I've been running ultras and marathons with celiac disease for years. And I kept bonking — not because I wasn't training hard enough, but because I was carb loading wrong.

Here's what most celiac athletes get wrong:

1. They just swap gluten-free pasta 1:1 for regular pasta

GF pasta has a completely different glycemic profile. You can't just sub it in and expect the same glycogen loading. The timing and portions need to change.

2. They start loading too late

Most carb loading protocols assume a gut that processes wheat efficiently. Celiac guts need a longer, gentler ramp — I recommend starting 4 days out instead of 2-3.

3. They ignore fiber timing

A lot of GF carb sources (sweet potatoes, rice, oats) are higher in fiber than their wheat counterparts. Great for daily nutrition, terrible for the 24 hours before a race. You need to know when to switch to low-fiber GF options.

I put everything I've learned into an ebook — specific protocols, meal plans, and a race-week timeline that's 100% celiac-safe.

If you're tired of GI issues ruining your races, this is for you.