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Red Lobster Gluten Free Items


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#1 Ahorsesoul

 
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Posted 09 September 2010 - 01:36 PM

Here is the email I recieved from Red Lobster. I do like that they tell us when to check back with them so we know when this list is outdated. Also be sure to email them so you get the lastest update. I was interested in the Endless Shrimp they are featuring now.

Thu, September 9, 2010 3:53:45 PMRed Lobster Case ID: 841618
From: Red Lobster Guest Relations <resrlg@darden.com>
--------------------------------------------------------------------------------


September 09, 2010

Dear xxxx,
Thank you for your interest in Red Lobster; it is always a pleasure to hear from our guests.

The menu items listed below do not contain wheat/gluten as an ingredient (includes all cooking sauces, condiments and fixed accompaniments).

Red Lobster has made every effort to ensure that the allergen information provided above is accurate. However, because of the handcrafted nature of our menu items, the variety of procedures used in our kitchens and our reliance on our suppliers, we can make no guarantees of its accuracy and disclaim liability for the use of this information. If you have any questions about this information, please ask to speak with a restaurant manager. This information is only valid through October 11, 2010. If you are dining after October 11, please contact us again for updated accurate information.

MENU ITEM LEGEND:
* Menu Item contains a Fried component (risk of cross contamination of all allergens)
**Menu item contains a Grilled component (risk of cross contamination of all allergens)
***Menu item contains a Fried and Grilled component (risk of cross contamination of all allergens)
____________
SEASIDE STARTERS

Lobster Nachos*
____________

REGIONAL APPETIZERS

Buffalo Chicken Wings*
____________
DINNER ENTREES

North Pacific King Crab Legs
Snow Crab Legs
Create Your Own Feast - Garlic Shrimp Scampi
Create Your Own Feast - Steamed Snow Crab Legs
Create Your Own Feast - Wood-Grilled Fresh Fish**
Shrimp Your Way/Shrimp Lover's Monday & Tuesday - Scampi*
____________
LUNCH ENTREES
Farm-Raised Catfish - Blackened
Garlic Shrimp Scampi
Shrimp and Wood-Grilled Chicken - Garlic Shrimp Scampi (with wild rice pilaf)**
Create Your Own Lunch - Garlic Shrimp Scampi
____________
REGIONAL LUNCH ENTREES

Walleye - Blackened
____________
KID'S MENU

Grilled Chicken**
Snow Crab Legs
____________
DESSERTS

New York-Style Cheesecake with Strawberries
Surf's Up Sundae
____________
ADD-ON/ACCOMPANIMENTS

Add Petite Shrimp to Your Salad
Baked Potato
Coleslaw
French Fries*
Freshly Cooked Potato Chips* (where available)
Home-Style Mashed Potatoes
Maine Lobster Tail Add-On - Roasted
North Pacific King Crab Legs Add-On
Snow Crab Legs Add-On
____________
DRESSINGS/SAUCES

100% Pure Melted Butter
Add Butter to Baked Potato
Add Sour Cream to Baked Potato
Balsamic Vinaigrette
Blue Cheese Dressing
Caesar Dressing
French Dressing
Honey Mustard Dressing
Ketchup
Pico de Gallo
Ranch Dressing
Red Wine Vinaigrette
Tartar Sauce
Thousand Island Dressing

PROMOTIONAL ITEMS - ENDLESS SHRIMP

Garlic Shrimp Scampi
____________

Again, thank you for taking the time to contact us.
Sincerely,


Wanda
Senior Guest Relations Representative
This e-mail message is for the sole use of the intended recipient and may contain information that is confidential, proprietary or privileged. Any unauthorized review, use, distribution, copying or disclosure is strictly prohibited. If you are not the intended recipient, or the employee or agent responsible for delivering it to the intended recipient, please notify sender of the delivery error by replying to this message and then delete it from your system. Receipt by anyone other than the intended recipient is not a waiver of confidentiality or privilege.
  • 0
1960s-had symptoms-could have been before but don't remember
1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms
Me, dd and ds diagnosed with Lactose Intolerance
2000-osteopenia
2001-had stroke because of medications I was given
June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months
June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)
May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

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#2 Ahorsesoul

 
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Posted 09 September 2010 - 01:37 PM

I will question the cheesecake. Not so sure that's really gluten free.
  • 0
1960s-had symptoms-could have been before but don't remember
1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms
Me, dd and ds diagnosed with Lactose Intolerance
2000-osteopenia
2001-had stroke because of medications I was given
June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months
June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)
May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

#3 kareng

 
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Posted 09 September 2010 - 02:12 PM

The fact that they put cheesecake on there would make me question the whole list. Most cheesecake has a Graham cracker crust. If they think that is gluten-free, then who knows what other mistakes hey have on the menu above. Maybe you could send a message back for clarification.

