Beyond The Bread Aisle – Why Celiac Awareness Month Matters
By Molly Winsten, MS, RD, Gluten Free Specialist
When you’re first diagnosed with celiac disease, it often starts as relief followed by worry. How will I give up my favorite foods? What is actually safe for me to eat? In this article for May, which is also Celiac Disease Awareness Month, we look at what this month is all about, including the progress that’s been made in celiac disease awareness, as well as the shortcomings that still need to be rectified.
May has been a time to recognize and celebrate those with celiac disease (CD) for many years. While the official International Celiac Disease Awareness Day is May 16, the whole month is dedicated to learning more about CD and how businesses and individuals alike can have better safety protocols and inclusive options. Celiac Disease Awareness Month is a great reminder that while many strides have been made, we still have so much to learn about this disease, and there is so much education to be done when it comes to restaurants, cafés, schools, and more.
Celiac disease has been around for quite some time. In fact, it was first mentioned in the 2nd century AD by Aretaeus of Cappadocia, and some archaeological evidence suggests awareness even earlier. It became increasingly well known throughout the 19th and 20th centuries and is now known globally in various capacities. A lot of progress has been made, both on the science and medical side, and of course, in the overall awareness and inclusivity side when it comes to gluten-free options being available. There’s still a long way to go, and there’s still much to learn about how to teach and share the proper protocols and procedures necessary to keep someone with celiac disease safe on a gluten-free diet. There are also many alternatives and options available at most mainstream grocery stores, but there is still much room for growth!
The past decade has seen amazing strides in both celiac disease awareness and research. There are better diagnostic criteria, more products available, and of course, a better overall understanding of what CD is and what it entails.
In 2026, we even got gluten-free Cheez-Its, a nostalgic snack that brought so much joy to those who missed it! Beyond classic snacks, we have seen many new products continue to come to market, and many have become regularly available in big box stores, a huge departure from the days of specialty health food stores and limited offerings. The majority of typical foods that contain gluten can now be found gluten-free on a regular basis, which is a huge step towards inclusivity. However, there is still much to be desired.
We are also still working towards better labeling laws, as currently wheat is a top allergen that requires labeling, but other gluten-containing grains (barley and rye) are not. So, a product at first glance may look like it could be free of gluten-containing ingredients, but it could have ingredients derived from barley or rye, and it can be quite hard to know.
In addition to product labeling, another area to take a hard look at during Celiac Disease Awareness Month is awareness in restaurants and the food service industry as a whole. Fifteen years ago, finding gluten-free substitutions, like buns, pizza, or other foods that traditionally contain gluten, could be challenging. But today, many of these things are readily available, including some of the harder ones to find, like chicken tenders, gluten-free bread for sandwiches, wraps, etc.
While it’s great that these offerings exist, the real next step is educating people on proper protocols and the safety measures necessary to keep food truly gluten-free. For example, just because a pizza shop offers gluten-free pizza does not mean it’s safe for someone with celiac disease. To reduce the risk of cross-contact, it should be prepared in a dedicated oven or a special tray. Flour used to roll out regular dough can remain on the surface and may lead to contamination. And if a sandwich shop offers gluten-free bread or wraps, but they use the same tools to spread condiments onto the regular bread as they do onto the gluten-free bread, then that’s a risk as well.
Celiac Awareness Month reminds us to keep these thoughts top of mind. Lasting progress depends on continued education and understanding at every level.
Another important point to keep in mind is that nowadays, many gluten-free and celiac-safe snacks are widely available, so why not always have them in places where food is available? It’s one thing for a restaurant to have safe gluten-free options, but food is found in so many places that are not restaurants. Schools, airplanes, airports, workplaces, even doctors’ offices, can have snacks or treats available, so why not have a gluten-free, celiac-safe option? With so many certified gluten-free products easy to find and readily available, there is a real need for inclusive snack options.
No one is denying that progress has absolutely been made when it comes to gluten-free protocols and overall awareness. New products are coming out every day that show that companies care about having gluten-free and celiac-safe options. At the same time, more food service establishments are putting in time and effort to have a variety of gluten-free foods available as well.
But there is still a lot to learn and a lot more education that needs to happen. Labeling laws need to change to include all gluten-containing grains. Restaurants need more procedures and clearer standards to ensure celiac safety. And of course, everyone just needs to be willing to be more open to learning about celiac disease and how they as individuals can be more inclusive.
For this year’s Celiac Disease Awareness Month, we hope the points mentioned in this article will help you use your voice to speak up about these matters, so we can make the world a safer place for all to eat and enjoy.