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Photo by rachel710 | Find Me Gluten Free
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    jennalisa Hello - I came back from working in and throughout Europe at the beginning of August, including Germany and Austria! Not sure where you got your information from, but gluten IS used/within food in Europe, as many European food staples include wheat, such as various forms of pasta, bread, and pastries. European wheat is processed slightly differently and with less pesticides, preservatives, etc. because of the EU’s agri-food policies, meaning that some people who are gluten sensitive may be able to metabolize it with less discomfort. However, if you are celiac, doing some research into certified gluten-free restaurants in your travel areas - or maybe even cooking some meals yourself - may be a good idea, as Germany and Austria were two of the most challenging places for me to find gluten free options while abroad. I hope this helps! 1 reply

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    annek79 I live in Germany. Your information is unfortunately not very reliable. I personally find Germany, France and Austria to be the most gluten-unfriendly places to visit. Flour is used in the majority of meals, knowledge about cross-contamination often not existent at all. I highly recommend doing research before traveling here on FMGF for places to eat. Eating out gf is usually possible in bigger cities but a huge challenge in smaller towns. As for gf food in grocery stores in Germany: Some Edeka & REWE stores have a selection of gf bread, pasta, cookies and snacks. Globus and Kaufland are pretty good and the drugstore chain called DM usually also has some options. McDonald‘s Austria at least has gf burgers. Unfortunately not always cc-free. If you already know where you‘re going I might be able to provide additional info from a German/Austrian/Swiss facebook group I‘m part of. 1 reply

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    scottscottscott I have a very different experience. I find, compared to the US, that Germany and France are much easier for gluten free. For one, you can trust ingredients lists on foods and foods have far fewer ingredients in general than in the US. And restaurants are more likely to make things from scratch, to know what is in the food they serve, and to be able to make it gluten free. But of course the statement that they don't use gluten in Europe is completely false: bread, beer, wheat pasta, pizza, etc., is all gluten containing. But there is usually something at most restaurants that we can eat. I avoid fast food chains, though, or busy tourist places where the staff are more likely to be rushed and less likely to care. Overall I think Europe is easier for gluten free, but you still have to be careful, to advocate for yourself, and to trust your instincts about what feels safe. 1 reply


I have celiac disease and will be traveling to Europe next month for the first time. I’ve heard from a few people that gluten is not used in Europe so i should be able to eat anything there. Does anyone have firsthand experience with this?? Thanks!!