Just looked at the website and the pic of the cheesecake looks like it has no crust.
  • 0

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Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 


#4 modiddly16

 
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Posted 09 September 2010 - 03:00 PM

I also question the buffalo chicken wings!!
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#5 Rissmeek

 
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Posted 09 September 2010 - 03:25 PM

Cheesecake would be iffy because of the crust but true cheesecake is crustless, it's baked to form a crust by itself.

Buffalo wings, if made the true way would also be gluten-free. Baked chicken wings tossed in red-hot sauce (Tabasco) and butter shouldn't be an issue.

Red Lobster used to be connected to General Mills. It doesn't surprise me they are doing more with a gluten free menu.
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#6 cassP

 
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Posted 09 September 2010 - 06:03 PM

ya- buffalo wings could totally be fine- it just depends on how each place makes it- but it can be done.

some blue cheese is made with wheat, and some is not.

i hope this list is accurate- if so,im a very verry happy girl... and Red Lobster's 1000 island has always been my favorite!!! :P
  • 0
1986- Elevated Speckled ANA/no Lupus.negative Sjorgens
2008- AntiGliadin IGA/IGg~ Negative,TTG IGA/IGg~ Weak Positive, Endomysial Antibody~ Positive, IGA Deficient.
no biopsy (insurance denied)
6/2010- Enterolab Gene Test:
HLA-DQB1 Allele 1 0302
HLA-DQB1 Allele 2 0302
HLADQ 3,3 (subtype 8,8)
7/2010- 100% Gluten Free
8/2010- DH
10/2010-Hypothyroid dx-> 12/2010 Hashimoto's dx + 1/11- Graves dx :(

#7 Skylark

 
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Posted 09 September 2010 - 06:04 PM

The ingredients of real Buffalo Wings are gluten-free. The problem is always the shared fryer. Traditionally they are deep fried and then coated in a sauce made from butter and tabasco. It drives me nuts when places bother to list stuff from shared fryers. Don't they understand that it's not even remotely gluten-free or safe??? Don't put a * by it on your stupid menu. Take it off the list.

Thanks for posting, though. I didn't think there was anything at all that I could eat there. Salad, garlic shrimp scampi, and mashed potatoes with cheesecake for dessert sounds like a perfectly lovely meal. :)
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#8 cassP

 
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Posted 09 September 2010 - 06:09 PM

. It drives me nuts when places bother to list stuff from shared fryers. Don't they understand that it's not even remotely gluten-free or safe??? Don't put a * by it on your stupid menu. Take it off the list.



if we're not sensitive to cross contamination- is it ok? or are we still damaging our villi??

AND- ya- it was nice to see when i went to PeiWei that they are educated & serious, and use a brand new fryer for gluten free orders :)
  • 0
1986- Elevated Speckled ANA/no Lupus.negative Sjorgens
2008- AntiGliadin IGA/IGg~ Negative,TTG IGA/IGg~ Weak Positive, Endomysial Antibody~ Positive, IGA Deficient.
no biopsy (insurance denied)
6/2010- Enterolab Gene Test:
HLA-DQB1 Allele 1 0302
HLA-DQB1 Allele 2 0302
HLADQ 3,3 (subtype 8,8)
7/2010- 100% Gluten Free
8/2010- DH
10/2010-Hypothyroid dx-> 12/2010 Hashimoto's dx + 1/11- Graves dx :(

#9 Skylark

 
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Posted 09 September 2010 - 06:34 PM

if we're not sensitive to cross contamination- is it ok? or are we still damaging our villi??

It's not OK. All the good dietitian celiac sites say to avoid foods from shared fryers.

I've gotten sick from "shared fryer" french fries. I can't find any information as far as gluten testing on french fries, but my body says they sometimes contain quite a bit of gluten.
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#10 kareng

 
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Posted 09 September 2010 - 07:14 PM

if we're not sensitive to cross contamination- is it ok? or are we still damaging our villi??

