room temperature (or 1 flax egg: 1 Tbsp ground flax + 3 Tbsp water) 1 tsp vanilla extract ¾ cup (85 g) pecan halves, toasted and roughly chopped Optional: ¼ tsp ground cinnamon For the Salted Caramel Drizzle ½ cup (100 g) granulated sugar 2 Tbsp (30 ml) water ¼ cup (60 ml) heavy cream (or full-fat coconut cream), warmed 2 Tbsp (28 g) unsalted butter (or dairy-free butter stick) ¼ tsp flaky sea salt, plus more for finishing ½ tsp vanilla extract Method Toast the Pecans Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–9 minutes until fragrant. Cool, then chop. Make the Cookie Dough Whisk the gluten-free flour, cornstarch, baking soda, salt, and cinnamon (if using) in a medium bowl. In a large bowl, beat butter with brown sugar and granulated sugar until light and creamy, 2–3 minutes. Beat in the egg and vanilla until smooth. Add dry ingredients and mix just until a soft dough forms. Fold in toasted pecans. Cover and chill the dough for at least 30 minutes (up to 24 hours). Chilling helps gluten-free dough hydrate and bake evenly. Bake Line two baking sheets with parchment. Scoop dough into 1 ½ Tbsp mounds, spacing 2 inches apart. Bake at 350°F (175°C) for 9–12 minutes, until edges are set and lightly golden but centers are still soft. Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Make the Salted Caramel Add sugar and water to a small saucepan. Cook over medium heat without stirring until the syrup turns a deep amber, 6–9 minutes. (If crystals form on the sides, gently swirl the pan.) Remove from heat. Carefully whisk in warm cream—mixture will bubble vigorously—then whisk in butter, salt, and vanilla until smooth. Cool to a thick, pourable consistency, about 15–20 minutes. If it thickens too much, warm briefly and stir. Finish Drizzle cooled cookies with salted caramel. Sprinkle with a pinch of flaky sea salt. Let set 10–15 minutes before serving. Tips for Best Gluten-Free Texture Flour blend matters: Use a cup-for-cup blend that includes xanthan gum. If your blend lacks it, add ¼ tsp xanthan gum to the dry ingredients. Do not overbake: Pull cookies when edges are just golden—the centers finish setting as they cool. Chill time: A short chill reduces spread and improves crumb in gluten-free doughs. Make-Ahead and Storage Unbaked dough: Scoop, freeze solid, and store up to 2 months. Bake from frozen, adding 1–2 minutes. Caramel: Refrigerate up to 2 weeks; warm gently to loosen. Baked cookies: Store airtight at room temperature for 3–4 days. For crisp edges, rewarm 3–4 minutes at 300°F (150°C). Substitutions and Variations Dairy-free: Use dairy-free butter and coconut cream; the caramel will have a subtle coconut note. Nut twist: Swap pecans for toasted walnuts or hazelnuts; keep the same weight. Chocolate lift: Fold in ½ cup (85 g) dark chocolate chunks for a turtle-cookie vibe. Conclusion These Gluten-Free Salted Caramel Pecan Cookies honor two classics—French salted caramel and Southern pecans—while delivering a texture and flavor that stands proudly on its own. With a reliable gluten-free base, a touch of sea salt, and a buttery caramel finish, they prove that dietary needs and indulgence can share the same plate.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/caramel_CC--grongar.webp.d28ab150ba234c3cc1a586f61a80623d.webp" length="22630" type="image/webp"/><pubDate>Sat, 25 Oct 2025 15:37:01 +0000</pubDate></item><item><title>Celiac Disease, Weddings, and the Right to Eat Safely (+Video)</title><link>https://www.celiac.com/celiac-disease/celiac-disease-weddings-and-the-right-to-eat-safely-video-r7017/</link><description>Celiac.com 10/24/2025 - Food is often at the center of our celebrations. Weddings, birthdays, and family gatherings usually involve shared meals that symbolize love and community. But for people with celiac disease or gluten sensitivity, a simple dinner plate can become a serious health risk. A recent viral story about a wedding guest who was criticized for bringing her own safe food highlights a bigger issue: how society perceives medical dietary restrictions and what it means for those living with them. When Safe Eating Becomes Socially Questioned The guest in the story had a medical condition that required her to avoid gluten and dairy. She let the couple know in advance, but the venue could not guarantee safe options free from cross-contamination. To avoid getting sick, she discreetly brought her own food. She ate quietly, without drawing attention, but still faced public shaming from the groom’s mother. Comments such as “embarrassing the family” and even likening her to “a homeless person” reveal the stigma many individuals with medical food restrictions face. Understanding Celiac Disease and Gluten Sensitivity Celiac disease is an autoimmune condition where gluten—a protein in wheat, barley, and rye—triggers the immune system to attack the small intestine. This damage interferes with nutrient absorption and can cause long-term complications such as anemia, osteoporosis, infertility, and even certain cancers. Even trace amounts of gluten can cause harm. For people with non-celiac gluten sensitivity, symptoms such as bloating, fatigue, and pain may occur without intestinal damage, but the impact on daily life can still be severe. Dairy intolerance often accompanies celiac disease, because intestinal damage can temporarily impair the body’s ability to digest lactose. This combination means many people with celiac must avoid multiple ingredients just to stay healthy. Why Bringing Your Own Food Is Sometimes Necessary For those without food restrictions, it may seem strange or even impolite to bring outside food to an event. But for someone with celiac disease, a wedding buffet or catered meal can be a minefield of hidden gluten—from sauces thickened with flour to cross-contamination in a shared kitchen. Eating beforehand is not always enough; weddings are long events, and being left without safe food can turn a joyful occasion into hours of discomfort and hunger. Bringing a small, safe meal is not a matter of preference—it is an act of self-protection. It allows individuals to participate socially without risking their health. Far from being selfish, it is a compromise that allows them to join in the celebration while managing a serious medical condition. The Social Pressures Around Food at Celebrations Food has deep cultural and emotional meaning. Hosts may feel that providing food is an expression of love, and guests may feel obligated to accept it to show respect. This cultural lens often clashes with medical realities. A guest who politely declines food or brings their own may be perceived as ungrateful, even if their choices are rooted in necessity. Unfortunately, this misunderstanding can lead to tension, guilt, and stigma—exactly what happened in the wedding story. For people with celiac disease, these pressures can add a heavy emotional burden. They may feel forced to choose between their health and social acceptance, when in reality no one should have to compromise their well-being for the sake of appearances. Lessons for Couples and Event Planners This incident highlights the importance of thoughtful inclusion when planning events. Couples and hosts can take simple steps to make their guests feel safe and welcome: Communicate clearly: Ask about medical dietary needs early and take them seriously. Work with the venue: Some caterers can provide sealed or specially prepared plates to avoid cross-contamination. Show empathy: Recognize that bringing safe food is not a slight against the hosts—it is an act of survival. Even when it isn’t possible to guarantee safe catering, couples can support their guests by encouraging them to bring their own food without fear of judgment. What This Means for People with Celiac Disease or Gluten Sensitivity The wedding story is just one example of a broader challenge. Living with celiac disease means constantly balancing medical needs with social expectations. It means reading every label, asking every waiter, and sometimes packing your own food to avoid pain or long-term damage. But it also means facing skepticism and misunderstanding from others who see it as “just a diet.” The truth is that celiac disease and gluten sensitivity are not lifestyle choices—they are medical conditions. Respecting them is as important as respecting a guest with a severe allergy or someone who needs wheelchair access. When people dismiss or shame these needs, they not only harm individuals but also reinforce stigma that isolates those with chronic health conditions. Building a More Inclusive Future Stories like this can spark important conversations about inclusion and compassion. As awareness of celiac disease grows, society can move toward normalizing accommodations rather than questioning them. After all, the purpose of a wedding or any gathering is to celebrate togetherness. That celebration should never come at the expense of someone’s health. For those living with celiac disease or gluten sensitivity, the lesson is clear: your health comes first, and you have every right to make choices that keep you safe. For friends, families, and communities, the takeaway is equally important: kindness, understanding, and support go a long way in ensuring that everyone feels welcome at the table—even if the food on their plate looks a little different. Conclusion The viral wedding incident is more than just a case of a “monster-in-law.” It is a reminder that medical dietary needs deserve respect. People with celiac disease and gluten sensitivity often live with invisible struggles, and dismissing their needs can cause real harm. By shifting from judgment to understanding, we can create celebrations—and communities—that truly honor all guests. Read more at: nypost.com. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/The_Chosen_CC--the_chosen.webp.bec4e03e55ae6fb5aa82e0e360c1b1b1.webp" length="34292" type="image/webp"/><pubDate>Fri, 24 Oct 2025 13:38:02 +0000</pubDate></item><item><title>Celiac.com Video News: October 2025</title><link>https://www.celiac.com/celiac-disease/celiaccom-video-news-october-2025-r7055/</link><description>Celiac.com October 2025 - Explore expert insights, research updates, and practical tips on celiac disease, gluten-free living, and emerging treatments in our video library. Stay informed and empowered with the latest developments to manage celiac disease effectively. Follow our videos and stay up to date on our video content, which is designed to help you navigate a gluten-free lifestyle with confidence. Whether you’re newly diagnosed or seeking advanced strategies for managing celiac disease, our videos provide valuable resources tailored to your needs. All Celiac.com Videos - October, 2025: Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_10/video_news_202510.webp.b50b910eb6213f89fff92bf9d8c41847.webp" length="12448" type="image/webp"/><pubDate>Wed, 22 Oct 2025 23:36:02 +0000</pubDate></item><item><title>Gluten-Free Matcha White Chocolate Cookies</title><link>https://www.celiac.com/celiac-disease/gluten-free-matcha-white-chocolate-cookies-r7022/</link><description>Celiac.com 10/21/2025 - Matcha’s story begins in medieval Japan, where stone-milled green tea powders were whisked into ceremonial bowls for focus and calm. Its vivid color and grassy, umami depth later leapt into pastry kitchens, where chefs discovered that matcha sings when paired with creamy, dairy-based sweets. White chocolate, a twentieth-century confection made from cocoa butter, milk, and sugar, offers a mellow canvas that softens matcha’s earthiness and highlights its floral notes. This cookie brings those traditions together in a gluten-free format designed from the ground up for ideal spread and chew. A balanced gluten-free flour blend, a brief chill, and just enough sugar to round the tea’s edges produce a tender, fragrant cookie dotted with melt-soft white chocolate chips. Recipe Snapshot Yield: 18–22 cookies Active Time: 20 minutes Total Time: 1 hour (includes chilling) Ingredients Dry Ingredients 1 ½ cups (210 g) gluten-free all-purpose flour blend (with xanthan gum) 2 Tbsp (16 g) cornstarch 1 ½ Tbsp culinary-grade matcha powder (sifted) ½ tsp baking soda ¼ tsp fine sea salt Wet Ingredients ½ cup (113 g) unsalted butter, softened (or dairy-free butter stick) ¾ cup (150 g) packed light brown sugar ¼ cup (50 g) granulated sugar 1 large egg, room temperature (or 1 flax egg: 1 Tbsp ground flax + 3 Tbsp water, rested 10 minutes) 1 ½ tsp vanilla extract ¼ tsp almond extract (optional, enhances matcha aroma) Mix-ins ¾ cup (135 g) white chocolate chips or chunks (ensure gluten-free) ½ cup (55 g) raw almonds or macadamias, roughly chopped (optional) Method 1) Prepare the Dry Mix In a bowl, whisk the gluten-free flour, cornstarch, sifted matcha, baking soda, and salt until evenly green. Sifting the matcha prevents bitter clumps. 