World trip with a gluten free diet - This might be gluten free

When I was younger, I used to go holidaying with my parents. To the islands in the Netherlands, France or Turkey. This was difficult for my parents, because what should I eat? There was a fairly easy solution for this: two shopping bags containing stacks of non-perishable bread, a toaster and kilos of pasta. Cooking would happen at the tent or the rented apartment; problem solved. That is not an option during a world trip, without any cooking facilities. And then? Here are eight things to keep in mind when going on a world trip with a gluten free diet.

One: Rice for dayyys

In almost all countries I have visited have a (rice) dish that is readily available. Thali in India. Dal Bath in Nepal. Rice and curry in Sri Lanka. Nasi, prepared in about a thousand ways in Indonesia. Biryani in Pakistan. In Azerbaijan, Pilaf/Plov could be found in every traditional restaurant. A variant of rice with meat or vegetables can truly be found everywhere, at least in Asia.

Two: Eat. Repeat.

If you want to eat “safely”, accept that you may eat the same food over and over in certain countries. I didn’t have much trouble with this myself, because the love for rice (and vegetables) is great in me. But I also tried to eat healthy with not too much oil, so fried rice or biryani every day was not an option. A daily repetion of that kind of food is less fun as far as I am concerned. Be prepared.

*Dzuku valley, one of the most beautiful places in all of Northeast India!*

Three: Gluten free explorations

It is also to try and discover while traveling. II am fairly sure I did not find out about many dishes, everywhere! Even though I looked on the internet. In many countries, a new variety of food can be found. It’s smart to keep checking everything when you move to a new area. If a particular food in one city / country is gluten-free, it could still contain gluten in another place, because it is prepared differently there. Constant vigilance and double checks are very sensible.

Four: Locals

A great way to learn about the food is to chat with a local (not only food, mind you)! It’s a little hard to explain maybe, since it’s a tricky diet. Hidden gluten, potentially pathogenic flours and cross-contamination… Yes, I know the struggle. But people from the region can provide a wealth of information by talking about dishes. Or you could be terribly unlucky and receive incorrect information… I asked about everything, and then some more: basic ingredients, mix of herbs, sauce, whatever!

Azerbeidzjaans voedsel: piti in een stenen pot — *Some dishes are perfectly okay with a little adjustment; or when you get creative. Piti with bread for Marnix, without for me. Easy.*

Five: Read on!

Read about the common meals and cooking habits. Look for the dangerous “ingredients” (looking at you, Asafoetida from India!). Make sure you have done as much research as possible and know where the danger lies. Azerbaijan’s delicious Piti? Love for my tummy! But without the bread normally mixed through this meal. And the kebabs don’t have to be served on Lavash, thank you very much.

Six: The diet cart

I always try to take a diet card in the local language with me. But (and this was a truly horrifying discovery) in some places the diet chart seems to be only confusing. People have never heard of the diet before and are inundated with a ton of information. Not everyone (= almost nobody) really understands it, although almost everyone does their best. And can you blame them? Sometimes I omit the card and say what I don’t want. “No Ata!” For Pakistan, “No gandum” for Indonesia. No bread, roti, whatever. In my case everything about milk, cheese and yoghurt. It may be wise to write this down or memorize it.

Lam slachten: verser kan niet — *Fresh is really fresh. I try not to eat too much meat, but it is hard enough to deal with two diets.*

Seven: hard, harder, hardest

Fair is fair, you can make your life very complicated or not. Pakistan, for example, is not the easiest place to travel gluten-free. Georgia? Forget about it. And central Asia is difficult since bread with every meal. No reason for me not to go there, but I curse the diet much more often when I’m in a difficult country. Sometimes I’m terribly cranky and sad about not being able to eat something. When I smell freshly baked bread while eating my banana again. And sometimes I am sick more often. Not fun, but by now, I know what to expect. Some countries are just easier, think Sri Lanka for example. Problem solved!

Eight: Sick

Despite all the caution and measures, I am still getting sick. I have accepted this happens sometimes. That’s just the way it is. During the first days of our trip I was so scared of getting sick that I didn’t eat for two days. Gradually my anxiety eased, until I was no longer nervous at every meal. When I did get sick, I was very careful again for a few days, but over time it all got less and less scary. It is still horrible to be sick, but it will also pass. Plus, I have quite a bit of time in most countries, so my trip isn’t immediately ruined if I’m not okay for a few days.

*Pakistani party: here not knowing yet I would be very sick a couple of hours from now.*

Traveling with a gluten-free diet can be tricky. But I still love being on the road! All of the above is useful to know, but is in no way intended to discourage travel or provide a reason not to go. This is what I want most: discover new places, meet people and stuff myself with great food. My diet or my fear to get sick; neither will stop me travelling. The experiences I have and things I see; the hassle is all worth it!