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mateo2099

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About mateo2099

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  • Gender
    Male
  • Interests
    Music performance, writing
  • Location
    TX

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  1. I had really good gluten-free Mickey Mouse waffles at one of the imexpensive Disney non-resort hotels on the property . I believe it was the Doubletree.
  2. Denny's has a gluten free English Muffins now. It's no pancake, but it's great to have an additional option on the plate from a national chain.
  3. gluten-free for 5 years now and I still get the Niacin flush if I take Niacin. First time I took the supplement I thought my head was going to explode and felt like I was turning into the Red Hulk.
  4. Good point. I've found a few places that add Soy Sauce to their beef marinade. Same with adding flour to their corn masa. The more Americanized the Mexican restaurant, the worse off you probably will be. Conversely, the more traditional, the better off you'll be (wouldn't be caught dead putting flour tortilla in a taco, or using cheese in a taco, either). That being said, the language barrier. Best options if you aren't in a major market is probably going to be Chipotle or making it yourself at home. There's plenty of major brands that have corn tortillas. Even gluten-free enchillada sauce. You could always substitute Vegan cheese, its not terrible if melted. Curious - does your son have allergies to Goat cheese?
  5. Resident Tex-mexican here! Depending on the severity of his allergy, if cross contamination is an issue, you are going to have to find a Mexican restaurant that actually has a gluten free menu. Depending on your location, that may be near impossible or very easy to do. That being said, if cross contamination is not an issue, most real Mexican food is corn based so you should be okay. The more traditional, the better. Stay away from flour tortillas (you would never find a real Mexican taco in a flour tortilla anyway). But yes, you have to be careful with bigger chains because they tend to add flour to make large "corn" tortillas for burritos and other products.
  6. Mine would be Saltgrass Steakhouse. They even have gluten-free bread for free before your meal comes out. Second choice would be Johnny Carino's - There menu is huge. Much better variety than Carrabas and they have really good gluten-free pasta.
  7. Still no gluten free pasta. I don't understand the concept of Italian food restaurants with a gluten free menu that don't offer gluten-free pasta. Its insane. I like their Chicken Bryan entree, but with so many other gluten-free Italian options out there, I rarely frequent Carrabbas anymore.
  8. Gluten free pizza is coming to the US from Pizza Hut but I still do not believe it is 100% for Celiac sufferers, although it is supposed to be a better grade than Dominos (bread is made by Udi's and the ingredients are kept separate from their main stock). I don't know why any Celiac sufferer would even be surprised they ended up sick off a Dominos pizza. They have more warnings and disclosures than a crate full of nuclear waste.
  9. I'll have to get that cookbook. I've actually just recently started baking my own biscuits and have finally gotten a really decent mix. I use Pioneer brand country gravy instead of mixing it myself but its not bad at all. As for pancakes and french toast and waffles and the like, I mastered those long ago lol. But sometimes I am lazy and would love to just hit a local restaurant or gasp...God, forbid, a restaurant chain and have a real authentic gluten-free breakfast. I'm looking at you Cracker Barrel!
  10. I prefer Saltgrass Steakhouse - they even have gluten free bread before your meal comes out.
  11. Just to second what everyone else has said - I think we all loathe hearing we have to omit sauces or bread or whatever makes the item that item. I for one, don't believe a burger without bread is a burger. It's a slab of meat. Also, if there is a Mexican dish or Mexican styled dish, have options for corn tortillas. Another big pet peeve is restaurants that advertise a gluten-free selection when in fact its just a salad or simple meat and rice combo or anything else that is naturally and normally gluten free. Not only is it lazy, it almost seems like false advertisement. This might be a point of contention for a lot of others with other allergies, but not all of us have egg, nut, dairy allergies, etc. It would be nice to have a mixture of available ingredients, especially in baked goods. Lastly, desert and breakfast are a large black hole for us gluten-free folks. Desert options are almost always limited to cupcakes or some type of flourless fudge/Ice-cream combo (blech!), and that's if we are lucky. And I would kill for gluten-free pancakes, biscuits and gravy, waffles like a regular person.
  12. This MexiCAN just eats corn tortillas. Much easier than trying to replicate flour tortillas.
  13. Nearly forgot Russos New York Pizzaria and most of the Landrys branded restaurants have a separate menu or will accommodate (Saltgrass has a good menu). Hate to be a troll but I don't care for gluten-free Nation's products. A few stores carries Sami's breads and products but I think they are shipped in from FL. They have a better bread than even Udis.
  14. I'd recommend Fuddrucker, Pei Wei, Ruggles Green, Spaghetti Warehouse downtown, Katz Deli (New menu), El Tiempo Cantina, Glazed the Donut Cafe and Johnny Carinos to name a few.
  15. Fuddruckers and Saltgrass has a much better gluten-free burger.I don't go to Red Robin anymore.