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How to travel gluten free in Georgia

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In this post we share our experiences on how to travel gluten free in Georgia (the country in Europe). See our itinerary for three weeks in Georgia (the country) by car.

Read more about celiac disease and how it affects Tobias here.

Georgia is not a difficult country to travel gluten free. Most restaurants prepare dishes from simple, basic ingredients – vegetables and meat. We didn’t see processed food or additives.

Basic English is spoken in many places but understanding of celiac disease is limited in restaurants. However, as you quickly learn which dishes are naturally gluten free, it is a simple task to choose among the safe bets.

Georgian cuisine has lots of dishes that include bread, so these are not options.

Tobias had lots of gluten free fried potato wedges and tomato soups, and also the Georgian corn bread Mchadi which is naturally gluten free.

We brough several packages of gluten free bread and biscuits from Denmark. The gluten free selection at hotel breakfasts was generally limited, so Tobias used the bread we had brought for breakfast.

We didn’t find any gluten free bread in supermarkets, and generally we saw very few gluten free products in supermarkets. Bring what you know you will need.

Breakfast buffet with some gluten free options
Breakfast at hotel Castle in Old Town, Tblisi. Many of the small dishes contain gluten, but eggs and vegetables are of course gluten free.

We hope you could use our experiences on how to travel gluten free in Georgia. What are your experience? Please share your comments below!

See our itinerary for three weeks in Georgia (the country) by car.


2 thoughts on “How to travel gluten free in Georgia”

  1. Hi!
    Did you use any translations with explanation of what celiac disease is and entails?
    Because not everyone speaks English probably. And how dis you read the ingredients in supermarkets with such a different language? Did you had any translation cards or something similar for it?
    Thanks a lot!!

    1. Hi Lieke!
      Most of the restaurant staff we met did speak English, and could explain the ingredients of dishes. It helped a lot that most food in Georgia is made from basic ingredients and without additives, so even when staff did not know what celiac disease or gluten was, we could judge from the menu cards (in English) and the explanations. Our son is very sensitive and did not have problems.
      In supermarkets, most products had ingredients lists in English.
      We brought translation cards, but did not use them.
      Happy travels!

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