Is gluten-free a thing in Europe?

January 2, 2026 •

4 min read

According to the European Food Safety Authority, approximately 0.7% of the EU population suffers from celiac disease, fueling a significant and growing demand for gluten-free products. This reality has transformed the continent's food landscape, making Europe increasingly accessible for those following a gluten-free diet, but with notable variations from one country to the next.

Quick Summary

The gluten-free diet is well-supported in Europe through regulated labeling and growing market options. Accessibility in restaurants and supermarkets varies across the continent, with Western and Mediterranean countries generally having higher awareness and more choices. Traveling requires research and clear communication for a safe experience.

Key Points

EU Regulations: Strict EU law (Regulation (EU) No 828/2014) mandates that products labeled 'gluten-free' contain 20ppm of gluten or less, providing a reliable safety standard.
Market Growth: The European gluten-free market is expanding rapidly due to rising health consciousness and increased celiac disease diagnoses, boosting product availability.
Country Variation: Gluten-free accessibility varies across Europe; countries like Italy and Spain offer excellent awareness and options, while others, like Germany and France, require more research, especially outside major cities.
Dining Safely: Tools like translated celiac cards, specialized apps, and research into local celiac associations are essential for dining out safely and avoiding cross-contamination.
High Availability: Gluten-free products are widely available in European supermarkets, making self-catering a convenient and safe option for travelers.
Certified Products: Look for the Crossed Grain Trademark on packaging to quickly identify products that meet the stringent standards of the Association of European Coeliac Societies.

The Rise of Gluten-Free in the European Market

The gluten-free market in Europe is a burgeoning industry, valued at billions of dollars and driven by both medical necessity and wellness trends. For individuals with celiac disease, a lifelong, strict gluten-free diet is the only effective treatment, a fact recognized by European health organizations. Beyond celiac, a growing number of people opt for a gluten-free lifestyle due to non-celiac gluten sensitivity or other health and wellness considerations. This dual-pronged demand has pushed retailers and food manufacturers to significantly expand their offerings, especially in recent years. Major supermarket chains across Western Europe have dedicated free-from aisles, stocking everything from gluten-free breads and pastas to snacks and ready meals. This makes self-catering, a popular travel option, more convenient than ever. Product innovation has also focused on improving the taste and texture of gluten-free alternatives, further boosting their appeal.

Understanding EU Gluten-Free Labeling Laws

One of the most reassuring aspects of being gluten-free in Europe is the strength of the continent’s food safety regulations. The EU's Regulation No 828/2014 sets a clear standard for labeling. For a product to be labeled 'gluten-free,' it must contain 20 parts per million (ppm) of gluten or less, a safe level for individuals with celiac disease. This legal standard applies to both pre-packaged foods and menu items in catering establishments. Since December 2014, the EU's Food Information for Consumers Regulation (EU) No 1169/2011 has also mandated that all food brands clearly and consistently emphasize the presence of the 14 major allergens, including cereals containing gluten, on their packaging. A product carrying the internationally recognized Crossed Grain Trademark further assures safety, as it signifies a rigorous certification process aligned with the standards of the Association of European Coeliac Societies (AOECS).

Country-Specific Gluten-Free Experiences in Europe

While the EU provides a consistent legal framework, the practical experience of dining out and shopping gluten-free can differ dramatically by country, influenced by cultural awareness and local market maturity.

Italy: Often considered one of the best countries for gluten-free dining, Italy has exceptionally high awareness of celiac disease (known as celiachia). A strong national celiac association, AIC (Associazione Italiana Celiachia), and government support, including vouchers in the past, have contributed to a culture of accommodation. Restaurants frequently offer dedicated gluten-free pasta and pizza, and even pharmacies sell certified products.
Spain: With excellent awareness and accessibility, Spain is another fantastic destination for gluten-free travelers. The phrase 'sin gluten' is widely understood, and cities like Barcelona are known for their numerous dedicated gluten-free bakeries and restaurants.
UK & Ireland: Both the UK and Ireland are well-regarded for their gluten-free friendliness, with many restaurants accredited by Coeliac UK. Major supermarkets also offer a wide selection of 'free-from' products.
Germany & France: Awareness is generally lower than in Italy or Spain, though improving, especially in major cities like Berlin, Frankfurt, and Paris. In France, 'sans gluten' is sometimes viewed more as a wellness trend, so strict celiacs must be cautious about cross-contamination. German supermarkets like Rewe and EDEKA offer some GF products, but the variety can be limited outside larger urban areas.
Scandinavia: Countries like Finland have high awareness due to a relatively high prevalence of celiac disease, making them good destinations, especially for shopping, though dining out can be expensive.