2) Cream and Combine In a large bowl, beat the softened butter with brown and granulated sugars until light and creamy, 2–3 minutes. Beat in the egg, vanilla, and almond extract (if using) until smooth. Add the dry mix and stir just until the flour streaks disappear. Fold in white chocolate and nuts, if using. The dough will be soft and vividly green. 3) Chill Cover and chill the dough for at least 30 minutes (and up to 24 hours). Chilling hydrates gluten-free starches and improves texture and shape. 4) Bake Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1 ½ Tbsp portions, spacing 2 inches apart. For round edges, roll gently into balls. Bake 9–12 minutes, until edges are just set and the tops look slightly puffed and matte. Do not brown heavily—matcha’s color is best when only lightly baked. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. Chips will set creamy. Tips for Best Gluten-Free Results Flour blend: Use a cup-for-cup blend that includes xanthan gum. If your blend lacks it, add ¼ tsp xanthan gum to the dry ingredients. Matcha grade: Culinary-grade is ideal for baking—vibrant color and balanced flavor. Store matcha airtight, away from light. Do not overbake: Pull cookies when edges set but centers still appear soft; they firm as they cool. Sift matcha: Sifting prevents bitterness from dense pockets. Make-Ahead and Storage Dough: Chill up to 24 hours. For longer storage, scoop, freeze solid, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes. Baked cookies: Store airtight at room temperature 3–4 days. Refresh 3–4 minutes at 300°F (150°C) for just-baked edges. Variations Citrus lift: Add ½ tsp finely grated lemon zest to the wet ingredients for a bright finish. Sesame swirl: Fold in 1 Tbsp toasted sesame seeds; sprinkle a pinch on top before baking. Dairy-free: Use dairy-free butter and dairy-free white chips; flavor will lean slightly coconutty if using coconut-based chips. Extra green: For deeper color and flavor, increase matcha to 2 Tbsp and add 1 tsp extra sugar to balance. Troubleshooting Too pale or cakey: Dough was over-chilled or flour was packed. Let dough warm 10 minutes and fluff the flour before measuring. Spreading too much: Chill longer, or add 1 Tbsp gluten-free flour to the next tray. Bitter taste: Matcha was not sifted or was burned. Bake just until set; avoid deep browning. Conclusion These Gluten-Free Matcha White Chocolate Cookies bridge tea house tradition and modern baking. The grassy sweetness of matcha meets the silky richness of white chocolate in a tender cookie that respects gluten-free needs without compromise. Keep a batch on hand for afternoon tea, study breaks, or a calm, green-tinted moment any day of the week.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/matcha_cookies_CC--missbutterflies.webp.9671bf97a0820ee98c6e1bda327d76f1.webp" length="21120" type="image/webp"/><pubDate>Tue, 21 Oct 2025 13:35:01 +0000</pubDate></item><item><title>Gluten-Free Lemon Poppy Seed Shortbread</title><link>https://www.celiac.com/celiac-disease/gluten-free-lemon-poppy-seed-shortbread-r7014/</link><description>Celiac.com 10/18/2025 - Shortbread is a traditional Scottish treat dating back to the Middle Ages, when leftover bread dough was enriched with butter and slowly baked into a delicate biscuit. Over time, bakers replaced yeast with sugar, creating the crisp, buttery cookie we know today. The addition of lemon and poppy seeds is a more modern twist, adding bright citrus flavor and a gentle crunch that balances the richness of the butter. In this gluten-free version, a carefully chosen flour blend provides the same tender, crumbly texture as classic shortbread while keeping it safe for those avoiding gluten. The lemon zest lifts the flavor, while the poppy seeds add a subtle nutty note. The result is a cookie that feels timeless yet refreshingly new, perfect for afternoon tea or a light dessert. Ingredients 1 cup unsalted butter, softened ½ cup powdered sugar 1 teaspoon pure vanilla extract 2 cups gluten-free all-purpose flour blend ¼ teaspoon fine sea salt 1 tablespoon finely grated lemon zest 2 tablespoons poppy seeds Instructions In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy. Stir in the vanilla extract. Add the gluten-free flour blend and sea salt to the butter mixture. Gently mix until just combined. The dough will appear crumbly at first but will come together when pressed. Stir in the lemon zest and poppy seeds, distributing them evenly throughout the dough. Shape the dough into a flat disk, wrap in parchment or plastic, and refrigerate for at least 30 minutes to firm up. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. On a lightly floured surface (using gluten-free flour), roll out the dough to about ¼ inch thickness. Cut into squares, rectangles, or rounds, as desired. Place the cookies on the prepared baking sheet and bake for 15–18 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Conclusion These gluten-free lemon poppy seed shortbread cookies bring together the heritage of Scottish baking with a bright, refreshing twist. Crisp, buttery, and fragrant with citrus, they are a delightful addition to any table. Whether enjoyed with a cup of tea or shared at a gathering, these cookies are proof that gluten-free baking can be every bit as satisfying as the traditional kind.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/lemon_cookies_CC--Nikchick.webp.6ec4097eff57ebe525a8716c34db3d9e.webp" length="27518" type="image/webp"/><pubDate>Sat, 18 Oct 2025 15:34:02 +0000</pubDate></item><item><title>Coconut Macaroon Sandwiches (Gluten-Free)</title><link>https://www.celiac.com/celiac-disease/coconut-macaroon-sandwiches-gluten-free-r7015/</link><description>Celiac.com 10/17/2025 - Coconut macaroons trace their roots to medieval nut-and-egg confections in Italy and Spain, later adopted by Jewish communities as a naturally flourless sweet enjoyed during Passover. When dried coconut became widely available in the nineteenth century, the chewy coconut macaroon we love today took shape—simple, rich, and blissfully gluten-free by design. This sandwich version doubles the fun: crisp-chewy domes of coconut hugging a silky dark chocolate ganache—or, for a bright counterpoint, tart raspberry jam. They look bakery-fancy, but the batter stirs together in minutes and pipes easily for uniform cookies that pair up perfectly. Ingredients Macaroons 3 cups finely shredded unsweetened coconut ½ cup granulated sugar ¼ teaspoon fine sea salt 3 large egg whites, at room temperature 1 teaspoon pure vanilla extract ¼ teaspoon almond extract (optional but lovely) 1 tablespoon honey or maple syrup (adds chew) Chocolate Ganache Filling (Option 1) 6 ounces dark chocolate (60–70%), finely chopped ½ cup heavy cream (or full-fat coconut cream for dairy-free) 1 teaspoon unsalted butter or coconut oil (sheen and set) Pinch of fine sea salt Raspberry Jam Filling (Option 2) ¾ cup good raspberry jam (seeded or seedless) 1 teaspoon fresh lemon juice 1 teaspoon finely grated lemon zest (optional) Instructions Prep: Heat oven to 325°F (160°C). Line 2 baking sheets with parchment. If your coconut is very coarse, pulse it in a food processor 5–10 times to make a finer, more cohesive batter. Make the batter: In a large bowl, whisk sugar and salt into egg whites until frothy (about 30 seconds). Whisk in vanilla, almond extract, and honey. Fold in coconut until evenly moistened and the mixture holds together when squeezed. Portion for sandwiches: Transfer batter to a piping bag fitted with a ½-inch round tip (or use a spoon). Pipe or drop 1-inch mounds (about 2 teaspoons each), spacing ¾ inch apart. Gently pat the tops to flatten slightly—this helps them sandwich neatly. Bake: Bake one sheet at a time for 14–17 minutes, rotating once, until edges are golden and tops are just kissed with color. Cool 5 minutes on the sheet, then slide the parchment onto a rack to cool completely. Cookies firm as they cool. Ganache (Option 1): Warm cream to a bare simmer. Pour over chopped chocolate, add butter and a pinch of salt, wait 1 minute, then stir from center outward until smooth. Let stand until spreadable (10–20 minutes). If it gets too firm, warm briefly and stir. Jam (Option 2): Stir jam with lemon juice and zest. If loose, simmer 1–2 minutes and cool to thicken. Assemble: Pair similarly sized macaroons. Spread ½ to 1 teaspoon ganache or jam on the flat side of one cookie; cap with its partner and press gently until the filling just reaches the edges. Set and serve: For ganache, chill sandwiches ½ hour to set; for jam, let stand 15 minutes. Bring to room temperature before serving for best texture. Tips and Variations Sweetness swap: Replace ¼ of the sugar with light brown sugar for caramel notes. Citrus twist: Add ½ teaspoon finely grated orange or lime zest to the batter. Chocolate dip: After assembling with jam, dip one side in melted dark chocolate and set on parchment. Texture control: For extra chew, lower the oven to 300°F (150°C) and bake a few minutes longer; for crisper shells, bake at 325°F until deeper golden at the edges. Gluten-free assurance: All ingredients are naturally gluten-free, but check labels for cross-contact if needed. Storage Store in an airtight container at room temperature for up to 3 days (jam-filled) or 4 days (ganache-filled). For longer storage, freeze unfilled macaroons up to 1 month; thaw, then fill. Ganache-filled sandwiches also freeze well; thaw in the refrigerator, then bring to room temperature before serving. Conclusion These coconut macaroon sandwiches celebrate a flourless classic with a playful, modern twist. The cookies deliver that familiar crisp edge and tender chew, while the dark chocolate or raspberry center adds a bakery-worthy finish. They are simple to make, naturally gluten-free, and endlessly adaptable—perfect for holidays, tea trays, or any day you want a small, sweet luxury.