How to order gluten-free in Spain: what to ask, in Spanish and English
Spain is one of the easiest countries in Europe to eat gluten-free, but “sin gluten” on a menu is not enough: what matters is how it is prepared. Show these phrases to the staff before ordering.
Start by saying you have celiac disease
«Soy celíaco / celíaca. Aunque sea muy poco, el gluten me hace daño.»
I have celiac disease. Even a small amount of gluten makes me ill.
What to ask (Spanish → English)
- ¿La freidora es exclusiva para comida sin gluten?
Is the fryer dedicated to gluten-free food only? - ¿Se usan utensilios y superficies limpios o separados?
Do you use clean or separate utensils and surfaces? - ¿La pasta se cuece con agua y recipiente separados?
Is gluten-free pasta cooked in separate water and a separate pot? - ¿Cómo evitan el contacto cruzado con el gluten?
How do you prevent cross-contact with gluten?
Useful words
- sin gluten: gluten-free · apto para celíacos: suitable for celiacs
- freidora aparte / exclusiva: separate / dedicated fryer
- contaminación cruzada: cross-contamination · harina: flour · pan sin gluten: gluten-free bread
- obrador 100 % sin gluten: 100% gluten-free bakery
Before you go
- Check who backs the place: a Spanish celiac association list, the venue itself or other websites. Every CELIWAY page says which and links the source.
- Associations such as Celíacs de Catalunya, ACEGA (Galicia) or ACECAN (Cantabria) audit and advise venues: their lists are the strongest signal.
- Save the places you like in your lists so you have them at hand while travelling.
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