Gluten-free Dining With Children In Switzerland

Traveling in Switzerland with a gluten-free child

Traveling in Switzerland with a child who needs gluten-free meals takes planning. Use a working prevalence of about 1% (many cases undiagnosed) to estimate needs for family trips and programme planning. Swiss packaged gluten-free products generally meet the international <20 mg/kg (20 ppm) limit, but parents should still check labels and “may contain” warnings. When eating out, ask restaurant staff about cross-contamination, carry a compact GF kit and short translation cards for outings, and provide a one-page school meal plan plus medical documentation to keep meals safe.

Key Takeaways

• Use a working prevalence of approximately 1% (many undiagnosed) when estimating needs for trips and planning.
• Swiss packaged gluten‑free items generally meet the <20 mg/kg (20 ppm) standard; still read ingredient lists and “may contain” warnings. Restaurants do not follow the same labelling rules.
• When eating out, ask whether kitchens have separate prep areas, dedicated fryers or toasters, and whether sauces or thickeners contain wheat. Carry short translation cards in German, French and Italian.
• Shop major Swiss supermarket GF ranges for the best value. Expect a 20–100% price premium on packaged GF items. Pack a compact GF kit with spare meals and safe snacks for day trips.
• For schools and childcare, provide a formal diagnosis letter and a clear one‑page gluten‑free meal and emergency plan. Meet staff in person and involve a paediatric gastroenterologist or dietitian if needed.

Practical tips for travel

Before you go

Prepare documentation: bring a formal diagnosis letter from your child’s clinician and a concise one-page meal plan and emergency instructions for schools, caregivers and hotels. Meet relevant staff in person when possible.

Estimate needs: use the 1% working prevalence to help plan quantities, snacks and contingency supplies.

Eating out

Ask specific questions: restaurants often don’t use regulated GF labelling. When ordering, check if they have separate prep areas, dedicated fryers or toasters, and whether sauces, stocks or thickeners contain wheat or other gluten sources.

• Request that staff explain cross-contamination controls.
• Point out unavoidable risks (shared trays, cutting boards, condiments).
• Use short translation cards in the local language to speed communication.

Shopping and packing

Supermarket ranges: major Swiss supermarkets tend to offer the best value and selection of packaged gluten-free staples. Expect a price premium of roughly 20–100% compared with standard items.

Pack a compact GF kit: bring spare meals and reliable snacks for travel days and day trips.

1. Ready-to-eat safe meals (shelf-stable if possible)
2. Extra snacks your child tolerates reliably
3. Utensils and wipes for safe prep and cleaning
4. Short translation cards (German, French, Italian)
5. Medical documentation and contact details for your child’s clinician

School and childcare

Formalise arrangements: provide a diagnosis letter and a clear one-page gluten-free meal and emergency plan. The plan should list safe foods, foods to avoid, signs of accidental ingestion and steps staff should take.

Meet staff in person: review lunch and snack routines, cleaning procedures and any shared equipment. If the setting is uncertain, involve a paediatric gastroenterologist or dietitian to support the care plan.

On-the-go translation and communication

Carry short, printed translation cards in the main Swiss languages: German, French, and Italian. Keep them compact and specific—name the foods to avoid, explain cross-contamination risk, and include contact details for follow-up questions.

Summary

Travel in Switzerland with a child requiring gluten-free meals is manageable with preparation: check labels, ask about cross-contamination when eating out, stock reliable supermarket GF items, carry a compact GF kit and translation cards, and provide schools/childcare with a clear one-page plan plus medical documentation.

https://youtu.be/V823vgQB6hk

Quick facts: prevalence and scale

We, at the Young Explorers Club, use the commonly accepted 1% prevalence for celiac disease across Europe as a practical planning figure. This “1% prevalence” gives a clear sense of scale for families and programme planners. When planning a family trip in Switzerland, keep these numbers in mind.

We also highlight that many cases are undiagnosed. Children and adults can be asymptomatic or show atypical signs, so true numbers may be higher than estimates reported by local paediatric clinics.

Arithmetic to visualise scale

• Switzerland population ≈ 8.7M × 1% prevalence = ≈87,000 people in Switzerland (Swiss Federal Statistical Office).
• Children (0–14) ≈ 1.2M × 1% = ≈12,000 children (Swiss Federal Statistical Office).
• Many of those cases are likely undiagnosed — a large fraction remains clinically unrecognised, per local paediatric clinics.

