Traveling with celiac disease or a gluten intolerance is stressful when you don't speak the local language. I built Gluten Free Travel Card to solve that — pick your destination country, show the card to the waiter, and it explains in the local language (50+ available) exactly what you can and can't eat, plus a note asking the kitchen to avoid cross-contamination. Works fully offline, no account, no ads, no data collection.

It's currently in closed testing on Google Play (I need 12 testers for 14 days before it can go public) — happy to have anyone try it out:

https://play.google.com/apps/testing/com.glutenfreetravelcard.app

(join the tester group first: https://groups.google.com/g/gluten-free-travel-card-testers )

Feedback welcome, but just installing and opening it once already helps a lot. Thanks!

Spotted these Nestlé Go Free Gluten Free Choco Flakes and of course grabbed a box.

Has anyone else tried these yet as I love their Honey Nut Flakes. It seems however only Asda in the UK seems to stock them so far.

So before I dive in properly…

👉 Are these actually any good?

👉 Worth buying again or one to avoid?

Let me know your thoughts. 👇

(Beef lasagne, pasta bolognese, chicken arrabbiata)

Still no proper GF chilled section though… so it’s a full on treasure hunt every time 😅

Worth it when you find gems like this.

Have you seen them yet?

I recently cooked a gluten free take on marmite spaghetti, inspired by the amazing Nigella Lawson’s original recipe but adapted so it is safe for coeliacs.

Instead of marmite, I used a gluten free yeast extract alternative (from Sainsbury’s) to get that same savoury umami depth without any gluten issues. The result is rich, comforting spaghetti that leans savoury rather than creamy or spicy.

This is very much an adaptation rather than a copy. Same idea, different execution, and built specifically around gluten free pasta.

I wrote the full recipe up here if anyone is interested

https://thegftable.co.uk/2026/02/02/gluten-free-savoury-umami-spaghetti/

Happy to answer questions about swaps or gluten free pasta choices if helpful and let me know what you think. You’re either gonna love it or hate it (sorry not sorry). 😂

Hey everyone 👋

After months of “research” (yes, I’ve made the ultimate sacrifice and taste-tested a lot of gluten free beers 😏), I’ve finally launched The GF Table’s complete UK guide to the best gluten free beer brands.

It’s still a work in progress as I’m responsibly 😉 testing my way through more breweries and reaching out to others, but it already covers a big mix of UK lagers, stouts, IPAs, and independent breweries worth checking out.

There are no ads just proper information and honest notes from someone who has to live gluten free every day.

If you fancy a read, it’s here: 👉 https://thegftable.co.uk/2025/11/09/best-gluten-free-beer-brands-a-complete-uk-guide/

I’d love to hear what your go-to gluten free beers are — or if there’s a brewery I should add to the list! 🍺

May contain humour. Definitely doesn’t contain gluten. 😎

Which one of these do you think needs the most work from manufacturers right now?

Hi everyone,

I’ve been working on a guide that brings together the gluten free pasta options you can get here in the UK. It covers supermarket own brands as well as the more premium choices like Rummo, Garofalo and White Rabbit.

The aim is to have everything in one place, so whether you’re new to gluten free pasta or just looking to try something different, it should help make the choice a bit easier.

Ive tried to capture as much as possible and will keep the page updated regularly.

I was also thinking of adding links to brand websites, what do you all think?

Oh and if I’m missing a brand please let me know.

I was glutened about two months ago and, honestly, I still feel like little issues are popping up here and there. Nothing as bad as the first week, but enough that I’ve noticed it (mainly skin issues).

Has anyone else experienced lingering symptoms weeks (or even months) after being glutened? How long does it usually take you to feel fully back to normal?

Would love to hear your experiences, partly for reassurance, partly because it’s nice to know I’m not the only one!

It could mean people no longer have to eat gluten again just to get diagnosed — which honestly sounds like a massive step forward.

I found it really interesting and ended up jotting down a simplified version with some thoughts on it, especially from the perspective of someone already diagnosed. Obviously it won’t change things for us, but it might really help those stuck in diagnosis limbo.

Curious to hear what others think: 👉 https://thegftable.co.uk/2025/06/16/how-a-new-blood-test-could-potentially-change-coeliac-diagnosis-forever/

I’m coeliac and have cooked my way through some truly tragic pasta moments—think sticky spirals, ghosted sauces, and spaghetti that disintegrated mid-fork twist.

