GCSI updates
New recipes and guidance, without the noise.
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Fresh from the kitchen
New recipes
New
Gluten-Free Margherita Skillet Pizza
A home pizza method using a labelled gluten-free flour blend and a dedicated skillet, with special attention to flour dust, work surfaces and toppings.
New
Flourless Dark Chocolate Almond Cake
A rich flourless cake with a short ingredient list and explicit checks for chocolate, cocoa, baking powder, ground almonds and shared baking equipment.
New
Smoky Lentil and Roasted Carrot Soup
A naturally gluten-free lentil and carrot soup with clear checks for stock, spices and lentils, suitable for batch cooking and reheating.
New
Tomato Basil Gluten-Free Pasta
A quick tomato and basil pasta designed around the practical risks of pasta selection, cooking water, colanders and shared utensils.
Guidance feed
New and revised publications
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Why gluten-free pasta needs fresh cooking water
Restaurant-scale testing shows that gluten transfers from wheat pasta to gluten-free pasta through shared water and can accumulate over repeated batches. Dedicated fresh water and a separate vessel provide the clearest control.
Shared fryers and gluten: what the evidence means for gluten-free food
A food can contain no gluten ingredients and still receive gluten through reused frying oil. Direct studies show variable results, including restaurant samples and repeated-use experiments above the 20 mg/kg threshold.
Questions to ask before ordering a gluten-free meal
A short list of focused questions can reveal more than a general request for “something gluten-free.” This guide helps diners ask about ingredients, preparation, cooking, service, and uncertainty without having to interrogate every employee.
What does “gluten-free” mean for someone with celiac disease?
For someone with celiac disease, gluten-free is a medically necessary standard—not a preference. This guide explains the 20 mg/kg threshold, gluten-containing grains, cross-contact, and why a restaurant claim needs information about preparation as well as ingredients.
Gluten cross-contact in restaurants: where exposure can happen
Gluten cross-contact can occur at several points between receiving ingredients and serving the meal. This article maps the main restaurant pathways, explains what direct studies show, and identifies practical questions and controls.