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/coconut_macaroons_CC--WordRidden.webp.a63ddce215b1c7e6da5e6d6fca13f503.webp" length="23852" type="image/webp"/><pubDate>Fri, 17 Oct 2025 13:36:03 +0000</pubDate></item><item><title>Optimizing Osteoporosis Screening in Celiac Disease</title><link>https://www.celiac.com/celiac-disease/optimizing-osteoporosis-screening-in-celiac-disease-r7012/</link><description>Celiac.com 10/16/2025 - People living with celiac disease face more than just the challenge of avoiding gluten. This condition, which causes the immune system to attack the small intestine after eating gluten, can lead to long-term complications if untreated. One of the most concerning complications is the increased risk of osteoporosis and bone fractures. Because of this, many healthcare providers recommend that patients undergo bone mineral density testing, often with a scan called Dual Energy X-ray Absorptiometry (DXA). However, doctors have debated the best time to perform this test. Should it be done right when celiac disease is diagnosed, or later in life? This study set out to answer that question by carefully analyzing bone health in hundreds of patients with celiac disease. How the Study Was Conducted The researchers followed 627 adults with celiac disease, all over the age of 25. Each person had DXA scans performed on the spine and hip, which are the most common areas for osteoporosis to develop. Along with bone density results, the team collected detailed information on each patient’s medical history, including symptoms, blood test results, intestinal biopsy findings, and known risk factors for weak bones. They also evaluated the usefulness of a well-known set of guidelines, called the National Osteoporosis Guidelines Group (NOGG), which are designed to reduce unnecessary scans by identifying only those patients most at risk. To dig deeper, the researchers used statistical tools to find out which factors were most strongly linked to low bone mineral density and osteoporosis. They also looked at fracture risk and how different screening strategies might change the ability to detect bone weakness early or prevent future fractures. Key Findings The results showed that low bone mineral density was fairly common among people with celiac disease. Overall, 17.2 percent of patients had bone density lower than expected for their age. Surprisingly, this was not limited to older adults. Even patients in their late twenties and early thirties showed a notable prevalence of weaker bones, at about 13.4 percent. As expected, the problem grew worse with age, with the 45-to-54-year-old group showing an even higher rate of bone density loss. Osteoporosis, which is more severe than low bone density, was diagnosed in nearly 18 percent of all patients. Once again, the likelihood of having osteoporosis was much higher in patients over 45 years old. Risk factors that made osteoporosis or low bone density more likely included weight loss, being underweight, and iron deficiency anemia, all of which are fairly common in celiac disease. When the researchers applied the NOGG guidelines, they found that more than two-thirds of the patients could have skipped the DXA scan. However, this approach had trade-offs. While it reduced unnecessary scans, it also risked missing almost 16 percent of patients who had low bone density for their age and might benefit from treatment or closer monitoring. On the other hand, the chance of missing someone with severe bone loss requiring immediate treatment was very small, less than one percent. Balancing Early Detection and Practical Care The study highlights that there is no single “perfect” time to do bone density screening for people with celiac disease. Instead, the decision depends on what the healthcare team is trying to achieve. If the goal is to find bone weakness as early as possible, then performing a DXA scan right at the time of diagnosis is the most effective option. This ensures that even younger adults who may already have weaker bones are identified quickly. However, if the main concern is preventing fractures and focusing medical resources on the highest-risk patients, then using the NOGG criteria can be a practical solution. This approach allows doctors to avoid scanning many patients unnecessarily while still catching those most likely to experience bone fractures. The drawback is that some cases of early bone weakness may be overlooked. The researchers suggest that healthcare providers may need to tailor their approach depending on available resources, the age of the patient, and other risk factors. For example, a younger patient who is underweight or who has severe anemia may still benefit from an early DXA scan, while an older patient may fall more clearly under the NOGG-based strategy. Why This Matters for People With Celiac Disease For individuals living with celiac disease, this study carries an important message. Weak bones and fractures are not just concerns for the elderly. Even younger adults with celiac disease can show early signs of bone problems. Because of this, patients should talk openly with their doctors about bone health, especially if they have experienced weight loss, anemia, or other risk factors that suggest weaker bones. In many cases, a simple DXA scan could provide valuable information and lead to preventive treatment before fractures occur. For patients already following a gluten-free diet, understanding bone health is another crucial part of managing celiac disease. This study shows that the timing of screening can make a difference and that a thoughtful, personalized approach works best. Patients who take charge of their bone health, together with their healthcare team, can reduce the risk of painful and life-altering fractures. Conclusion This study provides valuable insight into when bone density screening should be performed in people with celiac disease. The findings suggest that early scanning helps identify hidden cases of low bone density, especially in younger adults, while guidelines like those from NOGG can reduce unnecessary testing but may overlook milder cases. The message is clear: there is no one-size-fits-all approach. Instead, the best strategy is to consider each patient’s age, health status, and risk factors. For those with celiac disease, awareness and early action can play a critical role in protecting bone health and preventing fractures later in life. Read more at: journals.lww.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/Osteoporosis_CC--BruceBlaus.webp.b983b630fda34eeadf0021a413453c8f.webp" length="46694" type="image/webp"/><pubDate>Thu, 16 Oct 2025 13:32:01 +0000</pubDate></item><item><title>Study Links Alopecia Areata, Celiac Disease and Other Gastrointestinal Disorders (+Video)</title><link>https://www.celiac.com/celiac-disease/study-links-alopecia-areata-celiac-disease-and-other-gastrointestinal-disorders-video-r7011/</link><description>Celiac.com 10/13/2025 - Alopecia areata is an autoimmune condition best known for causing patchy hair loss on the scalp and other areas of the body. Beyond its visible effects, researchers have suspected that alopecia areata may be connected to other immune-related health issues. A recent large-scale study set out to examine whether people with alopecia areata also face a higher risk of developing certain digestive system diseases that are linked to abnormal immune responses. How the Study Was Done The research team conducted a retrospective cohort study using the TriNetX global research database, which collects health records from hospitals and clinics around the world. They looked at over 117,000 patients diagnosed with alopecia areata. These patients were matched with individuals of the same age, sex, and race who did not have alopecia areata. This matching ensured that the results would not be heavily influenced by demographic factors. The average age of participants was 33 years, and the majority were women. The researchers compared the rates of several immune-related digestive conditions in the two groups, paying special attention to microscopic colitis, a disease that causes chronic diarrhea and inflammation of the large intestine. Main Findings The analysis revealed that people with alopecia areata were much more likely to also have microscopic colitis compared to those without the hair loss condition. In fact, the risk was nearly twice as high. This applied to both forms of microscopic colitis: lymphocytic colitis and collagenous colitis. Another notable finding was that people who had both alopecia areata and microscopic colitis tended to be diagnosed at a younger age than those who had microscopic colitis alone. The study did not stop at microscopic colitis. It showed that alopecia areata was also associated with a higher risk of several other digestive disorders, all of which have strong links to immune system function. Specifically, individuals with alopecia areata had a greater likelihood of having celiac disease, Crohn’s disease, eosinophilic esophagitis, and ulcerative colitis. These conditions all involve the immune system mistakenly attacking parts of the digestive tract, causing inflammation, discomfort, and long-term complications if untreated. Why This Matters These findings highlight the important connection between alopecia areata and immune-driven digestive disorders. For doctors, this means that when a patient comes in with alopecia areata, it may be wise to ask about symptoms such as chronic diarrhea, abdominal pain, bloating, or difficulty swallowing. If such symptoms are present, a referral to a gastrointestinal specialist could lead to an earlier diagnosis and better management of these conditions. The study reinforces the idea that alopecia areata is not simply a skin or hair condition, but rather a signal of broader immune system dysfunction. Detecting and addressing related digestive conditions early could greatly improve quality of life and long-term health outcomes. What This Means for People With Celiac Disease For individuals who already have celiac disease, this research is especially meaningful. It shows that other autoimmune conditions such as alopecia areata may go hand in hand with celiac disease. People who live with celiac disease already know how critical it is to avoid gluten in order to manage their symptoms and prevent further intestinal damage. This study suggests that they should also be aware of possible overlapping conditions like alopecia areata and microscopic colitis, which could complicate their health picture. Awareness of these links can empower patients to advocate for more complete evaluations when new symptoms appear. In practical terms, this means that if someone with celiac disease begins to experience unexplained hair loss or new digestive symptoms, they may want to discuss the possibility of alopecia areata and related conditions with their healthcare team. Being proactive could lead to earlier interventions and more effective treatment. Conclusion The study demonstrates a strong association between alopecia areata and a group of autoimmune gastrointestinal disorders, including microscopic colitis and celiac disease. It emphasizes the need for greater awareness, both among patients and healthcare professionals, that alopecia areata is more than a cosmetic condition. For people with celiac disease, this research is a reminder of the complex ways the immune system can affect multiple parts of the body. Recognizing these connections can lead to better screening, earlier diagnoses, and improved overall care. Read more at: medscape.