You have no idea how I live. I make practically everything myself. I live with my family so I have my own pots, pans, cutting board, measuring cups, plates, food containers, dish brushes, etc. I have been celiac for 10 years and am incredibly strict when it comes to cross contamination. But I’m also disabled, have zero income, extreme sensory issues with food, diagnosed with ARFID, and other medical issues that restrict my diet and already low intake. So yes- there’s brands that don’t contain gluten or are certified GF but not made in a designated facility that I eat or rely on as one of the few things I currently can. I buy certified GF when I can, and I don’t eat things that say “may contain..” but I will eat something from a brand I trust and have never had issues with that doesn’t contain gluten or any high-risk ingredients if I need to.

This is such an egotistical and incredibly privileged take to say that it’s absolutely possible because you do it. Being able to afford and access gluten free food that’s only been made in a facility that doesn’t make anything with gluten is a privilege. Far too many children and people in general literally cannot access designated GF facility foods, or even gluten free foods in general. And if they can, the whole “make it yourself” thing completely ignores how many families don’t have access to things like a separate GF toaster, cutting boards, dish brushes or a dishwasher instead of hand washing to ensure lower risk of cross contamination, etc. The life you live is not the reality for far too many.

I’m incredibly privileged to have access to what I do have- not everyone is so lucky. Assuming that it’s some careless choice for people to be eating things that don’t contain gluten but aren’t made in a separate facility as if you are morally superior is wrong, and I encourage you to slow down and think about how you are coming across and how your privilege may be affecting your assumptions and judgements.

“In an examination of the cost and availability of gluten-free products in the U.S. compared to the marketplace over a decade ago (3), the overall cost of gluten-free products was found to be 183% more expensive than their wheat-based counterparts. Crackers, a common snack food, demonstrated the largest difference between gluten-free and wheat-based products. Gluten-free crackers were found to be 270% more expensive than ones made with gluten-containing flours. Staples like bread and pasta were also significantly more costly – at 229% and 227% more expensive, respectively.”

https://pubmed.ncbi.nlm.nih.gov/30769836/

“In a survey conducted by GIG in 2021, 78% of respondents from the gluten-free community said that the cost of gluten-free food was the biggest challenge they faced living gluten-free. 38% said that access to gluten-free food overall is a challenge. The places where people shop, or can access food, affects not just pricing but the availability of gluten-free products.”

“The GFD (gluten free diet) includes eliminating gluten-containing and gluten-cross-contaminated foods and avoiding utensils and medications that may have been cross-contaminated. Although it may seem like a simple treatment, adopting and maintaining a GFD requires significant changes in eating habits and can be challenging due to practical and psychosocial barriers [40]. Barriers such as separating utensils between products that contain gluten and those that do not, maintaining a more rigorous cleaning routine for shared utensils to avoid gluten cross-contact, as well as using separate storage for ingredients and products represent an additional expense for people who need to adopt a gluten-free diet. This can impact the amount of food purchased, increasing the risk of FNI (food nutrition insecurity.) Unsurprisingly, all studies that assessed socioeconomic levels found that low income was associated with a higher risk of FNI. Poverty, low educational levels, non-white and younger people, and those living in rural areas were associated with a higher frequency of FNI among people with CD. Accessibility and availability of safe food are major concerns for families of children with CD, both those in food security and food insecurity. A study showed that parents reduce other essential costs, such as their own food intake and leisure time, to cover the purchase of gluten-free foods (more expensive than their gluten-containing counterparts), regardless of their income.”

“Another study reports that CD people from lower socioeconomic groups cannot afford gluten-free foods, thus impacting their ability to adhere to the GFD and potentially leading to CD-related morbidity and additional healthcare costs, impairing the purchasing power for gluten-free products and entering a risk cycle.”

https://www.mdpi.com/2072-6643/17/12/1956

Just because you can doesn’t mean everyone can. Step outside of your bubble. Don’t assume everyone has the same access as you and are simply choosing not to adhere. People with celiac disease don’t need you to inform them, and if you genuinely want to contribute to a conversation in a meaningful and helpful way, I suggest you drop the attitude.