Diane

Upcoming Celiac Disease Events: A Roundup from National Organizations

Living gluten-free doesn’t mean navigating it alone. National celiac and gluten-free advocacy organizations run a steady stream of webinars, support meetups, fundraisers, and in-person gatherings all year long — many of them free and open to anyone, no matter where you live. Here’s a roundup of what’s coming up from the biggest organizations. Bookmark the calendar links below, since new dates get added monthly.

Roundup current as of July 2026. Always confirm times and registration details on the organization’s own event page.

Celiac Disease Foundation (CDF)

CDF runs one of the most active and reliably updated events calendars of the national groups, with a strong mix of free webinars, advocacy days, and support meetups — nearly all virtual.

Upcoming individual events:

School Support Session — monthly, next on August 5, 2026 (then Sept 1, Oct 7, Nov 3, Dec 2). An expert walks through 504 plans, federal disability law, and getting school accommodations for kids with celiac disease.
Foundations of Celiac Disease education series — CDF’s free, multi-session series for anyone navigating a new or ongoing celiac diagnosis. Sessions run through the fall:
- Part 5: Psychosocial Aspects of Celiac Disease — July 9, 2026
- Part 1: Introduction to Celiac Disease & the Gluten-Free Diet — August 6, 2026
- Part 2: Celiac Disease & Cross Contact — August 13, 2026
- Part 3: Follow-Up Care for Celiac Disease — August 27, 2026
- Part 4: Optimizing Nutrition on a Gluten-Free Diet — September 3, 2026
- Part 5 (encore): Psychosocial Aspects of Celiac Disease — September 10, 2026
Living with Celiac Disease Virtual Meet-Up — monthly, next on July 16 (then Aug 20, Sept 17, Oct 15, Nov 12, Dec 17). An open, expert-guided peer support session.
From Fog to Focus: Culinary Strategies for Brain Health in Celiac Disease — August 3, 2026. A nutrition-focused webinar on the celiac–brain fog connection.
Mindful Meals, Meaningful Change: Weight Management in Celiac Disease — October 6, 2026. Dietitian-led guidance on building balanced meals and a healthier relationship with food.
The Missing Ingredient: How to Get Enough Fiber on a Gluten-Free Plate — December 1, 2026.

Full calendar: celiac.org/get-involved/events

National Celiac Association (NCA)

The NCA frequently hosts educational webinars alongside a dedicated array of recurring virtual support meetings to keep you connected year-round.

Recurring national programs:

Virtual monthly support group: Living Gluten-Free — second Tuesday of each month, 7–8 pm ET, open conversation for anyone regardless of chapter affiliation.
NCA Tennessee/Vanderbilt Celiac Center young adult (18+) peer support group — also monthly, virtual, geared toward young adults connecting with others navigating celiac disease.
“All Things Celiac” webinar series, co-hosted with the Harvard Medical School Celiac Education & Research Program — periodic expert-led sessions; recordings posted on NCA’s webinars page.

Full calendar: https://nationalceliac.org/nca-events/

Beyond Celiac

Beyond Celiac focuses heavily on scientific advancement and reaching a cure. Their programming highlights clinical trial insights, local community meetups, and direct access to researchers.

Ongoing programs:

Step Beyond Celiac — a virtual fundraising 5K/fun run, participate from anywhere.
Research Events — periodic Research Summits and public symposiums on celiac treatment research.
Town Halls — periodic community Q&A sessions.

Full calendar: beyondceliac.org/get-involved/upcoming

Gluten Intolerance Group (GIG)

Widely recognized for their food safety certification programs, GIG provides community outreach events ranging from youth-focused programs to specialized health webinars.

Full news/events page: gluten.org/news-events

FARE (Food Allergy Research & Education)

FARE isn’t celiac-specific, but as the largest food allergy organization in the US, its programming often overlaps with gluten-free living — helpful if you are managing celiac disease alongside other food allergies.

Full calendar: https://www.foodallergy.org/our-initiatives/education-programs-training/fare-webinars

Celiac Cruise

Not a nonprofit, but a well-known name in the community: fully gluten-free cruise sailings run in partnership with Royal Caribbean, Oceania Cruises, and AmaWaterways, with a dedicated GF galley, dining room, and onboard programming.

Celiac Cruise also partners with the Celiac Disease Foundation onboard to support food-insecurity work.

All sailings: celiaccruise.com

International Celiac Disease Symposium

International Society for the Study of Celiac Disease (ISSCD) hosts a biennial professional/patient hybrid symposium bringing together researchers, clinicians, and junior investigators from around the world.