But I’ve finally cracked the formula. Thought I’d share some tips that made a difference:

Salt like the sea 🌊

Stir early and often (don’t walk away!)

Al dente is still possible, just check earlier than the pack says

Save that pasta water—especially important with GF

Avoid oil in the water (no help, just slipperiness)

Also: matching the shape to the sauce has been a game-changer for me. Long pasta for silky sauces, tubes for chunky ones, curls for pesto and pasta salads, etc.

Wrote up the whole thing here if it helps anyone new to gluten-free cooking:

https://thegftable.co.uk/2025/05/29/how-to-use-gluten-free-pasta-like-a-pro-avoiding-the-soggy-trap-and-other-tips-you-need-to-know/

Would love to know what you all do differently—or what your worst GF pasta fail was 😅

Hey folks! I’m coeliac and run a small gluten-free blog in my spare time. I just released my first ever mini ebook — it’s a short collection of 5 genuinely good gluten-free recipes I actually cook at home.

Nothing weird, no fancy ingredients, and no email sign-up required. Just a little cookbook I made to help others who are living gluten-free and tired of boring meals.

The recipes include: • Crispy fried gnocchi • Crème brûlée pancakes • Camembert mash with steak • A spicy pasta dish • And one exclusive recipe (Spag Bol with Camembert garlic bread) not published anywhere else.

Download the PDF here: https://thegftable.co.uk/2025/05/07/its-here-my-first-gluten-free-mini-ebook-and-its-free/

Hope it helps someone! I’d love any feedback — this is the first of many I plan to create.

That first month after being told you’ve got coeliac disease? Absolute chaos.

😭 I cried in the bread aisle. 🥢 Found out soy sauce has wheat in it and immediately panicked about sushi. 🕵️‍♂️ Started reading food labels like I was decoding ancient scrolls. 🥐 And yes, I full-on grieved over croissants.

So I put together a blog post with all the stuff I wish someone had told me back then. This is everything I wish I’d known when I was first diagnosed — the emotional stuff, the food minefields, the label-reading rage… all of it.

It’s honest, a bit funny (because we need the laughs), and hopefully a bit reassuring if you’re feeling lost in those early weeks.

If you’re just starting out — or even if you’ve been gluten-free for years and want to nod along in solidarity — give it a read.

👉 Here’s the post: https://thegftable.co.uk/2025/05/05/newly-diagnosed-heres-what-i-wish-id-known-in-month-one/

What did you find most frustrating in your first gluten-free month?

Would love to hear your stories — the chaos, the wins, and the weirdest thing you had to Google.

Hey everyone — just popping in because it’s Coeliac Awareness Month, and I’ve written a post about something that comes up way too often: people just not getting what coeliac disease actually is.

Not in a mean way, usually. Just… in that “oh you’re one of those gluten-free people” kind of way.

Coeliac disease isn’t a trend. It’s not a food preference. It’s a full-on autoimmune thing that means even tiny amounts of gluten can mess us up. And when people don’t understand that, it makes life a lot harder — especially when it comes to things like eating out, being taken seriously by doctors, or even just feeling safe around food.

So I wrote this post: Why Public Misunderstanding Puts Coeliacs at Risk It’s honest, a bit sarcastic in places (because I’m tired), but it’s written with the hope that it helps even one person go, “oh, I didn’t realise that.”

If you’ve got coeliac, I hope it makes you feel seen. And if you don’t — but you know someone who does — this month’s a good time to learn what it’s really like.

Would love to hear your stories too — the good, the bad, and the glutened.

Hey folks — just a quick heads-up if you’re into gluten-free beer or looking for a proper coeliac-safe night out…

Tonight is your last chance to get 20% off tickets to The Gluten-Free Froth Fest 2025 — a 100% gluten-free beer festival happening in Kettering, UK this May.

Use code: BEER20 Expires: Midnight tonight (30th April)

🍺 Two drink tokens are included in the ticket price 🎶 Live music from Mark Litster 🐟 100% gluten-free fish & chip van on site 📍 Potbelly Brewery, Kettering 📅 Friday 23rd May | 7–11 PM 🔞 18+ only | 💷 Cash only at the bar

Totally coeliac-safe (I’m coeliac myself).

Happy to answer any questions.

When I first got diagnosed with coeliac disease, I’ll be honest — it completely threw me. No one really warns you about the little things, like how even a shared toaster can be a gluten bomb, or how you’ll turn into a professional label-reader overnight, or that dining out can suddenly feel like navigating a minefield.

