Gluten Free Groups Worldwide

world map

I had a question from India recently, about how to get started with a gluten free diet, so I searched for a coeliac society in India. Then Coeliac Daughter asked me to find out how easy it would be for her to eat gluten free in Malaysia and Singapore.

I thought it might be helpful to start collating a list of national coeliac (celiac) societies, gluten free groups, or other helpful sites, for people living in, or visiting, those countries. Some of these are Facebook pages set up by individuals or groups where there isn’t yet a national society (that I can find, anyway).

No doubt this list will grow as I find more over time, but here’s a start.

AOECS is the Association of European Coeliac Societies
Coeliac Youth of Europe

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A
Afghanistan
Albania
Algeria
Andorra: Celíacs d’Andorra
Angola
Antigua and Barbuda
Argentina: Asistencia al Celiaco de la Argentina – ACELA
Asociación Celíaca Argentina
Armenia
Australia: Coeliac Australia
Austria: Österreichische Arbeitsgemeinschaft Zöliakie
Azerbaijan
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B
Bahamas
Bahrain
Bangladesh
Barbados
Belarus
Belgium: Société Belge de Coeliaquie
Belgium: Vlaamse Coeliakie Vereniging
Belize
Benin
Bhutan
Bolivia
Bosnia and Herzegovina
Botswana
Brazil: Asociación de Celiacos de Brasil – ACELBRA
Brunei
Bulgaria
Burkina Faso
Burundi
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C
Cabo Verde
Cambodia
Cameroon
Canada: Canadian Celiac Association
Central African Republic
Chad
Chile: Fundacion Convivir
China
Colombia: La Fundación colombiana de celiacos
Comoros
Congo, Republic of the
Congo, Democratic Republic of the
Costa Rica: Asociación Pro Personas Celiacas de Costa Rica
Cote d’Ivoire
Croatia
Cuba
Cyprus
Czech Republic: Czech Coeliac Society
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D
Denmark
Djibouti
Dominica
Dominican Republic
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E
Ecuador
Egypt
El Salvador
Equatorial Guinea
Eritrea
Estonia
Ethiopia
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F
Fiji
Finland
France: Association Française Des Intolérants Au Gluten
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G
Gabon
Gambia
Georgia
Germany
Ghana
Greece
Grenada
Guatemala
Guinea
Guinea-Bissau
Guyana
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H
Haiti
Honduras
Hungary
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I
Iceland
India: Celiac India
Indonesia
Iran: Iranian Coeliac Disease
Iraq
Ireland
Israel: Celiac Association of Israel
Italy
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J
Jamaica
Japan
Jordan
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K
Kazakhstan
Kenya
Kiribati
Kosovo
Kuwait
Kyrgyzstan
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L
Laos
Latvia
Lebanon
Lesotho
Liberia
Libya
Liechtenstein
Lithuania
Luxembourg: L’Association Luxembourgeoise des Intolérants au Gluten (A.L.I.G.)
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M
Macedonia
Madagascar
Malawi
Malaysia
Maldives
Mali
Malta
Marshall Islands
Mauritania
Mauritius
Mexico: Asistencia al Celíaco de México – ACELMEX
Micronesia
Moldova
Monaco
Mongolia
Montenegro
Morocco
Mozambique
Myanmar
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N
Namibia
Nauru
Nepal
Netherlands: Nederlands Coeliakie Vereniging
New Zealand: Coeliac New Zealand
Nicaragua
Niger
Nigeria
North Korea
Norway: Norsk Cøliakiforening (NCF)
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O
Oman
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P
Pakistan: Pakistani Celiac Society
Palau
Palestine
Panama: Fundación de Celiacos de Panama (FUCEP)
Papua New Guinea
Paraguay: Fundación Paraguaya de Celiacos – FUPACEL
Peru: Asociación de Celiacos del Peru
Philippines
Poland
Portugal
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Q
Qatar
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R
Romania
Russia
Rwanda
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S
St. Kitts and Nevis
St. Lucia
St. Vincent and The Grenadines
Samoa
San Marino
Sao Tome and Principe
Saudi Arabia: Saudi Celiac Patients Support Group
Senegal
Serbia
Seychelles
Sierra Leone
Singapore
Slovakia
Slovenia: Slovensko Drustvo za Celiakijo
Solomon Islands
Somalia
South Africa
South Korea
South Sudan
Spain: Federación de Asociaciones de Celiacos de España (FACE)
Sri Lanka
Sudan
Suriname
Swaziland
Sweden: Svenska Celiaki Forbundets
Switzerland: Association Suisse Romande
de la Cœliakie (ARC)
Syria
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T
Taiwan
Tajikistan
Tanzania
Thailand
Timor-Leste
Togo
Tonga
Trinidad and Tobago
Tunisia: Association Tunisienne de la Maladie Coeliaque
Turkey: Cölyakla Yasam Dernegi
Turkmenistan
Tuvalu
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U
Uganda
Ukraine
United Arab Emirates: Gluten Free – U.A.E
UK Coeliac UK
USA Celiac Disease Foundation
USA: Celiac Sprue Assocation
Uruguay: Asociación Celíaca del Uruguay – ACELU
Uzbekistan
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V
Vanuatu
Vatican City (Holy See)
Venezuela: Fundación Celiacos Venezuela
Vietnam
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Y
Yemen
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Z
Zambia
Zimbabwe

