Thanks for making a post about this JLWV, the pilgrim is me btw.
For those who don't know, coeliac disease means no gluten under pain of spending the rest of the day in the bathroom. Gluten is found in wheat, barley, and rye. Some coeliacs are also allergic to oats, and oat products are often cross contaminated with gluten from other cereals. Rice , corn, and buckwheat are fine.
The main culprit is usually wheat flour. It's used not only in bread (and breadcrumbs) but also as a thickener for sauces, batters for frying, as well as other uses. In other words, it's not enough to avoid eating bread, coeliacs have to be certain that no gluten was used to prepare the food as it's not easy or intuitive to guess, even for a well meaning restauranteur. There are plenty of threads on this forum about the condition, though they are often Frances-specific.
As far as I'm aware it's an EU wide law that allergens have to be listed on menus (here in Ireland it's rare to find somewhere that doesn't). Gluten free diets aren't uncommon in Spain, but when I tried scouting along on this camino, checking the online menus where available, I found very few restaurants in the smaller towns which listed their allergens (did find a lot of steakhouses and ham though).
The alternative option would be to cook for myself in the kitchens, but previous reports on this forum suggest that many albergues on this camino are not equipped with kitchens, or if they do then they have no utensils. By utensils, I means saucepans, pans, pots, things probably too heavy and bulky to carry (so not forks, spoons etc). Some of those accounts are several years old though and pre-covid.
Thanks for any helpful information anyone can provide. Also, if any knows if a cheap, light rice cooker is viable camino luggage please let me know.