Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

First Trip To New Orleans Gluten Free


srall

Recommended Posts

srall Contributor

Hi all! We are headed to New Orleans next week to enjoy some hot and humid weather and fine gluten free cuisine.

Last time I was there I had the best french toast I have ever tasted in my life...along with all the other NO delicacies, most of which I can't spell: gumbo, begniets?, po'boys, lots of yummy beer. This time I have a 9 year old fellow gfdf child with me and I'm guessing it's going to be very different. (Re reading it's funny that they are "NO" delicacies to us as far as we're concerned)

We are staying at the Riverside Hilton which on the map looks like we can fairy easily get to the French Quarter. The hotel has a couple of pretty pricey restaurants which I'm guessing will be our only options there.

Any recommendations for this area for gluten free eating? I don't want to say money isn't an object, because of course it is, but we know when we travel that we just have to pay more for our food. Plus it beats spending the vacation in bed or in the bathroom. So...I'll take any and all suggestions.

Also, let me know if it's a place I"ll need to make reservations before I go. With a child we can obviously eat pretty early but I know it can get pretty busy.

TIA


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Lisa Mentor

I am not familiar with any specific restaurants, but the below link appears that you may have many options:

Open Original Shared Link

lovegrov Collaborator

Virtually any of the finer restaurants in the French Quarter will have a chef who knows about gluten, although NO cuisine is rife with gluten. It's expensive, but I'd consider Commander's Palace, which is a streetcar ride up St. Charles to the Garden District (or take your car if you have one). Delicious and they know about special diets. The Acme Oyster Bar in the Quarter uses corn meal for fish and other things, but check if the fryer is dedicated. Broiled, grilled, or steamed seafood will be OK, and jambalaya and red beans and rice are traditionally gluten-free. Gumbo (boo hoo) and etouffe (sp?) will pretty much always have wheat.

richard

tgrahek Newbie

New Orleans was one of our harder places to travel but we managed. The Lucky Dog hot dog stands are all over the French Quarter and the hot dogs and chili are gluten free and dairy free. The were very helpful with us in changing gloves and putting into a container that we could eat it without the bun. Super yummy!!

We had a great meal at Napoleon's in the French Quarter. The Red Beans and Rice meal came with sausage and salad and was delicious. I wish I were eating that right now!

Bubba Gumps is also in the French Quarter so that is an option. They take gluten free very seriously there and our waiter was so helpful and knowledgeable.

We had several meals in the Marriott where we stayed and twice we went next door for Arby's roast beef and horsey sauce.

Have a great trip! New Orleans is my favorite city in the world.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.