Runny nose: do you need to be gluten free?

nose

I had an interesting email from a reader the other day, telling me about her route to diagnosis.

She thought – and I agree – that it might help someone else get to a diagnosis, so here it is:

“I have just been diagnosed with gluten and lactose intolerance after spending years of being told I had IBS.

I had a strange way of finding out.

For 18 months I have had a very drippy nose, sounds silly I know, but it got to such an extent I had a tissue to my nose constantly. I looked like Rudolph, and I’m sure some people thought I must have an illegal habit. (Joke.)

I got so cross with the constant runs, I looked it up on the internet. It’s called postnasal drip, (doctors call it ‘old man’s drip’), and is associated with lactose intolerance, which in turn is associated with gluten intolerance, hence my celiac diagnosis, because I told my doctor.

Since being gluten and lactose free, my nose is almost back to normal, and my guts are sooooo grateful for the gluten free diet.

Just thought the runny nose thing might help somebody to ascertain their condition.”

So there you have it: got a permanently runny nose? Have your gut checked out…

Winners of the Free From Eating Out Awards 2015

free-from-eating-out-awards

I spent most of last week at the Food Matters Live conference – and one of the highlights for me was the announcement of the winners of the Free From Eating Out Awards 2015 (which are sponsored by Sodexo).

There were lots of different categories for this—everything from cafes to conference catering—and so many excellent options…

Finally I can reveal that I was involved in the judging for these awards this year—such fun…and interesting, too.

And I was delighted that two of the shortlisted places I was invited to judge (incognito) were selected as winners in their categories—and well-deserved winners they were, too!

These two places were a cafe and a B&B (so two very different categories): Labyrinth Cafe in Stockton-on-Tees, and Stonecroft Guest House in Edale.

  • Labyrinth is a light and bright, warm and welcoming cafe/secondhand bookshop, with squashy sofas and comfortable chairs, book-lined walls, and a few small tables for people to eat at. Their menu is 100% GF, and they offer meat/fish/vegetarian/vegan dishes, any of which can be made wheat free, dairy free, lactose free…

    It is the first not-for-profit organisation to apply for Coeliac UK accreditation, which they hope to achieve within the next few months.
  • Stonecroft is a comfortable, warm and welcoming B&B with a quiet, calm and peaceful atmosphere, in a very beautiful area of the country which attracts many walkers and tourists. It is very popular, so if you’re interested in staying, be sure to book early! The ethos of the place is allergy-first, and much of the food is locally sourced, though the owner travels some distance from her rural location to find ingredients that her visitors can tolerate.

    Stonecroft already has Coeliac UK accreditation.

