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Missing Certain Foods
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Hello again. I am a newbie that has been gone for awhile. Just been really busy.

I have a question that I was curious about. I have found that being gluten free has made dining our rather difficult. Most places that I go, they are very concerned, and bring out a chef, or a person in charge who will check ingredient lists for me. One thing that comes up is this. Has anyone contacted restaurants and asked them to develop gluten free alternative items? When my wife cooks for me at home, she makes alot of the same things that she used to make, but, now uses Almond Flour, White/Brown Rice Flour, etc.

Is it possible that some of the nicer restaurants would be willing to provide gluten free alternatives to order? I really like the Southwest Shrimp and the Firecracker Chicken Wraps for instance from Longhorn Steakhouse, but, they are not gluten-free and I cannot consume them.

Just wondering if anyone tried contacting them. Many places are now offering Atkins items. Would be really nice to see gluten-free items.

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Pastor Dave's wife here,

In the United States there are not many restaraunts that specificaly cater to people on a gluten-free diet, but it is not so throughout the world. In Italy many of the restaraunts will even serve gluten-free pasta! It is just so underdiagnosed in the Western hemisphere that the restaraunts have not had the chance to see how much of the population would benefit from gluten-free meals. Once the diagnosis keeps up with the incidence of celiac disease, then the number affected will be a very strong motivation for change in restaraunts and in food manufacturing.

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Tiny86 meant to say this, but used the report button, rather than the add topic button to "post" it. Therefore, it came in the form of a report to the moderators, but it was meant to go here:

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I have eaten at redlobster 2 times, and they have been great. So far all I have been able to get is the Lobster & Shrimp Ceasar salad. I am also a nebie learning, boy is this hard.

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I actually thought about contacting some manufacturers to see if they were interested in closing down their equipment, washing it down, producing a certain amount of the same product but gluten free and releasing it to the public, then going back to their regular stuff and supporting a gluten free line of mainstream stuff. Maybe have a schedule to produce some gluten-free stuff here and there. It may not be worth it for them to invest in a gluten-free line, so maybe just producing it once every few months would be able to show them that the products would sell and they would not lose money.

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When you buy a product that says it's been manufactured on equipment also used in the manufacturing of < >, they have done essentially that. Companies like Kraft will list all known allergens in their ingredient label, but still warn you that the chance of cross contamination is there (even if very minimal. Cleaning processes for food grade manufacturing are pretty strict and many companies are even stricter.) This is where people have to decide if it's worth the risk or not in eating that product.

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    • Welcome!   You were smart to think about cross contamination.  Although it is great that there are so many gluten-free options out there, in the beginning it is best to try a whole foods diet, until your son feels a bit better.  The learning curve for the gluten-free diet is steep.  It is better for you to get everything down before letting others feed him.   When I was diagnosed, my hubby had been gluten free for 12 years.  I thought I knew the drill and converted right over to those gluten-free goodies I baked him.  Turned out, like many of us, I had some food inolerances not related to gluten but as a result of gut damage.  So, additives like Xantham gum made me think I was getting glutened, but I was not.  So, again, try to stick to naturally gluten free foods that are less processed for a while.  When you do venture out, I use "find me gluten free" and read the reviews from celiacs (not a person who thinks gluten-free is a way to lose weight! )   Here are some great tips from out Newbie 101 thread:  
    • I have the same problem. Was told it was psoriasis but no treatments worked even injections. I was daignosed celiac in may, and noticed a year ago the palm of my hand would itch intensely then get small blisters. I believe they are both dh. Have been gluten-free since diagnosis but still have issues with both areas. Thankful digestive issues cleared but would love to know how long before they clear up? I hope we both get feed back and best wishes to you!
    • Yes it most certainly could be a false negative, and I would bet you a dozen donuts that it is (gluten free, of course.   )  At the very least you can be sure it is related to gluten.  These gluten rashes take forever to clear up.  I don't know about you, but whenever I start to doubt my gluten intolerance, I just look at my skin, and the old blood stains on my sheets, and I am reassured that it's not all in my head, and I need to avoid gluten as if it were a bucket of battery acid.
    • Hello, My fiance and I are going to Singapore for our honeymoon next year and I was wondering if anyone knew any cafes/restaurants etc that have gluten-free dishes? We previously went two years ago and enjoyed ourselves so much that we definitely wanted to go back our our honeymoon. Catch is I got diagnosed as being gluten intolerant a few months ago, negative for Coeliac though. If I eat gluten I have bad nausea, bloating, diarrhea etc. Not pretty for a honeymoon :-) I am more than happy to eat fruit at breakfast and make do with steamed rice at dinner etc but if anyone has any ideas on anywhere I can safely eat that would be much appreciated. I don't care how much it costs! Also is it possible for me to bring packaged gluten-free food into Singapore from Australia? I am not sure on the rules. Thank you!!
    • Went in and talked to the manager of our pm and asked about the gluten free pizza, and he told me he can't guarantee its 100% gluten free because of the flour in the air from the other crusts being made.  I value the honesty.   The other employee also mentioned changing gloves.   I was thinking wow great, until I walked out and got to thinking about cross contamination from everyone grabbing the toppings out of the same bins and spreading the sauce with the same utensils.    My son was just diagnosed this week so we are new to the whole lifestyle.   So any help or info is greatly appreciated.    Thanks  
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