Spanish for Celiacs

Gluten is still a very little known component in South American. Most people don’t even know what gluten intolerance is, let alone the term Celiac’s Disease. Past the basic, obvious bread and pasta, no one (except celiacs) knows that gluten is in products such as beer or soy sauce.

When you are abroad, you don’t know where to eat, what restaurants will cater to your needs, or often the spanish vocabulary to inquire. When you sit down to order, inform the waiter that you cannot eat bread. But be careful of listing too many items, if you start listing off a torrent of food you can’t eat, the waiter gets flustered and overwhelmed. To make it easier for the server (and ensure you get a gluten-free dish), don’t leave them trying to figure out what to serve you, always follow up with specific food you can eat, such as rice or vegetables.

Something else to be aware of are the popular breaded options for chicken or fish. They vary from country to country, usually it’s called “apanado”, although sometimes it can be hidden under the name “milanesa”. Also be wary of sauces that are thick and may contain bread. Occasionally, if you ask if they contain flour they will say “no”, even if there are breadcrumbs, so ask the server “how it’s made.”

Here is a quick 101 on the essential vocabulary you need to stay safe and episode-free in spanish-speaking countries.