Country Guides

AIC — Associazione Italiana Celiachia

Italy is one of the safest countries for celiacs. The AIC certifies thousands of restaurants, and waiters genuinely understand 'senza glutine'. Most pharmacies stock GF bread.

BCU — Belgian Coeliac Union

Belgium has excellent celiac awareness. BCU certifies restaurants with the Certifié Sans Gluten label. French fries (frieten) are typically cooked in dedicated fryers — but always ask.

AFDIAG — Association Française Des Intolérants Au Gluten

France is improving but bread culture makes it tricky. Paris has many dedicated GF bakeries and restaurants. Look for 'sans gluten' labels and the AFDIAG logo.

DZG — Deutsche Zöliakie Gesellschaft

Germany has strong celiac awareness and excellent product labeling. DZG runs a restaurant certification scheme. Be cautious with beer — it almost always contains gluten.

NCV — Nederlandse Coeliakie Vereniging

The Netherlands has excellent labeling laws and a growing number of certified GF restaurants. Dutch supermarkets have strong free-from ranges. Awareness among staff is generally good.

Coeliac UK

The UK is one of the best countries for celiacs. Coeliac UK certifies venues with the GF symbol, and major chains like Wagamama and Nando's have strong GF protocols. Mandatory allergen labeling since 2014.

FACE — Federación de Asociaciones de Celíacos de España

FACE certifies many restaurants and Mercadona has a huge 'sin gluten' section. Tapas culture is risky (shared surfaces and oil), but dedicated GF options are growing fast.

APC — Associação Portuguesa de Celíacos

Portugal is one of Europe's most underrated celiac-friendly destinations. Nearly every restaurant keeps a dedicated allergen menu, and staff in Lisbon and Porto genuinely understand cross-contamination. The naturally fish- and rice-heavy diet is a huge bonus for celiacs.

HCS — Hellenic Coeliac Society

Greek cuisine has many naturally GF options (olive oil, fish, grilled meat, rice, legumes). Awareness is improving, especially in tourist areas. Pastry items are the main risk.

Svenska Celiakiförbundet

Sweden has excellent celiac awareness and strong EU allergen labeling compliance. ICA and Coop supermarkets have large glutenfri sections. Knäckebröd (crispbread) often has GF versions.

NFCA — National Foundation for Celiac Awareness

FDA labeling requires <20ppm for 'gluten-free' claims. Major chains have GF menus. Cross-contamination still varies widely — ask specifically about shared fryers and prep surfaces.

JSA — Japan Sprue Association

Awareness is limited and standard soy sauce contains wheat. Travel with Japanese translation cards, carry tamari packets, and stick to naturally gluten-free traditional dishes.

Thai cuisine is naturally rice-based, but soy sauce, oyster sauce, and shared woks are common. Translation cards in Thai are essential. Bangkok has a growing GF restaurant scene.

Coeliac Australia

Australia has excellent celiac awareness and strict labeling laws — 'gluten-free' means <3ppm (stricter than the EU). Coeliac Australia certifies restaurants and products.

Canadian Celiac Association

Canada has strong celiac awareness and clear federal allergen labeling. The CCA certifies restaurants and products. French fries are common but check for shared fryers. Quebec has the most certified venues.

Mexican cuisine is naturally corn-based, making it one of the more celiac-friendly cuisines. Be careful with flour tortillas, soy sauce marinades, and imported sauces. Corn tortillas are safe.

Korean cuisine uses soy sauce, gochujang, and ssamjang — most of which contain wheat. Rice-based dishes are the safest option. Seoul has growing awareness and some GF restaurants.

Vietnamese food is traditionally rice and rice-noodle based, but wheat is increasingly finding its way into premade mixes, bouillon cubes, and marinades — even in dishes that should be naturally GF. Fish sauce (nuoc mam) is safe; soy sauce and oyster sauce are not. Vigilance is needed even for classic dishes.

TCD — Türkiye Çölyak Derneği

Turkey's cuisine is rich in naturally gluten-free options — kebabs, rice pilaf and grilled fish are staples. However, bread culture is strong, cross-contamination in traditional kitchens is common, and awareness is still patchy outside tourist areas. Istanbul leads the way with a growing GF scene.

South Indian cuisine is naturally GF (rice and lentil based). North Indian bread culture (roti, naan) poses risks. Awareness varies dramatically — high in urban restaurants, low elsewhere.

ACA — Asociación Celíaca Argentina

Argentina is one of the world's most celiac-friendly countries. The government officially recognises coeliac disease as a disability, requiring restaurants to be knowledgeable and provide GF bread alternatives. Certified Sin TACC products are even available in shops inside remote national parks.

Coeliac Society of Ireland

Ireland is one of Europe's most celiac-friendly destinations. Allergen information is legally required on all restaurant menus, staff are well trained, and GF options are easy to find even in rural areas. GF fish and chips are a staple, and freshly baked GF bread is common.

MCA — Magyar Cöliákia Alapítvány

Budapest is a surprisingly excellent destination for celiacs. The city has at least one fully dedicated 100% GF traditional Hungarian restaurant, a celebrated GF bakery, and fast food chains with proper GF menus. Outside the capital options vary, but Budapest more than compensates — and it's one of Europe's most affordable cities.