51 Things You Didn’t Know about GIG
GUEST BLOG: Cynthia Kelly, CEO of Gluten Intolerance Group (GIG)
As the Gluten Intolerance Group (GIG) celebrates its 51st anniversary, we’re taking a look back at a legacy built on advocacy, science, and compassion. Since 1974, GIG has been a trusted force in the gluten-free world — empowering individuals, supporting families, and changing the landscape for people with gluten intolerance and celiac disease.
What started with one passionate dietitian and a kitchen-table newsletter has become a national movement, with certified products in grocery aisles, safe dining in restaurants, food boxes for those in need, and a generation of young people growing up with confidence instead of fear. Whether you’ve known us from the beginning or just discovered us today, here are 51 things you might not know about GIG’s past, present, and powerful future.
Early Genesis of GIG
GIG was founded in 1974 by Elaine Hartsook, a pioneering research dietitian at the University of Washington. At a time when gluten intolerance was barely understood and diagnosis was rare, Elaine saw the need for trusted resources, community connection, and education.
She created the first official dietary guidelines for gluten-free living and wrote one of the earliest gluten-free cookbooks — including a recipe for gluten-free communion wafers. Her monthly mailed newsletters were lifelines, packed with scientific research, gluten-free recipes, and practical tips. Elaine’s mother even helped as GIG’s original accountant, making this a true family-led mission.
In those early days, finding safe food was no easy task. If you wanted rice flour, you ground it yourself. GIG sold xanthan gum — the secret to holding early gluten-free breads together — directly to consumers. Resources were limited, and gluten-free products were nowhere to be found in grocery stores or libraries. But thanks to GIG, people felt seen and supported, even if they were the only one they knew living gluten- free.
Building GIG’s Legacy through Community Organizing
GIG’s impact grew thanks to the leadership of people like Cynthia Kelly, now GIG’s CEO, who first came to the organization as a volunteer. Diagnosed with celiac disease while working as a hospital dietitian, Cynthia began organizing support groups in Tacoma, WA — where members would gather for gluten-free meals and educational conversations. Before Elaine passed away, she handed Cynthia a file of information and said, “You’ll need these.” She was right.
As the organization grew, so did its reach — and its creativity. One GIG office was located above a clutch and brake shop in downtown Seattle. Another was a converted firehouse in Burien. It was there GIG hired its first paid employee: a receptionist to manage the office and keep things running. Fun fact: the prom scene from 10 Things I Hate About You was filmed next door. Our COO, Channon, even met Joseph Gordon- Levitt while checking the mail!
But GIG’s mission went far beyond its local roots. For years, GIG staff traveled to Washington, D.C. to advocate for better funding and awareness around Celiac disease. In 2011, they helped organize the Gluten-Free Food Labeling Summit, where a 133- layer gluten-free cake was built — one layer for each of the 1 in 133 Americans diagnosed with Celiac disease. That towering cake stood as a symbol of how long the community had waited for clear, reliable food labeling — and demanded change from the FDA.
Advocating for Progress with Specialists and Brands
Throughout the years, GIG has led the way on education and innovation. Long before the broader medical community accepted it, GIG acknowledged the reality of Non-Celiac Gluten Sensitivity (NCGS) and published educational bulletins reviewed by top experts like Dr. Alessio Fasano, Dr. Peter Green, and Dr. Joseph Murray. Their work has helped shape how gluten-related disorders are understood and treated.
In 2005, GIG launched GFCO (the Gluten-Free Certification Organization) to give consumers a reliable way to identify safe products — before the FDA even had labeling rules in place. Their first certified brand? Enjoy Life Foods. GIG worked closely with rabbis from the Orthodox Union to understand the overlap between gluten-free and kosher requirements, ensuring products met the highest standards of food safety.
They didn’t stop there. In 2009, GIG introduced GFFS (Gluten-Free Food Service) to help restaurants and other food establishments serve safe gluten-free meals. Their first client was Outback Steakhouse, and today, the program partners with dining halls, retirement homes, camps, and more. In 2024, GFFS launched Chef to Plate, a new pilot program aimed at expanding gluten-free awareness and education across the food service industry.
Supporting the Next Generation of Gluten-Free Lives
GIG has always prioritized the next generation. What began as the “Celiac Kids Club” evolved into Generation GF — a national initiative offering support, community, and a quarterly magazine just for kids and teens. From gluten-free summer camps to Teen Summits hosted at the Culinary Institute of America, GIG is committed to raising confident, empowered gluten-free youth.
That commitment extends to those facing food insecurity. Through GIG Cares, the organization provides monthly gluten-free food boxes to individuals and families in need. Valued at around $50 each, these boxes are made possible through donations, partnerships with GFCO-certified brands, and community grants — because access to safe food is a right, not a privilege.
Education has always been at GIG’s core. For years, GIG hosted annual conferences featuring top voices in medicine, nutrition, and food science. Leaders like Dr. Guandalini, Dr. Alessio Fasano, Shelley Case, Mary K. Sharret, Anne Lee, and more shared cutting-edge research with GIG’s community. Cynthia even helped form a professional group for Dietitians in Gluten-Related Disorders, further elevating clinical understanding around Celiac and gluten sensitivity.
Looking Ahead to a Bright Gluten-Free Future
Today, GIG operates with more than 30 full-time employees, plus many dedicated volunteers. With offices in Lacey, WA, and Palm Bay, FL, and staff across the country, the organization continues to expand its reach. Most importantly, its mission remains unchanged: to make life easier for everyone living gluten-free.
Every dollar from GIG’s food safety programs — GFCO and GFFS — is reinvested into community programs, education, and support services. Until there’s a cure, GIG is here. Empowering individuals. Supporting families. Building a world where gluten-free living doesn’t mean fear or frustration — it means freedom.
In its 51st year, GIG is lifting the next generation of leaders through the Generation GF Teen Advisory Board. This innovative program pairs experienced gluten-free teen mentors with newly diagnosed teen mentees, fostering a meaningful peer-to-peer support system. Advisory Board members also gain hands-on experience in nonprofit marketing through their work with both GIG and GIG Cares.
Whether it’s acting, directing, or filming engaging content about gluten-free living, the Advisory Board offers a unique opportunity for creative and driven teens to build valuable skills that will serve them in college and beyond. More than just a leadership program, the Teen Advisory Board is a launchpad for future changemakers in the gluten-free community.
Here’s to 51 years of impact — and to the next 51, building a stronger gluten-free future for all.
If you would like to find out more about the organisation and what Cynthia and the Gluten Intolerance Group (GIG) offer for communities big and small, you can see the information in her previous guest feature ‘Making Gluten-Free Life Easier for Families.’