The overall winner was Oscar & Bentleys, in Canterbury. Quite a trek from here for me, but we will try to get there… I heard one of the founders speak at the conference, and watched one of their chefs prepare a dish at a ‘cook-off’, and it sounds great.

Do look at the full list, and go and eat at as many of them as you can. I’m planning to!

Is there lecitem in your toffee apple?

toffee-applesHave you ever heard of lecitem?

I hadn’t, until coeliac daughter told me about it recently.

She’d bought a toffee apple (her first ever) as a reward for herself after an interview, but discovered it was not gluten free, since it contained lecitem.

Not gluten free? Surely it’s just an apple, with sugar, syrup, water, and maybe a tiny bit of (gluten free!) vinegar?

Lecitem, it turns out, is a type of bread improver, and contains malt and wheat gluten. When used for bread, it makes it more ‘machineable’ – silkier and smoother – especially if you’re using a high speed or spiral mixer. Perhaps, when added to the toffee, it makes it run through the machines better?

In any case, it was a surprise to me, and a disappointment to her. The things they decide to put gluten in!

So I made her toffee apples. I’m such a mean mother: I’d never done that before.

I used this recipe, based on the one from BBC Good Food:

Six crunchy eating apples
200g sugar
½ tsp cider vinegar
2 tbsps golden syrup

  • Blanch the apples by covering them in boiling water briefly to remove the waxy coating. Dry them, twist off the stalks, and push a wooden skewer or lolly stick into the stalk end of the apple. This will be your handle.
  • Put the sugar and 50ml of water into a pan, and heat until the sugar dissolves. Stir in the vinegar and syrup.
  • Prepare a sheet of baking parchment for cooling the apples on.
  • Boil until the mix reaches the ‘hard crack’ stage (or 140C). Testing with a sugar thermometer is easy, but if you don’t have one, drop a small amount of the toffee mix into a bowl of cold water. It should go hard immediately, and be easy to break when you take it out of the water. If you can still mould it into different shapes, go on boiling the toffee.
  • Then dip and rotate each apple in the hot toffee until it is covered, let the excess drip off, and then put it on the baking parchment to harden.

Make sure the toffee is cool before you eat it!

There’s no secret: Quorn, now gluten free

quorn-minceWhat do you think about free-from products that try to mimic the ‘normal’ product?

I don’t eat meat. As a vegetarian student back in the 1980s I tried TVP: textured vegetable protein. The idea was that it mimicked meat, so you could use it to replace mince in recipes such as shepherd’s pie, or chili.

However, it had to be soaked and then boiled to be rehydrated – and it stank worse than a butchers shop does to a vegetarian.

I believe it’s now much improved, but that experience means that I tend to avoid vegetarian food that tries to replicate meat. After all, if you don’t eat meat, you don’t eat it, right?

So I was intrigued though slightly doubtful when I received some vouchers to try the new gluten free Quorn products.

Quorn is a mycoprotein-based protein, so is suitable for vegetarians – indeed, it’s received a seal of approval from the Vegetarian Society. But we’ve been avoiding it, because for the most part it’s not been gluten free–until now.

There is now a suite of Quorn products that are gluten free, and clearly marked as such on the packaging–I looked at the Quorn range for the first time in years when I went to the supermarket recently. In fact, there are 27 different Quorn products certified as gluten free by Coeliac UK.

So we tried it. Well, Coeliac Daughter did: I couldn’t get past the TVP experience. And she reports that though the ham-style Quorn was OK (didn’t smell quite right, apparently), the mince-style Quorn was indistinguishable from mince, and worked well in her recipes. As a meat-eater who doesn’t have any TVP baggage to deal with, she found it to be very acceptable.

And apparently, more meat-eaters than vegetarians buy Quorn, especially since they are promoting it as #healthyprotein, rather than as vegetarian. Interesting…

Do go and look at their website. The link to their gluten free section is hidden down in the footer, so I’d recommend that they add it to the main navigation for easy access, especially since they’re promoting their gluten free range at the moment. They’ve got a small collection of gluten free Quorn recipes too.

I might suggest that Coeliac Daughter try the bacon-style Quorn next…