Learn to read food labels like a Gluten Free pro (without needing a science degree).

A self-paced crash course for coeliacs who are tired of guessing, googling, and getting it wrong.

Let’s be honest—standing in the supermarket aisle googling ingredients or asking ChatGPT 'is this gluten free' like a confused detective is not the vibe.

You were diagnosed (or maybe you’re shopping for someone who was), and food labels look like they're written in a foreign language.

What even is maltodextrin?
Does “may contain traces” mean you’ll die or you’ll be fine?

🎓 Taught by someone who's been living (and thriving) gluten free for 25+ years—before “gluten free” was even a thing.

This isn’t a fluffy, feel-good guide.

This is a $49 USD, no-BS, self-paced masterclass designed
to get you on the right track fast.

This is real-world advice, not textbook theory.

❌ No more relying on Facebook groups at 7pm to crowdsource whether you can eat that sauce

❌ No more zooming in on blurry food labels like you’re decoding ancient runes

❌ No more second-guessing every bite

Instead?

✅ You’ll get clear, simple guidance on what’s safe, what’s not, and why—so you can shop with confidence, eat without fear, and stop treating every meal like a potential disaster

✅ For less than the price of one gluten free pizza, you’ll walk away with knowledge that could literally change your life
(or at least your next trip to the supermarket)

9 Most Common Questions About Reading Food Labels (as a new coeliac)

I see the questions all the time.

These are the real, messy, confusing questions that come up again and again when you’re newly diagnosed and trying to make sense of a food label.

I’ve included them in the course because I don’t want you relying on late-night Google rabbit holes or guessing games in the supermarket.

You deserve straight answers, real clarity, and the confidence to know what’s safe—without needing a science degree.

If you've ever asked any of these (or wanted to), you're in the right place.

“It says ‘may contain gluten’—can I still eat it?”
“What ingredients actually contain gluten? I don’t even recognise half of these words!”
“How can I tell if something is really gluten free, or just a marketing gimmick?”
“Do I need to worry about oats? They say ‘gluten free’, but I’ve heard mixed things.”
“What should I do when the label says ‘natural flavours’ or ‘spices’? That’s vague AF.”
“Is this safe if it was made in a facility that also processes wheat?”
“Why does this gluten free product still make me feel awful?”
“What are the different gluten-free standards around the world?”
“Why do gluten-free foods have so many weird ingredients?”

Hi, I'm Ciara Maria,

I’ve been living with Coeliac Disease for 25 years—long before "being gluten free" was cool or gluten free options even existed on a cafe menu. And even longer than some sourdough starters have been alive! A lot has changed in 25 years!

I’ve done the awkward dinner invites, the label-reading marathons, and yes, the "is this gluten free" panic. I’ve learned from it all—and now I’m here to make your journey a whole lot easier.

This course will teach you how to read food labels with confidence—no more Facebook group debates, no more fridge roulette, no more ‘may contain’ confusion. You’ll learn what to look for, what to avoid, and how to spot the sneaky stuff that’s not as gluten free as it claims to be.

It’s everything I wish I’d known at the start—plus a few cheeky tricks I’ve picked up along the way. Let’s take the guesswork out of label reading so you can feel in control of what goes on your plate (and in your body).

👉 Join me in this self-paced online course for just $49 USD.
Clear, practical, no-BS guidance—from someone who has
25 years of lived experience.

coeliac COMMUNITY

You're not alone...

Embracing Unity and Support on Your Gluten Free Journey