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I may be writing too late for you, but thought I would post anyway. I currently live in Ireland, and have very rarely encountered a problem eating out, even in hotels. As the other posters mentioned, Ireland is one of the easiest places to travel gluten free. (Most of the problems I encounter eating out is finding gluten free food that is also vegetarian!)
Many restaurants have at least some understanding of celiac disease, and most can provide gluten free options. If you have a chance to purchase your own foods, most stores have gluten free sections, though smaller stores like Spar and Centra may have a limited enough selection.
Also, it may be worth checking out the Irish Coeliac Society, if you haven't already left for your trip. Here's their website: http://coeliac.ie/.
I've just returned from my trip and thought I would write a couple notes about eating gluten free in Hong Kong, the Philippines, and Japan, in case anyone finds themselves heading that way.
Hong Kong was the easiest place to eat gluten free on the trip. Gluten free foods can be purchased at health food stores (though I brought enough with me to last for a while), and some restaurants mark gluten free on their menus. I ate at Indian and Nepalese restaurants with success. South Asian is usually my go-to, as many foods in these cuisines are naturally gluten free. I would suggest being careful with these though, as I got sick later in the trip from Indian (lesson learned!).
Here are a few of the restaurants I ate at:
Life Restaurant and Bar: located in Discovery Bay, gluten free marked on the menu
Life Cafe: located in SoHo, gluten free marked on the menu
Noodlemi: Hong Kong island, gluten free marked on menu
I had a coeliac friend traveling in Hong Kong at the same time, and she recommended Pizza Express. Only one branch does gluten free--I believe its the one in Hong Kong central.
The Philippines was rather touch and go for me. I was in the country for a wedding, and was lucky enough to have the bride and groom arrange some gluten free meals for me ahead of time. Other than that, I lived off of a lot of eggs, garlic rice, and loads of fruit.
Here are a few of the restaurants I ate at:
L'Fisher Hotel: located in Bacolod. They don't have a gluten free menu in the hotel restaurant, but when I gave the waiter my restaurant card, he took it back to the chef and they were able to accommodate me.
7th Note Cafe: located in Boracay, separate gluten free menu
Corner Tree Cafe: located in Makati (part of Manila); gluten free, vegan, and sugar free marked on the menu
I was lucky to have my brother and his Japanese girlfriend. I stayed with my brother, so I could use his kitchen to prepare breakfasts and lunches, which I usually carried with me. For dinner, we stuck mainly to restaurants that offered a lot of vegetarian options. My brother and his girlfriend were able to order steamed or raw vegetables for me. I sometimes had rice if I could be guaranteed that it was purely steamed rice (no barley mixed in and not made with stock). I will point out that my Japanese restaurant card only confused wait staff and chefs.... I would have had a very difficult time eating in Japan without the help of my family members. We stayed in Fukuoka, but this seems to be the case in other parts of Japan, based on the other posts in this thread.
Anyway, I hope this helps future travelers. Cheers!
I figured those would be answers I would come across! I lived in South Korea briefly several years ago (my unsuccessful travels), but was hoping there might have been some changes in the gluten free world since then (I know coeliac isn't well known in Asia, but I had my fingers crossed anyway!).
In your experiences, have you ever come across gluten free foods in stores (I'm thinking health food shops)? I wonder if I should send some gluten free foods to my family before travelling so I have something to eat while there!
I'm heading to Hong Kong, the Philippines (Manila, Bacolod,and Boracay), and Japan (Fukuoka) for about 3 weeks in April.
I was wondering if anyone has traveled to one or all of these locations while gluten-free and could offer some advice/suggestions? I will be at a wedding in Bacolod (and theoretically the food is taken care of), and I am staying with bi-lingual family members in both Hong Kong and Japan.
I traveled to Asia just after diagnosis unsuccessfully, and I'm getting more and more nervous as my trip nears. I prefer not to eat-in for every meal (I will if I have to), so I'd really appreciate any advice on eating out/supermarkets/food in general.
HI. I was in Chicago for a conference last year, and ate at the Weber Grill. It was pretty good. They have an online menu: http://www.webergrillrestaurant.com/menus/?glutefree&mcid=0&scid=2&id=68. Vegetarian options are marked on the menu--there seem to be more vegetarian options on the regular menu than the gluten-free menu (don't know if the vegetarian in your group also requires gluten-free). The restaurant is located downtown. Hope this helps!
