By Olivia Stevenson
As awareness of *gluten allergies and intolerances has increased, so have instances of reported issues. It’s important to be aware that people follow gluten-free diets for a variety of reasons—and understanding these differences can help create safer dining experiences on campus. *Gluten is a family of proteins that are found within grains such as wheat, barley, and rye.
Celiac disease vs. wheat allergy vs. non-celiac gluten sensitivity (NCGS)
- Celiac disease is an autoimmune disease that requires a strict gluten-free diet, as gluten triggers the immune system to attack the small intestine. Even trace amounts, such as crumbs, cause intestinal damage and long-term complications.
- A wheat allergy is an IgE-mediated immune reaction to wheat proteins. While eating wheat does not cause intestinal damage, it can be life threatening. Symptoms include hives, swelling, wheezing, gastrointestinal distress, and/or anaphylaxis. Many people with wheat allergies can safely eat other gluten-containing grains, such as barley and rye.
- People with NCGS experience non-life-threatening symptoms such as bloating, pain, and fatigue after eating gluten. Individual sensitivity varies.
Certified vs. natural gluten- free foods
Foods described as gluten-free fit into one of two categories: certified gluten-free and naturally gluten-free.
Certified gluten-free
- Verified by a third-party certification agency
- Tested to confirm they contain less than 10-20 ppm of gluten
- Safe for individuals avoiding cross contact
- Commonly include labeled items (bread, snacks, sauces …)
Naturally gluten-free
The following foods do not contain gluten. Individuals with celiac disease should consider potential cross-contact during storage, preparation, or cooking when ordering at restaurants. Oats are naturally gluten free but often come into contact with gluten during processing; look for “certified gluten-free” labeling.
- Fruits and vegetables
- Meat, poultry, and fish
- Eggs
- Legumes
- Rice, quinoa, and corn
- Nuts and seeds
- Dairy products
- Oats
Gluten-free options on campus
IU Dining treats all gluten-free diets equally, aiming to support students through the use of clearly labeled and dedicated options. In addition to pre-packaged items available at retail locations on campus, one has a dedicated gluten-free kitchen and two that prepare food without using gluten. IU senior Emma Schiefelbein said the university’s efforts to support a variety of dietary needs is reassuring. “Inclusive dining isn’t just about options, it’s about trust. Having dedicated stations and clear labeling make navigating gluten-free dining less stressful and more enjoyable!”
Free From IX at McNutt
- The Free From IX offers food free of the **nine most common allergens prepared in a separate kitchen using dedicated ovens, utensils, and cooking surfaces. Popular gluten-free dishes include French toast, bagels, roast beef paninis, smoothies, and cheese pizza. **Gluten/wheat, milk, eggs, fish, shellfish, tree nuts, peanuts, soybeans, and sesame
Worry Free at Forest and Wright
Worry Free dishes are prepared without any gluten, peanuts, tree nuts, fish, or shellfish with attention to reduce risk of cross-contact.
Gluten-free favorites at Forest Worry Free include waffles, burgers, desserts, and pasta with marinara.
The most popular gluten-free dishes at Wright Worry Free are the Mediterranean flatbread and falafel.
Throughout campus dining halls, check the posted allergens for each dish, and visit Nutrislice or NetNutrition for more information or to guide your daily choices. While allergen icons are helpful and staff are trained to avoid cross-contact, speak up if you see a new employee using the same gloves to serve gluten-containing and gluten-free food.
Supporting gluten-free dining means recognizing that different students have different levels of risk. From certified gluten-free products to clearly marked stations and digital tools, thoughtful dining practices help ensure everyone has access to meals that are both safe and satisfying.