The gluten-free (GF) diet is not just a trend – it is a medical necessity for people with celiac disease and non-celiac gluten sensitivity.
This month, our team of BC Dietitians collaborated and presented at the GF Expo 2025 in Vancouver, where dietitians, celiac patients, gluten-sensitive folks, and innovative food brands come together to celebrate and explore the best in GF living.
In this post, we’re sharing the top questions we heard, expert advice from BC dietitians, local GF products on the market, and practical tips for living well gluten-free.
Trivia question: Do you know which of these grains contain gluten?
- wheat
- buckwheat
- barley
- rye
- quinoa
- triticale
- amaranth
- sorghum
Scroll all the way down to the bottom of this blog for the anser!
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From educational sessions to product tastings, we connected with new and long-time GF community members navigating the GF journey.
Top Questions we heard:
- “How do I know if I actually have celiac?”
- “How to get enough protein being a vegan and celiac?”
- “Can I eat oats?”
- “What do I do if I’m hesitant to do the GF challenge to get tested?”
- “Are there any medications for people with celiac disease or gluten intolerance?”
Hint: Find the answers in our Top FAQs on Celiac Disease.
Prioritize safety at events and eating out
Many people have shared how refreshing it is to be in a space where they feel like they can sample and try everything without constantly worrying about whether something is gluten-free.
That said, we still encourage people with Celiac to take extra precautions and ask the right questions to ensure their safety when attending any events or eating out. Here are some expert tips on how to advocate for your own needs :
- Eat beforehand: If you’re unsure about the options available, it’s a good idea to have a meal or snack ahead of time so you’re not relying on possibly unsafe food.
- Always check ingredients: Even if someone says it’s gluten-free, double check the ingredient list and confirm for yourself. Mistakes and misunderstandings can happen depending on the person’s knowledge, skill and experience.
- Ask about preparation: For example, if a vendor may sell both regular and GF samosas, it’s important to ask what steps they take to prevent cross-contamination during cooking and handling.
Your health and safety come first – never hesitate to ask questions and advocate for yourself.
Dietitian presentations at the gluten-free expo
One of the most valuable parts of the GF EXPO 2025 was hearing directly from experts in the field.
“Helping Your Child Thrive on a Gluten-Free Diet”: A Parent and Caregiver’s Guide by Amy Chow, RD
Children are most likely to be diagnosed with celiac disease within the first two years of life. Early detection and nutrition support makes a big difference.
Don’t know what to make for dinner? Kids having a hard time adjusting to all the new flavors? Navigating a GF diet can feel overwhelming – especially when it’s your child who needs it.
As a mother and a dietitian with a background in pediatric and allergy nutrition, Amy shared practical strategies to help families support children with celiac disease or gluten sensitivity.
She highlighted common challenges – like nutrient deficiencies, picky eating, and emotional stress – and offered a five-step approach focused on smart substitutions, family empowerment, and nutritional balance to help children thrive, not just cope, on a GF diet.
Amy Chow, RD (BC Dietitians Team)
“Gluten-Free For Life: A Dietitian’s Guide to Thriving with Celiac Disease”: A Talk on Celiac Confidence with Nicole Byrom, RD
Have you ever been told that “a little gluten won’t hurt”? In short, this is not true.
Celiac affects about 1% of the global population, though diagnosis rates remain low due to the broad range of symptoms and a general lack of awareness.
In this talk, Nicole Byrom provided an evidence-based overview of celiac disease and practical guidance for maintaining a lifelong GF diet.
The presentation covered the fundamentals of celiac disease, including its prevalence, symptoms, testing and diagnosis, as well as valuable strategies for dining out, traveling gluten-free, and reading food labels with confidence.
Additionally, Nicole addressed common concerns such as medication safety, gluten-free alcohol options, gut healing, and what steps to take after accidental gluten exposure.
Key Takeaways:
Dietitians play a critical role in empowering people with celiac disease to navigate their dietary restrictions confidently, and in advocating for self-advocacy.
Celiac dietitians do more than just explain the GF diet – they:
- Help you read labels and ingredients with confidence.
- Maintain balanced nutrition and identify deficiencies.
- Support behavior change and daily lifestyle adjustments.
- Create sustainable meal plans and eating routines.
- Manage food fears and rebuild confidence around food.
- Advocate for your care and communicate with your healthcare team.
Dietitian choices at the GF EXPO
To embrace “Tasting, Talking, and Living Gluten-Free”, we set out to explore what the GF market has to offer in 2025. Here are some exhibitors that caught our eye:
Renee Chan, RD and member of BC Dietitians, launched True NOSH in 2015 to bring Asian-inspired products to the forefront, combining fun, deliciousness, and innovation.
At this year’s event, Renee hosted a hands-on GF dumpling cooking demo. She also announced an exciting milestone: The Skript Kitchen has won the Canadian Choice Award for Cooking Class – Vancouver!
Through The Skript Kitchen, and the opening of her new GF-dedicated commissary kitchen, she continues her mission of telling stories through food, while creating a space for community engagement and cultural connection.
Stay tuned for upcoming cooking workshops and more from this inspiring culinary storyteller.
2. Deanne’s Gluten-free Kitchen
Founder Deanne Schulz hosted a demo on how to make and maintain a GF sourdough starter, and bake a basic white sourdough loaf.
The result? A sourdough-style GF bread that tastes just like regular gluten-containing starter.
3. Queen Street Bakery
Known for nutrient-packed breads made from chia and beans instead of wheat, Queen Street Bakery brings innovation and whole-food nutrition to every slice.
4. Grain Escape
This bakery crafts indulgent GF baked goods – a dream come true for those who miss traditional baked goods but need safe, celiac-friendly treats.
A must-try for their taste and fiber content!
5. Little Northern Bakehouse
Recommended by celiac dietitians, these are a favorite among GF families. Little Northern Bakehouse showcased their newest line of vegan, GF sandwich breads with improved texture and taste.
Tip: Their wide-slice bread is perfect for sandwiches and toast.
6. Krispy Samosa Bakery
Celebrating cultural heritage through food, Krispy Samosa Bakery impressed attendees with their deliciously spiced, GF samosas. With strict cross-contamination procedures in place, they’re a go-to for safe, flavorful cultural cuisine.
If you were a vendor at the GF EXPO and ever found yourself saying, “I’m not sure if this product is safe for someone with celiac…” – we get it. It can be tricky to navigate the ins and outs of GF and what “celiac-safe” really means.
But the good news? BC Dietitians can help!
If you’re unsure how to communicate your product’s GF status, want guidance on celiac-safe practices, or just want to double check your facts, reach out.
One vendor mentioned they weren’t sure if their product was safe for celiac – and that’s exactly the kind of uncertainty we can help clear up.
As dietitians, we know how important accurate, trustworthy information is at events like this, and we’re here to support you so you can feel confident answering questions from attendees (and avoid any awkward moments at your booth!). Let’s work together to make it a fun, safe, and informed space for everyone.
Got questions? Partner with us before your next event!
Final thoughts
The GF EXPO reminded us of the importance of education, innovation, and community in creating a more inclusive world for those living with celiac disease or gluten sensitivity.
The GF market is now defined by innovation, inclusivity, and greater awareness. From allergy-friendly foods that go beyond gluten to more accurate labeling and education, there’s a clear shift toward meeting the real-life needs of people with celiac disease and gluten sensitivity.
Today, gluten-free living is about more than just what’s removed from your plate – it’s about what you gain: confidence, clarity, and the ability to live well.
Book a dietitian consultation if you are looking for support!
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