Nutrixe
Understanding gluten-free
Not everyone means the same thing by “gluten-free”. Here are the essentials, and how we classify each place so you can find the one that suits you.
Gluten, in one sentence
Gluten is a group of proteins found in wheat, barley and rye. It therefore turns up in bread, pasta, beer, most industrial sauces and countless processed foods. Eating gluten-free means removing these grains and everything made from them, including their cousins: spelt, einkorn, kamut and triticale.
Celiac, allergic, sensitive
Behind the same diet, the stakes are not the same for everyone.
Celiac disease
An autoimmune disease: even a trace of gluten triggers a reaction that damages the gut, whether or not you feel symptoms. Invisible contamination matters.
Wheat allergy
A classic allergic reaction, sometimes immediate. It targets wheat specifically, not necessarily barley or rye.
Non-celiac sensitivity
Real symptoms, digestive or fatigue, without intestinal damage. Tolerance to traces varies from person to person.
Why it matters for a directory. A place can suit a sensitive person perfectly and still be risky for someone with celiac disease. Showing “gluten-free” with no nuance lets one of them down. We prefer to say precisely what we know about each place, and what remains at risk.
20 ppm: what “gluten-free” means
In Europe, the “gluten-free” claim on a product is regulated: it must contain less than 20 mg of gluten per kilo, or 20 ppm. The “very low gluten” claim allows up to 100 mg per kilo and does not suit everyone.
A consequence that often surprises: a product can contain wheat starch and legally be labelled “gluten-free”, if the gluten has been removed to below the threshold. That is safe for celiac disease, but not for a wheat allergy.
What is “gluten-free” wheat starch? · The crossed grain symbol: what it guarantees
Cross-contamination
A dish can be designed gluten-free and still become risky in the kitchen. The most common sources:
- Airborne wheat flour. In a kitchen where bread is kneaded, fine particles float and settle everywhere.
- Shared surfaces and utensils. A board, a toaster or a knife used for regular bread.
- The shared fryer. The same oil is used for breaded foods.
This is why a fully dedicated place, where no wheat flour comes in, offers a guarantee that a mixed kitchen, however well-meaning, cannot give.
Cross-contamination at the restaurant · And at home
The case of oats
Oats do not contain gluten as such, but a related protein, avenin. Most people with celiac disease tolerate it; a minority react. On top of that, oats are often grown and processed alongside wheat: outside a certified supply chain, they are frequently contaminated.
The result: a place can be sincerely 100% gluten-free and cook with oats. That is the case that gave birth to Nutrixe. We flag it rather than staying silent about it.
Reading a label
Wheat, barley, rye and oats are among the allergens that European law requires to be emphasized in the ingredient list, in bold or capitals. The “may contain traces” statement, however, is voluntary: its absence guarantees nothing.
The traps hide in words that do not say “wheat”: malt, malt extract, some brewer’s yeasts. The app’s scanner reads the ingredient list for you and tells you what it finds, where it got it from, and what remains uncertain.
Reading a gluten-free label, step by step · Discover the scanner
How we classify each place
The directory currently lists 3,401 places in 33 countries, each one checked by hand. Three separate pieces of information, because they answer three different questions.
1. The level of gluten-free offer
No wheat, barley or rye flour enters the premises.
No wheat, rye or barley, but oats are used on site: a risk for many people with coeliac disease.
A mixed kitchen, but a clearly identified gluten-free menu.
No dedicated menu, but adaptable dishes are indicated.
2. Risk flags
Information that matters most to people with celiac disease. Flags add to the level, they do not replace it: a place can be 100% gluten-free and still carry an oats flag.
3. Verification
Each listing says where the information comes from and when it was checked. Nothing is published as “100% gluten-free” without a human check at the source. When a place claims it and we could not cross-check, the listing says so.
Celiac mode
On the map, it hides by default the places that carry a high risk for people with celiac disease. It never leaves you with an empty screen: hidden places stay one click away, and you remain in control.
A guide, not medical advice. Nutrixe helps you choose where to go, but does not replace the advice of a health professional or a direct conversation with the place on the day of your visit. If in doubt about your tolerance, talk to your doctor.