I can't say I eat out much, but I like Udi's Bread Cafe, Abrusci's Italian, and Lala's Wine Bar (all are in Denver). I hear Panzano is pretty good as well. Root Down in the Highlands can do gluten-free, dairy-free for some of their menu items.
Here's a list a local restaurants from GIG Colorado: http://www.gigcolorado.org/restaurants.aspx.
Another one from Boulder County Celiacs: http://www.bouldercountyceliacs.org/restaurant-list.html
As for health food stores, I usually shop at Vitamin Cottage. They are a chain and have stores throughout Denver and at least one in Fort Collins.
I can recommend a cookbook and an online resource. Here they are:
"Welcoming Kitchen" by Kim Lutz
I haven't used this cookbook a ton, but I've liked the recipes that I've tried. The cookbook is vegan, and she doesn't use soy. It's a pretty small book, but the recipes are pretty easy.
The Intolerant Gourmet (http://www.theintolerantgourmet.com/intolerance/)
The author of this blog is allergic to wheat, dairy, soy, yeast, and eggs. Not all of her recipes are gluten-free, but most of them are (I think I've only seen a few that aren't). She's also not vegan, but she has some meat free recipes as well as some recipes for baked goods.
Thanks for posting your experience! I'm going to Ireland in a couple weeks, and I've been a little nervous (it's my first time travelling abroad since going gluten-free). Your suggestion about the tea is life-saving, and I can't wait to try that resaurant! Thanks again!
I'm from Denver, too, and I've been gluten free for two years. There is a meetup group for people with Celiac and gluten intolerance called the Gluten Intolerance Group of Greater Denver (http://www.meetup.com/GIGofgreaterDenver/about/). I've found the group to be helpful since many of the members have been gluten free for several years. The group usually meets once a month. Let me know if you have any questions.
Well, it looks like Qdoba uses whey in the adobo seasoning they put on the chicken (it's the only dairy on their chicken and adobo seasoning ingredient lists). Whey is found in a lot of products, but I don't know how common it is in meat seasonings. I guess it's just one more thing to look out for.
I'm not really sure how helpful my response will be, but I thought I should post anyway. From what you tell us about your breathing and sinus problems, it sounds like you're having a reaction to something. Whether or not it's gluten, it's hard to say (my issues with gluten are digestive). You might consider making an appointment with a general physican or an allergist and that might give some insight as to what is causing your breathing difficulties. Since my issues are mainly digestive, I'm not sure about anything specific with gluten and its relation to emotions. Just be aware that usually it takes longer than 3 days of being gluten-free to notice a lot of changes, but the time it takes varies from person to person. Hope this helps a least a little. Hang in there
I'm guessing Landshark Lager has gluten in it since lagers usully contain water, hops, malt (from barley), and yeast. I think the only gluten-free product produced by Anheuser-Busch, which makes Landshark, is Redbridge.
In any case, it you're interested in gluten-free beers, here's a list of products by country: http://220.127.116.11/eatingout/gfbeer.html. I'm not sure how widely available all of the products are, but it may be a starting point.
I also highly suggest Woodchuck Ciders (http://www.woodchuck.com/). They defintely have a different taste than beers, but they are gluten-free and delicious. Hope this helps.
I haven't used Roberts before, but I'm guessing you need to add something to it. Have you tried adding xanthan gum or guar gum? Since gluten-free foods lack binding agents, you need to add something to hold doughs together. As a rule, guar gum is generally added to wet ingredients, and xanthan gum is added to dry ingredients (you can use a combination of both, too). From what I've read, you use 1/2 - 1 tsp. per 1 cup of gluten-free flour, but I think it depends on the recipe and you may have to do some testing (info from "Bake Deliciously" by Jean Duane). More specifically, many websites (here's one: http://www.theglutenfreelife.com/xanthanguar-gum/) state that Xanthan gum and guar gum should be used in the following way:
1 tsp in pizza or bread recipes
1/2 tsp in cake recipes
1/2 or less in cookie recipes
I've never used guar gum, but I've had success with xanthan gum. Hope this helps!