Celiac Disease vs. Gluten Intolerance
- Celiac disease is an immune system reaction to gluten (the protein found in wheat, barley, rye, and other grains), which destroys part of the small intestine important for nutrient absorption.
- Celiac disease can only be treated by a gluten-free diet.
- Gluten intolerance is a sensitivity to gluten and wheat that can cause discomfort in the GI tract.
- Gluten intolerance does not damage the small intestine, but can effect the quality of life and overall health of the individual impacted.
Managing Celiac disease at BC
- If you have celiac disease and have not met with our Dietitian, contact Kate Sweeney as soon as possible to learn about safely dining on campus.
- Check out this handout to guide gluten-free dining.
- Find out more about what balanced eating is and how to navigate BC Dining to eat balanced.
- Follow BC's Meal Accommodation Policy, and register with the Disabilities Services Office.
- If you aren't sure what an item contains or have other questions, ask a manager!
- Be cautious of cross-contaimation (when gluten is transferred from a food containing it to a food that does not contain gluten). If you are concerned, don't hesistate to ask a manager!
- Avoid hidden sources of gluten like sauces and friend foods, grains like couscous and bulgar, and processed meats.
Did You Know?
- All granola offered on campus is gluten-free.
- BC uses gluten-free soy sauce.
- Use the Online Menu Filter to check for gluten-free offerings at Corcoran, McElroy, Hillside, Stuart, and Lyons.
- Treats and baked goods are sourced from dedicated gluten-free facilities like Something Sweet Without Wheat and Rich's. Find them in the gluten-free freezers.
- You can use Hillside's Mobile Ordering App to request gluten-free meals in advance.
- The yogurt bar, not including the toppings section, is entirely gluten-free.
- We host gluten-free focus groups. Contact us to learn more at email@example.com.
All dining halls offer gluten-free foods, and visiting different locations allows for greater dietary variety. Check online menus and digital signage for daily offerings.
The Plain and Simple dinner stations at Lower Live, Carney, and Stuart are always free of gluten, sesame, and the Top 8 Allergens: wheat milk, eggs, soy, fish, shellfish, peanuts, and tree nuts.
Lower Live, Carney, and Stuart also have dedicated gluten-free spaces equipped with:
- and MORE!
For access to the gluten-free areas, don't hesitate to ask a dining manager, or contact Kate Sweeney, BC's Registered Dietitian.
Lower Live prepares:
- Naturally gluten-free Thai Crunch Bowl with Peanuts and Salmon
- Holy Grain Bowl with quinoa only - just ask!
Eagle's Nest offers:
- Gluten-free bread in the sandwich line - just ask!
- Green It Salad Line - request no popcorn chicken or croutons
- Bowl Station - just skip the mac n' cheese!
The Loft at Addie's sells Acai Bowls with gluten-free toppings.
Stuart Hall offers a gluten-free sandwich line - just ask!
Carney Hall offers Pitaya and Acai Bowls with gluten-free toppings for lunch and dinner.
- Gluten-free fryolater
- Gluten-free panini of the day
- All-natural beef burgers
- Mediterranean Quinoa Veggie Burger - just ask the manager to request a gluten-free bun!
- Cottage cheese
- Three Bean Chili
- Shake It Up Salad - create your own!
- Gluten-free sandwiches
- Assorted yogurts
- Fresh fruit salad
- Premade Sandwiches and Salads like the Turkey & Swiss Sandwich or Apple Walnut Salad
- Treats & Baked Goods like muffins, cookies, and pies
- Snacks like chips, yogurt, fruit, and KIND bars
- Frozen meals like Nu Life and Amy's Entrees, chicken nuggets, and pizza
- Bread products like Udi's sandwich bread, bagels, and English muffins
- Proteins like cage-free eggs, chicken, salmon, all veggie burgers, tofu, beans and edamame
- Cereals like Rice Chex, Grandy Oats, and Cheerios
- Soups like Tomato Basil, Chicken Tortilla, and more
- Grains like brown rice, quinoa, and millet
Liability and Disclaimer Notice
Boston College Dining Services uses soy, tree nuts, peanuts, eggs, dairy, shellfish, wheat, sesame, gluten-containing foods, and other potential allergens in meal preparation. BC Dining staff are trained on and aware of the severity of food allergies and Celiac disease, and allergens are identified to the best of our ability. However, manufacturers change product formulation without notifying BC Dining and cross-contact is possible. Students need to be aware of risks and take responsibility for asking the manager on duty for assistance. BC Dining strongly encourages students with food allergies or Celiac Disease to follow the Policy for Meal Accommodations, and meet with the Administrative Dietitian.
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