<<Disclaimer: Verify this information before applying it to your situation.>>

>Here are a few recommendations from listmates.  I've ordered the Triumph
>Dining cards in 6 different languages. These are laminated, and can be put
>in wallets.  The website is below.  From the terrific responses, it sounds
>like Peruvian culinary is relatively gf, especially the rice and
>beans.  Local grains (quinoa, buckwheat, etc.) are certainly gf, versus
>the uncertainity of the American versions.  Scroll below for other
>suggestions.   It all sounds llike a wonderful experience!  Thank you all
>for your responses.  .....Mildie
>
>>The best advice I can give you is to go buy Triumph Dining Cards. They're
>>far clearer and more helpful than anything you'll find online for free.
>>The website is www.triumphdining.com.
>
>Hi, I traveled in Peru in 1987, when my daughter and i first went
>gluten/casein free. What i discovered is that the closer to peru we
>got, the more of the food we could eat. As soon as we got on a peruvian
>airline, the food was more friendly, and by the time we got into the
>jungle in the Amazon, we could eat almost everything that was served to
>us. My advice is to forget the Energy bread, etc. and look to the
>native foods. All the native grains, i.e. quinoa, buckwheat, corn are
>gf. Stay away from "American"-,as in U.S. based, food and eat the
>native foods. I would rather try to eat gf in peru than in the US where
>our food supply is suffused with gluten.
>
>
>I was there in '96 and at that time I took my own crackers etc. and
>Ancient Harvest Quina flakes as you only need to add water for hot
>cereal. There were lots of potatoes and chicken but I recommend
>checking some cookbooks for Peruvian dishes. The restaurant menus were
>well beyond my Spanish especially in Lima.  The restaurant card will be
>very helpful.
>
>One can always eat boiled eggs.  I took bags of tortilla chips that were
>smashed ahead of time, and used them as a base for the eggs - or in soup.
>One can usually get a vegetable/beef/water based soup.  There are always -
>ALWAYS - beans and rice.  Pisco is a local form of grape brandy that is
>gluten free and safe as long as you have it straight up and avoid the ice
>cubes and raw egg white that goes into a pisco sour.
>
>You will be challenged. Just avoiding some foods in general will be tough.
>I recently went to Peru and several of the doctors on our trip became ill.
>Follow the CDC guidelines!
><http://www.cdc.gov/travel/tropsam.htm>http://www.cdc.gov/travel/tropsam.htm
>Essentially, if its not cooked don't eat it. Don't even think about
>drinking from the tap. Bottled water only, no ice. No fresh fruit (unless
>you can peel it), salads (even served in very nice restaurants).
>Prophylaxis for travelers diarrhea is usually not recommended but I will
>take it again when I return and chew on pepto bismol. I loaded up on GF
>energy bars. They were the staple of my diet. Rice and beans are of course
>plentiful. If you are going  the highlands, Quechua is the primary
>language. I wouldn't have much faith in a restaurant card in general.

*Support summarization of posts, reply to the SENDER not the Celiac List *