Happy Valentine's Day! Need some ideas for gluten free candy for Valentine's Day? Here's a good round up from GF Jules!

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Who's ready for some football? Here's a collection of appetizers and snacks, including a recipe for my family's favorite dip.

GF Jules has tons of recipes on her site for party food: https://gfjules.com/recipes/gluten-free-party-recipes/

What are your favorite Super Bowl foods? Please share at [email protected]

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Celiac Disease, Food Allergies, and Intolerances: Key Differences and Dining Out Strategies

Register here: https://us06web.zoom.us/webinar/register/WN_CSjjBWutRnGQPwLOwQI_Yw?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

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Uncovering the Base of the Celiac Iceberg: From Case Finding to Universal Screening

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Virtual Support Groups:

Join NCA’s virtual support group meeting for supportive and open conversation about gluten-free living: https://zoom.us/meeting/register/tJcvceCupzwtG9Z2YSo4q45H4kAN_-HkHtTU?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

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I would love to hear from you! Leave your messages for Andrea at [email protected] and check out www.baltimoreglutenfree.com

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Gluten Free College 101

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Fallacy: Wheat-based sourdough bread is not safe for someone with Celiac or Gluten Sensitivity to eat. There is nothing about the fermenting process that "neutralizes" the gluten.

Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/

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Gluten Free College 101

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In the latest episode of The Celiac Project Podcast, Mike checks in on Cam to see how his return to college life at the University of Illinois Chicago is going. Cam shares the realities of living in a dorm, navigating a required meal plan with celiac disease, and advocating for safe gluten-free food on campus.

Cam shares what’s working, where systems fall short, and the challenges of getting glutened and securing academic accommodations. A candid, informative conversation for anyone with celiac disease, or anyone helping a student prepare for college life gluten-free.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Gluten Free College 101

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BREAKING NEWS:

The Food and Drug Administration announced it is taking steps to Improve Gluten Ingredient Disclosure in Foods by issuing an Request or Information (RFI) regarding labeling Gluten and preventing cross-contact of Gluten in packaged food.

Eighty seven other countries require the labeling of Gluten (Wheat, Barley, Rye and Oats). Since 2006, only Wheat has been required to be labeled, but but Barley, Rye and Oats. The US needs to catch up with the rest of these countries.

Here's how you can help:

The FDA is allowing 60 days for feedback and comments on the RFI. Specifically the FDA is seeking information on adverse reactions due to "ingredients of interest" (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on labeling issues or concerns with identifying these

"ingredients of interest" on packaged food products in the U.S.

"People with celiac disease or gluten sensitives have had to tiptoe around food, and are often forced to guess about their food options," said FDA Commissioner Marty Makary, M.D., M.P.H. "We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices."

PLEASE take a few minutes and leave your comment here

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Eating Disorders may trigger for autoimmune diseases: Celiac and Crohns. Previous studies have examined the link between Celiac and subsequent diagnoses of eating disorders. This study showed a correlation between an existing Eating Disorder diagnosis and subsequent activation of Celiac Disease.

Read more here: https://onlinelibrary.wiley.com/doi/abs/10.1111/jcpp.12958

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Gluten Free College 101

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On today's Celiac Project Podcast:

Mike and Cam kick off 2026 with more “Stump Mike and Cam” fun as they continue tackling questions from the Beyond Celiac Harris Poll. They break down what the public gets right about celiac disease, where misconceptions still exist, and how those perceptions compare to the real-life experiences of people living with celiac disease.

Mike and Cam share personal insights, revisit key community questions, and look ahead with optimism for greater awareness and understanding in the year ahead.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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A new study from researchers at the University of Seville’s Department of Microbiology and Parasitology in Spain brings clarity to a question that has concerned many in the gluten free and celiac disease community: Can biodegradable or compostable plates made from plant-based materials contaminate gluten free foods?

As eco-friendly tableware becomes more widely used in restaurants, schools, catered events, hospitals, and take-out settings, understanding whether these products are safe for people with celiac disease is increasingly important. This new research, published in the Journal of Agricultural and Food Chemistry, is the first to thoroughly evaluate gluten transfer from biodegradable tableware under real-world conditions.

The researchers examined eight types of biodegradable plates, cups, and straws made from materials such as wheat straw, wheat pulp, palm leaf, and sugarcane.

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What are your favorite comfort foods or dishes when you're not feeling well? The Baltimore GF Community shares their's.

I would love to hear from you! Leave your messages for Andrea at [email protected] and check out www.baltimoreglutenfree.com

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Gluten Free College 101

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