When dining in a non-English speaking country, it’s wise to be as familiar as possible with the key gluten-related words, ingredients, phrases and questions in the foreign language. If you’re not familiar with the language, some study before you leave home will build your awareness and confidence.
Watch out for processed foods and those made from a recipe. Where there is more than one ingredient in a menu item, there could be gluten. Watch for things such as preserved meats, sauces, gravies, breading, and meat or fish dusted with flour. Prepare yourself to ask basic questions of your server in their language to clarify ingredients and cross-contact issues. Learn how to explain what gluten is in their language, and what it is that you must avoid.
Allow for more time to read and understand the menu. If possible, research restaurants in the vicinity of your lodging accommodations and look at their online menus if available. This will give you practice in scanning menus in a foreign language and can let you know which dishes to avoid before arriving.
Familiarize yourself with the cuisine of the country before traveling. Learn about traditional dishes that are naturally gluten-free (Chapter Ten).