Home > Gluten Free Travel Stories > Gluten free hotels and restaurants in Mallorca and Spain

Gluten free hotels and restaurants in Mallorca and Spain

By Carmen Barcelo

You can consult this wepages to find a clue, but please, keep in mind, that these webpages could be outdated.

Infoceliaquia

Gluten free hotel and restaurant information I always look for my hotels and restaurants here. I trust them.
Version: Summer/2008
Majorca Gluten Free
http://www.infoceliaquia.org/noalgluten/index.htm


Directory of hotels for celiacs www.hotelesparaceliacos.com ( Only in Spanish)


Celiac Travel.com www.celiactravel.com
(I love these web)
They give you help cards to show in a restaurant in different languages to explain in the local language that you need a gluten free diet and what that it minds.

In Spanish / English:

( http://www.celiactravel.com/restaurant-cards.html ). Another languages in this link.

Another type of cards:

SpanishEnglish
Español

HE SIDO DIAGNOSTICADO COMO CELÍACO

Podría ponerme enfermo si tomo cualquier alimento que contenga trigo, cebada, centeno, avena o los productos derivados de estos cereales. Esto incluye harina, pan, cruasanes, pastas, empanadillas, croquetas, rebozados, salsas, sopas, pasteles, galletas, bizcochos, malta, extracto de malta, muchos de los embutidos, extractos de caldos.

Los celíacos PODEMOS tomar, carne, pescado, huevos, verduras, legumbres, hortalizas, frutas, arroz, maíz, soja y patata. Estos alimentos deben sercocinados sin harina, es decir cocidos, asados, a la plancha, a la brasa o en suestado natural.

POR FAVOR, CUANDO PREPARE UNA COMIDA, SI TIENE ALGUNA DUDA, PREGUNTE.
Inglés

Celiac Disease is a medical condition in which the small intestine is damaged when foods containing gluten are eaten. It is treated by strict adherence a to a glutenfree diet.

As a Celiac, I MUST NOT EAT any foods made with WHEAT, RYE, BARLEY or OATS. These all contain gluten. Even a small amount of these foods will make me ill.

Foods to avoid: wheat flour, rye, barley, oat and spelt flours, breads and rolls, cakes, pies, cookies and muffins, noodles and pasta, soups, sauces and gravies made with any of those cereals´ flours, crackers, cracker crumbs or bread crumbs or batter, graham crackers or crumbs.

Hidden sources of gluten: HVP/HPPHydrolized vegetable protein/plant protein, wheat starch, modified starch, malt flavoring, malt. Any of the above ingredients can be found in canned or processed foods.

Safe choices: we can enjoy fresh meat, fish, fruits and vegetables, eggs, cheese, rice, corn, soy and potatoes.

PLEASE HELP ME MAKE A SAFE CHOICE FROM YOUR MENU.

I hope that this celiac travel story has helped you. You can help other celiacs travel more safely by telling me about getting gluten free food in your area - remember where you live is a destination too! Send me a report and I'll let thousands of celiacs know.

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