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/alopecia_CC--FixersUK.webp.394d81d8c75543eb946a08bb05eab769.webp" length="8200" type="image/webp"/><pubDate>Mon, 13 Oct 2025 13:38:02 +0000</pubDate></item><item><title>Almond Butter Chocolate Chunk Cookies (Gluten-Free)</title><link>https://www.celiac.com/celiac-disease/almond-butter-chocolate-chunk-cookies-gluten-free-r7009/</link><description>Celiac.com 10/11/2025 - Long before gluten-free baking had a name, almond confections were prized across the Mediterranean for their richness and keeping quality. From marzipan to amaretti, almonds have long stood in for wheat when grain was scarce or observance called for flourless sweets. Fast-forward to the modern kitchen, where the classic chocolate chunk cookie—popularized in American home baking in the early twentieth century—meets the nut-forward traditions of older cuisines. The result is a naturally gluten-free cookie that delivers chew, gloss, and big pockets of melting chocolate without a speck of wheat. These almond butter chocolate chunk cookies lean on the natural emulsifying power of nuts and eggs to create a dough that bakes up soft at the center with lightly crisp edges. Coconut sugar lends a butterscotch depth, while dark chocolate chunks puddle and streak through every bite. The method is simple: whisk, fold, rest, and bake. The flavor is anything but. Why You’ll Love This (Especially if You’re Gluten-Free) Truly flourless: No wheat or gluten-free flour blend needed—structure comes from almond butter and egg. Chewy centers, crisp edges: Coconut sugar and a short rest give you bakery-style texture. Big chocolate energy: Chunks (not chips) melt into decadent pockets. Simple pantry list: One bowl, no mixer required. Recipe Facts Yield: 14–16 cookies Active Time: 15 minutes Rest Time: 10 minutes Bake Time: 9–11 minutes per tray Allergens: Tree nuts, egg (verify chocolate is gluten-free) Ingredients 1 cup well-stirred natural almond butter (unsweetened, salted or unsalted) ¾ cup coconut sugar 1 large egg, at room temperature 1 teaspoon vanilla extract ½ teaspoon baking soda ¼ teaspoon fine sea salt (use ½ teaspoon if almond butter is unsalted) ¾ cup dark chocolate chunks (70–75% cacao) ⅓ cup chopped toasted almonds (optional, for extra crunch) Flaky sea salt, a pinch per cookie (optional, for finishing) Method Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment. Whisk the base: In a medium bowl, whisk the egg, coconut sugar, vanilla, baking soda, and fine salt until the mixture looks thick and glossy, about 30–45 seconds. Fold in almond butter: Add the almond butter and stir with a spatula until smooth and fully combined. The dough will be thick. Add mix-ins: Fold in the dark chocolate chunks and, if using, the chopped almonds. Rest the dough: Let the bowl sit for about 10 minutes. This brief rest helps the sugar hydrate and improves chew. Portion: Scoop heaping tablespoons (about 2 tablespoons each), spacing 2 inches apart. Lightly flatten the tops with damp fingertips to a ½-inch thickness; these cookies spread modestly. Bake: Bake 9–11 minutes, rotating the tray once. Edges should be set and slightly darkened; centers will look soft and puffed. Finish: Immediately sprinkle each cookie with a pinch of flaky sea salt (optional). Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. Cookies will firm as they cool. Tips for Success Stir your almond butter well: Homogeneous almond butter prevents oily spots and ensures even structure. Choose chunks over chips: Chopped bars or couverture discs create better pools of chocolate. Dial the salt: If your almond butter is salted, start with ¼ teaspoon fine salt; if unsalted, use ½ teaspoon. For extra chew: Bake just until the edges set; residual heat finishes the centers. Dairy-free friendly: Most dark chocolate is naturally dairy-free; check labels to be sure. Make It Yours Espresso Twist: Whisk in ½ teaspoon instant espresso with the sugar for coffee-kissed depth. Citrus Glow: Add 1 teaspoon finely grated orange zest to the batter before folding in chocolate. Seed Crunch: Swap the optional almonds for ⅓ cup toasted pumpkin seeds for a nut-free crunch (note: still contains almond butter). Storage Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer keeping, freeze in a single layer, then bag for up to 2 months; thaw at room temperature or warm for 2–3 minutes in a 300°F (150°C) oven. What This Means for Gluten-Free Bakers Gluten-free cookies often rely on complex flour blends. This flourless method shows that structure and chew can come from whole-food ingredients—almond butter for body, egg for binding, and coconut sugar for caramel notes—while keeping the ingredient list short and accessible. It is a great base recipe for anyone managing celiac disease or gluten sensitivity who wants bakery-style results without specialty flours. Conclusion These almond butter chocolate chunk cookies bridge tradition and modern needs: a nod to classic nut-based sweets and a win for gluten-free bakers seeking rich, satisfying textures. With minimal tools and a handful of pantry staples, you can bake cookies that everyone at the table will love—no disclaimers necessary.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/chocolate_chunk_CC--Megan_Young.webp.338f5eace5b15017e5b22b334d7c429d.webp" length="19594" type="image/webp"/><pubDate>Sat, 11 Oct 2025 15:30:02 +0000</pubDate></item><item><title>Pumpkin Spice Oatmeal Cookies (Gluten-Free)</title><link>https://www.celiac.com/celiac-disease/pumpkin-spice-oatmeal-cookies-gluten-free-r7010/</link><description><![CDATA[Celiac.com 10/09/2025 - Oat cookies trace their roots to humble oatcakes baked across the British Isles, where oats thrived in cool, damp climates. As those traditions crossed the Atlantic, home bakers sweetened and softened the formula, turning sturdy travel rations into the cozy oatmeal cookies we know today. Meanwhile, the warm blend we now call “pumpkin spice”—led by cinnamon with supporting notes of nutmeg and ginger—rose to fame in American kitchens as a ready shorthand for autumn. This recipe marries those histories in a gluten-free cookie that is soft at the center, gently crisp at the rim, and perfumed with fall spices. Certified gluten-free oats provide chew and character; pumpkin purée brings moisture and a sunset hue; and a touch of coconut sugar yields caramel depth without heaviness. The method is simple and forgiving—perfect for weeknights, bake sales, or a first cool evening when the leaves begin to turn. Ingredients 1½ cups certified gluten-free old-fashioned oats ½ cup gluten-free oat flour (blend your own from certified oats) ¾ cup pumpkin purée (plain, not pie filling) ½ cup coconut sugar (or lightly packed brown sugar) ¼ cup pure maple syrup ⅓ cup melted unsalted butter or melted coconut oil 1 large egg, at room temperature (or 1 flax egg for egg-free: 1 tablespoon ground flax + 3 tablespoons water) 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ½ teaspoon baking soda ¼ teaspoon fine sea salt ½ cup add-ins (choose one or mix: raisins, chopped pecans, pumpkin seeds, or dark chocolate chunks) Flaky salt for finishing (optional) Method Prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk wet: In a large bowl, whisk pumpkin purée, coconut sugar, maple syrup, melted butter or oil, egg, and vanilla until smooth and glossy. Combine dry: In a second bowl, stir oats, oat flour, cinnamon, nutmeg, ginger, baking soda, and salt until evenly mixed. Bring together: Fold the dry ingredients into the pumpkin mixture until no dry pockets remain. Stir in your add-ins. Let the dough rest for 10 minutes; this brief pause hydrates the oats and improves the soft, chewy texture. Scoop: Using a heaping tablespoon (about 2 tablespoons each), portion dough onto the prepared sheets, spacing about 2 inches apart. Gently pat the tops to about ½ inch thick; these cookies spread modestly. Bake: Bake 11–13 minutes, rotating pans halfway. Edges should look set and lightly golden; centers will appear soft—this is perfect for a tender crumb. Finish and cool: If you like, sprinkle a tiny pinch of flaky salt on each cookie. Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Cookies firm as they cool. Notes & Swaps About the oats: Always choose certified gluten-free oats to avoid cross-contact. Quick oats work in a pinch; reduce resting time to 5 minutes. No oat flour on hand? Blitz certified oats in a blender until fine; measure after grinding. Almond flour is a workable swap for a richer, softer cookie. Dairy-free: Use coconut oil and dairy-free chocolate (if using) to keep the cookies fully dairy-free. Sweeter cookie: Add an extra tablespoon of maple syrup for a softer, more cake-like crumb. Spice profile: For a bolder spice, add a pinch of clove or allspice; keep nutmeg modest for balance. Storage Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze on a tray, then bag for up to 2 months; thaw at room temperature. To refresh, warm for 2–3 minutes in a 300°F (150°C) oven. What This Means for Gluten-Free Bakers By leaning on oats and pumpkin rather than complex flour blends, these cookies offer a reliable, naturally gluten-free texture—soft, plush, and satisfying. The recipe is friendly to substitutions and mindful of cross-contact, making it a confidence-building bake for households managing celiac disease or gluten sensitivity. The short rest, gentle bake, and balanced spice are the small details that create a “bakery” feel without specialty ingredients. Conclusion Pumpkin spice oatmeal cookies celebrate the lineage of oat baking while embracing modern gluten-free needs. They are simple to make, adaptable to your pantry, and full of cozy autumn character. Brew a cup of tea, share a warm tray, and enjoy a cookie that tells a story from hearth to harvest.]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/pumpkin_spice_cookies_CC--izik.webp.7e752775c4dba13d0fd84bd34d5236d2.webp" length="49532" type="image/webp"/><pubDate>Thu, 09 Oct 2025 13:39:02 +0000</pubDate></item><item><title>Celiac Disease in Children with Down Syndrome (+Video)</title><link>https://www.celiac.com/celiac-disease/celiac-disease-in-children-with-down-syndrome-video-r7006/</link><description>Celiac.com 10/08/2025 - Celiac disease is an autoimmune condition triggered by eating gluten, a protein found in wheat, rye, and barley. When someone with celiac disease eats gluten, the immune system attacks the lining of the small intestine, leading to damage, poor nutrient absorption, and a wide range of symptoms. People with Down syndrome have a higher chance of developing celiac disease compared to the general population. While about one percent of children in Western countries may have celiac disease, the rate is much higher in children with Down syndrome. This raises important questions about whether children with Down syndrome should be screened regularly for celiac disease, even when they do not have obvious symptoms. Purpose of the Study The study examined how common celiac disease is in children and adolescents with Down syndrome, and described their clinical signs, blood test results, and intestinal biopsy findings. It also compared how long it takes for celiac-related antibodies in the blood to return to normal after starting a gluten-free diet, both in children with Down syndrome and in children with celiac disease who do not have Down syndrome. How the Study Was Conducted Researchers reviewed medical records of children with Down syndrome under the age of 18 who were followed at a pediatric genetics clinic in Italy between 2005 and 2022. Every child with Down syndrome was screened annually for celiac disease using blood tests. If the results were suspicious, further investigations including intestinal biopsies were performed. For comparison, two children with celiac disease but without Down syndrome were matched by age and sex for each Down syndrome child. All participants were followed for at least two years after diagnosis, with blood tests at 6, 12, and 24 months. Prevalence of Celiac Disease Among 770 children with Down syndrome, 58 were diagnosed with celiac disease, giving a prevalence of 7.5 percent. This is far higher than in the general child population. After excluding one unmatched patient, the final study group included 57 children with both Down syndrome and celiac disease, and 114 children with celiac disease but no Down syndrome. Symptoms and Clinical Features Interestingly, children with Down syndrome and celiac disease had fewer noticeable symptoms at diagnosis than children without