International Celiac Disease Symposium — Melbourne, Australia – November 17–20, 2026.

Stay Connected, Stay Empowered

These events are a great way to learn something new, meet others who understand the gluten‑free lifestyle, and stay informed about research and advocacy. If you attend any of these sessions, we’d love to hear what you learned so we can share it with the group.

Leave a comment below so we can add it to our next meeting round-up.

Gluten-Free Macarons

Sally says, “This is a decent macaron recipe for beginners.”

This recipe is from Gluten-free Palate

Gluten-free chocolate macarons with a delightfully crisp shell. Perfect for any occasion!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

For the macarons:

1 cup powdered sugar
1/2 cup fine ground blanched almond flour
1/4 cup unsweetened cocoa powder
2 egg whites, room temperature
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar

For the frosting

1/4 cup butter, room temperature (or dairy-free butter)
1/2 teaspoon vanilla extract
2 cups powdered sugar
1-2 tablespoons milk (almond milk is a good dairy-free substitute)
optional: food coloring

Instructions

Sift powdered sugar, cocoa powder, and almond flour into a medium mixing bowl. Discard larger pieces left in the sifter.
In a large, cold mixing bowl, beat egg whites and cream of tartar until they begin to foam.
Slowly add the granulated sugar to the egg mixture. Beat on medium-high speed until stiff peaks form (about 2-3 minutes). A stand mixer is ideal for this task.
Add the dry ingredients to the egg mixture.
Gently fold in with a rubber spatula.
Line two baking sheets with parchment paper.
Fill a pastry bag or sturdy Ziploc bag with batter, cut the tip off, and pipe the batter into 1-inch circles. Space them at least 1 inch apart. Tap baking sheets on the counter a few times.
Let the macarons rest at room temperature for 1 hour (or until the tops are no longer glossy).
Preheat the oven to 350°F (180°C). Once the oven is preheated, reduce the oven temperature to 325°F (160° C). Bake for 12 minutes.
Remove and cool for at least 10 minutes before carefully transferring the macarons to a cooling rack.
To make frosting, in a medium mixing bowl, cream butter and vanilla until smooth.
Gradually add powdered sugar by alternating one cup of powdered sugar with one tablespoon of milk until all ingredients are combined.
If necessary, beat in additional milk to obtain desired consistency.
Add food coloring (optional) and mix until the color is consistent.
Once cool, pipe or spread frosting onto one macaron and sandwich two together.
Store in an airtight container in the refrigerator for up to one month.

Notes

Always, always, always follow the recipe instructions. Macarons can be a simple recipe IF you follow the directions.
Ensure the almond flour hasn’t expired or your macarons will taste funny.
Make sure your almond flour is at room temperature before starting.
Don’t stop beating your egg whites until stiff peaks have formed
Always fold your egg whites into the dry mixture or you’ll lose the necessary lift.
After you’ve piped your macaron batter onto your baking sheet, tap the cookie sheet on the counter to bring air bubbles to the surface.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 194 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 39mg Carbohydrates: 30g Fiber: 1g Sugar: 27g Protein: 3g

Cuisine: Dessert / Category: Recipeshttps://www.glutenfreepalate.com/gluten-free-chocolate-macarons/

Gluten-Free Vanilla Coconut Flour Cupcakes

From Sally: “These are naturally sweet, I personally don’t bother making frosting for them. Great for Easter or Passover.”

This recipe was found on King Arthur Baking.

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you’re baking for a birthday, a bake sale, or just for fun, they’re a cinch to whip up and are sure to be a hit!

Prep 10 mins

Bake 18 to 20 mins

Total 1 hr 28 mins

Yield 10 cupcakes

Ingredients

1/2 cup (99g) vegetable oil or 8 tablespoons (113g) butter, melted
2/3 cup (131g) granulated sugar
1/2 teaspoon table salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons (28g) milk
1/2 cup (64g) coconut flour
1 teaspoon baking powder

Frosting

1 batch Quick Buttercream Frosting, or your favorite frosting

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
Evenly divide the batter among the 10 liners, filling each 3/4 full.
Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.
Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
Frost the cupcakes with buttercream, or your favorite frosting.

Tips from our Bakers

Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Authentic Paleo Pizza

This recipe was shared by Sally.

From Gluten Free on a Shoestring

This Paleo pizza has the super chewy texture and crispy edges a proper authentic pizza crust must have. Add your favorite toppings!

