On the above list of items to make ahead of time there are many gluten cross-reactors mentioned.  medium container - craisins? (Packed in a toxic heat processed oil) mayo? (Made with heat processed oils) bacon? (Not kosher)

Medium container - veg stir fry? (Prepackaged stir fry has many cross contaminants & preservatives & often processed in a facility containing wheat)

Takeaway from my favorite Thai restaurant? (Major cross-contamination by my personal experience in oriental restaurant kitchens using gluten-containing flavoring sauces)

Soft cheeses including cream cheese? (Dairy is another MAJOR gluten-cross-reactor)

A toasted gluten-free bun (breads contain yeast- my #1 gluten cross-reactor)

2-3 Lara bars (willing to try those versions not containing processed oils)

On 2/2/2022 at 11:00 PM, Emily DeGuzman said:

One time security threw away a jar of peanut butter that I had in my carry on. 

I can see that - it's like a liquid/gel.  I wouldn't bring peanut butter unless it was on a sandwich or crackers.  I mean, if you brought a jar of mayo, soup, and it's bigger than the allowed size ,they're going to throw it out!  I even dress my salads before i fly.  And make a hearty salad that can handle it (kale, broccoli).  

On 2/6/2022 at 7:56 AM, Distressed said:

 

On the above list of items to make ahead of time there are many gluten cross-reactors mentioned.  medium container - craisins? (Packed in a toxic heat processed oil) mayo? (Made with heat processed oils) bacon? (Not kosher)

Medium container - veg stir fry? (Prepackaged stir fry has many cross contaminants & preservatives & often processed in a facility containing wheat)

Takeaway from my favorite Thai restaurant? (Major cross-contamination by my personal experience in oriental restaurant kitchens using gluten-containing flavoring sauces)

Soft cheeses including cream cheese? (Dairy is another MAJOR gluten-cross-reactor)

A toasted gluten-free bun (breads contain yeast- my #1 gluten cross-reactor)

2-3 Lara bars (willing to try those versions not containing processed oils)

Of course, these are just my food choices - and I feel like you've made assumptions.

I make my own mayo, and often dry my own fruit or use fresh fruit in my salads.  Skip the bacon!

I do my own veg stir fry - freshly chopped veg, ginger, herbs.

My thai restaurant is strictly gluten free - gluten-free soy sauce, no gluten ingredients in the kitchen or fryers.  If you're going to be flying, you'll likely be in a city large enough for an airport and likely find a strictly gluten-free restaurant for a suitable takeaway (great solution if you have no time or opportunity for prepping food).

Can't do cheese/Dairy? Skip it! Or sometimes I make my own cashew cheese.  

Can't do yeast? Corn tortillas are great - or chickpea or spinach flat breads that I make.

Lara Bars are only 2-3 ingredients - dates plus something else - my favourite is the spinach strawberry.  No oil used ever.  

I would be interested to know what food you would take.  Always good to have some new suggestions.

46 minutes ago, Scoop said:

I can see that - it's like a liquid/gel.  I wouldn't bring peanut butter unless it was on a sandwich or crackers.  I mean, if you brought a jar of mayo, soup, and it's bigger than the allowed size ,they're going to throw it out!  I even dress my salads before i fly.  And make a hearty salad that can handle it (kale, broccoli).  

Agree.  Security is looking for possible plastique type explosives.  Wouldn't be good for celiac PR if a destructive person got on board with a real or fake celiac letter.  

On a long flight I always pack a couple of gluten-free sandwiches and some GF bars, and send them through the x-ray machine. I've never had an issue doing this, and no, this amount of x-rays won't hurt your food. 

On 2/5/2022 at 9:50 PM, GodsGal said:

One thing that I really appreciate about the celiac community is the fact that even though our stories and situations (economic or otherwise) are diverse, we can still relate to the stories of the food challenges that we all face. I honestly feel bad for the family. Not being able to find food is one of my biggest concerns about traveling.

I feel like that there may be some, rather personal, information involved that we as readers don't have. For example, in addition to celiac, I also have intolerances to dairy products, some varieties of lettuce, and certain raw vegetables. So, if I am to eat a salad I need to know:

1) What vegetables are in the salad?

2) What is the potential for cross contamination?

3) Are there any croutons, noodles, granola, etc?

4) Is there a dressing? If so, what is in the dressing?

5) Are there any dairy products in the salad?

6) Are the salads pre-made, or are they safely customizable? 

I miss the days where I didn't have to worry about what I was eating. 

Excellent set of questions that express exactly what I feel. It has been 12 years now since the "modern" wheat came onto the grocery shelves.  My life used to be "eat anything, anytime".  Its all very stressful and at times overwhelming. 

3 hours ago, Helen Vajk said:

Agree.  Security is looking for possible plastique type explosives.  Wouldn't be good for celiac PR if a destructive person got on board with a real or fake celiac letter.  

Wow! Now that is a good point of concern. Thanks for the input.

3 hours ago, Scoop said:

 

Of course, these are just my food choices - and I feel like you've made assumptions.

I make my own mayo, and often dry my own fruit or use fresh fruit in my salads.  Skip the bacon!

I do my own veg stir fry - freshly chopped veg, ginger, herbs.

My thai restaurant is strictly gluten free - gluten-free soy sauce, no gluten ingredients in the kitchen or fryers.  If you're going to be flying, you'll likely be in a city large enough for an airport and likely find a strictly gluten-free restaurant for a suitable takeaway (great solution if you have no time or opportunity for prepping food).

Can't do cheese/Dairy? Skip it! Or sometimes I make my own cashew cheese.  

Can't do yeast? Corn tortillas are great - or chickpea or spinach flat breads that I make.

Lara Bars are only 2-3 ingredients - dates plus something else - my favourite is the spinach strawberry.  No oil used ever.  

I would be interested to know what food you would take.  Always good to have some new suggestions.

Good advice and much appreciated input.