We recommend using these headline figures for operational planning, but we advise checking exact national rates if you need precision. For that, consult the Swiss Federal Statistical Office or speak with local paediatric clinics to account for regional variations and undiagnosed cases.

What “gluten-free” means in Switzerland and why small amounts matter

We, at the Young Explorers Club, follow the established threshold: a product labelled gluten-free must contain less than <20 mg/kg (20 ppm) of gluten (Codex Alimentarius). Switzerland aligns its food-labelling practice with international/Codex and European rules, so packaged products marked gluten-free in Swiss supermarkets generally meet that <20 ppm threshold (FSVO).

Swiss law requires clear food information on packaged goods. We check the ingredient declaration and expect wheat, rye, barley and oats — and any cross-contamination risks — to be declared on labels (FSVO). That ingredient list gives the first line of defence for families managing celiac disease or strong gluten sensitivity.

Restaurants and other food services aren’t held to the same packaged-food labelling rules. That means staff training and kitchen procedures determine cross-contamination risk more than a printed label does (FSVO). We advise asking about separate prep areas, dedicated fryers, and whether sauces or thickeners contain wheat. For families sending kids to outdoor programs, we point them to what kids should expect for practical meal-time tips at camp.

Why the <20 mg/kg / 20 ppm threshold matters

• International comparability: The <20 mg/kg (20 ppm) limit creates a common benchmark so consumers can trust that “gluten-free labelling” follows an agreed standard (Codex Alimentarius).
• Risk reduction: That limit reduces harmful exposures for most people with celiac disease, but we acknowledge some children react to even lower traces. Small amounts can matter for particularly sensitive kids.
• Label scrutiny still needed: Packaged foods labelled gluten-free in Switzerland generally meet the <20 ppm rule, yet “may contain” statements and long ingredient lists still require careful review.

Practical checks we use before buying or ordering food:

• Read the ingredient declaration and any “may contain” warnings on packaged food (FSVO).
• Confirm a product actually says “gluten-free”: trust that label for Swiss supermarket items that meet the <20 ppm standard.
• Ask restaurant staff specific questions: separate utensils, fryer use, and shared prep surfaces.
• Prefer explicit allergen statements over ambiguous marketing claims.
• Carry a simple safe-snack backup for kids when answers are uncertain.

For detailed regulatory text and official guidance consult FSVO, Codex Alimentarius and relevant EU regulations; they explain the legal framing behind the <20 ppm importance and practical food-labelling rules.

Eating out in Switzerland: where to find options, typical Swiss dishes and how to ask safely

We recommend starting in the cities of Zurich, Geneva and Basel, where the highest density of restaurants offer dedicated gluten-free menus or clear labelling. Outside those hubs, medium towns usually have a few bakeries and supermarkets with GF ranges. In mountain villages and small tourist spots choices can be limited, so plan ahead and check menus before you go — see our family trip guide for ideas.

Vegetarian and health-focused chains often make life easier. Hiltl and Tibits, present in major cities, frequently carry gluten-free options and have staff used to answering questions about cross-contamination. Look for menus marked glutenfrei / sans gluten / senza glutine and ask staff to point out safe items.

Foods that are usually safe

When prepared without contamination, the following items are commonly safe:

• Cheese
• Fresh fruit
• Plain chocolate (verify fillings)
• Polenta
• Rösti (confirm no flour added)
• Plain grilled meats and fish
• Most steamed vegetables

Note about oats: Oats are naturally gluten-free but are often contaminated — only use products labelled “gluten‑free oats”.

Common risky items to avoid

These dishes commonly contain gluten or are at high risk of contamination:

• Zopf (braided bread)
• Spätzle
• Most pastries and croissants
• Breaded or battered dishes
• Soups and sauces thickened with wheat flour
• Fondue or raclette served with bread (cheese itself is gluten-free, but accompaniments frequently introduce gluten)

Cross-contamination hotspots

Watch for these areas where cross-contamination commonly happens:

• Shared fryers and toasters
• Bulk bins
• Flour-dusted prep surfaces
• Salad bars
• Shared cutting boards

Ask how staff handle those specific areas before ordering.

Translations to show staff

Use these short translations on a card if language is a barrier:

• German: “Mein Kind hat Zöliakie. Kann das Gericht glutenfrei und ohne Kreuzkontamination zubereitet werden?”
• French: “Mon enfant a la maladie cœliaque. Pouvez‑vous préparer ce plat sans gluten et sans contamination?”
• Italian: “Mio figlio ha la celiachia. Potete preparare questo piatto senza glutine e senza contaminazione incrociata?”