AND- ya- it was nice to see when i went to PeiWei that they are educated & serious, and use a brand new fryer for gluten free orders :)


I have heard that gluten is damaging us even if we don't feel it. For some, it might take a good amount of damage before it " hurts". Its like a leaky roof. Some peoples roofs leak and drip on them while they are in bed and it's obvious, right away, the damage that is occurring. Some roofs leak and the water goes down inside the walls. It gets moldy and months later your house is condemned.
  • 0

santa-dance.gif

 

Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 


#11 kareng

 
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Posted 09 September 2010 - 07:15 PM

if we're not sensitive to cross contamination- is it ok? or are we still damaging our villi??

AND- ya- it was nice to see when i went to PeiWei that they are educated & serious, and use a brand new fryer for gluten free orders :)


Psilly iPad! It liked my story so much it posted twice!
  • 0

santa-dance.gif

 

Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 


#12 Ahorsesoul

 
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Posted 09 September 2010 - 07:22 PM

I have heard that gluten is damaging us even if we don't feel it. For some, it might take a good amount of damage before it " hurts". Its like a leaky roof. Some peoples roofs leak and drip on them while they are in bed and it's obvious, right away, the damage that is occurring. Some roofs leak and the water goes down inside the walls. It gets moldy and months later your house is condemned.


Excellent!
  • 0
1960s-had symptoms-could have been before but don't remember
1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms
Me, dd and ds diagnosed with Lactose Intolerance
2000-osteopenia
2001-had stroke because of medications I was given
June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months
June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)
May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

#13 cassP

 
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Posted 09 September 2010 - 07:38 PM

i do know that it can damage us even if we dont feel a reaction...
i was just curious because i see people on here discuss using different collanders & cooking tools because of CC...

and i dont know- maybe i have additional reactions to other carbs... but im WONDERING if there's more gluten in "gluten free" flours & treats than in cross contamination in a fryer or kitchen???
idk
  • 0
1986- Elevated Speckled ANA/no Lupus.negative Sjorgens
2008- AntiGliadin IGA/IGg~ Negative,TTG IGA/IGg~ Weak Positive, Endomysial Antibody~ Positive, IGA Deficient.
no biopsy (insurance denied)
6/2010- Enterolab Gene Test:
HLA-DQB1 Allele 1 0302
HLA-DQB1 Allele 2 0302
HLADQ 3,3 (subtype 8,8)
7/2010- 100% Gluten Free
8/2010- DH
10/2010-Hypothyroid dx-> 12/2010 Hashimoto's dx + 1/11- Graves dx :(

#14 Michelle1234

 
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Posted 10 September 2010 - 12:47 PM

I've had their cheesecake. It is crustless and gluten free. For the main meal I had their grilled chicken, broccoli and mashed potatoes. It was a nice meal and no glutening. I think they cooked the chicken in a separate pan. I've eaten at two different Red Lobsters and had great success at both. Both times the servers checked everything carefully with the manager and could answer all my questions about preparation. I was very suspicious they were just cutting the crust off the cheesecake but they weren't. It really was crustless and gluten free.

Michelle
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#15 Skylark

 
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Posted 10 September 2010 - 01:20 PM

i do know that it can damage us even if we dont feel a reaction...
i was just curious because i see people on here discuss using different collanders & cooking tools because of CC...

and i dont know- maybe i have additional reactions to other carbs... but im WONDERING if there's more gluten in "gluten free" flours & treats than in cross contamination in a fryer or kitchen???
idk

Haven't you ever cleaned out a fryer that's had a lot of breading in it? There's usually a solid layer of crumbs on the bottom and bits of breading floating everywhere in the oil. The heat convection and bubbling in the fryer keeps the crumbs nicely suspended during cooking too. I can't imagine foods that come out of a restaurant fryer that's had onion rings or breaded foods in it all day are consistently below 20 ppm. Judging by how sick I've gotten from french fries sometimes when I was first learning the diet, I'd say there can sometimes be a LOT of gluten on fries.

I agree with you about more typical kitchen CC vs. our 10-20 ppm "gluten-free" treats. I replaced my cutting boards, but to be honest they needed replacing. Of course some people do react to the "gluten-free" baked treats too. I imagine they're the ones needing to worry about kitchen CC and everything else.
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