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Avoiding Gluten

Find options throughout campus! Our menus clearly label Made Without Gluten items, and team members are available to answer questions and provide guidance for safe dining.

  • Made Without Gluten

    Due to our shared kitchen environments, Seminole Dining cannot guarantee that food items produced in our kitchens are gluten free. We use the "Made Without Gluten" statement and menu icon to identify sections are made with ingredients that do not contain gluten.

  • True Balance

    The True Balance Station located in Suwannee Room offers a complete meal made without gluten and the top 9 food allergens (milk, eggs, wheat, soy, shellfish, fish, tree nuts, peanuts, and sesame). A dedicated and trained staff member will serve you from this station with a clean plate each time.

    This station is AllerCheck  certified, indicating that it follows the proper processes and procedures to minimize the risk of cross-contact and serves menu items prepared with verified ingredients. The True Balance station is audited by an independent agency at least once per year.

  • Worry-Free Zone

    The Worry-Free Zone is an isolated, locked pantry stocked with peanut-, tree nut-, and gluten-free products located in Suwannee Room. Students who are medically required to limit or avoid peanuts, tree nuts, and/or gluten should reach out to our Health & Wellness Manager to gain access to the pantry.

  • Stress-Less Zone

    Stress-Less Zone is located in Seminole Café and offers pre-packaged food items that limit or avoid peanuts, tree nuts, and/or gluten. Open to all. Please be advised that there is risk of cross contact.

More Information

  • The Scoop on Gluten: Celiac Disease, Intolerance and Diets What is Gluten Gluten is a protein found in wheat, rye, and barley. Gluten allows for foods to hold their shape and act as an adhesive component. This is what makes gluten so popular as an ingredient in many recipes today. Baked Goods Pastas Breads Sauce bases Soups Desserts Celiac Disease & Gluten Intolerance Gluten intolerance is when gluten in the diet causes GI distress with symptoms of: Bloating Diarrhea Cramping Gas Gluten intolerance however does not cause damage to the small intestine. Celiac disease is an autoimmune chronic digestive disease that causes damage to lining of the small intestine. Celiac can cause many complications down the line due to its effect on the digestive tract. Including: Malnutrition Type 1 diabetes Coronary Heart Disease Multiple Sclerosis Small Intestine Damage Caused By Celiac Disease: Damaged cells Building a Gluten-Free plate Gluten-free (GF) diets are important for those with celiac or gluten intolerance to follow. It can be tricky to make a GF plate, so here are some tips to help you get started! 1/4 plate starch 1/2 plate fruits & veggies 1/4 plate protein GF protein options: grilled chicken, seared salmon, crispy tofu GF starch options: Baked potato, GF pasta, steamed rice GF veggies: Sauteed carrots, roasted broccoli, leafy greens (i.e., spinach, kale, collard greens) Gluten-Free is not for everyone A new dieting trend has risen claiming that eating GF is better for you and is associated with "good health." The truth is a person who can tolerate gluten should not cut gluten out of their diet. GF food alternatives are typically higher in starches and simple sugars. Some side effects of eating these gluten-free alternatives suddenly in one's diet are: Weight gain, Increased hunger, Constipation Cutting out gluten will limit the intake of important Micronutrients. Instead try focusing on adding: fruits, veggies, whole grains, and lean proteins. While eating less sugar, sodium, and highly processed foods. Chiung Lien RDN Tel: (850) 755-6796 Email: lien-chiung@aramark.com Resources Office of Accessibility Services dsst.fsu.edu/oas National Celiac Association nationalceliac.org Celiac Disease Foundation celiac.org *Students with Celiac Disease should register with the Office of Accessibility Services Created by: Anthony Zamora | Dietetics FSU

    The Scoop on Gluten

    Celiac disease and gluten intolerance affect how the body reacts to gluten, a protein found in wheat, barley, and rye. This guide provides key information to help manage symptoms and maintain a healthy, balanced diet.