Quick questions to ask staff

Use these direct follow-up questions when you’re ordering; they keep things short and clear.

• Do you use a separate pan or fresh oil?
• Is this fried in the same fryer as breaded foods?
• Can you prepare it on a clean surface with clean utensils?
• Do you use a separate toaster for gluten-free items?
• Are sauces or soups thickened with wheat flour?
• Are these oats labelled gluten-free?

Where to shop, what to buy, price expectations and travel packing for day trips

We shop the big Swiss chains for reliable GF ranges: Migros, Coop, Denner, Lidl Suisse, Aldi Suisse, Manor and Globus. Coop and Migros have expanded private-label free-from ranges, which often cut the bill versus specialty brands. Dr. Schär shows up everywhere — bread, crispbreads, pasta, cookies and baking mixes are easy to find.

Check the label first, then read ingredients and any “may contain” disclaimers. Look for the clear “gluten-free” mark on packaging. We keep an eye on price: GF packaged products commonly carry a 20–100% price premium compared with gluten-containing equivalents in Europe, and you can expect similar differences in Switzerland.

Practical shopping and day-trip strategy

What to buy and pack for kids

Below are the items we buy most often and pack for hikes or train days. They travel well and suit picky eaters.

• Compact staples to buy: pre-sliced GF bread or soft sandwich rolls, GF pasta, instant polenta, rice or noodles, corn snacks, rice cakes, GF-labelled cereal flakes, GF baking mixes.
• Convenient brand picks: Dr. Schär soft loaf or sandwich slices, Schär pasta and crispbreads for sandwiches and quick meals.
• Snack and emergency items: fruit & nut bars, single-serve nut butters, dried fruit/raisins, vacuum-packed hummus, cheese sticks, ready GF baby/child foods where relevant.
• Compact hike kit: 2–3 compact meals/snacks per child, a spare sandwich, snack bars, rice cakes, certified GF oats for a quick porridge, and instant polenta for hot bases.
• Essentials and safety: wet wipes, a translation card stating gluten allergy in German/French/Italian, emergency meds, and emergency contact numbers.

Travel notes and on-the-ground tips

Bring backup food for mountain visits because SAC huts have limited menus and often cannot guarantee GF preparation — call the hut in advance to confirm options. SBB allows carrying food on trains, so pack enough for the journey and a reserve meal if connections run late. For cash-conscious shopping, compare Coop and Migros private-label GF options against brands; private-label items are frequently the better value.

Packing hacks that save space and stress

• Portion single-serve bars: divide bars and nut butters into sandwich bags.
• Freeze and flatten bread: flatten bread slices and freeze them at your base; thaw for day trips.
• Use vacuum-packed items: vacuum-sealed hummus or cheese sticks avoid refrigeration on short outings.

For more on packing for Swiss trips and family logistics see our what to pack guide.

Schools, childcare, institutional feeding and when to involve professionals

Cantonal variation matters: each canton has different rules for school lunches and allergen policies, and many children bring packed lunches. You should check the local cantonal office policies early, because what works in one district may not apply in the next. If the school asks for a formal plan, prepare a concise school meal plan and bring it to meetings; for a practical example, see our school meal plan page.

Step-by-step checklist for parents

Use the following checklist when preparing the school or childcare team. These steps keep responsibilities clear and reduce risk.

• Obtain a formal diagnosis letter from the paediatrician or paediatric gastroenterologist.
• Create a one-page written gluten-free meal & emergency care plan that lists allowed foods, forbidden items, and emergency steps. This written care plan should fit on a single page for easy staff reference.
• Include symptoms to watch for (for example: abdominal pain, diarrhoea, fatigue) and immediate actions and contact details.
• Meet with school or childcare staff to review the plan in person and leave copies with teachers, the kitchen, and the principal. Offer a translation card if language is a barrier.
• Suggest practical, low-friction measures to protect your child’s food: labelled containers, a separate shelf in the fridge or locker, dedicated toaster bags or a clear toaster policy, and explicit rules for shared baking or snack activities.
• Agree who will check ingredients for special events and how substitute foods are handled.
• Provide emergency contacts and indicate whether an epinephrine kit is present for other allergies — clarify that coeliac disease requires dietary avoidance rather than emergency medication for gluten exposure, but immediate care steps are still needed.
• Keep a spare gluten-free snack at school and update the plan after medical appointments or dietary changes.