Down syndrome (26 percent versus 79 percent). Typical symptoms such as abdominal pain, diarrhea, or weight loss were less common. This means that many children with Down syndrome might have severe intestinal damage without showing clear outward signs. The study also found that other autoimmune diseases, especially thyroid disease, were much more common in the Down syndrome group (28 percent compared to 6 percent in controls). Blood Test and Biopsy Findings Blood tests showed that most children with Down syndrome had very high levels of antibodies associated with celiac disease, often more than ten times the upper limit of normal. At the time of diagnosis, 93 percent of these children had severe intestinal damage confirmed by biopsy. These results underline that even if children with Down syndrome do not appear ill, the disease may already be advanced. Response to a Gluten-Free Diet Both groups of children were placed on a strict gluten-free diet. Over time, antibody levels in the blood began to fall. However, the study showed that it took much longer for antibodies to return to normal in children with Down syndrome compared to children without it. For example, the median time for normalization of anti-transglutaminase antibodies was about 727 days (nearly two years) in children with Down syndrome, versus only 356 days (about one year) in those without. The difference for another antibody, anti-endomysium, was smaller but still pointed in the same direction. This slower response could be due to differences in immune system function in Down syndrome or challenges in strictly following a gluten-free diet. Key Takeaways This study highlights several important points: Celiac disease is far more common in children with Down syndrome than in the general population. Children with Down syndrome often have few or no symptoms, meaning the disease may go unnoticed without screening. Blood tests and biopsies show severe disease even when symptoms are mild or absent. Children with Down syndrome take longer to show improvement in blood markers after starting a gluten-free diet. Other autoimmune diseases are more common in children with both Down syndrome and celiac disease. Why This Matters for Families and Clinicians For parents of children with Down syndrome, this research shows the importance of regular screening for celiac disease, even if the child appears healthy. Relying on symptoms alone could miss most cases. For doctors, it is important to explain that blood tests may take longer to improve after diagnosis, so families should not be discouraged if results are slow to normalize. Knowing this in advance may prevent unnecessary anxiety and repeated testing. Finally, since many children with Down syndrome also have other autoimmune conditions, careful long-term medical follow-up is essential. Conclusion The study confirms that celiac disease is common in children with Down syndrome and often develops silently. Regular blood screening helps detect the disease early, before major health problems occur. Even after starting a gluten-free diet, parents and doctors should expect a slower recovery of antibody levels compared to children without Down syndrome. These findings are highly meaningful for families managing both Down syndrome and celiac disease, as they support the value of yearly testing and close medical monitoring to protect long-term health. Read more at: frontiersin.org Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/down_syndrome_CC--infomatique.webp.01dd6ffbe12b74a426c8cfcea74841c1.webp" length="80168" type="image/webp"/><pubDate>Wed, 08 Oct 2025 13:35:02 +0000</pubDate></item><item><title>The Addictive Nature of Gluten and How to Quit Eating It (+Video)</title><link>https://www.celiac.com/celiac-disease/the-addictive-nature-of-gluten-and-how-to-quit-eating-it-video-r7008/</link><description>Celiac.com 10/07/2025 - For many people, bread, pasta, pastries, and pizza are more than just food—they feel like comfort, tradition, and daily staples. Yet, for individuals with celiac disease or gluten sensitivity, eating these foods can be harmful and even life-threatening. Beyond the physical reaction, some people describe an almost irresistible craving for gluten, even after learning about its negative effects on their health. This has led to discussions about whether gluten acts in an addictive way, and why quitting it can feel as difficult as breaking other strong habits. Why Gluten Feels Addictive Gluten is a protein found in wheat, barley, and rye. When the digestive system breaks it down, small fragments called peptides are formed. Some of these peptides can interact with the brain’s opioid receptors—the same parts of the brain that respond to substances linked to reward and pleasure. These compounds are sometimes called exorphins, meaning they come from food rather than being produced naturally inside the body. For someone with celiac disease or gluten sensitivity, the body also reacts with inflammation, discomfort, or digestive distress. But the brain may simultaneously receive signals of reward from gluten-derived peptides. This confusing combination—pain in the gut but reward in the brain—helps explain why gluten-rich foods can feel hard to give up. 18% of celiacs polled by Celiac.com report cheating on their gluten-free diets. Emotional and Social Factors Beyond biology, gluten-containing foods are woven into social and cultural life. Bread accompanies meals, cakes celebrate birthdays, and pasta symbolizes family gatherings. Quitting gluten may therefore feel like not only a dietary change but also a loss of shared traditions. Emotional attachments amplify the craving, making the shift to a gluten-free lifestyle more challenging than simply swapping one food for another. The Challenge for People with Celiac Disease For those with celiac disease, eating gluten triggers an immune attack on the small intestine, causing long-term damage, nutrient malabsorption, and risks for other autoimmune conditions. Yet even with this knowledge, some people struggle with eliminating gluten completely. The addictive pull can lead to slip-ups, especially in moments of stress, social gatherings, or when faced with comfort foods. Recognizing that cravings are not a matter of weak willpower but a real biological and psychological response can help people take a more compassionate and strategic approach to quitting. Steps to Quitting Gluten Successfully quitting gluten requires both planning and mindset. Below are several strategies that can make the transition smoother: Understand your “why”: Remind yourself daily why you are eliminating gluten. For people with celiac disease, it may mean preventing long-term damage. For others with gluten sensitivity, it may mean relief from bloating, fatigue, or skin issues. Clean out your kitchen: Removing tempting gluten foods reduces the chance of slip-ups. Replace them with satisfying gluten-free alternatives. Plan ahead: Social gatherings, restaurants, and travel are high-risk situations for accidental gluten exposure. Bring safe snacks, research menus, and explain your needs clearly. Address cravings directly: When cravings hit, pause and eat a gluten-free alternative that feels indulgent, like dark chocolate, popcorn, or a gluten-free baked treat. Find emotional support: Join gluten-free communities, online or in person. Sharing the journey makes the transition less isolating. Focus on nutrition: A gluten-free diet can sometimes become limited. Incorporate a variety of whole foods such as quinoa, brown rice, beans, vegetables, nuts, and seeds to stay full and nourished. Be patient with yourself: Recovery from gluten exposure takes time. If you slip, learn from the situation and move forward without guilt. Replacing Gluten with Better Habits The absence of gluten does not mean the absence of joy in eating. In fact, many discover new foods and flavors they would have otherwise ignored. Ancient grains like buckwheat, millet, and sorghum provide unique tastes and are naturally gluten-free. Creative gluten-free baking with almond flour or coconut flour can produce delicious alternatives to traditional desserts. Learning to cook new dishes can turn the transition into a culinary adventure rather than a deprivation. The Role of Professional Guidance Because cravings and emotional challenges are real, some people benefit from professional guidance. A dietitian specializing in gluten-free nutrition can provide personalized meal plans and ensure nutritional needs are met. Mental health professionals can also help manage the psychological aspects of food addiction, offering strategies to reframe cravings and build new coping mechanisms. What This Means for People with Celiac Disease For individuals with celiac disease, quitting gluten is not optional—it is essential. Understanding the addictive pull of gluten helps explain why mistakes happen, even when the stakes are high. Recognizing this challenge allows families, caregivers, and healthcare providers to offer more empathy and support rather than blame. By combining biological insight with practical strategies, people with celiac disease can gain better control over their health and reduce the stress of dietary management. What This Means for People with Gluten Sensitivity For people who are not celiac but still react poorly to gluten, the decision to quit often feels less urgent but no less important. Symptoms like brain fog, fatigue, headaches, or bloating can improve dramatically when gluten is eliminated. Still, cravings and social pressure can lead to setbacks. Approaching the change as a process of breaking an addictive cycle rather than a simple dietary tweak may make it easier to commit fully. Conclusion Gluten can feel addictive for both biological and emotional reasons, and quitting it can be challenging. For people with celiac disease, eliminating gluten is necessary to prevent serious health consequences. For those with gluten sensitivity, it can be life changing in terms of daily well-being. The key to success is recognizing that cravings are real, planning ahead, and building a lifestyle that is supportive, nourishing, and enjoyable without gluten. With knowledge, practice, and support, it is possible not only to quit gluten but to thrive without it. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_09/gluten_lover_CC--Simone_Ramella.webp.58ff38f32d4600ac9d16009156a768d5.webp" length="39028" type="image/webp"/><pubDate>Tue, 07 Oct 2025 13:32:00 +0000</pubDate></item><item><title>Gluten-Free Zucchini Crust Breakfast Pizza</title><link>https://www.celiac.com/celiac-disease/gluten-free-zucchini-crust-breakfast-pizza-r7002/</link><description>Celiac.com 10/04/2025 - Breakfast pizzas are a modern twist on the age-old tradition of using flatbreads as a vehicle for hearty morning meals. While pizza itself originated in Italy, many cultures have long experimented with bread-like bases layered with eggs, meats, and cheese for a nourishing start to the day. In recent years, the rise of gluten-free cooking has led creative home chefs to rethink the crust itself, swapping wheat flour for vegetables, nuts, or alternative grains. This zucchini crust breakfast pizza takes inspiration from both rustic farmhouse breakfasts and modern gluten-free innovation. Zucchini provides a fresh, moisture-rich base that, when combined with eggs and coconut flour, bakes into a firm yet tender foundation. The toppings—scrambled eggs, turkey bacon, cheddar cheese, and fresh chives—create a satisfying balance of protein, flavor, and comfort. This dish proves that a gluten-free breakfast can be both wholesome and indulgent. Ingredients For the Crust 2 medium zucchinis, grated and squeezed of excess moisture 2 large eggs ½ cup coconut flour ¼ teaspoon sea salt ¼ teaspoon ground black pepper For the Toppings 3 large eggs, scrambled lightly in a pan 3 slices turkey bacon, cooked and chopped gluten-free peperoni (optional) ½ cup shredded cheddar cheese 2 tablespoons chopped fresh chives Instructions Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Grate the zucchinis and place them in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible. In a bowl, combine the grated zucchini, eggs, coconut flour, salt, and pepper. Mix until a dough-like mixture forms. Spread the zucchini mixture onto the prepared baking sheet in a round or oval shape, about ½ inch thick. Press firmly to ensure it holds together. Bake the crust for 18–20 minutes, or until firm and lightly golden at the edges. Remove the crust from the oven and top with scrambled eggs, turkey bacon, and shredded cheddar cheese. Return to the oven for 5 minutes, just until the cheese melts. Sprinkle with fresh chives before slicing and serving warm. Conclusion This gluten-free zucchini crust breakfast pizza brings together tradition, creativity, and nutrition in one delicious dish. The crisp yet tender base offers a fresh alternative to wheat crusts, while the savory toppings make it a hearty way to start the morning. Perfect for weekend brunches or weekday meal prep, it proves that eating gluten-free does not mean sacrificing comfort or flavor.