Gluten free at a restaurant? Lanatag reads the menu.
One photo of the menu, and every dish is sorted. Gluten shows up dish by dish.
3 free readings, then a subscription.
No account, no email.
On iPhone? Coming soon. Get notified
Wheat does not always give its name.
Breading, bulgur, tempura: Lanatag recognises it, even in another language.
Read the next menu before you order.
3 free readings, then a subscription.
The kitchen: ask the server.
Lanatag reads the menu, not the kitchen. The sentence is ready, traces included, in the language of the country.
At the supermarket, malt too.
A barcode, or a photo of the ingredient list: wheat, barley and malt stand out.
Try it at your next restaurant.
3 free readings, then a subscription.
The app asks for no account and no email.
On Android now, iPhone coming soon.
One message, on release day. PrivacyYour questions
Coeliac disease, intolerance, allergy: what is the difference?
Coeliac disease is an autoimmune condition: its only treatment is a strict gluten-free diet, for life (Coeliac UK). Wheat allergy, rarer, works through a different mechanism. In Lanatag you tick “Gluten”: dishes that contain it are marked “Skip”, whatever your case.
What about the fryer and the pasta water?
Lanatag reads the menu, it cannot see the kitchen. Fries cooked in the oil of breaded dishes, pasta cooked in the same water: none of that is written down. Ask. The server card asks for you: “Please avoid even traces.”
Does oats contain gluten?
In Europe, oats are one of the cereals declared as an allergen, with wheat, rye and barley (EU regulation 1169/2011, annex II). They are often mixed with wheat, and some people with coeliac disease react to oats themselves (NHS). Only oats sold as “gluten-free” are grown and processed apart.
And soy sauce?
Regular soy sauce is brewed with wheat. Tamari made without wheat does not contain it (Celiac Disease Foundation). When the menu names it (“soy sauce”, teriyaki, 醤油…), Lanatag marks the dish for Gluten, unless tamari or “gluten-free” is written. When it hides in a sauce without being named, ask.
A dish marked “gluten-free” on the menu?
In Europe, “gluten-free” means 20 mg of gluten per kilo at most (EU regulation 828/2014). Lanatag stays cautious: a pizza or pasta is still marked “Skip”, even when labelled “gluten-free”. It is up to the restaurant to tell you how they are prepared.
Does Lanatag replace my doctor?
No. It reads the menu and shows what it finds, dish by dish. It sees neither the kitchen nor the recipes. Your doctor and your dietitian remain your references.