[sunnyP]

It took some time to train my family of gluten sources, and I am thankful they accommodate me. For the family members that have a difficult time understanding the gravity of celiac disease, I asked them why they don't serve rhubarb leaves. They quickly said they are poisonous. I said to them wheat is poison to me. This helped them to relate it to something that they can understand.

Try to bring food, like buns, with you to family events. Unfortunately, cross-contamination is your biggest enemy, so you might want to have a backup plan if you are not comfortable. I always respectfully decline food if I believe there is a risk.

I only eat at restaurants that I know that the chef is aware of preparation. The best ones have celiac disease themselves, or they like to talk about how they prepared the meal. If I ask someone at a restaurant about their GF options and they do not understand, I will not eat there.

Here in the States, the GF options are plentiful.

On the bright side, over the last 18 years, I found that wheat is not the worst thing that you might need to avoid. Treat yourself to an ice cream :)

[clarkevans]

Rhubarb leaf comparison is nice... but they don't stick to everything like gluten does. At family gatherings, we bring home-prepared meals and hope relatives don't pester us about it. It's a even harder challenge at professional dinners that are prepared by well-meaning colleagues. We've given up on eating out altogether, perhaps it's just the severity of the allergy. Activated charcoal helps control the symptoms from exposure, but it is not a treatment.

[sunnyP]

> It's a even harder challenge at professional dinners that are prepared by well-meaning colleagues.

This has always been my biggest challenge that can get awkward quickly.