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/zucchini_crust_CC--jaras76.webp.861f682e41df572e1883140a8a454639.webp" length="114564" type="image/webp"/><pubDate>Sat, 04 Oct 2025 15:33:02 +0000</pubDate></item><item><title>The Best Gluten-Free Flours for Baking (And When to Use Each)</title><link>https://www.celiac.com/celiac-disease/the-best-gluten-free-flours-for-baking-and-when-to-use-each-r7003/</link><description>Celiac.com 10/03/2025 - For anyone with celiac disease or gluten sensitivity, the first weeks of going gluten-free often feel overwhelming. One of the biggest frustrations comes in the kitchen: how to bake bread, muffins, cakes, or cookies that have the same texture and flavor as their wheat-based counterparts. Gluten is more than just a protein in wheat—it is the structural element that gives dough elasticity, helps baked goods rise, and provides that soft chew so many people miss once they remove wheat from their diet. Fortunately, a growing variety of gluten-free (GF) flour substitutes now exist. Each has its own unique strengths, weaknesses, and best uses. Understanding how to choose the right flour for the right recipe is the key to enjoying delicious baked goods again, without sacrificing health or safety. Rice Flour: The Everyday Workhorse Rice flour, both white and brown, is one of the most common gluten-free flours. It is mild in flavor, easy to digest, and widely available. White rice flour is light and neutral, making it ideal for cookies, pancakes, and delicate cakes. Brown rice flour has more fiber and a nuttier taste, which works well in hearty breads and muffins. However, rice flour can create a gritty texture if used alone. Most bakers find success when blending it with starches like tapioca or potato to improve tenderness. For people with celiac disease, rice flour is often the safest starting point because it is affordable, predictable, and relatively easy to handle. Almond Flour: Richness and Protein Almond flour, made from finely ground blanched almonds, is one of the most popular GF flour substitutes. It is naturally high in protein, healthy fats, and vitamin E. The flavor is rich and slightly sweet, making it perfect for cookies, brownies, pie crusts, and quick breads. Baking with almond flour creates moist and tender results, but it does not behave like wheat flour. Because it is dense, recipes often need extra eggs for structure. For people with celiac disease, almond flour offers both nutrition and satisfaction, but those with nut allergies will need to avoid it. Coconut Flour: Absorbent and Fiber-Rich Coconut flour is made from dried coconut meat, finely ground into a soft powder. It is incredibly high in fiber and highly absorbent. This means recipes using coconut flour require more liquid and more eggs than usual. A little goes a long way: usually only ¼ to ½ cup of coconut flour is needed to replace 1 cup of wheat flour. Coconut flour produces dense, moist baked goods with a subtle coconut flavor. It is excellent in pancakes, muffins, and sponge cakes when used properly. For those with celiac disease or gluten sensitivity, coconut flour can be a powerful tool for boosting fiber intake, but it requires careful recipe adjustments to avoid dryness. Tapioca and Potato Starches: The Texture Boosters Tapioca starch and potato starch are not usually used on their own but are essential in gluten-free baking blends. These starches add chewiness, lightness, and elasticity to recipes. When mixed with heavier flours such as rice or almond, they help mimic the airy structure that gluten provides. Tapioca works particularly well in pizza crusts and flatbreads, while potato starch adds tenderness to cakes and muffins. For people with celiac disease, blends that include these starches often provide the closest texture to wheat-based baked goods. Sorghum Flour: Whole Grain Goodness Sorghum is an ancient grain that has been used for centuries in Africa and Asia. Its flour has a mild, slightly sweet taste and works well in breads, muffins, and pancakes. It is high in antioxidants, protein, and iron, making it a nutritious choice. Sorghum flour can be combined with lighter flours or starches to prevent density. For people with gluten sensitivity, sorghum is a satisfying way to enjoy whole grains without the risks of wheat, barley, or rye. Oat Flour: Familiar and Comforting Oats are naturally gluten-free, but they must be certified gluten-free to avoid cross-contamination. Oat flour has a warm, familiar taste and adds softness to cookies, muffins, and pancakes. It is rich in soluble fiber, which supports digestion and heart health. Many people with celiac disease tolerate certified GF oats well, though a small percentage may react to oat proteins. For those who can safely enjoy it, oat flour is a versatile and comforting ingredient. When to Blend Flours One of the most important lessons in gluten-free baking is that no single flour can do everything. Blending is key. A mix of a heavier flour (like rice or sorghum), a protein-rich flour (like almond), and a starch (like tapioca) often yields the best results. Commercial gluten-free all-purpose blends are convenient, but making your own gives more control and allows you to adjust for different recipes. What This Means for People with Celiac Disease or Gluten Sensitivity For people newly diagnosed with celiac disease, switching to gluten-free baking can feel discouraging at first. Wheat flour seems irreplaceable. However, with the right knowledge, baking can become joyful again. Each gluten-free flour offers unique benefits, and with practice, bakers can create breads, cakes, and cookies that taste just as good—if not better— than their wheat-based versions. For those with gluten sensitivity, experimenting with flours can also provide digestive relief. Some flours are lighter and easier on the gut, while others provide much-needed nutrition. Choosing the right flour is not only about taste but also about supporting long-term health. Conclusion Gluten-free baking does not have to be a compromise. By understanding the strengths of different flours—rice for neutrality, almond for richness, coconut for fiber, starches for texture, sorghum for nutrition, and oats for comfort—bakers can unlock a new world of possibilities. Whether you are managing celiac disease, living with gluten sensitivity, or simply curious about alternatives, learning how and when to use each gluten-free flour transforms baking from a struggle into a creative and rewarding experience.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/flour_CC--topastrodfogna.webp.fbad654fbdeff17a4e3eec2be3df86ca.webp" length="5980" type="image/webp"/><pubDate>Fri, 03 Oct 2025 13:34:02 +0000</pubDate></item><item><title>Little Northern Bakehouse: Easy Gluten-free Cranberry Apple Stuffing</title><link>https://www.celiac.com/celiac-disease/little-northern-bakehouse-easy-gluten-free-cranberry-apple-stuffing-r4700/</link><description><![CDATA[Celiac.com 10/01/2025 - Bursting with the fall flavors you love, this Easy Gluten-Free Cranberry Apple Stuffing is sure to become your new favorite holiday dish. Apples and cranberries add a refreshing twist to a gluten-free variation of classic stuffing. Festive, holiday-themed recipes can be complex and time-consuming—but not this one. This easy gluten-free vegan stuffing is ready in just five steps and makes a perfect plant-based gluten-free side dish for your next Thanksgiving or holiday dinner. This recipe—fantastic as is—also serves as a great base if you like to get creative. Make it your own by experimenting with different fruits, vegetables, and seeds. Simply switch up your ingredients for step 3. Easy Gluten-Free Cranberry Apple Stuffing Ingredients: 1 loaf Little Northern Bakehouse gluten-free Millet & Chia bread, crust removed and cubed 1 Tbsp ground flax seeds 2 Tbsp warm water 2 Tbsp olive oil 1 cup vegetable broth ½ cup celery, finely chopped 1 shallot, finely chopped 2 medium red apples, chopped ½ cup dried cranberries ½ tsp ground sage ¼ tsp granulated garlic ⅛ tsp turmeric Salt and pepper, to taste Instructions: Make a flax egg by combining ground flax seeds with water; let stand 10 minutes until thickened. Spread bread cubes on a cookie sheet and bake at 350°F until they begin to crisp. Set aside to cool. In a skillet, soften the celery and shallot in olive oil; add apples and spices and cook 2 minutes more. Transfer to a large mixing bowl along with the flax egg, broth, bread cubes, and cranberries. Mix well and transfer to a greased casserole dish. Cover with aluminum foil and bake 20 minutes. Remove foil and bake an additional 10 minutes, until stuffing is set and the top is golden brown. Garnish with dried cranberries and fresh sage. Serve and enjoy! Follow us on Instagram, Facebook, and Pinterest to get more of the same in your feed—and find a community of gluten-free peers, too. Find Little Northern Bakehouse near you.]