About GF Travellers
GF Travellers is our personal field notebook built from real travel decisions made under food constraints.
Not theory. Not best guesses.
This page explains who we are, why we keep traveling, and why we document what works, what fails, and what remains uncertain.
The Team
GF Travellers is Brian and Christine: two people who still want the trip, even when the food requires more planning than it should.
Christine
Wife, Plotter, Planner, Linguist, Friend Maker, Local Spot Finder, and the Brains.
Welcome to our adventure! I’m the diagnosed celiac, though getting that diagnosis was a whole journey in itself that I will share on another page. Like many others with celiac disease, my symptoms are varied in both nature and severity.
So, I know how frustrating it is both to have limited options, and even worse to get glutened when you think you’ve been safe.
I have always loved to travel, and I refuse to let celiac disease get in the way of it. Sometimes gluten-free food options are so very limited in places we venture to, but we still figure it out and keep journeying. Yes, that’s because I have to unless I want to end up sick for days.
But all of you wonderful friends out there will reap the benefits of the tricks of travel information we have gathered along the way.
Brian
Husband, Driver, Baggage Lugger, Door Opener, Compass Reader, and the Brawn.
I’m the not-quite-diagnosed, possibly-celiac-but-definitely-sensitive half of GF Travellers. Think of me as the gluten-aware scout, husband to a wonderful and highly reactive celiac, and dad in a family where gluten sensitivity runs strong.
We travel a lot. Sometimes together, sometimes solo. I am noticeably more disciplined when Christine is around. Translation: I read every label, question the waitstaff, and channel my inner food detective. Alone, I still try. I just have to work harder at it.
This site is my way of sharing the good, the bad, the uncertain, and the surprisingly tasty discoveries along the way. I write for travelers who want the people they love to eat well, avoid preventable mistakes, and still enjoy the trip.
If we cannot laugh at a gluten-free pizza emergency, what are we even doing?
Why This Site Exists
Avoiding gluten while traveling is not optional or theoretical.
It is a series of decisions made in unfamiliar places, often under time pressure and with incomplete information.
GF Travellers exists because eating away from home takes planning, flexibility, useful questions, and sometimes a backup plan for the backup plan.
Restaurants may use the same words while following very different kitchen processes. Menus change. Staff change. Ingredients change. A meal that worked once may still need to be confirmed the next time.
If you are gluten-free and tired of guessing, you are in the right place.
What We Document
GF Travellers is part travel journal, part restaurant field notebook, part kitchen reference, and part record of the decisions that happen between those things.
We document:
- Restaurant experiences and what staff explained during the visit
- Kitchen processes that affect gluten cross-contact
- Cuisine-specific ingredients, equipment, and preparation risks
- Questions that produced useful answers
- Meals and restaurants that did not work, and why
- Gluten-free recipes we can control in our own kitchen
- The practical work of keeping a food problem from taking over the whole trip
Restaurant observations are evidence from a particular place and time. They are not permanent endorsements. Our guides explain what to investigate, not what another traveler should accept without checking.
A Field Notebook, Not a Guarantee
Restaurants, menus, ingredients, staff, and procedures change. Our experiences and guides are starting points for your own questions and decisions.
We document what we observed, when we observed it, and what we believe the next traveler should confirm.
The goal is not fake certainty. The goal is a better-informed trip.
Start Exploring
Use the site according to what you need right now: a restaurant decision, a cuisine guide, a firsthand observation, or something to cook at home.
Choosing a Restaurant
Start with the common risks, the questions that matter, and the answers that should build confidence or slow you down.
Understanding a Cuisine
Review common ingredients, sauces, equipment, and kitchen workflows before choosing what to order.
Reading Restaurant Notes
See what we observed at specific restaurants, what questions we asked, and what another traveler should verify.
Cooking at Home
Bring the idea home when the restaurant version is difficult to verify or when controlling the ingredients is the better choice.
Last reviewed: July 27, 2026