Currently, there are about twenty five students who have registered with the college as having special dietary needs, including many with celiac disease, which is the damaging of the small intestine and subsequent interference with the absorption of nutrients.

As there is no cure for celiac, these students must be careful to stay away from foods which contain gluten.

The protein is found primarily in wheat but is present in some other grains.

For these students, gluten free meals are available in both Davison and the Coffee Shop.

This does not inhibit these students from eating well at Saint Anselm College, however.

Breads, wraps, rolls, and pasta are all available as gluten free options in Davison, and chefs can even make chicken parmesan by using rice flour instead of wheat flour.

Soup bases are purchased gluten free, and there is salad dressing available that are gluten free as well.

At the Coffee Shop, there are gluten free burgers, sandwich wraps, and pizzas available for students as well as pre-packaged cookies and brownies.

It stands to be asked, is the food just as tasty as that with gluten?

“Yes,” Rosemary Stackpole, Director of Dining Services, said. “It should be noted that meat, poultry, fish, vegetables, fruits and some grains are naturally gluten free. Some of your favorite foods are made without gluten – such as our Roasted turkey and mashed potatoes at Davison.”

Stackpole added that “Some of the Asian Noodle Bowls at the Action Station are made with rice noodles, which do not contain gluten. Our homemade clam chowder is a big hit on Fridays. It is made without gluten –we prepare it with heavy cream instead of milk thickened with flour.”

Megan Hazeltine, a junior, has been gluten free for two years and says that the college’s gluten free food is usually just as good as food with gluten, including the gluten free pasta.

“Davison is great about accommodating and the C Shop does a good job as well,” Hazeltine said.

All options in Davison that are safe for those with celiac are marked with “MWG”—Made Without Gluten.

Students who order gluten free can rest assured that there is no cross-contamination between their food and that with gluten, as even the smallest contaminant can cause issues in people with celiac disease.

According to Stackpole, Davison’s kitchen is outfitted with a special area meant for preparing foods for anyone with a food allergy.

Dedicated utensils, cutting boards, and pots and pans are kept in the space and all sport the color purple in one way, shape, or form.

“Even the wall in the area has been painted purple,” she said. “All chefs have been trained to change their aprons, wash their hands, and change gloves before and after they work in this area preparing a special meal.”

The Gluten Free Club was established in 2012 and serves as a gathering for anyone gluten free or interested in the lifestyle.

One of their biggest accomplishments has been the successful lobby for gluten free options at the Coffee Shop.

“Now, there is pizza, sandwiches, and even the ice cream flavors say whether or not they are gluten-free” Canada Stewart, a junior and Vice President of the club, said.

A common misconception about being gluten free, she added, is that one eats much healthier, which is not necessarily the case.

“There is still gluten-free junk-food available,” Stewart said. “You’ll definitely find me eating it.”

If gluten free students want to find something to eat off campus, there are plenty of options.

Stewart said that Mr. Mac’s, the Copper Door, Portland Pie Company, and Red Robin all serve gluten free meals, and there are numerous Elm Street bakeries with gluten free offerings.

Stewart counts the gluten free sandwich as her favorite, and says Davison chefs will “Prepare things like pasta, pizza, eggs, etc. ahead of time” if one requests.

Stewart said that it’s very important for colleges to have gluten free options “Because… [m]ost of us aren’t doing this out of choice; we’re doing it because we’ll end up seriously ill if we don’t.”

Stackpole agreed, saying it’s also a matter of the law.

“Food allergies can be considered a disability under the Americans with Disabilities Act, which requires institutions to provide accommodations for those with disabilities,” she said.

Stackpole added that “[W]e want to accommodate our students with special dietary needs and make them feel at home in their on-campus dining facilities.”

Both Hazeltine and Stewart said that their friends and Saint Anselm staff have been extremely supportive of their lifestyles.

“[They’re] great about making sure my food is safe and I’m okay,” Hazeltine said.

“They’ve learned to watch out for contamination and they’ll surprisingly even avoid eating things in front of me sometimes if they know I can’t have it,” Stewart said of her friends.

Stewart added that “They always want to learn more about it, which is really cool to be able to share kind of what I’m dealing with. I can’t thank them enough for their consideration. My friends have also tried the gluten-free cookies and brownies available at Dave and they love them just as much as regular cookies.”