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Everything we publish, newest first — guides, myth-busters, FAQs, deep dives and recipes for eating gluten-free with confidence.

Learn20 July 2026

Do I need to completely separate my kitchen from my family’s gluten-containing food?

A fully dedicated gluten-free kitchen is the lowest-cross-contact-risk setup there is — but for most households, where only one person has coeliac disease, it…Read →Learn20 July 2026

Is Coeliac Disease Hereditary? Should My Family Members Get Tested?

Short answer Yes — coeliac disease is strongly hereditary. First-degree relatives (parents, siblings and children) carry roughly a 10% lifetime risk, against about 1%…Read →Learn20 July 2026

When Should a Child Be Tested for Coeliac Disease? How Diagnosis Differs From Adults

Short answer Children can be tested at any age, though testing under 2 is usually deferred unless there’s a strong clinical reason. The trigger…Read →Learn20 July 2026

Gluten-Free School Lunches: Managing a Coeliac Child at School and Parties

Short answer Most schools are more accommodating than parents fear, once they’re properly briefed. For school dinners, meet the catering manager early and get…Read →Learn20 July 2026

My Child Has Just Been Diagnosed With Coeliac Disease — What Do I Do First?

Short answer The priorities are clearer than they feel right now. Go completely gluten free straight away, ask your gastroenterologist to refer you to…Read →Learn20 July 2026

What Should I Do If I Am Not Sure a Dish Is Gluten-Free?

Short answer Treat the uncertainty as information. If you are unsure, ask — and if you have already asked and the answer was not…Read →Learn20 July 2026

How Do I Eat Gluten-Free Abroad Where Coeliac Awareness Is Low?

Short answer Awareness varies enormously by country, so travel with a system rather than hoping for the best. Carry a clear translation card explaining…Read →Learn20 July 2026

Gluten-Free Menu Option vs a Coeliac-Safe Restaurant: What Is the Difference?

Short answer A “gluten-free menu option” means the recipe was written without gluten-containing ingredients. It says nothing about preparation. A genuinely coeliac-aware kitchen also…Read →Learn20 July 2026

Are Shared Fryers a Problem? My Chips Say Gluten-Free but Share the Oil

Short answer Yes — a shared fryer is a genuine problem. “Naturally gluten-free” chips tell you nothing useful if they cook in the same…Read →Learn20 July 2026

How Do I Ask About Gluten-Free in a Restaurant Without Being Dismissed?

Short answer The allergen menu tells you what is in a dish, not how it was prepared. Ask to speak to the chef or…Read →Learn20 July 2026

What are the hidden gluten ingredients I’m most likely to miss on a label?

The gluten you miss is rarely called wheat. Malt vinegar, spelt, soy sauce, stock cubes and non-GF wheat starch are the usual catches. Here…Read →Learn20 July 2026

The label says oats — does that mean it’s not safe for me?

Oats on a label are not an automatic no. Standard oats risk cross-contact, but gluten-free-labelled oats suit most people with coeliac disease. Introduce them…Read →