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_10/LNB_Blog-Header_Stuffing_OCT2025.webp.5758cc275c612daf4d595dc8fcc473da.webp" length="37388" type="image/webp"/><pubDate>Wed, 01 Oct 2025 21:15:00 +0000</pubDate></item><item><title>Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms</title><link>https://www.celiac.com/celiac-disease/gluten-free-food-ingredients-that-can-trigger-celiac-disease-and-ibs-like-symptoms-r7000/</link><description>Celiac.com 10/01/2025 - For people with celiac disease or gluten sensitivity, avoiding gluten is the foundation of treatment. However, many discover that even when they completely remove gluten from their diet, they still experience ongoing digestive discomfort, fatigue, or other symptoms that resemble irritable bowel syndrome (IBS). One important reason for this is that many commercially prepared gluten-free foods contain additional ingredients that can irritate the gut. These ingredients are usually added to improve texture, sweetness, or shelf life, but they may also trigger bloating, diarrhea, constipation, or abdominal pain. Understanding these common culprits can help people make better food choices and improve their quality of life. Alcohol-Based Sugar Substitutes Sugar alcohols such as sorbitol, mannitol, xylitol, erythritol, and maltitol are often added to gluten-free products because they provide sweetness with fewer calories. They are common in sugar-free candy, chewing gum, protein bars, and baked goods. While they are technically gluten-free, they are not always gut-friendly. These sweeteners are only partially absorbed in the small intestine, which means the remainder travels to the colon where bacteria ferment them. This fermentation process produces gas, which can cause bloating, cramping, and diarrhea. For people with celiac disease, the small intestine is often already sensitive or healing from gluten damage. Consuming large amounts of sugar alcohols can worsen digestive discomfort and mimic the very symptoms that patients expect to disappear on a gluten-free diet. Even those with non-celiac gluten sensitivity or IBS may find that sugar alcohols cause unpredictable reactions. Reducing or avoiding these ingredients can be an important step in digestive recovery. Gums and Thickeners Gluten-free baked goods often rely on thickeners and stabilizers to mimic the texture that gluten provides. Xanthan gum, guar gum, carrageenan, and locust bean gum are among the most common. While generally recognized as safe, these additives can be difficult to tolerate in large amounts. Xanthan gum, for example, is produced by fermenting sugars with bacteria, and in sensitive individuals it can increase gas and cause loose stools. Guar gum, which comes from a legume, can act as a powerful soluble fiber. Although this may benefit some people, others experience bloating and abdominal pain when consuming it. Carrageenan, derived from seaweed, has been linked in some studies to inflammation of the digestive tract. For someone with celiac disease who is already managing inflammation and intestinal healing, these extra irritants can create setbacks. Choosing gluten-free foods with minimal gums and thickeners may reduce lingering symptoms and promote faster recovery. Highly Processed Gluten-Free Grains Many gluten-free products are made with refined flours such as white rice flour, tapioca starch, potato starch, and corn starch. These ingredients are gluten-free, but they are low in fiber and can spike blood sugar quickly. Rapid changes in blood sugar may contribute to fatigue, mood swings, and digestive upset. They also do not provide the same nutritional benefits as whole gluten-free grains such as quinoa, buckwheat, millet, or certified gluten-free oats. People with celiac disease who rely heavily on refined gluten-free products may notice persistent bloating, constipation, or nutrient deficiencies. A better approach is to build meals around whole, naturally gluten-free foods such as vegetables, fruits, legumes, lean proteins, and unprocessed grains. This strategy improves gut health and ensures adequate vitamin and mineral intake. Dairy Substitutes and Additives Many individuals with celiac disease also develop temporary or long-term lactose intolerance because intestinal damage reduces the body’s ability to digest lactose. Dairy-free and vegan gluten-free products are often made with additives such as soy protein isolates, pea protein concentrates, and emulsifiers to create creamy textures. While helpful for food manufacturing, these ingredients may not sit well with everyone. Some emulsifiers, like polysorbates or carboxymethylcellulose, have been studied for their potential role in altering gut bacteria and promoting inflammation. People recovering from celiac disease may want to choose simpler dairy substitutes with fewer additives or use naturally dairy-free options such as coconut milk, almond milk, or rice milk. High-FODMAP Ingredients Many people with celiac disease who follow a gluten-free diet but still feel sick may actually be sensitive to FODMAPs. FODMAPs are a group of fermentable carbohydrates that include certain fibers, sugars, and sugar alcohols. Gluten-free foods can sometimes contain high-FODMAP ingredients such as chicory root fiber, inulin, honey, and certain fruit juices. These ingredients can cause IBS-like symptoms including gas, bloating, abdominal pain, and irregular bowel movements. A low-FODMAP approach, guided by a dietitian, can help identify which specific foods worsen symptoms. For those with celiac disease, this often means avoiding not just gluten, but also additional fermentable ingredients until the gut fully heals. Processed Meats and Seasonings Gluten-free sausages, deli meats, and flavored seasonings may contain added starches, gums, or preservatives. While technically free of gluten, these additives may still upset sensitive digestive systems. Nitrates, excessive sodium, and artificial flavor enhancers such as monosodium glutamate (MSG) can also trigger headaches or stomach upset in some individuals. For those with celiac disease or gluten sensitivity, sticking with minimally processed meats, fresh herbs, and natural seasonings may help reduce these risks. Cooking at home with whole ingredients provides more control over both gluten exposure and gut irritants. Why This Matters for People with Celiac Disease and Gluten Sensitivity Living with celiac disease or gluten sensitivity means that even after removing gluten, the gut may remain fragile and sensitive. Ongoing symptoms can be confusing and discouraging, especially when someone believes they are doing everything right. Recognizing that gluten-free does not always mean gut-friendly is a critical step toward better health. Ingredients such as alcohol-based sugar substitutes, gums, thickeners, high-FODMAP fibers, and processed additives can all play a role in lingering discomfort. By learning to read labels carefully, focusing on whole foods, and limiting products with unnecessary additives, people with celiac disease can improve their chances of healing and symptom relief. Working with a knowledgeable dietitian may also help identify personal triggers and create a tailored plan that goes beyond just gluten avoidance. Conclusion Gluten-free eating is essential for those with celiac disease and gluten sensitivity, but it is not the full story. Many additives in gluten-free products—while safe for the general population—can worsen digestive symptoms in sensitive individuals. Alcohol-based sugar substitutes, gums like xanthan and guar, refined flours, high-FODMAP fibers, and processed additives are all potential culprits. Paying close attention to these hidden triggers can make the difference between continued discomfort and lasting relief. For patients, this means looking beyond the gluten-free label and recognizing that gut healing requires a thoughtful approach to food choices. The ultimate goal is not only to avoid gluten, but also to nurture the digestive system back to health, restore energy, and allow life to be lived fully and comfortably.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/sunshine_CC--Simon_Jowett.webp.a5542a8760fc2f34222c1efb211bf35b.webp" length="29874" type="image/webp"/><pubDate>Wed, 01 Oct 2025 13:37:00 +0000</pubDate></item><item><title>Should You Be on a Gluten-Free Diet? A Skeptical Look Beyond the Headlines (+Video)</title><link>https://www.celiac.com/celiac-disease/should-you-be-on-a-gluten-free-diet-a-skeptical-look-beyond-the-headlines-video-r7001/</link><description>Celiac.com 09/30/2025 - Media headlines, including a recent article in Scientific American about gluten, often make bold claims: "Gluten-free diets are unnecessary," or "Only people with celiac disease benefit from avoiding gluten." These statements are designed to grab attention, but they rarely capture the complexity of the science. While it is true that celiac disease—an autoimmune condition affecting about 1 percent of the population—requires strict lifelong gluten avoidance, there is also a large group of people who do not have celiac disease but still report symptoms that improve when they stop eating gluten. This group is often labeled as having non-celiac gluten sensitivity (NCGS) or non-celiac wheat sensitivity (NCWS). To dismiss their experiences risks ignoring a real medical issue that affects quality of life. Sponsored Science and the Need for Caution The article in question was supported by Yakult, a company that produces probiotic drinks. While the editors may have maintained independence, the appearance of a corporate sponsor raises valid concerns about subtle bias. Companies that make gut-related products have an interest in framing dietary issues in a certain way. This does not mean the article is wrong, but it does mean readers should apply a healthy dose of skepticism when the take-home message seems oversimplified or dismissive of patient experiences. Evidence for Non-Celiac Gluten Sensitivity Many individuals without celiac disease report digestive or systemic symptoms such as bloating, abdominal pain, brain fog, fatigue, and even joint pain that improve on a gluten-free diet. Research trials on NCGS have been inconsistent, but several controlled studies show that a subset of patients does react when challenged with gluten. Others appear to react to components of wheat beyond gluten, such as amylase-trypsin inhibitors (ATIs) or fermentable carbohydrates known as FODMAPs. Regardless of the exact trigger, the pattern is clear: for many people, reducing or eliminating gluten-containing foods provides relief. It is worth noting that self-diagnosed individuals often feel better on a gluten-free diet even before any medical testing. While some of this may be due to placebo effects, the consistency of these reports suggests there is a genuine biological basis for symptoms outside of celiac disease. What This Means for People with Celiac Disease For those with celiac disease, strict gluten avoidance is non-negotiable. Even trace amounts of gluten can damage the small intestine and increase long-term risks such as osteoporosis, malnutrition, and certain cancers. The debate over non-celiac sensitivity should not overshadow this reality. Instead, it should highlight the importance of accurate diagnosis. Patients who suspect gluten is a problem should be tested for celiac disease before adopting a gluten-free diet, otherwise valuable diagnostic evidence may be lost. What This Means for People with Gluten Sensitivity For people who do not have celiac disease but still feel ill when consuming gluten, the message is more nuanced. Dismissing their experience as "all in their heads" is unhelpful and misleading. These individuals may benefit from a diet that reduces or removes wheat products, even if the trigger is not gluten itself. The goal should be symptom relief, not strict perfection. In many cases, reducing wheat intake by 80 to 90 percent is enough to improve quality of life. This perspective challenges the headline claim that there are "few health benefits" to a gluten-free diet unless you have celiac disease. For a sizable minority of people, the benefits are very real: less pain, better digestion, improved mental clarity, and more energy. Risks and Misconceptions About Gluten-Free Diets Critics often argue that gluten-free diets are risky because they can be low in fiber or rely on ultra-processed gluten-free products. This can be true, but it is not inherent to the diet itself. A well-planned gluten-free diet rich in fruits, vegetables, beans, nuts, seeds, and naturally gluten-free grains such as quinoa and buckwheat can be both healthy and nutritionally complete. The real danger comes from over-reliance on packaged gluten-free foods, which may be high in sugar, fat, and additives. Beyond Celiac and Gluten Sensitivity: The Bigger Picture Researchers are increasingly discovering that food intolerances exist on a spectrum. Celiac disease is the most clearly defined, but gluten sensitivity, wheat sensitivity, and FODMAP intolerance all overlap. Some individuals who think they are gluten-sensitive may in fact be sensitive to other wheat components or to poorly absorbed carbohydrates. Others may have both celiac disease and secondary intolerances that complicate recovery. This complexity cannot be captured in a single clickbait headline. Conclusion: Respecting Patient Experience The debate over gluten-free diets often swings between extremes: enthusiastic endorsement on social media versus skeptical dismissal in the medical literature. The truth lies in the middle. For people with celiac disease, avoiding gluten is essential. For people with non-celiac gluten or wheat sensitivity, reducing gluten may significantly improve symptoms, even if the mechanism is still under investigation. And for the general public, gluten avoidance may not be necessary but is not inherently harmful if the diet is balanced. What matters most is listening to patient experiences, respecting the limits of current research, and avoiding simplistic claims—especially when the article is underwritten by a company with commercial interests. For anyone struggling with unexplained digestive or systemic symptoms, careful medical evaluation and a thoughtful dietary approach may make a world of difference. Read more at: scientificamerican.