News for (Almost) Spring 2026

FDA policy, viral infections, beer concerns, + more

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It’s been a while since I’ve done a proper news roundup, and 2026 has already delivered a flood of headlines that are going to matter for anyone living gluten free. From policy shifts at the FDA to new research on everything from viral infections to gluten-free beer, there is a lot to catch up on.

In more personal news, I’ll be on the road next week. Normally, I tell you in advance where I’m headed, but this one’s going to be a surprise. I’m visiting a city I’ve never been to before and I couldn’t be more excited about it. I’ll be back in your inbox on March 26th. In the meantime, stay safe and healthy — and enjoy this roundup of the latest news!

“FDA Takes Steps to Improve Gluten Ingredient Disclosure in Foods”: When wheat is in a product in the US, it must be mentioned on the label… but that’s not true of other sources of gluten (barley and rye), and the FDA is finally examining this oversight in food labeling. The 60-day public comment period is still open, and you can provide your thoughts on the issue by clicking here and scrolling to the bottom of the page (there are also instructions for mailing a letter).

“Impact of Gluten, Alcohol, Original Extract and Batch Variation on FODMAP and ATI Levels in Beer: A Comparative Study of Spanish Macrobreweries’ Beers”: I know this sounds like a snoozefest, but the Journal of Food Composition and Analysis is doing important work here. There’s a lot of controversy around beer that is marketed as gluten-free, particularly in Europe, and this study goes a long way in explaining why. If you’d like to avoid medical jargon, read this helpful explainer from Celiac.com. But the bottom line is that these beers — which meet gluten-free labeling requirements — are still high in fructans or amylase and trypsin inhibitor proteins. In fact, they’re much higher in those than regular gluten-containing beer, and that causes negative reactions in many people. Take this opportunity to explore your cider options.

“Viral Infections May Leave a “Footprint” on RNA and Give Rise to Coeliac Disease”: This article in Compusa, the Basque Country University magazine, hit close to home for me, because I know someone who developed celiac disease after a bout of Covid (more on that in a future newsletter). The bottom line here is that viral infections may contribute to the development of celiac disease by inducing changes in RNA.

“I’m a Professional Baker Who Developed a Gluten Intolerance: Here’s How I Relearned Everything—Including and Especially Bread”: This charming, poignant essay by Aran Goyoaga in Bon Appétit is a reminder that the gluten-free diet isn’t just a medical issue but a cultural one as well. “Baking without wheat meant letting go of everything I thought I knew,” as Goyoaga says. (As a bonus, there’s also a recipe for a great no-knead oat chia bread.)

“The Truth About Gluten Intolerance: What Scientists Say Is Really Behind Your Stomach Issues”: In case you need a reminder not to self-diagnose stomach problems as celiac disease, the British health journal The Lancet reports that many people who blame their stomach problems on gluten are reacting to other things. Since I don’t want to burn you out on medical journal content, take in this easily digestible read from Rocco Capaccioni writing in FitGuru instead!

“The Restaurant Menu Wording That Often Leads Customers Astray”: You’ve heard me rant about “gluten-friendly” menu items before, and so I’m thrilled to see Macy Sandel writing about this issue for Chowhound. I understand that restaurants want to protect themselves against lawsuits, but celiacs should know that “gluten friendly” and “gluten-sensitive” have no legal meaning.

“Do You Need to Worry About Gluten in Paper Plates and Straws?” I’m so grateful to Christina Heiser of Celiac Self-Care for tackling this topic, because I’ve been noticing more biodegradable cutlery and straws when I travel —especially in Europe — and I’ve been avoiding them if they’re made from wheat… or if I can’t figure out what they’re made from. It turns out that there’s a big difference in products made from wheat bran (dangerous) and those made from wheat straw (likely not dangerous).

“Charleston’s New Food Truck Offers 100% Gluten-Free Menu”: I’m a sucker for a dreams-come-true story, and this piece by Claudia Landis hit the spot. After dealing with celiac disease for 15 years, Renee Dilorenzo is opening a food truck called Gluten Free Gourmet Hub, and now I need to visit Charleston just to try the onion rings!