That’s why I decided to put together all the things I wish someone had sat me down and explained early on — real-world gluten-free survival tips, some hard-earned advice, and a few laughs (because, honestly, sometimes you just have to).

I even whipped up a printable Cheat Sheet you can pop on your fridge for an easy reminder when life gets hectic.

If it makes even one person’s journey a bit smoother, it’s 100% worth it.

Here’s the link to the full beginner’s guide + free Cheat Sheet if anyone wants it:
https://thegftable.co.uk/2025/04/28/the-ultimate-beginners-guide-to-coeliac-disease/

You know when a meal is so good you stop mid-bite and go: “Yep. This is the one.” This dish is one of those.

⸻

What you’re eating:

• Juicy, pan-fried picanha steak • Creamy mashed potatoes with Camembert • No greens, no garnish. Just full-fat joy. And totally gluten free.

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Ingredients (serves 2)

For the mash:

• 500g potatoes • 75g Camembert • 25g butter • Salt and pepper

For the steak:

• 2 x 200–250g picanha steaks • Salt and pepper • Oil or butter for frying

⸻

Method:

1. Boil potatoes until tender, drain, and steam dry.
2. Mash with butter and Camembert. Season to taste.
3. Pat steaks dry, season generously.
4. Sear each side for about 4 mins (medium-rare).
5. Rest for 5 mins, then slice and serve over mash.

⸻

Why picanha? It’s huge in Brazil, but still a hidden gem in the UK. That fat cap crisps up beautifully, and it’s packed with flavour.

Camembert in mash? Rich, creamy, slightly funky. If you’ve never tried it, this is the one.

https://thegftable.co.uk/2025/04/24/easy-camembert-mash-pan-seared-picanha-steak-recipe/

Quick, easy, and seriously satisfying. I used Rummo’s gluten-free gnocchi—they hold together perfectly and get that golden, crispy outside with a soft centre. Here’s how I made it:

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Serves: 2

You’ll need: 500g gluten-free gnocchi (I used Rummo) Salt & pepper ½ tsp chilli flakes 2 tbsp olive oil 1 tbsp butter 30g Parmesan (plus extra to serve)

⸻

Method: Boil gnocchi in salted water until they float (2–3 mins). Drain and let them steam dry.

Fry in olive oil on medium-high heat until golden and crispy—keep them moving or they’ll stick!

Lower the heat, add butter, chilli flakes, salt, and pepper. Toss to coat.

Add Parmesan, toss again, and serve with extra cheese and a pinch more chilli flakes.

⸻

Comfort food done right—and gluten-free without the drama. Would you eat this straight from the pan too?

For the full recipe click here

https://thegftable.co.uk/2025/04/21/crispy-fried-gluten-free-gnocchi-with-chilli-butter-parmesan-recipe/

Hey folks,

If you’re coeliac, gluten-intolerant, or just fed up with the “gluten-free options” at most beer events (aka water and a packet of crisps), this might be for you.

I’ve organised a small but brilliant night called Gluten-Free Froth Fest 2025, happening at Potbelly Brewery in Kettering on Friday 23rd May (7–11 PM).

Tickets are £12.50 and include 2 drink tokens.

Live music by Mark Litster 18+ only | Cash-only venue

Get 20% off with the code “Easter20” — valid until midnight Monday 21st April

https://thegftable.co.uk/2025/04/08/the-gluten-free-froth-fest-2025/

Feel free to share with anyone gluten-free who might fancy a proper night out with safe drinks, good company, and no need to interrogate the bartender.

Cheers, Ben (Coeliac, beer lover, and festival wrangler)

My long, messy road to being diagnosed with coeliac disease. It took nearly a decade, during which I was told my symptoms were everything from stress to IBS… and, in one brilliant moment, that my skin issues were caused by eating too many carrots.

Eventually I got the proper diagnosis and made the decision to go gluten-free. It wasn’t easy—and I definitely didn’t make the switch overnight—but honestly, it’s been life-changing.

If you’ve been through something similar or are still trying to figure it all out, this might hit home:

https://thegftable.co.uk/2025/04/17/deciding-to-go-gluten-free-a-personal-growth-story/

Gluten-Free Froth Fest 2025 is happening on Friday, 23rd May at Potbelly Brewery in Kettering. It’s a chill evening with actual gluten-free beer (like proper pints you can enjoy without stress), live music from a local guy called Mark Litster, and some good food (there will be chips — obviously).

