For Emma Clarke-Conway, a coeliac since birth, there was a time when the only place she could get a packet of gluten-free biscuits was at the chemist. Fast forward 15 years and not only can she walk into her local supermarket and find a wide range of products, but many shops have an entire section dedicated to gluten-free products.

“The changes for consumers who want to buy gluten-free products has been amazing,” says Emma, who is also the communications manager for the Coeliac Society of Ireland.

“These products aren’t just for people with coeliac disease. While it is estimated that 1% of the population are coeliacs, it is thought a further 6% are sensitive to gluten,” explains Emma.

Irish Country Living hit the supermarkets to survey the selection available to consumers. What was most noticeable is the amount of Irish companies that are now offering a gluten-free range, and it’s not just the brands that we associate with being ‘healthy’, such as Kelkin.

Instead, companies like Keogh’s crisps, Mash Direct, Áine’s Homemade Chocolate and the Foods of Athenry are making the effort to offer taste as well as choice.

Marcos gluten-free pizza, made in Killarney, is another product that is becoming a staple in the shopping trolleys of those with coeliac disease.

Add in the fact that supermarkets such as SuperValu, Dunnes Stores and Aldi are offering an own-brand range, many coeliacs find that product choice has significantly improved.

Choice at a cost

“It’s not just the fact that I can buy gluten-free pasta. I got really excited when I found gluten-free croquettes by Mash Direct in my local supermarket recently. I hadn’t ever had one that I haven’t made myself.

“Of course people can argue that with gluten-free flour people with coeliac disease can have most food. However, it’s nice to have the option that you can get a pizza in the shop on the way home after a busy day at work. We all have days where we need the quick and easy option,” says Emma.

But often this comes at a price as gluten-free products can be up to 400% more expensive. Add in the recent cut to the Government subsidy for gluten-free foods and consumers are really feeling the impact. Pamela O’Donnell, who farms in Clonmel, says herself and her 16-year-old daughter Sarah both have coeliac disease and they had no option but to cut down on bread.

“It’s just become far too expensive. Sarah loves her toast and sandwiches at school, but the price is just too high. We still buy a few loaves during the month, but either I bake or Sarah goes for another option. You could be paying up to €4 for a loaf of bread and boxes of cereals can cost €5 or €6,” says Pamela.

Gluten-free fad

That hasn’t stopped people jumping on the gluten-free bandwagon.

“There are a lot of people who have cut out gluten from their diet and feel much better. However, it’s important they realise that gluten-free products aren’t a weight loss solution. Yes, if you cut bread and pasta from your diet you very well may see the difference on the scales, but replacing them with a gluten-free alternative isn’t going to be a magic solution,”explains Emma.

In fact, often companies add in extra artificial ingredients to compensate for what’s coming out, similar to the way you’ll often find more sugar in a low-fat yoghurt than the full-fat version.

“Those with coeliac disease are used to reading labels, but it’s important not to just check that it’s gluten-free. You need to be mindful of your overall health, checking for good levels of fibre and vitamins,” she adds.

People jumping on the gluten-free bandwagon has also impacted on the service that people with coeliac disease are getting in restaurants.

“There is no denying that the choice, quality and attention given to providing gluten-free menus in restaurants across the country has come on in leaps and bounds. However, with more people looking for gluten-free products a little confusion has set in,” explains Emma.

“Recently, for example, I was in a restaurant and specified that I needed a gluten-free meal and I was asked how sensitive I was to gluten? Coeliacs need to be 100% gluten-free, it’s not a choice.

“However, people are now coming into restaurants saying they are gluten intolerant, but because they don’t feel they need to stick to the diet 100% of the time they might have gluten-free pasta but then ask for the cheesecake afterwards. I can understand why servers are confused,” she adds.

Reliable restaurants

To counteract this problem, the Coeliac Society of Ireland are launching a restaurant sticker programme later this year.

Restaurants that sign up for this will get a catering list of reliable gluten-free suppliers, training material (eg how to make gluten-free chips) as well as information on cross-contamination. They can then display this sticker so consumers can easily identify the places that are safe for them to eat at.

For now though, where are the best places to eat if you are a coeliac? Emma and Pamela listed some places where they have had a great experience.

• Raheen House, Clonmel, Co Tipperary – Always provide a great service and they usually have gluten-free items on the menu. If there isn’t though all you need to do is ask and there is never an issue.

• Scoozis, Cork – Fantastic service, good atmosphere but, most importantly, a good range of gluten-free dishes. This one comes highly recommended by members of the Coeliac Society in Cork, as does Nash 19.

• Jack Jordan’s, Galway – Looking for some good gluten-free fish and chips can be a challenge, but Jack Jordan’s chipper in Galway have an entire gluten-free menu which is available on the first Saturday of every month.

• La Bucca, Meath – With restaurants in Meath, Dunboyne and Rathoath, there is great choice for those who are gluten intolerant in Meath. You’ll find gluten-free pizza, pasta and even some chips, so it’s a nice place to bring the kids for a treat.

• Ristorante Rinuccini, Kilkenny – Well priced, very busy, but with lots of staff. As well as providing good gluten-free alternatives, this restaurant has a very friendly vibe towards those that are gluten intolerant. Emma says it’s great to go to a restaurant where you don’t feel like a nuisance.