Travelling with a gluten intolerance

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For those with coeliac disease, getting gluten-free food isn’t an option, it’s a necessity.

Choosing a destination

Travel writer Anita Isalska, who herself follows a gluten-free diet, advises prioritising a destination on the local understanding of the condition and availability of the right kinds of food. ‘Italy, for example, has a high level of coeliac testing in children, so diagnoses and awareness are high. India, where chickpea and rice flour are used in many dishes, is another good choice, though naan bread is generally made with wheat flour.’

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Be aware of local customs

There are pitfalls to look out for in many parts of the world. ‘Soy sauce often contains wheat,’ says Isalska. ‘Many dishes around the world come sprinkled with breadcrumbs and rolled in flour, so make sure you’re clear when ordering.’ That said, many delicious specialities including French galette (buckwheat pancake) and Ethiopian injera are both usually made with gluten-free flour, though you should always check.

Come prepared

Checking, Isalska advises, means ‘confirming and double confirming ingredients and travelling with a card explaining your dietary needs in the local language.’ She also advises taking a stack of gluten-free snacks for emergencies wherever you’re heading.

This excerpt has been taken from Lonely Planet’s Best Ever Travel Tips.