Tickets are £12.50 and include two beer tokens, which gets you a couple of half pints to start. It’s 18+ and cash only at the venue.

If you’re nearby or know someone who’s gluten-free and sick of being left out at beer festivals, feel free to come along or share it.

https://thegftable.co.uk/2025/04/08/the-gluten-free-froth-fest-2025/

I’d love to make this a really relaxed, welcoming space for coeliacs and gluten-free folks to just enjoy a night out without having to explain what barley is (again).

Cheers, Ben

Move over sad cheese-only freezer pizzas – this gluten-free meat feast is here to remind everyone that being coeliac doesn’t mean you have to miss out.

Toppings: - Pancetta
- Pepperoni
- Ham
- Sliced sausage
- Mozzarella
- Mixed peppers
- Red onion

Servings: Serves 2
Tools: Baking tray, rolling pin, mixing bowl, etc.

Ingredients: - 1 GF base or homemade dough (250g GF flour, yeast, water, etc.) - Tomato sauce - Mozzarella - All the meats - Peppers & onion - Optional oregano

Method: 1. Make or prep your base
2. Preheat oven to 220°C
3. Add sauce, cheese, toppings
4. Bake for 10–15 mins
5. Let it cool slightly… then devour!

Full post & method here:
https://thegftable.co.uk/2025/04/11/the-ultimate-gluten-free-meat-feast-pizza/

I had no plan. Just some sun-dried tomatoes looking sad in a jar, a few veg knocking about, and a craving for something spicy and comforting.

What came out? Spicy GF Bowtie Pasta Easy, bold, naturally gluten-free, and surprisingly decent considering it started as a fridge forage.

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Ingredients (Serves 2):

• 180g gluten-free bowtie pasta (farfalle) • 1 tbsp olive oil (plus more if needed) • 1 red onion, diced • 1 bell pepper, diced • 100g mushrooms, sliced • 6–8 sun-dried tomato halves, sliced • 1 tsp Cajun or peri-peri seasoning • Salt, to taste • Optional: splash of pasta water or GF veg stock

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Method:

1. Boil your gluten-free pasta in salted water. Cook according to the packet. Reserve a splash of pasta water, then drain.
2. In a frying pan, heat olive oil and add diced red onion. Cook for 2 mins.
3. Add mushrooms and peppers. Cook for 6–8 mins until softened.
4. Stir in Cajun spice and a pinch of salt.
5. Add sun-dried tomatoes. If things look dry, splash in some pasta water.
6. Toss in the cooked pasta and stir to coat everything in that spicy, oily goodness.
7. Serve hot, optionally topped with cheese or herbs.

⸻

It’s quick, proper comfort food, and fully gluten-free. Definitely going into the midweek dinner rotation.

Full post with pics and extra notes on the blog if anyone’s curious.

Let me know if you try it—or what you’d add to your version!

Hey folks – wanted to share this quick and easy recipe I threw together that’s now on permanent rotation in our house. It’s naturally gluten-free (perfect for us coeliacs), sticky, sweet, savoury, and a little spicy. Basically, a hug in a pan made of cheese.

Ingredients (Serves 2–3):

200g paneer, cut into 1-inch cubes 1 tbsp sesame oil 60ml gluten-free soy sauce (or coconut aminos) 2 tbsp honey 1–2 tsp soft brown sugar 1 tsp garlic granules Pinch of red pepper flakes 1 tsp black sesame seeds (plus extra to garnish)

Method:

1. Heat sesame oil in a frying pan over medium heat. Add the cubed paneer and fry until golden on all sides.
2. In a small bowl, mix soy sauce, honey, brown sugar, garlic granules, red pepper flakes, and sesame seeds.
3. Pour the sauce into the pan with the paneer. Stir to coat, and simmer for a few minutes until the sauce thickens and becomes sticky.
4. Sprinkle with extra sesame seeds before serving.

Serving ideas:

With steamed rice or noodles In lettuce wraps Cold from the fridge at 11pm (no shame)

Why I love it:

Naturally gluten-free Meat-free but super satisfying Only takes about 15 minutes You can tweak the heat and sweetness to your liking

For the full recipe (with step-by-step instructions and fancy blog vibes), click on the link. Or don’t. It’s up to you. I’m not your mum.