Eating well when dealing with celiac disease or gluten intolerance isn’t easy. Traveling and dining out even less so. No one knows that better than Hilary Davidson, a Canadian living in New York, and the author of countless travel guidebooks, health articles and more.

Gluten is a protein found in wheat, rye, triticale and barley. According to the Canadian Celiac Association, “gluten in flour helps bread and other baked goods bind and prevents crumbling. This feature has made gluten widely used in the production of many processed and packaged foods.”

When Davidson was first diagnosed with celiac disease—a condition that affects one in 133 Canadians, many of whom many not even be aware of their condition—she lugged “an embarrassing number of gluten-free protein bars abroad.” Since then, she’s amassed tons of tips and tricks to eat gluten-free on the road, not to mention an impressive list of International restaurants offering delicious, gluten-free fare. Now she’s sharing them on her blog, www.glutenfreeguidebook.com. Be sure to bookmark it and share it with any gluten-averse friends.

Bon appetit!