Nathan Pigeon

Founder of Nutrixe

I created Nutrixe and I write the articles on this blog. Someone close to me has coeliac disease: for a person with coeliac disease, the difference between “gluten-free” and “risk-free” is not a detail.

Why Nutrixe

It started with a specific case: a place that was sincerely 100% gluten-free and baked with oat flour. Nothing dishonest. But oats are often contaminated with wheat outside a certified supply chain, and some people with coeliac disease react to them even when certified. A simple “gluten-free ✓” was true for some and false for others.

Hence the stance behind the whole project: never say “it’s gluten-free”. Say what we know, where it comes from, and what remains a risk.

How I write

• Every article first answers the question, then says where the information comes from and what still needs checking.
• Sources are primary and listed at the bottom of the page: EU regulations, patient associations such as Coeliac UK or the French AFDIAG, manufacturers.
• For a product, the ingredient list is taken from Open Food Facts on a given date, and the verdict quoted is the one the app’s scanner gives.
• When someone reports a mistake, I fix it: report a mistake.

The directory

The directory lists 3,402 places in 33 countries, each checked before publication, with its real level: dedicated kitchen, gluten-free menu or just options. The details are in our method.

My latest articles

• Find Me Gluten Free alternative: what other sources for eating gluten-free? · October 8, 2026
• Yuka alternative for gluten-free: what Yuka doesn't read, and which scanners do · October 8, 2026
• Is Almond Flour Gluten Free? The Answer and the Traps · October 8, 2026
• Is Baking Powder Gluten Free? Not Always — Here's Why · October 8, 2026
• Is Cornstarch (Cornflour) Gluten Free? The Answer and the Traps · October 8, 2026
• Is Mayonnaise Gluten Free? Yes — But Watch These Traps · October 8, 2026

To write to me: support@nutrixe.app.