Comparison of Gluten-Free Accessibility in Key European Countries


Country	Labeling/Laws	Restaurant Awareness	Supermarket Availability	Best For
Italy	Strong EU laws, plus high local awareness.	Excellent, many options including certified restaurants.	Wide selection, often in dedicated sections.	Authentic GF pizza, pasta, and baked goods.
Spain	Strong EU laws, high local understanding.	Very good, many 'sin gluten' options available.	Good selection, especially in larger stores.	Tapas and dedicated bakeries in major cities.
Germany	Strong EU laws, but awareness is variable.	Variable; excellent in major cities, challenging in rural areas.	Decent, but less variety than Italy or Spain.	Visiting cities and cooking at self-catering accommodations.

Navigating Europe as a Gluten-Free Traveler

Proper planning is the key to a stress-free gluten-free trip across Europe. Beyond understanding the regulations, here are some actionable tips:

Carry a Translated Celiac Card: Use a translated card to clearly communicate your dietary needs and the risks of cross-contamination to restaurant staff, especially in non-English-speaking countries. Resources like Equal Eats provide reliable, multilingual cards.
Utilize Travel Apps: Apps like 'Find Me Gluten Free' and 'Atly' rely on user reviews to help you discover nearby celiac-friendly restaurants. Remember to read recent reviews for the most accurate information.
Locate Local Celiac Associations: National celiac associations, such as AIC in Italy, offer valuable resources and up-to-date lists of accredited establishments and certified products in their respective countries.
Research Naturally Gluten-Free Dishes: Many European cuisines feature naturally gluten-free dishes like fresh fish, meat, and vegetables. Focusing on these can reduce risk, but always confirm preparation methods.
Pack Emergency Snacks: While availability is high, it's wise to pack your own snacks for long travel days, flights, or unexpected delays.
Consider Self-Catering: Renting accommodation with a kitchen allows you to prepare safe meals. Given the widespread availability of GF products in European supermarkets, this is a very viable option.
Prioritize Dedicated GF Establishments: For maximum safety, seek out 100% gluten-free restaurants and bakeries, which are increasingly common in major European cities.

For more detailed information on specific destinations, resources like My Gluten Free Guide offer country-specific guides and maps for navigating Europe safely.

Conclusion

In summary, being gluten-free is very much a 'thing' in Europe, driven by both significant public health needs and broader dietary trends. Robust EU labeling laws provide a reliable baseline for packaged goods, while country-specific awareness influences the dining-out experience. With research, the right tools like translation cards and apps, and a proactive approach, gluten-free travelers can enjoy the diverse culinary landscape Europe has to offer with confidence and safety.

Frequently Asked Questions

In Europe, the term 'gluten-free' is legally defined by Regulation (EU) No 828/2014, meaning the product contains 20 parts per million (ppm) of gluten or less.

Italy, Spain, the UK, and Ireland are often cited as the best European countries for gluten-free travelers due to high awareness, strong celiac associations, and numerous dedicated and accredited restaurants and bakeries.

Yes, research indicates that gluten-free products in Europe often incur higher production costs and are therefore more expensive than their gluten-containing counterparts, a disparity noted by the European Commission.

Awareness of celiac disease varies by country and location. While many restaurants in Western Europe and major cities are knowledgeable, it is always best to explicitly state your condition, ideally using a local-language translation card.

To avoid cross-contamination, communicate your needs clearly to staff, inquire about separate food preparation areas and utensils, and be wary of dishes prepared with shared oil, such as fried foods.

The Crossed Grain symbol is a certification trademark recognized throughout Europe and awarded by the Association of European Coeliac Societies (AOECS), indicating a product is certified gluten-free.

Yes, most major supermarkets across Europe, especially in the west, carry a wide selection of gluten-free products, often in a dedicated 'free-from' section.