When to involve professionals; diagnosis & monitoring

Confirm the diagnosis with a paediatric gastroenterologist and follow their monitoring schedule. We advise arranging follow-up appointments and referral to a registered dietitian experienced in coeliac disease to ensure nutritional adequacy and correct gluten avoidance. Follow current paediatric guidance: ESPGHAN guidelines state that a lifelong gluten-free diet is the only effective treatment for coeliac disease, so long-term follow-up matters.

Bring copies of medical notes to school meetings and ask the dietitian to help produce the written care plan if needed. Involve professionals sooner if any of the following occur:

• Diagnosis is uncertain or testing was incomplete.
• Growth falters or symptoms persist despite apparent gluten avoidance.
• Accidental exposures happen repeatedly.
• The school requests expert input for their catering process.

For practical support and local information, contact Zöliakie Schweiz for patient resources and FSVO or your cantonal health office for legal and policy guidance; these organisations can help clarify cantonal variation and provide templates or referrals. We at the young explorers club also support families with checklists and advice to make school life safer and simpler for gluten-free children.

Practical parenting tips, communication tools and quick checklists for restaurants and events

We carry a compact GF kit everywhere and train our kids to speak up. It cuts stress and keeps meals safe. I’ll explain what to pack, what to say, and exactly what to hand staff so they can act fast.

We, at the young explorers club, recommend a simple routine: keep a translation card ready, offer a spare GF sandwich and safe snacks, and hand staff a one‑page checklist for cross‑contamination. Pack the basics and practice the short phrases with your child so they can show the card confidently.

Below are compact items and printable lines to keep in your wallet or backpack.

Quick checklists and printable lines

• GF kit (carry-on):
  • translation card
  • spare GF sandwich
  • individually wrapped safe snacks
  • wet wipes
  • emergency instructions and contact numbers
  • See our packing tips for more on a practical GF kit.
• Teach your child: have them learn the words “glutenfrei / sans gluten / senza glutine” and give them a short card they can hand to staff. Practice the three words until they’re comfortable showing the card.
• Cross‑contamination checklist to give servers/chefs:
  1. Use a separate pan or fresh oil (no shared fryers).
  2. Use clean utensils and a clean cutting board.
  3. Prepare food on a clean surface away from crumbs.
  4. Avoid crumb‑contaminated bins and do not dip the child’s food into communal sauces.
  5. Keep a separate plate or area for the child’s food.
• Sample short restaurant card (ready to print):
  • German: “Mein Kind hat Zöliakie — bitte glutenfrei und ohne Kreuzkontamination.”
  • French: “Mon enfant a la maladie cœliaque — sans gluten et sans contamination.”
  • Italian: “Mio figlio ha la celiachia — senza glutine e senza contaminazione.”
• One‑page server checklist (copyable):
  1. Use a separate pan or fresh oil.
  2. Use clean utensils and cutting board.
  3. Prepare on a clean surface.
  4. Do not use shared fryers/toasters.
  5. Keep crumbs away from the plate/area.

Practical scripts you can use right now

• Class birthday party: “I can bring a GF cake and label it for the kids.” Offer to label ingredients and keep the cake separate at the table.
• Family meal at a restaurant: Hand the translation card and say, “Can you prepare this without gluten and avoid cross‑contamination?” If staff are unsure, ask for plain grilled items or bring clearly labelled GF take‑away items.
• Social events / buffets: volunteer to bring a clearly labelled option or coordinate with the host to mark safe foods. Labeling removes guesswork and protects your child.

If a server seems uncertain, stay calm and choose low‑risk options: plain grilled proteins or single‑ingredient vegetables. Keep emergency contact info in your GF kit and remind staff to call if they have any doubt.

Many Swiss eateries and schools are used to dietary restrictions. Preparedness, clear communication and a small GF kit plus a translation card and server checklist give us the confidence to eat out and join events with minimal fuss.

https://youtu.be/TxzJUThsDGE

Quick overview: prevalence and scale

Key points

– Prevalence across Europe is commonly estimated at ≈1% for celiac disease. Use this as an evidence-based estimate for Switzerland.

Specific facts / figures

– Switzerland population ≈ 8.7 million → 1% ≈ 87,000 people.
– Children (0–14) ≈ 14% of population (~1.2 million) → 1% ≈ 12,000 children (approximate).
– Many cases are undiagnosed; true numbers are likely higher than detected cases.

