Gluten Free Peru

Despite wheat being a relatively new flour in Peru, and despite the abundance of alternative grains and flours (maize, polenta, quinoa), everything here is covered in trigo (wheat flour). Eating out is a real challenge, and I had to persuade one restaurant to do an omelet without it. Who makes omelets with flour?

Breakfast is, as usual, the most difficult meal. I have found a gluten free product range, but they only sell in and around Lima. Their website has a helpful directory of outlets. I wish I'd looked into this earlier, because the nearest outlet is a 16 hour bus ride away, and had I known I would have bought a truckload of cereal when I was in Lima. Oh well.

It is also really difficult to find snacks and treats that are gluten-free, not least because of inconsistent labeling. Whereas in Australia I know which brands or products to look out for - and where to find them - it is a lot more difficult here and most vendors of chocolates, chips and other treats only sell gluten-filled products. Irritating. As for snacks? Forget it. Non existent. I am yet to find crackers or other biscuits that are gluten free, or snack bars.

I am getting a care-package of lollies and snack bars sent down, but the post is a tad slow so who knows when it will arrive.

My recommendations, if I was to do it again:

* Bring as many snack bars and gf treats as possible with you, but be sure to check customs regulations first
* Research where you can find gf product ranges (such as Shaer) in Peru/your destination, and incorporate stops there into your trip. Stock up when you have the chance.
* If you're like me and not doing a 'guided tour', and are backpacking or going solo in whatever capacity, the common advice to contact the tour company prior to departure is really irrelevant. Instead, stay at places where there are kitchen facilities, and find the biggest supermarket near by to buy your staples (hello rice and eggs)
* I'd also recommend coming prepared with a range of recipes that don't rely on specialist gf products. I didn't realise quite how much I relied on gf sauces, stocks, mixes etc at home. Gluten free soy sauce? Ha. Gluten free stock? HA HA. Get back to basics and work on imaginative egg or rice recipes. It is an effort.
* When eating out, come prepared with Spanish-language coeliac cards. I have one iPhone app from Celiac Travel, and I also printed out a number of Spanish coeliac cards from the Coeliac Society Australia.
*Learn how to explain your condition before even learning how to say hello in Spanish. Learn the words to look out for on packaging
* And finally, eat like you're going into hibernation. When there is gf food available, fill-up because you may have to survive for some time after without food. This is where the snack bars come in handy

It's been difficult and it feels like when I first stopped eating gluten, when I was permanently hungry and confused. It's more difficult, because you're always recommended against eating salads (because of dirty water) and sometimes meat when you travel. And it is in a new language. Did I mention it is difficult?

But, it is not impossible. I have eaten 3 meals on most days, and am probably far healthier for the lack of snacks and treats. I may turn into a hot chip, but hey at least they are generally hand-cut and safe here.

Happy gluten free traveling.

xx