I was diagnosed with celiac disease at 6. I’m 22 now — 16 years of kitchen disasters, restaurant mistakes, and travel logistics figured out the hard way, so you don’t have to.

This isn’t a generic “gluten-free tips” PDF. It’s my real system, in my own words — the Nutella jar that taught me why shared condiments don’t work, the green apples that turned out to be coated in gluten, learning to tell when a restaurant actually knows what they’re doing.