Main keywords to include

– 1% prevalence, ≈87,000 people in Switzerland, ≈12,000 children, undiagnosed cases

How to present

State the 1% figure up front, show the arithmetic step by step so readers visualise scale, and add a short sentence about undiagnosed/asymptomatic cases. If possible, cite a Swiss source for population figures.

Labelling, regulation and what “gluten-free” means in Switzerland

Key points

– The commonly accepted threshold for a gluten-free label is <20 mg/kg (20 ppm).
– Switzerland aligns with international/Codex and European practice; packaged foods labelled “gluten‑free” in Swiss stores are generally at or below this threshold.
– Allergen/ingredient declaration rules require listing wheat, rye, barley and oats cross‑contamination where relevant.

Main keywords to include

– <20 mg/kg, 20 ppm, gluten-free labelling, food information, ingredient declaration, FSVO

How to present

Explain the significance of the <20 mg/kg threshold, stress that packaged products labelled “gluten-free” are generally compliant but always check ingredient lists and “may contain” warnings, and note that restaurants are not bound by packaged-food labelling rules.

Eating out in Swiss restaurants: availability, cities and chains

Key points

– Zurich, Geneva and Basel have the highest density of gluten-free options.
– Vegetarian/health-oriented chains such as Hiltl and Tibits frequently label allergens and offer GF choices.
– Cross-contamination hotspots: shared fryers, toasters, bulk bins, flour-dusted prep areas, and salad bars.

Main keywords to include

– Zurich, Geneva, Basel, Hiltl, Tibits, cross-contamination, glutenfrei / sans gluten / senza glutine

How to present

Compare city vs regional availability in bullets (city: many options; medium towns: some supermarkets/bakeries; mountain villages: limited). Provide clear sample questions and short translation phrases for staff (German, French, Italian) and recommend choosing restaurants with allergen sheets or labelled menus.

Sample phrases to include (for printing as cards)

• German: „Mein Kind hat Zöliakie. Kann das Gericht glutenfrei und ohne Kreuzkontamination zubereitet werden?“
• French: „Mon enfant a la maladie cœliaque. Pouvez‑vous préparer ce plat sans gluten et sans contamination?“
• Italian: „Mio figlio ha la celiachia. Potete preparare questo piatto senza glutine e senza contaminazione incrociata?“

Supermarkets, brands and what to buy in Switzerland

Key points

– Main supermarket chains with GF ranges: Migros, Coop, Denner, Lidl Suisse, Aldi Suisse, Manor, Globus.
– Widely available GF brand: Dr. Schär (bread, pasta, biscuits, mixes).
– Expect a price premium (commonly 20–100% higher than gluten-containing equivalents).

Main keywords to include

– Migros, Coop, Denner, Lidl Suisse, Aldi Suisse, Dr. Schär, GF bread, GF pasta, price premium

How to present

Provide a practical shopping list for parents (soft sliced GF bread, GF pasta, rice cakes, instant polenta, GF cereal, snack bars). Recommend private-label GF lines at Coop/Migros as cost-saving alternatives and include a day-trip packing checklist.

• Suggested day-trip pack: 2 sandwich slices (spare), 2 snack bars, single-serve nut butter, rice cakes, small spare pasta packet, wet wipes, translation card, any emergency meds.

Typical safe vs risky Swiss foods and common dishes

Key points

– Usually safe (if no contamination): cheese, fresh fruit, plain chocolate (check fillings), polenta, plain rösti (confirm no flour), plain grilled meats/fish, steamed vegetables.
– Usually risky: zopf, pastries, croissants, breaded/battered items, spätzle, many soups/sauces thickened with flour, bread served with fondue/raclette.

Main keywords to include

– safe: cheese, polenta, rösti (confirm), risky: zopf, pastries, breaded, gluten‑free oats, cross-contamination

How to present

Use a clear two-column list “Usually safe” vs “Usually risky” and emphasise “always ask” because preparation varies. Note specifics for fondue, raclette and rösti, and explain that oats must be certified “gluten‑free” to avoid cross‑contamination.

Cross-contamination, kitchen practices and how to ask for safe preparation

Key points

– Critical sources: shared fryers, toasters, cutting boards, flour dust, shared oil for battering.
– Safe practices to request: use clean utensils/pans, fresh oil, separate prep surface, avoid communal sauce dipping.

