I don’t know about you, but I love to travel! I love seeing new places, enjoying different climates and meeting new people. As a person on a gluten free diet, you will have to remember that eating gluten free in new places can be somewhat difficult.
On our last trip we went to Jamaica. I prepared myself by printing out some gluten free cards from the internet that explained what celiac disease is and what items contain gluten. When we got to Jamaica I asked to meet the chef in the first restaurant we went to at the hotel. I showed them the card, and he proceeded to point out about five things that I could eat. Now, this may sound like a lot, but when you are at the same hotel all week it can get a little boring. Needless to say, I haven’t had rice since I have been back because of how much rice I ate on that trip. I only got glutened once on the trip though, which seemed pretty good to me.
It can be somewhat discouraging at times when you have so many culinary options at home, but seemingly little options at a hotel. Here are some tips when travelling on a gluten free diet:
1) Don’t forget to bring gluten free snacks for the plane and the bus ride to the hotel. It is important to always have back up incase you become very hungary and can’t find gluten free food where you are. Some airlines are better at giving gluten free options, but others still don’t have any options. We flew with Sunwing on our last trip and they actually provided gluten free meal options for travellers and they were actually not that bad.
2) Bring gluten free meal cards to explain the the chef. Many chefs at restaurants we went to didn’t know what gluten was. It is important to explain it clearly so you have a smaller chance of getting sick from gluten.
3) Try to stick with food that is naturally gluten free so that you are not worried about possible traces of gluten in things. I try to stick with an omelet for breakfast with fruit, salad and chicken for lunch and then hopefully something different for dinner.
4) When in doubt, don’t eat it.
5) Be patient in educating the chef so that they know that what they are giving you is safe. In some countries it takes them awhile to understand. If you are patient and kind, they will do as much as they can for you.