Amsterdam's street food is built on tradition, and tradition here is built almost entirely on gluten. A guide to moving through a Saturday market with intention — and ending up at a stroopwafel worth the detour.

The reservation is made, the restaurant is vetted, the server arrives. What you say in the next sixty seconds determines whether the preparation you did before the trip actually reaches the kitchen. Here's exactly what to say.

The fries contain no gluten. The menu says so, the server confirmed it. But if the kitchen is running a shared fryer, they're still not safe — and understanding why is one of the most practical things a celiac traveler can know.

For people with celiac disease, cross-contact — not ingredients — is often the real risk. This guide explains what cross-contact actually means, why restaurants misunderstand it, and how to listen for answers that signal true safety.