Main keywords to include

– cross-contamination, separate pan/utensils, fresh oil, <20 ppm importance, clean prep

How to present

Give a short, printable checklist parents can hand to staff: separate pan, fresh oil, clean board, closed container, no communal dipping. Recommend observing staff confidence—if staff are uncertain, select plain safe options or bring your own food.

Schools, childcare and institutional feeding

Key points

– Policies vary by canton; many children bring packed lunches.
– Recommended actions: provide diagnosis letter, a one-page gluten-free meal and emergency plan, meet with school staff, and offer training/materials.

Main keywords to include

– school meal plan, written care plan, cantonal variation, packed lunches, Zöliakie Schweiz support

How to present

Give a step-by-step checklist: obtain clinician letter, draft a one-page care plan listing safe foods and symptoms, meet staff, suggest labelled storage and toaster policies. Offer a short template parents can adapt.

Travel around Switzerland, mountain huts and day trips

Key points

– Swiss trains (SBB) allow carrying food; bring GF snacks for long journeys.
– Swiss Alpine Club (SAC) huts often have limited menus and may not guarantee GF prep—bring backup food and contact huts in advance.
– Airports and major stations have some GF options, but choices are limited compared with city restaurants.

Main keywords to include

– SBB, SAC huts, mountain huts limited options, pack GF snacks

How to present

Provide a hiking day-pack list (2–3 compact GF meals/snacks, dried fruit, single-serve items), encourage contacting huts ahead, and advise carrying translation cards and emergency contact/medical info offline.

Practical parenting tips and child-friendly strategies

Key points

– Involve children in choosing GF snacks; teach them the key words for “gluten” in local languages.
– Carry a GF kit: translation card, spare sandwich, safe snacks, wet wipes, emergency instructions.
– For social events, offer to bring a GF cake or coordinate with hosts.

Main keywords to include

– translation card, GF kit, social events, glutenfrei/sans gluten/senza glutine

How to present

Use short scenarios (birthday party, family meal, school bake sale) with suggested scripts and a calm, practical tone. Reassure readers that preparation and communication make outings much easier.

Product and resource lists

Key points

– Supermarkets: Migros, Coop, Denner, Lidl Suisse, Aldi Suisse, Manor, Globus.
– GF brand to mention: Dr. Schär.
– Institutional resources: Zöliakie Schweiz, FSVO, SAC, SBB.

How to present

Present these as a quick reference and explain why certain products are useful (soft loaf for sandwiches, single-serve pasta, travel-friendly bars). Suggest health-food stores or city GF bakeries for specialty items.

When to involve professionals and medical advice

Key points

– Refer children to a pediatric gastroenterologist and a registered dietitian experienced with celiac disease.
– Follow current paediatric guidelines (e.g., ESPGHAN) for diagnosis and monitoring. The only effective treatment is a lifelong gluten-free diet.

How to present

Advise parents to obtain written dietary guidance from clinicians for schools and travel, list typical symptoms of inadvertent gluten exposure, and note that reactions vary between children.

Example structure for a blog post / practical layout advice

Suggested sections

1. Intro with prevalence (1% estimate and Swiss arithmetic)
2. What “gluten-free” means (<20 ppm; labelling)
3. Eating out (city comparisons; sample phrases)
4. Supermarkets & products (shopping list)
5. Safe vs risky Swiss foods
6. School & travel checklists
7. Printable translation cards and templates
8. Resources and sources

Visuals and downloads to include

Photos of GF-labelled products in Swiss supermarkets, a downloadable 1‑page school care plan, a printable three-language translation card, and a “what to pack” checklist for day trips.

Sources

Swiss Federal Food Safety and Veterinary Office — Food information and labelling (EN)

Zöliakie Schweiz — Informationen für Betroffene (DE)

Codex Alimentarius — Codex texts and standards (EN)

European Commission — Food Information to Consumers (EN)

European Commission — Commission Implementing Regulation (EU) No 828/2014 (EN)

ESPGHAN — European Society for Paediatric Gastroenterology, Hepatology and Nutrition (guidelines and resources) (EN)

Dr. Schär — Product information and gluten-free range (EN)

Hiltl — Allergies & ingredient information (EN)

Tibits — Allergen and menu information (EN)

Swiss Alpine Club (SAC) — Huts and mountain hut information (EN)

Swiss Federal Statistical Office (BFS) — Population statistics (EN)

Coeliac UK — Patient-facing guidance and resources (EN)