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Last week I received an interesting question – Annika wanted to know whether wheat flour or spelt flour contains more gluten. As a "celiac," I naturally try to avoid gluten altogether, so I haven't really considered the question before, as both are on my red list. However, for those of you who "only" suffer from gluten sensitivity, the topic of gluten content in foods is certainly of great interest. Therefore, I hope to give you a good overview, not only of wheat and spelt ;)

There are always uncertainties and questions when it comes to gluten-free holidays: Where can I find gluten-free restaurants and pizzerias in different countries? Where are there gluten-free hotels? Will I find supermarkets and other stores where I can buy gluten-free products along the way and at my holiday destination?

If you experience digestive problems after eating bread, pasta, or cereal, it's possible that you don't tolerate gluten well or even have celiac disease. But how do you tell the difference between gluten sensitivity and celiac disease?