The Lipstick Question
Can gluten in cosmetics harm you? What the science says about skin contact and celiac disease.
THE CELIAC CATHOLIC LIBRARY
Cross-contact
Careful food preparation at home, at work, and around a shared table.
Explore the articlesFrom the library
Careful food preparation at home, at work, and around a shared table.
Deep Cleaning Your Kitchen for Celiac Safety
A thorough guide to eliminating gluten from surfaces, appliances, and equipment.
What to Do After You Get Glutened
Recovery strategies for when exposure happens, because it will happen despite your best efforts.
Surviving Potlucks and Buffets
The highest-risk eating situation, how to navigate church potlucks, family gatherings, and communal food.
The Condiment Problem
Jars of peanut butter, shared butter dishes, and everything else that gets contaminated by double-dipping.
Dining Safely at Friends' Homes
How to handle dinner invitations without offending your hosts or making yourself sick.
Restaurant Red Flags
Warning signs that a restaurant doesn't really understand gluten-free, and when to walk out.
The Shared Toaster Problem
Why your toaster might be making you sick, and what to do about it in your kitchen or someone else's.
Invisible Gluten: Hidden Sources You're Missing
The surprising places gluten hides, beyond the obvious bread and pasta.
Restaurant Cross-Contact: Questions to Ask
Exactly what to ask servers and chefs to determine if a restaurant can actually keep your food safe.
Toasters, Colanders, and Cutting Boards: What to Replace
A practical guide to which kitchen equipment can be cleaned and which needs to go after a celiac diagnosis.
The Shared Kitchen Survival Guide
Living with gluten-eaters without constantly getting sick, practical systems that actually work.
Cross-Contact vs Cross-Contamination: Why Words Matter
The terminology debate isn't just pedantic, it affects how people understand and take your needs seriously.