Share Your Gluten-Free Tips!

Have you been living gluten-free long enough that you feel confident in your ability to plan and cook gluten-free meals and minimize gluten contamination risks while traveling and eating out? If so, you have an opportunity to share your gluten-free tips—knowledge, strategies, and solutions that help you or your loved one—with people who are much newer to living gluten-free.

Empty TableThose first few months living gluten-free can be really rough. When I first started living gluten-free in 2007, my family and I worked together to learn the ins and outs of this new lifestyle. We used mostly trial and error in product testing, dining out, traveling, etc. Needless to say, we made a lot of errors at first. Eight years later, I feel much more confident in my decision-making ability, but I am still learning new strategies for managing my health, preventing unnecessary glutenings, and improving my overall quality of (gluten-free) life.

Ironically, there is significantly more gluten-free awareness (and products) than when I transitioned to the gluten-free lifestyle, but I think most people feel more lost than ever. The vast amount of information can be incredibly overwhelming—guidance, especially personalized to individual needs, from someone who has been through the experience is invaluable to a newbie.

As I’ve mentioned (repeatedly), everyone’s experience with living gluten-free is different—while those differences make the learning process a little more difficult (at first), it also means there are limitless ways to successfully manage the challenges.

It is impossible for this blog to provide comprehensive information about living gluten-free without your help. If you see a question or problem you may be able to help answer or solve, please share your tips with us. Likewise, if you are in the process of trying to solve a specific gluten-free challenge, please feel free to reach out and ask for help.pancake smile

I’m developing a special section of the blog dedicated to your advice. I will highlight reader comments and emails (with your permission, of course) that showcase creativity, humor, confidence, and/or positivity in managing the challenges of living gluten-free.

I look forward to learning from you!

Leave a comment below with your favorite tips for a gluten-free newbie.


  • Lawrence says:

    Your eBook offer obviously only applies to US addresses. Do Not bother emailing any further information, it be deleted.

    • Beth says:

      Lawrence, I apologize for our site’s restrictions on international email addresses. I have emailed you a copy of the eBook. Please check your spam if you don’t see it right away.

  • Lynn says:

    When eating at a restaurant and you are served something from the gluten free menus ie gluten free chicken salad and it arrives with croutons. Do not send the plate back ! Ask them to make another entree, after gently explaining once again why you cannot eat gluten. ( in my case, celiac disease ). This will avoid the temptation of the staff to remove the gluten and return the contaminated plate to you.

  • Mary Ellen says:

    I have a question as to Udi’s ingredients. It lists maltodextrin. I have emailed the company but did not get a response. How can it be gluten free?

    • Beth says:

      Thank you for your question, Mary Ellen! While I cannot speak to Udi’s ingredients, maltodextrin is an ingredient that MAY contain gluten. In the United States, it should always be labeled if it is derived from wheat. Maltodextrin can also be sourced from gluten-free ingredients and may be perfectly safe. Keep in mind that it is a somewhat controversial ingredient because it may be labeled gluten-free if is processed in a way that (in theory) removes all gluten proteins even if it is sourced from wheat; however, your reaction to this ingredient will depend on your level of sensitivity to gluten. I hope this answer was helpful! <3, Beth

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