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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

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

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

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

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 →Learn20 July 2026

Is malt extract gluten free? I keep seeing it in cereals and snacks

Malt extract is almost always from barley and keeps its gluten through processing. It is not suitable unless the finished product is labelled gluten…Read →