Levante albergues with cooking facilities (for celiac, gluten-free diet)

[JLWV]

Hello all from AACS-CV,
A pilgrim with coeliac disease asks which albergues on Levante have kitchen with cooking utensils, and it is dificult for us to answer to this new question.
Does any of you have experience about that?

 

[Madrood]

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.

 

[J Willhaus]

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.

@Madrood there was a thread a few years ago about a fellow pilgrim @Robo who was thinking of taking a rice cooker on the Camino, however, I don't think that ever happened. He did take some ribbing about it. In Galicia there are many nice albergue kitchens in albergues run by the Xunta or Galcian government with no cooking or eating utensils. I can't say specifically about the Levante so you will have to get that information from other members.

 

[Madrood]

In Galicia there are many nice albergue kitchens in albergues run by the Xunta or Galcian government with no cooking or eating utensils. I can't say specifically about the Levante so you will have to get that information from other members.

Is that a post-covid measure or is it normal? Maybe it would be worth investing in a small lightweight saucepan then ...

 

[J Willhaus]

Post covid kitchens were open last year, however it has been a longterm situation in Galicia.

 

[J Willhaus]

Tuna and canned garbanzo beans are our go to in the summer for quick energy meals...no heat needed.

 

[Brightmore]

Fellow coeliac and lactose free here. I walked the Camino Portuguese last year and will start my Camino Frances in May.

Spain is generally excellent for these kind of things but, given the risk of being unwell mid-leg, I stuck to GF products, bread, ham etc, that didn’t require cooking, and very occasional specialist restaurants. I carried GF products with me and always hit up the bigger supermarkets. Bit grim, I know, but I find travelling is rarely about food anymore and the Camino is unfortunately no different.

Hostel kitchens are a roll of the dice. I find you can more prepare simple food, with bowels, maybe a microwave, not so much cook. Thoroughly scrubbing a bowel to prepare a salad may be worth it, unless you mix in the bag. However, as I say, Spain is good at these things so you will find most restaurants will cater for you in some way.

Buen Camino!

​

 

[C clearly]

I have added some words to the thread title - to provide better search results for other people who might be looking.

 

[Anamiri]

It is tricky, my husband is coeliac, so we bought and carried a lot of food from supermarkets .

 

[Camino Chrissy]

I find you can more prepare simple food, with bowels, maybe a microwave, not so much cook.

I will mention that in the US, the words bowl and bowel have two entirely different definitions.

 

[Madrood]

Sounds like the best I could do then for now would be to learn how to make a good salad. A microwavable bowl with a lid might be the best investment too. Reassuring to hear about your experiences @Brightmore with restaurants but the CP is more trafficked, they might be more used to this sort of thing.

 

[Juliana K]

I

Hello all from AACS-CV,
A pilgrim with coeliac disease asks which albergues on Levante have kitchen with cooking utensils, and it is dificult for us to answer to this new question.
Does any of you have experience about that?

I walked Levante last fall. I remember that many albergues are just have microwaves no stoves. Only few albergue have proper kitchens. Some of them don’t even have any utensils (even single cup).

 

[Goyo]

Hola Madrood! I also have concerns about eating en el camino, but I am only (?) gluten intolerant. Nonetheless, not only is it not enuf to “avoid eating bread”, and that “coeliacs have to be certain that no gluten was used to prepare the food”, the cooking surfaces, be they pans or a “comal”-like stove top surface, must be thoroughly washed, dare I say, “disinfected”, before using to prepare a gluten-free meal. Otherwise, the “gluten free” comida isn’t, and folks like us may suffer. Ask “Jersey Mike” why his restaurant personnel check to see if your preference for gluten free bread is really a “preference” or due to health issues. Answer with the latter and they will gladly prepare a gluten free sub on a griddle free of gluten contamination.

 

[Goyo]

I will mention that in the US, the words bowl and bowel have two entirely different definitions.

Ja, ja! My dear doctor father used to call “scrubbing a bowel” an enema. Talk about instilling the fear of the Lord in you!

 

[dick bird]

You are right. You can't rely on albergues having cooking utensils or even more than a microwave and in smaller towns you have difficulty finding an eatery that really provides for special dietary need, so self-catering seems to be the go, although it's going to be a challenge. If you take a tupperware type plastic container you can use it to carry lunch and food, obviously, but you could use it to cook in a microwave. You could also think about taking a lightweight gas camping stove and billy. it is extra weight but might be worth it to be able to cater for yourself.

 

[WGroleau]

We would prepare a "gluten-free" or vegan alternative for pilgrims that informed us of the need prior to 16:00 (cena was at six). BUT we were unable to guarantee it would be safe for a celiac.

 

[ltin371]

I have celiac and am planning on doing the Camino del Norte this spring. My thought is to bring some of my backpacking gear- stove, cook pot, spork. Buy fuel there if I need it. And hit up a lot of grocery stores. I imagine that most tortillas are ok. This is my first camino, so it's possible this plan has many flaws.

 

[Brightmore]

Spork yes, but I wouldn’t bring cooking utensils. You need to think about the weight in your bag. Ultimately, you may have to eat out of supermarkets, as I did, but if you’re anything like me, then that often happens. For me, given my dietary restrictions, travelling is rarely ever about food, the Camino was no different.

 

[J Willhaus]

I have not been on the Norte, but in my experience it is the Xunta albergues that are run by the Government of Galica that don't have pots and pans. Nice kitchens, but nothing to cook or serve with. Other kitchens usually have some kitchenware. You cross into Galcia as you get closer to Santiago. I don't think you need the stove. Maybe a microwavable cup and a spork. Maybe buy a pocket knife when you arrive. Many grocery stores in Spain now have more ready to eat options than when we first walked 7 years ago. Also in many restaurants you will find gluten free options.

 

[Seekingpeace]

I also fall into the category of gluten intolerant (Crohn’s) - though the effects are not quite as severe, they are definitely still present. My experience was on the Francés, but another celiac friend who traveled throughout N Spain reported that he was delighted to find good celiac-friendly restaurants and ready to eat options at grocery stores. Budgeting accordingly might be a lighter option than lugging extra weight from cooking equipment (which might lead to more discomfort in other areas like blisters) but YMMV especially if anxiety about cross contamination feels overwhelming.