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/sunshine_CC--Unfurled.webp.2fcdeef6a29cdd37e28054d4949732b5.webp" length="27976" type="image/webp"/><pubDate>Tue, 30 Sep 2025 13:34:00 +0000</pubDate></item><item><title>The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions</title><link>https://www.celiac.com/celiac-disease/the-hidden-role-of-vitamin-d-in-celiac-disease-and-other-chronic-inflammatory-conditions-r6998/</link><description>Celiac.com 09/29/2025 - Vitamin D has long been associated with healthy bones and the regulation of calcium in the body. However, scientists now understand that its role extends far beyond skeletal health. Almost every cell in the body has receptors for vitamin D, meaning it can influence hundreds of processes. Vitamin D is created in the skin when exposed to sunlight and can also be consumed in foods or supplements. After being processed in the liver and kidneys, it becomes active and influences cell growth, immunity, and the integrity of tissue barriers such as skin and gut linings. Deficiency in vitamin D has been linked to autoimmune diseases, heart disease, metabolic syndrome, inflammatory bowel disease, and celiac disease. Researchers are increasingly focusing on how vitamin D may help prevent or manage these chronic conditions by strengthening epithelial barriers and regulating immune responses. Vitamin D and Skin Health The skin is both a producer and a target of vitamin D. Active vitamin D helps skin cells mature properly, strengthens the outermost protective layer, and regulates proteins that keep skin cells tightly connected. These actions prevent harmful microbes and allergens from entering the body. In conditions such as atopic dermatitis (eczema) and psoriasis, the skin barrier becomes weakened. Low vitamin D levels are common in people with these conditions, and deficiency may worsen symptoms. Research shows that vitamin D reduces inflammation by calming overactive immune cells and increasing antimicrobial peptides that protect against bacteria. Clinical studies indicate that supplementation can lessen the severity of eczema and psoriasis, especially when combined with standard treatments. Topical vitamin D creams are also widely used for psoriasis, where they help restore normal skin growth and reduce redness and scaling. Vitamin D and Cardiovascular Health Beyond its skin benefits, vitamin D is also active in the heart and blood vessels. Cells lining blood vessels have vitamin D receptors, which allow the vitamin to regulate blood pressure, prevent excess inflammation, and improve vessel flexibility. Deficiency has been associated with high blood pressure, heart attacks, and strokes. Studies in both animals and humans show that vitamin D can lower blood pressure by reducing overactivity in a hormone system that controls fluid balance. It may also improve cholesterol levels, support insulin function, and reduce oxidative stress. However, large trials on vitamin D supplementation have shown mixed results. Some groups, such as the elderly or those with severe deficiency, appear to benefit more, while others show little change. This suggests that vitamin D may be most important in correcting deficiencies rather than providing extra benefit in already healthy people. Vitamin D and the Gut Barrier The intestines serve as one of the body’s most important protective barriers. They allow nutrients to pass through while keeping harmful microbes and toxins out. This barrier relies on specialized proteins that seal cells together and immune cells that respond appropriately to threats. When this system fails, the result is often inflammation and chronic disease. Vitamin D helps maintain this balance by supporting tight junction proteins, preventing excessive cell death, and encouraging healthy regeneration. It also shapes the immune response in the gut, encouraging tolerance instead of constant inflammation. Importantly, vitamin D affects the composition of gut bacteria, helping maintain a diverse and balanced microbiome. Studies in animals have shown that supplementing with vitamin D can repair damaged intestinal barriers, reduce harmful immune activity, and restore healthy gut structure. Vitamin D in Inflammatory Bowel Disease and Celiac Disease Inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis, as well as celiac disease, all involve damage to the intestinal lining. This damage allows antigens and microbes to enter the body, fueling inflammation. Research shows that people with these conditions frequently have low vitamin D levels, and that deficiency is linked with more severe disease and higher relapse rates. Animal experiments demonstrate that vitamin D supplementation can prevent gluten-induced damage in celiac-like conditions by restoring the tightness of intestinal barriers and reducing immune cell infiltration. In humans, people with celiac disease often improve their vitamin D levels once they start a gluten-free diet, which suggests that healing the gut improves absorption. Supplementation can further support bone strength and well-being in these patients. For inflammatory bowel disease, vitamin D supplementation has been shown to reduce inflammatory markers and lower relapse risk, though results vary depending on baseline levels and dosage. Why This Matters for People with Celiac Disease For people with celiac disease, the key to managing symptoms is strict avoidance of gluten. However, even with a gluten-free diet, many continue to face challenges such as weakened bones, persistent fatigue, and ongoing gut inflammation. Vitamin D may offer an additional layer of support by helping to restore barrier function in the intestine, calming inflammation, and strengthening the immune system. Maintaining healthy vitamin D levels could reduce complications, improve quality of life, and possibly make the gut more resilient to accidental gluten exposure. While more studies are needed, the existing evidence suggests that vitamin D should be considered an important part of comprehensive care in celiac disease, alongside diet and other medical strategies. Conclusion Vitamin D is far more than a bone-strengthening nutrient. It is a powerful regulator of the skin, cardiovascular system, and intestinal barrier. By supporting epithelial integrity, balancing immune responses, and working with the microbiome, vitamin D helps the body resist chronic inflammation and disease. For those with conditions such as eczema, psoriasis, heart disease, inflammatory bowel disease, and especially celiac disease, ensuring adequate vitamin D intake may be an important step toward better health and long-term management. Read more: preprints.org</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/sunshine_CC--Thomas_Frost_Jensen.webp.6e09728dbd11ad78121c7432464d1572.webp" length="49956" type="image/webp"/><pubDate>Mon, 29 Sep 2025 13:37:02 +0000</pubDate></item><item><title><![CDATA[Buckwheat Crust Wild Mushroom & Truffle Oil Pizza]]></title><link>https://www.celiac.com/celiac-disease/buckwheat-crust-wild-mushroom-truffle-oil-pizza-r6994/</link><description>Celiac.com 09/27/2025 - Pizza has a long and storied history, stretching back to rustic flatbreads in the Mediterranean world. Traditionally topped with olive oil, herbs, and simple vegetables, these early versions paved the way for the global phenomenon we know today. While most pizzas are based on wheat flour crusts, alternative grains like buckwheat have gained popularity as both a gluten-free option and a flavorful twist on the classic dish. Buckwheat, despite its name, is not related to wheat. It has been used for centuries in Eastern Europe and Asia in dishes such as soba noodles, crepes, and porridges. Its nutty, earthy taste provides a hearty foundation, making it an ideal base for pizza. In this recipe, the robust flavors of buckwheat pair beautifully with wild mushrooms, creamy fontina cheese, fresh thyme, and a drizzle of aromatic truffle oil. The result is a pizza that is both rustic and elegant, perfect for entertaining or enjoying as a special weekend meal. Ingredients For the Buckwheat Crust 1 cup buckwheat flour ½ cup rice flour 1 teaspoon baking powder ½ teaspoon sea salt 2 tablespoons olive oil ½ cup warm water (more if needed) For the Topping 2 tablespoons olive oil 2 cups mixed wild mushrooms (such as chanterelle, oyster, or shiitake), sliced 1 teaspoon fresh thyme leaves 1 cup shredded fontina cheese Salt and freshly ground black pepper to taste 1–2 teaspoons truffle oil for drizzling Instructions Prepare the crust: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the buckwheat flour, rice flour, baking powder, and salt. Add the olive oil and gradually pour in the warm water, stirring until a soft dough forms. If the dough feels too dry, add a little more water, one tablespoon at a time. Shape the crust: Place the dough between two sheets of parchment paper and roll it out into a thin circle or rectangle about ¼ inch thick. Transfer the crust (with parchment) onto a baking sheet or pizza stone. Bake for 8–10 minutes until just set but not browned. Cook the mushrooms: While the crust bakes, heat olive oil in a skillet over medium heat. Add the mushrooms and thyme and sauté for 6–8 minutes until softened and golden. Season with salt and pepper. Assemble the pizza: Remove the crust from the oven. Sprinkle the shredded fontina evenly over the base. Scatter the sautéed mushrooms on top. Return the pizza to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly. Finish and serve: Remove the pizza from the oven and let it cool slightly. Drizzle with truffle oil just before serving for a fragrant, luxurious touch. Conclusion This buckwheat crust wild mushroom and truffle oil pizza is more than just a gluten-free alternative—it is a celebration of deep, earthy flavors and gourmet simplicity. The nuttiness of the crust, the richness of the mushrooms, and the elegance of truffle oil create a dish that elevates pizza night into something memorable. Whether you are gluten-sensitive or simply eager to try new ingredients, this recipe is a delightful way to enjoy pizza with a fresh perspective.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_08/pizza_CC--shoshanah.webp.983641960dabfb0a4dbe1e45af029b93.webp" length="61638" type="image/webp"/><pubDate>Sat, 27 Sep 2025 13:37:01 +0000</pubDate></item></channel></rss> If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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