Other cards stop at "no wheat, rye, barley, or oats." Our cards are different because we don't assume a chef can immediately intuit the things it took us Celiacs months to learn. We clearly list hidden sources of gluten, where they might be found, and other subtleties, like the dangers of cross-contamination.

We also understand that every cuisine is different. For example, the most common hidden source of gluten in Chinese food is soy sauce, in Thai food it's fish sauce, and in Indian food it's a spice called hing. We've created dining cards for 10 global cuisines, and each card is different, calling out the hidden sources of gluten unknown even to many native chefs!

Our cards are the product of meticulous research, editing, and translation. We interviewed chefs from around the world and reviewed hundreds of cookbooks and product labels. We teamed up with over a dozen native speakers educated at America's top Ivy League universities to carefully write and translate each card. The result is a set of cards that goes far beyond any other dining cards you will ever find.

Multi-lingual:

Trustworthy:

• Written, researched and thoroughly tested by a Celiac, who is also a Harvard-educated attorney and published author.
• Translated, edited and extensively proofed by Ivy League-educated, native speakers.

• Each card is different - unlike other cards, the content is specific to its cuisine. For example, the Japanese card prohibits imitation crab, soy sauce, and tempura, while the Mexican card prohibits flour tortillas
• Each card covers the common and hidden sources of gluten, some unfamiliar to even well-informed native chefs.
• Specifically highlights celiac-friendly, safe foods.
• Covers important nuances like cross-contamination.
• Takes the average chef just over 1 minute to read and understand.

• Foldable to be wallet-sized.
• Laminated to be durable.