Prep Time 20 minutes

Cook Time 15 minutes

Rising time 45 minutes

Course: Pizza

Cuisine: American

Keyword: Paleo pizza

Servings: 8 slices pizza

Author: Nicole Hunn

Equipment

Stand mixer fitted with paddle attachment (optional)
Pizza stone (optional)

Ingredients

1 cup (120 g) finely ground blanched almond flour
1 ¾ cups (210 g) tapioca starch/flour plus more for dusting
2 teaspoons (6 g) instant yeast
½ teaspoon kosher salt
⅓ cup (2 ⅔ fluidounces) fluid ounces warm water
3 tablespoons (42 g) extra virgin olive oil plus more for brushing
1 tablespoon (21 g) honey
1 (50 g (weighed out of shell)) egg at room temperature, beaten
Pizza toppings as desired

Instructions

Make the pizza dough

In a large bowl or the bowl of your stand mixer, place the almond flour, tapioca starch, and instant yeast. Whisk to combine well with a separate, handheld whisk. Add the salt, and whisk again to combine.
Add the water, olive oil, honey, and egg, and mix until a sticky batter forms. If you’re using a stand mixer, mix until a uniform batter forms with the paddle attachment and the mixer on medium-high speed.
If you’re not using a mixer, switch to a spatula or wooden spoon, and mix until a uniform, but shaggy, dough forms.

Set the dough to rise

Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. Return the ball of dough to the bowl, and cover it with plastic wrap.
Set the dough in the covered bowl in a warm place for about 45 minutes or until the dough swells to about 150% of its original size.
Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat your oven to 375°F.

Shape the dough

Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment.
Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust.
Drizzle the top of the raw dough with olive oil and brush or spread it with clean hands evenly across the top of the crust, including the edges. Pierce the top of the dough (excluding the crust) with the tines of a fork.

Bake the dough

Carefully transfer the parchment with the dough onto the pizza stone or sheet pan and bake for 8 minutes or until the pizza dough is set and just beginning to brown.
Remove the dough from the oven and add your desired toppings. Return to the oven and for about 5 minutes more or until your toppings are melted and/or bubbling and the edges of the pizza are golden brown.
If desired, set the oven to broil and broil the pizza for up to two minutes until browned. Remove from the oven, slice, and serve hot.

Notes

Nutritional information is approximate and per slice, without toppings, assuming a full pizza divided into 8 equal slices.

Nutrition

Authentic Paleo Pizza Recipe from Nicole Hunn at Gluten Free on a Shoestring.

The Best Paleo Pancakes

Sally shares, “When you want a proper brunch during Passover that’s not matzo brei.”

From Gluten Free on a Shoestring

The Best Paleo Pancakes Recipe

These paleo pancakes are light and fluffy, and taste just like the “real” thing. Naturally dairy free and gluten free.

Prep Time 15 minutes

Cook Time 10 minutes

Course: Breakfast, Pancakes

Cuisine: American

Keyword: Paleo pancakes

Servings: 8 pancakes

Author: Nicole Hunn

Ingredients

1 ½ cups (180 g) blanched finely ground almond flour (I like Blue Diamond brand sifted almond flour and Wellbee’s brand extra fine almond flour)
¼ cup (32 g) tapioca starch/flour
1 ½ teaspoons Paleo baking powder (See Recipe Notes)
¼ teaspoon kosher salt
¾ cup (6 fluid ounces) unsweetened almond milk at room temperature
2 tablespoons (28 g) virgin coconut oil melted and cooled (plus more for greasing the skillet)
2 (100 g (weighed out of shell)) eggs at room temperature, beaten
2 tablespoons (42 g) honey
Honey or pure maple syrup for serving

Instructions

In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.
Create a well in the center of the dry ingredients and add the almond milk, oil, eggs and honey, and whisk to combine well.
Set the batter aside to sit briefly. It will thicken a bit.
Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.
Pour the pancake batter about 1/4 cup at a time into rounds. Allow to cook until the edges of the pancakes are set (when they’re set, they’ll lose their shine), about 1 minute.
With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).
Remove the pancakes from the griddle, and repeat with the remaining batter.
Serve the pancakes warm with maple syrup or more honey.

Make ahead instructions.

You can also allow the pancakes to cool completely before wrapping them tightly in freezer-safe wrap and freezing.
When you are ready to serve the pancakes, unwrap the stacks, separate the pancakes from each other and place them, frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.

Notes

To make your own Paleo baking powder, combine 1 part baking soda + 2 parts cream of tartar + 1/2 part arrowroot or tapioca starch/flour.

Nutrition

The Best Paleo Pancakes Recipe from Nicole Hunn at Gluten Free on a Shoestring.