Salena the Coeliac
A Guide to Ayrshire’s Gluten Free Delights
Salena Riley
For many people, choosing gluten free food is a lifestyle preference. For those of us with coeliac disease, it is a medical necessity. Coeliac disease is a serious autoimmune condition affecting around 1 in 100 people in the UK. Consuming gluten triggers an immune response that damages the small intestine, and the only treatment is a strict gluten free diet for life.
My own diagnosis was a long time coming. From the age of 18, I was repeatedly told I had Irritable Bowel Syndrome (IBS), a common experience for many people later diagnosed with coeliac disease. It was only when my symptoms worsened at 33 and a locum GP considered the bigger picture that coeliac disease was suggested. Further testing finally provided answers.
The diagnosis brought both relief and frustration. Relief because I finally understood the cause of years of digestive problems, fatigue and brain fog. Frustration because earlier recognition could have prevented much of that suffering. Delayed diagnosis remains common, although awareness continues to improve thanks to organisations such as Coeliac UK.
Living with coeliac disease also means navigating widespread misunderstandings. One of the most common involves cross-contamination. A restaurant may describe chips as gluten free, but if they are cooked in the same fryer as battered foods, they are no longer safe. Hospitality staff are usually keen to help, but understanding of cross-contamination still varies.
Other myths persist. Many people believe heat destroys gluten, but it does not. Others suggest that “a little bit won’t hurt.” In reality, even small amounts of gluten can trigger symptoms and cause intestinal damage. Coeliac disease is not an allergy, diet trend or personal preference. It is a lifelong autoimmune condition.
Fortunately, the landscape for coeliacs has improved dramatically. When I was first diagnosed, gluten free products were limited and often uninspiring. Today, supermarkets offer a wide range of breads, pastas, pizzas, cakes and biscuits, meaning there is very little I genuinely miss.
Learning to read food labels becomes second nature. Coeliacs quickly become familiar with gluten-containing ingredients such as barley, rye, oats and wheat. Clearer food-labelling regulations have also made shopping much easier and safer.
Eating out has improved too and Ayrshire deserves recognition for its growing range of gluten free options. Venues such as Hollybush Inn and Stage Door in Ayr are praised for their understanding of coeliac requirements, while Rendezvous in Ardrossan is known for gluten free dining too. Traditional favourites are available too, with Forehill Café and The Fish Works offering trusted gluten free fish suppers. Other local favourites include Adesso, Duncans, The Blair, Doon the Beach and The Bistro.
For sweet treats, Gluten Free Girl Bakery in Ayr demonstrates just how far gluten free baking has come, producing everything from cake and bread to exceptional chocolate éclairs.
Perhaps the greatest support for Coeliacs now comes from online communities. Facebook groups such as Ayrshire Coeliacs, Scottish Coeliacs and Coeliac Disease for Beginners provide advice, recommendations and reassurance from people who truly understand the challenges.
The biggest lesson I have learned is that living with coeliac disease is not simply about avoiding gluten. It is about continuing to enjoy food and everyday life safely. Thanks to greater awareness, better food choices, supportive communities and fantastic local businesses across Ayrshire, life as a coeliac is easier than ever before, and that is something worth celebrating.
