Confidence layer

Learn to identify safe food.

Goal: you should be able to make safe choices without opening this app every time. These modules teach the patterns, the heuristics, and the social muscle for normal life.

Intuition training

Common contamination patterns

Most reactions in India come from a small set of repeating mistakes. Learn them once, spot them everywhere.

Shared tawa: dosa, uttapam and rava all hit the same surface — wheat traces transfer.
Hing (asafoetida) is wheat-bulked in most Indian brands. Confirm 'gluten-free' on the label, not the brand name.
Restaurant gravies (chole, butter chicken, korma) are often thickened with atta or maida.
Reused frying oil at chaat counters carries pakora batter (besan + maida) into your samosa or vada.
'Plain' rice at buffets is served with the same ladle as pulao — check before assuming.

Quiz me on a tricky dish

Restaurant red flags

Three signals you can read in 30 seconds at any restaurant.

Open kitchen with flour clouds in the air — every plate is dusted.
Staff doesn't know what gluten is AND can't name a single GF dish — leave.
Single fryer for everything, or a single tawa for both dosa and rava — cross-contact guaranteed.
Menu says 'gluten-free' but no asterisk and no separate prep — usually marketing, not a protocol.

Help me read a menu

Safe decision heuristics

Quick rules of thumb that work even when you're tired.

Naturally GF + cooked separately + plain seasoning = usually safe.
If you have to ask three follow-up questions to feel safe, it's a no.
Trust labels with a third-party GF certification, not in-house claims.
When in doubt, eat the simplest version of the dish (plain rice, plain dal, fruit).

Walk me through a decision

Normal life

Eating out confidently

You can enjoy meals out. The trick is one prepared sentence and knowing your safe order.

Pick one go-to safe dish per cuisine (e.g. plain dosa with no chutney/sambar at home; grilled fish + rice at most restaurants).
Call ahead at sit-down places — phone questions get more honest answers than the front desk.
Order first, before the table. Once others see you doing it calmly, no one cares.

Build my go-to safe order

Dating with celiac

Celiac doesn't have to be a third person at the table. Lead with confidence, not apology.

Mention it once, briefly, before the date. Frame it as 'I just need to pick the place' — not as a warning.
Suggest 2 places you already trust. Decision fatigue is the actual problem, not the disease.
Skip the medical lecture. 'I'd get sick if I had this' is enough.

Script the first-date mention

Travel survival

Travel isn't a risk multiplier if you front-load 20 minutes of prep.

Pack 2 days of safe snacks for the first 48 hours — that's when most slips happen.
Translate one card in the local language: 'I have celiac disease — no wheat, barley, rye, or shared frying oil.'
Stay near a kitchen-equipped Airbnb at least once per trip; cook one safe meal, eat out the rest.

Plan my next trip's food

You're doing your best. This isn't easy. Every pattern you internalize means one less moment of uncertainty later.