Bread and pasta are the easy part. Every entry is checked against 200+ gluten-containing ingredients and derivatives — wheat starch, malt, some natural flavourings — plus the cross-contamination risks that decide whether a dish is actually safe at 20 ppm. Log by voice, photo, or by hand, in 99+ languages.
200+
Gluten sources and derivatives
20
ppm — the celiac threshold
99+
Languages for voice logging
$0
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“Is this soy sauce safe?”
Not safe
Standard soy sauce — brewed with wheat.
Gluten risk: high. Tamari brewed without wheat, labelled gluten-free, is the usual substitute.
“Quinoa bowl with grilled chicken”
Gluten-free
450 cal · 35 g protein · no gluten sources
Naturally gluten-free as described. No shared-equipment risk in a home kitchen.
“Oatmeal with blueberries”
Depends on the oats
Oats are gluten-free; most commercial oats are not.
Around four in five are cross-contaminated in growing, harvest, or milling. Certified gluten-free oats, tested below 20 ppm, are the safe form.
01
Over 200 ingredients and derivatives are recognised, including modified food starch, malt and malt vinegar, caramel colour, maltodextrin, and the ambiguous “natural flavouring” that needs verifying.
02
Shared fryers, shared toasters, pasta water, flour dust, and shared manufacturing lines are flagged on the entry — the risks a plain ingredient list does not carry.
03
Common dishes are assessed for gluten risk with the modifications that usually make them safe, and the points where a kitchen typically undoes them.
04
Certified products are distinguished from merely “no gluten ingredients”, which matters for oats, flours, and anything milled on shared equipment.
05
Log digestive symptoms and read them against the log to find accidental exposure — often a specific product or venue rather than a food group.
06
Iron, B12, folate, calcium, vitamin D, and zinc are tracked, since absorption is impaired while the villi recover and a gluten-free diet is often low in fibre.
Rice, quinoa, buckwheat, and millet are separated from the higher-risk cases — oats and, occasionally, corn milled alongside wheat.
Read an ingredient list or describe a dish in 99+ languages, which is exactly when a gluten-free diet is hardest to hold.
Export intake, flags, and symptoms to CSV for a gastroenterologist or dietitian checking adherence and recovery.
Entries stay on the device in Core Data. No sign-up, no advertising, no analytics on your food log.
Soy sauce brewed with wheat, modified food starch, malt vinegar, beer, some medications and supplements, communion wafers, and “natural flavouring”. The app checks 200+ such sources, because for celiac disease 10 to 20 ppm is enough to matter.
Around 20 ppm is the threshold at which intestinal damage becomes likely. That level is reached through shared toasters, cutting boards, fryers, pasta water, airborne flour, and shared production lines — not just through eating bread.
Pure oats contain no gluten, but roughly 80% of commercial oats are contaminated during growing, harvest, or processing. Only oats labelled certified gluten-free and tested below 20 ppm are treated as safe; ordinary oats are flagged.
Iron, vitamin D, calcium, B12, folate, and zinc are commonly low at diagnosis and while the villi heal. Fibre is often low afterwards, since many gluten-free replacements are refined.
For celiac disease, entirely — small amounts cause damage whether or not symptoms follow, so there is no cheat day. The point of a checker is to catch the accidental exposure, not to negotiate the intentional one.
Yes, with care: a dedicated fryer, separate prep space, trained staff, and a real gluten-free menu. Shared fryers, pasta water, grills, and toasters are where most accidental exposure happens.